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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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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

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

Method
 

  1. Preheat your oven to 175°C (350°F). Line a 9x13 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.