Pumpkin Cheesecake Bars Recipe

Introduction

These Pumpkin Cheesecake Bars combine creamy cheesecake with warm pumpkin spice flavors, making a perfect dessert for fall or any time you crave a cozy treat. Easy to make and rich in taste, they’re sure to become a seasonal favorite.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 cup canned pumpkin
• 2 tsp pumpkin pie spice
• Whipped cream, optional

Instructions

1. Step 1: Preheat the oven to 300 degrees Fahrenheit. Spray a 9 x 13-inch pan with non-stick spray and set aside.
2. Step 2: In a small bowl, combine graham cracker crumbs and melted butter. Press this mixture evenly into the bottom of the prepared pan to form the crust.
3. Step 3: In a medium bowl, beat together the softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
4. Step 4: Spoon half of the cream cheese mixture over the crust in the pan, spreading it evenly.
5. Step 5: Mix the canned pumpkin and pumpkin pie spice into the remaining cream cheese mixture until fully combined. Carefully spoon this pumpkin mixture over the layer in the pan, spreading gently to avoid mixing the layers.
6. Step 6: Bake for about 50 minutes, or until the cheesecake is just set. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool slowly for about one hour.
7. Step 7: Refrigerate the bars until fully set and firm before cutting into squares. Serve topped with whipped cream if desired.

Tips & Variations

• For a stronger spice flavor, add a pinch of ground cinnamon or nutmeg to the pumpkin mixture.
• Use a water bath during baking to prevent cracking and ensure even cooking.
• Swap graham crackers for gingersnap crumbs for a spicier crust variation.
• Let the bars chill overnight for the best texture and ease of slicing.

Storage

Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but be sure to cook and puree fresh pumpkin well to remove excess moisture before using it in the recipe.

Why did my cheesecake crack while baking?

Cracking often happens if the oven temperature is too high or the cheesecake is baked too long. Using a water bath and gradually cooling the cheesecake in the oven can help prevent cracks.

Pumpkin Cheesecake Bars Recipe

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★★★★★

4.5 from 68 reviews

These Pumpkin Cheesecake Bars combine a smooth, creamy cheesecake layer with the warm flavors of pumpkin and pumpkin pie spice atop a buttery graham cracker crust. Perfect for fall gatherings or holiday desserts, they bake to a delicate set and can be topped with whipped cream for an extra touch of indulgence.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Butter, melted

Cheesecake Filling

• 4 (8 oz) packages Cream Cheese, softened
• 1 1/2 cups Sugar
• 4 Eggs
• 1 cup Canned Pumpkin
• 2 tsp Pumpkin Pie Spice

Topping (Optional)

• Whipped Cream

Instructions

1. Preheat and Prepare Pan: Heat the oven to 300 degrees Fahrenheit and spray a 9 x 13-inch pan with non-stick spray. Set aside.
2. Make the Crust: In a small bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
3. Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition to incorporate well.
4. Divide the Mixture: Spoon half of the cream cheese mixture evenly over the crust layer in the pan.
5. Add Pumpkin Flavor: To the remaining half of the cream cheese mixture, gently fold in the canned pumpkin and pumpkin pie spice until fully combined.
6. Layer Pumpkin Mixture: Carefully spoon the pumpkin-flavored cheesecake mixture over the plain cheesecake layer in the pan, spreading evenly.
7. Bake the Bars: Bake for 50 minutes, or until the bars are just set in the center. Avoid overbaking to keep the texture creamy.
8. Cool Slowly: Turn off the oven and leave the oven door slightly open. Allow the cheesecake bars to cool slowly inside the oven for about one hour to prevent cracking.
9. Refrigerate to Set: After cooling, transfer the pan to the refrigerator and chill until the bars are fully set and firm, typically several hours or overnight.
10. Serve: Cut into bars and top with whipped cream if desired before serving.

Notes

• Be sure to use softened cream cheese to avoid lumps and ensure a smooth texture.
• Slow cooling inside the oven helps prevent the cheesecake from cracking.
• Using canned pumpkin (not pumpkin pie filling) is important for the right consistency and flavor.
• The bars can be stored covered in the refrigerator up to 4-5 days.
• For easy removal, line the pan with parchment paper before pressing the crust.

Keywords: pumpkin cheesecake bars, pumpkin dessert, graham cracker crust, fall dessert, no crack cheesecake