Introduction

These Pumpkin Cheesecake Bars combine a rich, creamy filling with a buttery graham cracker crust for the ultimate autumn treat. Perfectly spiced and wonderfully smooth, they’re a crowd-pleaser that’s sure to become a seasonal favorite.

Two square layered dessert bars stacked on a white plate, each bar showing four distinct layers: a crunchy brown nut and crumb base at the bottom, a smooth white creamy layer above, followed by a thick light brown creamy layer, and a crumbly nut topping with small chunks. The top bar is crowned with a swirl of white whipped cream sprinkled lightly with brown spice. The close-up image shows the textures clearly, with some crumbs scattered on the plate and a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
16 oz (450g) cream cheese, softened
3/4 cup (150g) granulated sugar
1 cup (240g) pumpkin puree, unsweetened
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Step 2: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
Step 4: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup sugar, mixing well.
Step 5: Add the pumpkin puree, eggs, and vanilla extract to the cream cheese mixture, blending until smooth.
Step 6: Stir in the cinnamon, nutmeg, and ginger until evenly combined.
Step 7: Pour the filling over the pre-baked crust and spread it out evenly.
Step 8: Bake for 40–45 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean.
Step 9: Allow the bars to cool completely in the pan, then refrigerate for at least 3 hours or overnight before slicing and serving.

Tips & Variations

Melt dark chocolate and drizzle it over cooled bars for a rich finish.
Replace half the graham cracker crumbs with crushed nuts like pecans or walnuts for added texture.
Add 2 tablespoons maple syrup to the filling for a sweeter, autumnal flavor.
Fold in 1/2 cup white chocolate chips before baking for subtle bursts of sweetness.
Top with whipped cream seasoned with a pinch of cinnamon for an extra festive touch.
Use gluten-free graham crackers to make the crust suitable for gluten-sensitive diets.
Add 1 tablespoon bourbon to the filling for an adult twist; the alcohol bakes off but leaves a nice flavor.
Drizzle store-bought or homemade salted caramel over the bars after cooling for indulgence.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving. Reheat slightly if desired, but they’re best enjoyed chilled.

How to Serve

Two square dessert bars stacked on a white plate with a white marbled background, each bar showing four distinct layers: a crumbly dark brown crust at the bottom, a thick orange-brown pumpkin layer above it, a creamy white layer next, and a slightly darker brown topping studded with chopped nuts. The top bar has a swirl of white whipped cream with a dusting of brown spice and small nut pieces. The lighting highlights the texture of each layer and the crunchiness of the nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree as canned pumpkin pie filling contains added spices and sweeteners that might alter the flavor and texture of the bars.

How do I prevent the cheesecake filling from cracking?

Make sure your cream cheese is fully softened for a smooth batter, avoid overmixing, and don’t overbake. Cooling the bars gradually by letting them sit in the turned-off oven with the door slightly open can also help prevent cracks.