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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars combine the creamy richness of cheesecake with the warm, spiced flavors of pumpkin and fall spices. Made with a buttery graham cracker crust and a smooth pumpkin filling, they bake into firm, sliceable bars with a slightly jiggle in the center, finished with a golden crust. Perfect for autumn gatherings or a cozy treat at home, they offer a portable, no-fuss dessert experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 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 unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree canned or fresh
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Parchment paper
  • Spatula

Method
 

  1. Line your baking dish with parchment paper, leaving overhang on the sides for easy removal.
  2. Mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared dish to form the crust.
  3. Bake the crust at 175°C (350°F) for about 10 minutes until it turns golden and fragrant. Remove from oven and let cool slightly while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  5. Add the pumpkin puree, granulated sugar, ground cinnamon, nutmeg, and ginger to the cream cheese. Continue beating until well combined and the mixture is smooth.
  6. One at a time, beat in the eggs, mixing just until incorporated after each addition. The filling should be smooth and slightly fluffy.
  7. Pour the filling over the cooled crust, spreading it evenly with a spatula. Give the pan a gentle tap on the counter to settle the filling and remove air bubbles.
  8. Bake in the oven at 175°C (350°F) for 40 to 45 minutes, until the edges are set and slightly puffed, but the center still jiggles gently when shaken.
  9. Remove from the oven and let the bars cool completely in the pan for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to allow the filling to firm up.
  10. Using the overhang, lift the bars out of the pan and transfer to a cutting board. Slice into squares with a warm, dry knife for clean cuts.
  11. Serve chilled, perhaps topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Notes

Ensure the bars are fully chilled before slicing to prevent crumbling. For a richer flavor, use full-fat cream cheese and freshly pureed pumpkin. Feel free to customize the spices to suit your taste.