Creamy Pumpkin Cheesecake Bars
These creamy pumpkin cheesecake bars combine the rich texture of cheesecake with the warm flavors of pumpkin spice, making a perfect easy fall dessert that’s quick to prepare and loved by all ages.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450 g) cream cheese, softened (full-fat)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Optional: whipped cream or cinnamon sugar for topping
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and slightly up the sides of a 9×9-inch baking pan. Bake for 8-10 minutes until fragrant and golden. Remove and let cool slightly.
- Using an electric mixer, beat softened cream cheese until smooth, about 2-3 minutes, scraping down the bowl as needed.
- Gradually add granulated sugar and brown sugar, mixing until combined and creamy.
- Mix in pumpkin puree, eggs one at a time, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt on low speed just until incorporated. Avoid overmixing.
- Pour filling over cooled crust and spread evenly. Tap pan gently to release air bubbles.
- Bake at 350°F (175°C) for 35-40 minutes until edges are set but center jiggles slightly.
- Cool on a wire rack for 1 hour, then refrigerate at least 3 hours or overnight to set.
- Cut into bars and serve chilled or at room temperature, topped with whipped cream or cinnamon sugar if desired.
Notes
Use room temperature cream cheese, eggs, and pumpkin puree for smooth mixing. Avoid overmixing after adding eggs and spices to prevent cracks. Cool bars gradually before refrigerating to avoid cracking. Chilling overnight improves texture and flavor. For gluten-free crust, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use coconut cream cheese and vegan butter.
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 280
- Sugar: 16
- Fat: 18
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy pumpkin recipe, creamy cheesecake bars, autumn dessert