Pumpkin Cheesecake Bars
Print RecipeCreamy pumpkin cheesecake bars with a buttery graham cracker crust, baked at 350°F for a lighter, perfectly spiced fall dessert. Made with individual spices for a fresh, cozy flavor—perfect for Thanksgiving or any autumn gathering!
Servings: 16 bars
equipment (affiliate links
Ingredients
Graham Cracker Crust
- 1 ½ c. (150 g) graham cracker crumbs about 10–12 full sheets
- ¼ c. (50 g) granulated sugar
- ½ c. (113 g) salted butter melted
- ⅛ tsp salt
Pumpkin Cheesecake Filling
- 8 oz. (227 g) full-fat cream cheese softened to room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light or dark brown sugar packed
- ½ cup (120 g) pumpkin puree not pumpkin pie filling
- 1 large egg at room temperature
- ½ tsp pure vanilla extract
- ¾ tsp pumpkin pie spice see notes for individual spices
- 1 tbsp unbleached all-purpose flour
- ⅛ cup (30 g) sour cream or heavy cream at room temperature
Optional Toppings
- Whipped cream
- Ground cinnamon for dusting
- Caramel sauce for drizzling
Instructions
- Preheat Oven & Prep Pan: Preheat oven to 350°F (177°C). Line an 8x8-inch or 9x9-inch square baking pan with parchment paper, leaving overhang for easy removal.
- Make Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Cool slightly.
- Make Filling: Using a handheld or stand mixer with a paddle attachment, beat softened cream cheese on medium-high speed until smooth, about 1 minute. Add granulated sugar and brown sugar, beating until combined. Mix in pumpkin puree, vanilla, pumpkin pie spice, and flour until smooth. Add egg, mixing on low until just combined. Stir in sour cream or heavy cream.
- Assemble & Bake: Pour filling over the cooled crust, spreading evenly. Bake for 28–33 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and cool bars in oven for 45 minutes to prevent cracking.
- Chill: Cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or overnight.
- Serve: Lift bars from pan using parchment overhang. Cut into 16 squares. Top with whipped cream, a dusting of cinnamon, or caramel drizzle, if desired.
Notes
- Room Temperature Ingredients: Use room-temperature cream cheese, egg, and sour cream/heavy cream for a smooth filling. Cold ingredients can cause lumps.
- Pumpkin Puree: Ensure you use 100% pure canned pumpkin not pumpkin pie filling, which has added sugars and spices.
- Pumpkin Pie Spice Substitutions: My homemade pumpkin pie spice blend is so easy to make here. But, if you want to add individual spices they are as follows:
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/16 tsp ground cloves
- 1/16 tsp ground allspice
- Crust Variation: Swap graham cracker crumbs for gingersnap crumbs for a spicier crust.
- Pan Size: An 8x8-inch pan makes slightly thicker bars; a 9x9-inch pan yields thinner ones.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the fridge before serving.
Serving: 1bar | Calories: 226kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 317mg | Potassium: 108mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1410IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1mg
