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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars combine a crunchy graham cracker crust with a creamy, spiced pumpkin filling. Baked to perfection, they develop a smooth, firm texture with a golden top, making them as visually appealing as they are delicious. Ideal for fall gatherings, they offer a comforting, sweet treat with a hint of warm spices.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestives
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 3/4 cup sugar white or brown
  • 1 cup pumpkin puree canned or homemade
  • 3 eggs fresh
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Equipment

  • 9x13 inch baking dish
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Oven thermometer

Method
 

  1. Preheat your oven to 175°C (350°F) and line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.
  2. 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.
  3. 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.
  4. While the crust is baking, beat the softened cream cheese in a large bowl using an electric mixer or whisk until smooth and creamy.
  5. 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.
  6. Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly with a spatula to fill all corners.
  7. Bake the assembled bars for 45-50 minutes, or until the edges are golden and the center jiggles slightly when gently shaken.
  8. 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.
  9. 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.
  10. Serve the pumpkin cheesecake bars chilled, and enjoy their creamy, spiced richness in every bite.

Notes

Ensure the cheesecake is just set in the center and edges are golden before removing from the oven. For cleaner slices, chill thoroughly before cutting. Feel free to garnish with whipped cream or a sprinkle of cinnamon for extra flair.