Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a rich, spiced pumpkin cheesecake filling. They’re easier than a full cheesecake but just as decadent—perfect for fall, Thanksgiving, or anytime you’re craving pumpkin goodness!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Prepare the Crust – Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
- Mix & Bake the Crust – In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then let it cool.
- Make the Cheesecake Filling – In a large bowl, beat the cream cheese until smooth. Add both sugars and mix until creamy. Beat in the pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until combined.
- Bake the Bars – Pour the cheesecake mixture over the cooled crust. Bake for 35-40 minutes, or until the center is set but still slightly jiggly.
- Cool & Chill – Let the bars cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (overnight is best).
- Slice & Serve – Once chilled, cut into bars and enjoy!
Notes
- Topping Ideas: Drizzle with caramel sauce, sprinkle with cinnamon sugar, or add whipped cream on top.
- Graham Cracker Substitute: Use gingersnap cookies or vanilla wafers for extra flavor.
- Make Ahead: These bars can be made 1-2 days in advance and stored in the fridge.