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To make these delicious Pumpkin Spice Cheesecake Bars, you will need the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/4 cup granulated sugar (for crust) - 2 (8 oz) packages cream cheese, softened - 1 cup pumpkin puree - 3/4 cup granulated sugar (for filling) - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground clove - Pinch of salt - Whipped cream for garnish (optional) Each ingredient plays a key role. The graham cracker crumbs form a sweet and crunchy base. The melted butter helps bind the crumbs for a sturdy crust. Cream cheese gives the bars their smooth texture. Pumpkin puree adds flavor and moisture. The spices bring warmth and that classic fall taste. You can also top the bars with whipped cream for a nice touch. {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Prepare the baking pan with parchment paper. First, you want to make the crust. In a medium bowl, combine: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/4 cup granulated sugar Mix these ingredients until they are well combined and crumbly. Now, press the mixture firmly into the bottom of your prepared baking pan. This creates a nice, even crust layer for your cheesecake bars. Next, it's time for the filling. In a large mixing bowl, beat: - 2 (8 oz) packages cream cheese, softened Keep mixing until it is smooth and creamy. Now, add in the following ingredients: - 1 cup pumpkin puree - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground clove - Pinch of salt Mix everything together until it's well blended and there are no lumps. Once mixed, pour this pumpkin cheesecake mixture over the crust in the baking pan. Use a spatula to spread it evenly. Now for the baking part! Place your pan in the oven. Bake for 30-35 minutes. The edges should be set, but the center may still jiggle slightly. When done, take it out and let it cool completely at room temperature. After cooling, refrigerate for at least 4 hours or overnight to let it set. Once chilled, lift the bars out of the pan using the parchment paper. Cut them into squares, and enjoy your fall treat! - Check for doneness with a slight jiggle. This means your bars are ready. - Use room temperature ingredients for a smoother mixture. Cold cream cheese can cause lumps. - Serve with dollops of whipped cream. It adds a nice touch. - Garnish with a sprinkle of cinnamon or nutmeg. This gives extra flavor and looks nice. - Best served chilled. Cold bars taste best after setting in the fridge. - Ideal for autumn gatherings. These bars bring warmth and joy to any fall event. Pro Tips Chill the Bars Properly: Make sure to refrigerate the cheesecake bars for at least 4 hours or overnight. This allows them to set properly and enhances their flavor. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and creamy filling without lumps. Perfect the Crust: Press the graham cracker mixture firmly into the bottom of the pan to create a sturdy crust. This helps prevent the filling from seeping through. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a little more cinnamon or using a pumpkin spice blend can elevate the flavor profile. {{image_2}} You can make these bars even more fun! - Add chocolate chips for a mocha twist. The rich chocolate complements the pumpkin spice well. - Incorporate crushed nuts for added texture. Walnuts or pecans give a nice crunch and flavor. Need to adapt the recipe? No problem! - Use gluten-free graham crackers for a GF version. This makes it friendly for those with gluten issues. - Substitute cream cheese with a dairy-free alternative. Look for options like almond or cashew cream for a tasty swap. You can easily change the size of your batch! - Scale the recipe to fit different baking pan sizes. A larger pan means more bars. - Adjust baking time based on thickness of bars. Thicker bars may need a bit more time in the oven. Store your pumpkin spice cheesecake bars in an airtight container in the fridge. This keeps them fresh and tasty. You can enjoy these bars for up to one week. Make sure they are completely cool before sealing. If you want to keep them longer, freeze the uncut bars. Wrap them tightly in plastic wrap and place them in a freezer bag or container. They can stay frozen for up to three months. When you're ready to eat, just thaw them in the refrigerator before serving. You can enjoy these bars chilled, which I recommend for the best flavor. However, if you prefer them warm, you can reheat them gently in the oven. Set your oven to a low temperature and warm them for a few minutes. This helps keep the texture nice and creamy. To check if the bars are done, look for set edges. The center should have a slight jiggle. This means they are ready but not overbaked. If they look too firm, they may dry out. Yes, you can make these bars a day or two in advance. Just store them in the fridge, covered. This allows the flavors to blend and deepen, making each bite even better. If you don’t have pumpkin puree, you can use apple sauce. Other fruit purees work, too. This will give your bars a new flavor twist while keeping them moist. In this article, we explored how to make delicious pumpkin cheesecake bars. We covered the ingredients, step-by-step instructions, and useful tips to perfect your baking. Remember to check the doneness for that perfect texture and consider your favorite variations. These bars are great for any autumn gathering and easy to store or freeze for later. Enjoying your homemade treats is sure to bring joy to any event or meal. Happy baking!

Pumpkin Spice Cheesecake Bars

Deliciously creamy pumpkin cheesecake bars with a spiced graham cracker crust, perfect for fall.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
  • 2 packages cream cheese, softened (8 oz each)
  • 1 cups pumpkin puree
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground clove
  • pinch salt
  • Whipped cream for garnish (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined and crumbly.
  • Press the mixture firmly into the bottom of the prepared baking pan to create an even crust layer.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add in the pumpkin puree, 3/4 cup sugar, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, clove, and salt) to the cream cheese. Mix until well incorporated and no lumps remain.
  • Pour the pumpkin cheesecake mixture over the graham cracker crust in the baking pan. Spread it out evenly with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
  • Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
  • Once chilled, lift the bars out of the pan using the parchment paper overhang and cut them into squares.
  • Optionally, top each square with a dollop of whipped cream before serving.

Notes

Serve the cheesecake bars on a decorative platter, and sprinkle a dash of cinnamon or nutmeg over the whipped cream for an extra festive touch.
Keyword bars, cheesecake, dessert, fall, pumpkin