Description
Creamy pumpkin cheesecake bars with a buttery graham cracker crust, warmly spiced pumpkin filling, and perfectly portioned servings—ideal for fall gatherings and holiday desserts.
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 24 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup pumpkin puree (unsweetened)
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour (optional, for stability)
Instructions
Preheat oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated. Press mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat cream cheese and both sugars until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, pumpkin spice, vanilla extract, and flour if using.
- Pour filling over the crust, spreading evenly.
- Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 4 hours before slicing into bars.
Notes
- Swap graham crackers for gingersnaps for extra spice.
- Add a plain cheesecake swirl for a marbled look.
- Top with chopped pecans before baking for crunch.
- Use a chocolate cookie crust for a richer twist.
- Serve with whipped cream and cinnamon for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
