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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars combine a buttery, crunchy graham cracker crust with a silky, spiced pumpkin cheesecake filling. Baked until golden and slightly jiggly in the center, they boast a smooth, creamy texture with a vibrant orange hue and warm fall flavors. Perfect for cozy autumn gatherings, they balance tangy cream cheese with earthy pumpkin and fragrant spices.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10-12 crackers crushed finely
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 16 oz cream cheese softened
  • 1 cup canned pumpkin pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 3 large eggs
  • 1/2 cup granulated sugar

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line your 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
  2. 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.
  3. 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.
  4. In a large bowl, beat softened cream cheese with an electric mixer or whisk until smooth and creamy, about 2-3 minutes.
  5. Add canned pumpkin, 3/4 cup sugar, cinnamon, and nutmeg to the cream cheese. Mix until well combined and smooth, with no lumps.
  6. 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.
  7. Pour the pumpkin cheesecake filling over the cooled crust, spreading it into an even layer with a spatula.
  8. 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.
  9. Remove from oven and let cool on a wire rack for at least 2 hours, allowing the filling to set completely.
  10. Refrigerate the bars for at least 4 hours or overnight for best flavor and clean slicing.
  11. 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

Ensure cream cheese is softened to avoid lumps. Do not overbake to prevent cracks. Cool completely before refrigerating for clean slices.