Description
These Pumpkin Spice Cheesecake Bars combine the creamy richness of classic cheesecake with the warm flavors of fall. Featuring a buttery graham cracker crust, spiced pumpkin filling, and optional toppings like whipped cream and caramel sauce, these bars are perfect for seasonal gatherings or cozy dessert cravings.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened (3 blocks)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour (optional, for structure)
Toppings (Optional)
- Whipped cream
- Caramel sauce
- Chopped pecans
- Ground cinnamon or nutmeg
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into a parchment-lined 9×13-inch baking pan to form an even layer.
- Bake crust: Preheat the oven to 325°F (163°C). Bake the crust for 8–10 minutes to help it set and become slightly firm. Remove from the oven and let cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add 3/4 cup granulated sugar and beat until combined. Add the eggs one at a time, beating just until each is incorporated to avoid overmixing.
- Add pumpkin and spices: Mix in the canned pumpkin puree, vanilla extract, pumpkin pie spice, and the optional tablespoon of all-purpose flour. Stir until the mixture is smooth and uniform in color.
- Bake the cheesecake: Pour the pumpkin cheesecake filling evenly over the baked crust. Bake at 325°F (163°C) for 35–40 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.
- Cool and chill: Allow the cheesecake bars to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully before slicing into bars.
- Serve: Optionally, top the bars with whipped cream, drizzle with caramel sauce, sprinkle chopped pecans, and dust with ground cinnamon or nutmeg before serving for extra flavor and decoration.
Notes
- Using room temperature cream cheese ensures a smooth cheesecake filling without lumps.
- The optional flour adds structure to the filling, helping it hold together better when cut.
- Don’t overbake; the center should still jiggle slightly to maintain a creamy texture.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 2x2 inch)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: pumpkin cheesecake bars, pumpkin spice dessert, fall dessert recipes, creamy pumpkin bars, cheesecake bars
