Description

Creamy, tangy, and spiced to perfection, these pumpkin cheesecake bars feature a buttery graham cracker crust and a rich filling that doesn’t require a water bath. They are make-ahead friendly and perfect for fall gatherings.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon cinnamon
24 ounces full-fat cream cheese, room temperature
1 cup granulated sugar
½ cup light brown sugar
3 large eggs + 1 egg yolk, room temperature
15 ounces pure pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons granulated sugar, and cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan and set aside.
In a large bowl, beat the room-temperature cream cheese on medium-high speed until completely smooth (2-3 minutes). Scrape down the sides.
Add the 1 cup granulated sugar and brown sugar to the cream cheese. Beat on medium speed until combined.
Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Scrape the bowl again.
Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Mix on low speed until just combined. The batter should be thick and smooth.
Pour the filling over the crust and smooth the top. Bake at 350°F for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
Remove from oven and let cool at room temperature for 1 hour. Then, refrigerate for at least 2 hours, preferably overnight, to firm up.
Use the parchment overhang to lift the bars out of the pan. Slice into 12-16 bars using a sharp knife. Serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. Use 100% pure pumpkin puree, not pumpkin pie filling. Bars taste better the next day after flavors meld. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 220
Fat: 18
Saturated Fat: 11
Carbohydrates: 28
Fiber: 1
Protein: 5

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin recipe, no water bath cheesecake, make ahead dessert, graham cracker crust