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Desserts Cooking Time : 1 hour 10 minutes Recipe Servings : Makes: 16 bars Recipe Dificult : easy 0.00

Pumpkin Cheesecake Bars Recipe | Creamy & Easy Fall Dessert

Pumpkin Cheesecake Bars are a creamy, rich, and warmly spiced fall dessert featuring a buttery graham cracker crust, smooth cheesecake filling, and classic pumpkin pie flavor. These easy-to-slice bars combine tangy cream cheese with pumpkin purée, cinnamon, nutmeg, and other warming spices for a delicious seasonal treat. Perfect for Thanksgiving, Halloween parties, holiday gatherings, bake sales, or cozy autumn afternoons, Pumpkin Cheesecake Bars offer all the flavors of pumpkin cheesecake in a convenient handheld dessert.

Cooking Method

Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Combine the graham cracker crumbs, sugar, melted butter, and salt until evenly moistened.
Press the crust firmly into the bottom of the prepared pan.
Bake the crust for 8–10 minutes, then remove and allow it to cool slightly.
Reduce the oven temperature to 325°F (165°C).
Beat the softened cream cheese and sugar until smooth and creamy. Avoid overbeating.
Add the pumpkin purée, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix just until smooth and combined.
Pour the pumpkin cheesecake filling over the prepared crust and spread it evenly.
Bake for 35–45 minutes, until the edges are set and the center has only a slight jiggle.
Turn off the oven, crack the door open slightly, and allow the bars to cool inside for about 20 minutes.
Remove from the oven and cool completely at room temperature, then refrigerate for at least 2 hours until firm.
Lift the chilled cheesecake from the pan using the parchment paper and cut into bars. Serve with whipped cream, cinnamon, or caramel sauce if desired.

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Graham Cracker Crust : Graham cracker crumbs – 2 cups (200 g) ,, Granulated sugar – ¼ cup (50 g) ,, Unsalted butter – ½ cup (115 g), melted ,, Salt – ¼ tsp

Pumpkin Cheesecake Filling : Cream cheese – 16 oz (450 g), softened ,, Granulated sugar – ¾ cup (150 g) ,, Pumpkin purée – 1 cup (240 g)

Pumpkin Cheesecake Filling : Large eggs – 3 ,, Vanilla extract – 2 tsp ,, Ground cinnamon – 1½ tsp

Pumpkin Cheesecake Filling : Ground ginger – ½ tsp ,, Ground nutmeg – ½ tsp

Pumpkin Cheesecake Filling : Ground cloves – ¼ tsp ,, Salt – ¼ tsp

For Serving : Whipped cream – optional ,, Ground cinnamon – for garnish

For Serving : Caramel sauce – optional

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