Pumpkin cheesecake bars are a sweet spot where the richness of cheesecake meets the warm, spiced aroma of fall pumpkins. I love how they manage to be both decadent and comforting without feeling heavy. It’s one of those recipes that feels like a hug in every bite, especially when the air turns crisp outside.
Why I keep coming back to this recipe
It’s simple enough to whip up during busy weekends but special enough for holidays. The balance of sweet, spice, and cream feels like a little celebration. Every time I make it, I remember how comforting and satisfying a familiar flavor can be, especially in pumpkin season. It’s a recipe that feels like home, no matter how many times I’ve baked it.
What’s in these pumpkin cheesecake bars?
- Graham crackers: A crunchy, sweet base that’s key to that classic crust. Swap for digestives if you prefer.
- Butter: Melted butter binds the crust; use salted for a richer taste or unsalted to control salt levels.
- Cream cheese: The creamy heart of the filling; full-fat makes it richer, but Neufchâtel works in a pinch.
- Sugar: Sweetens and balances spices; brown sugar adds depth, white keeps it bright.
- Pumpkin puree: The star flavor—look for smooth, canned pumpkin or make your own for a fresher taste.
- Spices (cinnamon, nutmeg, ginger): Warm, aromatic, and essential for that fall vibe—adjust to your spice tolerance.
- Eggs: Bind the filling; fresh eggs give the best texture, but pasteurized are safe and fine.
Tools and equipment you’ll want nearby
- 9×13 inch baking dish: The perfect size for even baking and easy slicing.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Mixing bowls: Combine ingredients smoothly and efficiently.
- Electric mixer or whisk: Get that filling silky and smooth.
- Rubber spatula: Scrape down sides and spread the crust evenly.
- Oven thermometer: Ensure your oven is at the right temp.
Step-by-step to Pumpkin Cheesecake Bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9×13 inch baking dish with parchment paper, leaving an overhang.
Step 3: Mix crushed graham crackers, melted butter, and a pinch of salt in a bowl for the crust.
Step 4: Press the crust mixture into the bottom of the prepared dish. Bake for 10 minutes, then set aside.
Step 5: In a large bowl, beat softened cream cheese until smooth.
Step 6: Add sugar, pumpkin puree, eggs, and spices; mix until well combined.
Step 7: Pour the filling over the baked crust.
Step 8: Bake for 45-50 minutes, until the edges are set and the center just jiggles.
Step 9: Let the bars cool completely in the pan, then refrigerate for at least 2 hours.
Step 10: Cut into squares and serve chilled.
Cooking checkpoints and tips
- Ensure the crust is evenly pressed and baked for a sturdy base.
- Watch the cheesecake edges: they should be lightly golden, not burnt.
- The center should jiggle slightly but not be liquid—use a toothpick to check.
- If the bars crack on top, don’t worry—they’re still delicious. Just a visual thing.
Common pitfalls and how to fix them
- Crust slides off when cutting → Chill the bars thoroughly before slicing.? UNDERSCORED, crust too soft → Bake the crust longer or press it more firmly.
- Center is runny after baking → Bake a few minutes longer or let cool gradually.? OVER-TOPPED, burnt edges → Cover edges with foil or bake at a slightly lower temp.
- Filling too dense or heavy → Sift ingredients and don’t pack the pumpkin.? Filling cracks or shrinks → Don’t overmix the batter, and avoid overbaking.
- Uneven slices → Use a hot, sharp knife and wipe clean between cuts.? Bars stick to the pan → Use parchment paper generously and let cool before slicing.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.
- Combine the graham cracker crumbs with melted butter and a pinch of salt in a bowl, mixing until the crumbs are evenly coated and resemble damp sand.
- Press the crumb mixture firmly into the bottom of the prepared dish to form an even crust, then bake for 10 minutes until fragrant and slightly set.
- While the crust is baking, beat the softened cream cheese in a large bowl using an electric mixer or whisk until smooth and creamy.
- Add sugar, pumpkin puree, eggs, cinnamon, nutmeg, and ginger to the cream cheese, and mix until the filling is smooth, thick, and well combined, about 2-3 minutes.
- Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly with a spatula to fill all corners.
- Bake the assembled bars for 45-50 minutes, or until the edges are golden and the center jiggles slightly when gently shaken.
- Remove the pan from the oven and let the bars cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
- Use the parchment overhang to lift the bars out of the dish, then cut into squares with a hot, sharp knife, wiping it clean between cuts for clean slices.
- Serve the pumpkin cheesecake bars chilled, and enjoy their creamy, spiced richness in every bite.
Notes
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
