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Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are a delightful combination of creamy cheesecake and spiced pumpkin flavors, making them a perfect dessert for the fall season. They are easy to make and serve up beautifully for gatherings, holidays, or a special treat at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 parchment paper
  • 1 measuring cups and spoons
  • 1 oven

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon Used for the crust.
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar Used for the filling.
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon Used for the filling.
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Line the baking dish with parchment paper, leaving some overhang on the sides to make lifting the bars easier after baking.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture resembles wet sand.
  • Press the crust mixture firmly into the bottom of the lined baking dish, making sure it is even. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool slightly.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the sugar, mixing until well combined.
  • Add the pumpkin puree, eggs one at a time, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until everything is well mixed and the mixture is smooth.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the oven for 30 minutes or until the edge is set but the center still slightly jiggles.
  • Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.
  • Once cooled, refrigerate the bars for at least 2 hours (or overnight) to set before cutting them into squares.
  • Lift the bars out using the parchment paper overhang and cut them into squares. Serve chilled or at room temperature.

Notes

You can spice up the pumpkin mixture more by adding a pinch of cloves or allspice if desired.
For a sweeter experience, top the bars with whipped cream and a sprinkle of cinnamon before serving.
Leftovers can be stored in the refrigerator for up to 4 days.