Description
Pumpkin Cheesecake Bars perfectly blend creamy, velvety cheesecake with warm, cozy pumpkin and fall spices. Easy to prepare with simple ingredients, these bars offer a harmonious balance of sweet, spiced pumpkin and rich cheesecake, making them an ideal autumn dessert for family gatherings or quiet nights in.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup sour cream (optional)
Instructions
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press this mixture firmly into a parchment-lined baking pan to create an even, sturdy base.
- Mix the Creamy Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, brown sugar, eggs, and vanilla extract, mixing well. Add pumpkin puree followed by cinnamon, nutmeg, ginger, and sour cream (if using). Stir until fully combined and smooth.
- Assemble and Bake: Pour the pumpkin cheesecake filling over the prepared crust, spreading evenly for uniform thickness. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the edges are set but the center still jiggles slightly for a creamy texture.
- Cool Thoroughly: Allow the baked bars to cool at room temperature to set completely, then refrigerate for at least 4 hours or overnight to firm up before slicing.
- Slice and Serve: Use a sharp knife to cut chilled bars into squares or rectangles, wiping the blade clean between cuts for smooth edges. Optionally, garnish with whipped cream, cinnamon, or caramel sauce.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
- Do not overbake; remove the bars when the edges are set but the center jiggles slightly to avoid dryness.
- Refrigerate for at least 4 hours or overnight for best texture and easier slicing.
- Line the pan with parchment paper for easy removal and neat edges.
- Adjust fall spices to taste, adding cloves or allspice for extra warmth if desired.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin, cheesecake bars, fall dessert, autumn treat, creamy pumpkin dessert, spiced cheesecake