Pumpkin Cheesecake Bars Recipe

Introduction

Pumpkin Cheesecake Bars bring together the creamy richness of cheesecake and the warm spices of pumpkin in an easy-to-make dessert perfect for fall or any time you crave a seasonal treat. These bars are smooth, flavorful, and beautifully layered, making them a crowd-pleaser for gatherings or cozy nights at home.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the cheesecake layer:
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
• For the pumpkin layer:
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 tbsp all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a parchment-lined 9×13-inch baking dish. Bake for 8 minutes, then remove and let cool slightly.
2. Step 2: In a large mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Pour half of this cheesecake batter evenly over the cooled crust.
3. Step 3: In another bowl, whisk together the pumpkin puree, egg, brown sugar, cinnamon, nutmeg, ground ginger, ground cloves, and flour until well combined. Gently fold this pumpkin mixture into the remaining half of the cheesecake batter until just combined.
4. Step 4: Pour the pumpkin cheesecake mixture over the plain cheesecake layer in the baking dish, smoothing the top with a spatula. Bake for 35–40 minutes or until the center is set but slightly wobbly.
5. Step 5: Allow the bars to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. This chilling step ensures firm, clean slices and a creamy texture.
6. Step 6: Cut into squares and serve plain or topped with whipped cream and a sprinkle of cinnamon, if desired. Enjoy!

Tips & Variations

• Use homemade pumpkin puree for a richer flavor, but be sure to drain any excess liquid to prevent soggy bars.
• For a gluten-free version, substitute the graham cracker crumbs with gluten-free cookies or gluten-free graham crackers.
• Adjust the warming spices to your taste by adding more cinnamon or a pinch of allspice for a different flavor profile.

Storage

Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, let them come to room temperature or enjoy them cold straight from the fridge. These bars also freeze well; wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just avoid pumpkin pie filling, which contains added spices and sweeteners.

How can I tell when the bars are done baking?

The bars are done when the center is set but still slightly wobbly. They will firm up further as they cool and chill in the refrigerator.

Pumpkin Cheesecake Bars Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer and a spiced pumpkin topping, baked into a luscious dessert perfect for fall gatherings or anytime you crave a seasonal treat.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 48 minutes
• Total Time: 5 hours 8 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake layer:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the pumpkin layer:

• 1 cup pumpkin puree
• 1 large egg
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 tbsp all-purpose flour

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a parchment-lined 9×13-inch baking dish. Bake for 8 minutes, then remove from oven and let it cool slightly.
2. Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. Pour half of this cheesecake mixture evenly over the cooled crust layer.
3. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, one egg, brown sugar, cinnamon, nutmeg, ground ginger, ground cloves, and all-purpose flour until well combined. Gently fold the pumpkin mixture into the remaining cheesecake batter until just combined, being careful not to overmix.
4. Layer and bake: Pour the combined pumpkin-cheesecake mixture over the plain cheesecake layer already in the baking dish. Smooth the top gently with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and slightly wobbly.
5. Cool and chill: Remove the bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight. This chilling step ensures the bars set properly for clean slicing and a creamy texture.
6. Serve and enjoy: Cut the pumpkin cheesecake into squares. Optionally, top with whipped cream or a sprinkle of cinnamon before serving for an extra touch of flavor and presentation.

Notes

• Use homemade pumpkin puree for a richer, fresher flavor but be sure to drain excess liquid to avoid a soggy texture.
• For a gluten-free version, substitute graham cracker crumbs with gluten-free cookies or crumbs.
• Ensure cream cheese is fully softened before mixing to avoid lumps in cheesecake layers.
• Do not overbake; the center should remain slightly wobbly to keep the bars creamy.

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy cheesecake recipe, pumpkin bars