Pumpkin cheesecake bars feel like a warm hug wrapped in a flaky blanket. They’re a little bit nostalgic, a little bit fancy, and perfect for when the air turns crisp. I love how the pumpkin’s earthy sweetness plays off the tangy cream cheese—an unbeatable combo that screams fall.
Why I keep making pumpkin cheesecake bars
The comforting aroma fills the house, and each bite reminds me of autumn’s quiet beauty. They’re forgiving to make, forgiving to cut, and always turn out better than expected. It’s a simple pleasure that never goes out of style, especially when the days grow shorter and the air turns crisp.
Breaking down the ingredients for pumpkin cheesecake bars
- Graham cracker crumbs: Provides a sweet, crunchy base that’s slightly nutty and tender.
- Cream cheese: The creamy backbone, tangy and rich, balancing the sweetness.
- Canned pumpkin: Brings earthy sweetness and a vibrant orange hue, with a smooth, oozy texture.
- Spices (cinnamon, nutmeg): Warm, fragrant notes that evoke cozy fall mornings.
- Eggs: Bind everything together, adding richness and stability.
- Butter: Melts into the crust, adding a buttery, smoky aroma.
- Sugar: Sweetens the deal, enhancing all the flavors.
Tools of the trade for perfect pumpkin cheesecake bars
- 9×13-inch baking pan: To hold the crust and filling, ensuring even baking.
- Mixing bowls: For blending crust ingredients and cheesecake filling.
- Electric mixer or whisk: To achieve a smooth, creamy filling without lumps.
- Parchment paper: For easy removal and clean slicing.
- Cooling rack: To cool bars evenly after baking.
Step-by-step on creating pumpkin cheesecake bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang.
Step 3: Mix crushed graham crackers, melted butter, and sugar in a bowl for the crust.
Step 4: Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool.
Step 5: In a large bowl, beat softened cream cheese until smooth.
Step 6: Add canned pumpkin, sugar, cinnamon, nutmeg, and eggs. Mix until well combined.
Step 7: Pour this filling over the cooled crust.
Step 8: Bake for 40-45 minutes until the edges are set but the center slightly jiggles.
Step 9: Let the bars cool in the pan on a wire rack for at least 2 hours, then refrigerate for 4 hours or overnight.
Step 10: Cut into squares, serve chilled, and enjoy the mingling of creamy pumpkin and tangy cheesecake.
Cooking checkpoints and tips for pumpkin cheesecake bars
- Ensure the cream cheese is softened for smooth mixing.
- Bake until the edges are lightly golden and the center jiggles only slightly.
- Cool completely before refrigerating to prevent cracks and ensure clean slices.
- Use a sharp knife to cut, wiping it clean between cuts for neat edges.
Common pitfalls and how to fix them
- Cream cheese was cold and clumped in the filling.? Use softened cream cheese to avoid lumps.
- Overbaked, leading to cracks and dryness.? Bake just until the edges are set.
- Trying to cut while still warm, causing mess.? Cool completely before refrigerating.
- Over-torched edges, fix by covering with foil if needed.? Keep an eye on the oven.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line your 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly coated and resemble wet sand.
- Press this crumb mixture firmly into the bottom of your prepared pan, creating an even, compact layer. Bake for 10 minutes until fragrant and slightly golden, then set aside to cool slightly.
- In a large bowl, beat softened cream cheese with an electric mixer or whisk until smooth and creamy, about 2-3 minutes.
- Add canned pumpkin, 3/4 cup sugar, cinnamon, and nutmeg to the cream cheese. Mix until well combined and smooth, with no lumps.
- Beat in the eggs one at a time, mixing well after each addition. The filling should become thick and velvety, with a warm orange color.
- Pour the pumpkin cheesecake filling over the cooled crust, spreading it into an even layer with a spatula.
- Bake the assembled bars for 40-45 minutes, until the edges are set and lightly golden, and the center jiggles just slightly when gently shaken.
- Remove from oven and let cool on a wire rack for at least 2 hours, allowing the filling to set completely.
- Refrigerate the bars for at least 4 hours or overnight for best flavor and clean slicing.
- Use a sharp knife to cut the cooled bars into squares, wiping the blade clean between cuts for neat edges. Serve chilled to enjoy the creamy, spiced pumpkin flavor.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
