These Pumpkin Cheesecake Bars are the perfect fall dessert—creamy, smooth, and filled with warm pumpkin spice flavors. The combination of a buttery graham cracker crust and a luscious pumpkin cheesecake filling makes these bars irresistibly delicious. They’re easy to make and ideal for serving at gatherings or simply enjoying with a cup of coffee on a crisp autumn day. If you’re a fan of pumpkin pie and cheesecake, you’ll absolutely love this treat!
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
Make the Crust
- Preheat Oven
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix and Press the Crust
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
- Bake for 8-10 minutes, then set aside to cool slightly.
Make the Pumpkin Cheesecake Filling
- Beat Cream Cheese and Sugar
- In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Eggs and Pumpkin
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the pumpkin puree, ground cinnamon, nutmeg, ginger, and cloves. Mix until everything is well combined.
- Pour and Bake
- Pour the cheesecake filling over the cooled crust and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and no longer jiggly.
- Cool and Chill
- Let the bars cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before cutting into squares.
Cook Notes & Tips
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.
- Baking Tip: Don’t overbake the cheesecake bars—the center should still have a slight jiggle when you remove it from the oven. They will continue to set as they cool.
- Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Recipe Variations
- Gingersnap Crust: Substitute graham cracker crumbs with gingersnap cookie crumbs for a spiced twist.
- Chocolate Swirl: Add a chocolate swirl by melting 1/4 cup of chocolate chips and swirling it into the cheesecake layer before baking.
- Pecan Topping: Sprinkle chopped pecans over the top of the cheesecake filling before baking for added crunch and flavor.
Frequently Asked Questions (FAQs)
Q: Can I use a different size pan? A: Yes, you can use an 8×8-inch pan for thicker bars, but you may need to adjust the baking time slightly.
Q: Can I make these cheesecake bars ahead of time? A: Absolutely! You can make them a day in advance and store them in the refrigerator until ready to serve.
Q: Can I freeze these bars? A: Yes, these bars can be frozen. Wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving.
These Pumpkin Cheesecake Bars are the perfect dessert to enjoy during the fall season or anytime you’re craving the classic flavors of pumpkin and warm spices. With their creamy texture and rich flavor, these bars are sure to be a hit at any gathering. Give this recipe a try, and enjoy a delicious slice of autumn in every bite!
