Pumpkin Cheesecake Bars: An Unexpected Fall Treasure

Pumpkin cheesecake bars are a little unexpected in the world of fall desserts. They combine the creamy tang of cheesecake with the warm spices and deep sweetness of pumpkin. It’s a recipe born from wanting something cozy but portable, perfect for potlucks or a quiet moment with a cup of tea. No fuss, just honest, comforting flavors.

Why these bars keep calling me back

Their perfect balance of creamy, spiced pumpkin and buttery crust makes them my go-to for cozy gatherings and quiet weekends alike. They remind me of childhood pumpkin patches, but with a grown-up twist. Whenever I need a simple, satisfying dessert, I find myself reaching for those familiar, comforting flavors.

Breaking down the ingredients

• Graham crackers: They give the crust a sweet, nutty crunch—skip or swap with digestive biscuits if needed.
• Pumpkin puree: Gives the filling richness and moisture—use canned for convenience or roasted squash for depth.
• Cream cheese: Creates that creamy, tangy core—full-fat is best for flavor, but light works too.
• Pumpkin pie spice: Adds warmth and complexity—mix your own with cinnamon, ginger, nutmeg, and cloves.
• Eggs: Bind everything together—use fresh, room temperature for best incorporation.
• Sugar: Sweetens and balances spices—brown sugar adds a molasses-like depth.
• Butter: Holds the crust together—melted and mixed with crumbs for richness.

Tools of the trade for perfect bars

• 9×13 inch baking pan, lined with parchment: Provides the perfect shape and easy removal.
• Mixing bowls: Combine ingredients smoothly and efficiently.
• Electric mixer or whisk: Creams cheese and mixes filling well.
• Spatula: Spread the crust and smooth the filling.
• Cooling rack: Helps the bars cool evenly without sogginess.

Step-by-step to pumpkin cheesecake bars

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Mix crushed graham crackers, melted butter, and sugar for the crust.

Step 3: Press that mixture into a 9×13 inch baking pan lined with parchment paper.

Step 4: Bake the crust for 8-10 minutes until golden and fragrant.

Step 5: While it cools slightly, beat cream cheese, sugar, and pumpkin until smooth.

Step 6: Add eggs, vanilla, and pumpkin pie spice; mix until well combined.

Step 7: Pour this filling over the warm crust.

Step 8: Bake for 40-45 minutes, until the edges are set but the center slightly jiggles.

Step 9: Let it cool in the pan on a wire rack for at least 2 hours, then chill in the fridge for 4 more.

Step 10: Cut into squares and serve chilled or at room temperature.

Cooking checkpoints and tips

• Ensure the crust is evenly pressed before baking to avoid sogginess.
• Watch the edges of the cheesecake; they should be lightly golden, not burnt.
• The center should jiggle slightly; it will firm up as it cools.
• Use a toothpick or thin knife to check doneness—center should come out clean or with moist crumbs.

Troubleshooting common baking slip-ups

• Cracks forming on top during baking.? Use a water bath for the cheesecake to prevent cracks.
• Slices are uneven or squished.? Chill thoroughly before slicing to avoid messy cuts.
• Over-baked, resulting in dry texture.? Bake until edges are golden and center jiggles slightly.
• Lumps in the filling, making it runny.? Ensure the cream cheese is softened before mixing.

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars blend a creamy, spiced pumpkin filling with a buttery graham cracker crust, resulting in a luscious dessert with a tender crumb and a smooth, velvety top. They’re baked until just set with a slight jiggle in the center, then cooled to develop their rich, comforting flavors. Perfect for fall gatherings or cozy weekends, served chilled or at room temperature for a satisfying treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups graham cracker crumbs or digestive biscuits
• 1/2 cup melted butter
• 1/4 cup granulated sugar
• 16 oz cream cheese full-fat, softened
• 1 cup pumpkin puree canned or roasted
• 3 large eggs room temperature
• 1 teaspoon pumpkin pie spice mix of cinnamon, ginger, nutmeg, cloves
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar optional, for deeper flavor

Equipment

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Cooling rack

Method

 

1. Preheat your oven to 175°C (350°F). Line a 9×13 inch baking pan with parchment paper for easy removal.
   
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand and clumps together when pressed.
   
3. Press the crumb mixture evenly into the bottom of the prepared pan, creating a firm, level crust.
   
4. Bake the crust for about 8-10 minutes until it turns golden and fragrant. Remove from oven and let cool slightly.
   
5. While the crust cools, beat the softened cream cheese and brown sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
   
6. Add pumpkin puree, vanilla extract, and pumpkin pie spice to the cheese mixture, and continue mixing until fully combined and smooth.
   
7. Crack in the eggs one at a time, mixing well after each addition, until the filling is silky and well blended.
8. Pour the pumpkin filling over the cooled crust, spreading evenly with a spatula for a smooth top.
9. Bake the bars for 40-45 minutes until the edges are lightly golden and the center jiggles slightly when shaken.
10. Remove from the oven and let the bars cool in the pan on a wire rack for at least 2 hours to set.
11. Once cooled, refrigerate for an additional 4 hours or overnight for best flavor and clean slices.
12. Slice into squares and serve chilled or at room temperature, enjoying the creamy, spiced pumpkin flavor with a buttery crust.

Notes

For a crack-free top, consider baking the cheesecake in a water bath. Ensure the cream cheese is softened before mixing to avoid lumps. Chill thoroughly before slicing for clean cuts.