I stumbled on this recipe when I was craving pumpkin desserts but wanted something portable and less fussy than a pie. The idea of layered bars with a spicy pumpkin twist seemed just right for a lazy weekend. They’re perfect to make ahead for parties or to stash in the fridge for a quick sweet fix. Honestly, the aroma of cinnamon and pumpkin filling baking fills the house with a cozy, nostalgic scent.
Why I Keep Coming Back to This Recipe
The comforting aroma, the perfect blend of spice and sweetness, and the simple process make this my go-to fall treat. It’s forgiving enough to experiment with toppings or spice levels. Plus, the moment I cut through that golden crust to reveal the creamy pumpkin filling, I know I’ve made something special.
Breaking Down the Pumpkin Cheesecake
- Graham cracker crumbs: The base’s crunchy foundation, add a touch of molasses or peanut butter for a flavor twist.
- Cream cheese: Creamy, tangy, and essential. Swap with ricotta for a lighter version.
- Pumpkin puree: Rich and velvety, brings that seasonal flavor. Use fresh or canned.
- Spices (cinnamon, nutmeg, cloves): The soul of the pumpkin flavor. Adjust to taste for more warmth or sharpness.
- Eggs: Bind everything together. Use large eggs, or flax eggs for a vegan tweak.
- Sugar: Sweetens and balances the spices. Brown sugar adds depth.
- Vanilla extract: A splash adds warmth and rounds out the flavors.
Tools & Equipment to Gather
- 9-inch square baking pan: To bake the crust and filling in one sturdy, manageable dish.
- Parchment paper: Lining the pan for easy removal and clean-up.
- Mixing bowls: Combining crust ingredients and mixing the filling.
- Electric mixer or whisk: Getting a smooth, creamy filling.
- Spatula: Spreading the filling evenly and smoothing the top.
- Cooling rack: Allowing the bars to cool evenly after baking.
Step-by-Step for Pumpkin Cheesecake Bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9-inch square baking pan with parchment paper, leaving overhang.
Step 3: Mix crushed graham crackers, melted butter, and a pinch of salt for the crust. Press into the pan.
Step 4: Bake the crust for 10 minutes until golden and fragrant.
Step 5: In a bowl, beat softened cream cheese with sugar until smooth.
Step 6: Add eggs one at a time, then pumpkin puree, cinnamon, nutmeg, and a splash of vanilla. Mix until just combined.
Step 7: Pour filling over the baked crust. Smooth the top with a spatula.
Step 8: Bake for 40-45 minutes until the edges are set but the center slightly jiggles.
Step 9: Let the bars cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
Step 10: Cut into squares and serve chilled, optionally garnished with whipped cream or toasted pecans.
Cooking Checkpoints & Tips
- Crust should be golden and firm before adding the filling.
- The cheesecake filling should be smooth and free of lumps before pouring.
- Bake until the edges are lightly browned and the center jiggles just slightly.
- Refrigerate thoroughly to help bars set and become easier to cut.
Common Mistakes & How to Fix Them
- Baking too long.? OVERBAKED? The filling will crack and dry out. Reduce baking time or cover with foil mid-way.
- Insufficient crust pressing.? CRUST TOO SOGGY? Bake it longer or press it down firmly before baking.
- Not mixing the filling thoroughly.? FILLING TOO RUNNY? Ensure cream cheese is softened and mix until smooth.
- Overmixing the filling.? Filling cracks while baking? Lower oven temp slightly or avoid overmixing.
Pumpkin Cheesecake Bars
Equipment
- 9-inch square baking pan
- Electric Mixer or Whisk
- Spatula
- Cooling Rack
Ingredients
- 1 1/2 cups graham cracker crumbs about 10-12 crackers crushed finely
- 1/3 cup unsalted butter melted
- 1/4 teaspoon salt
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree canned or fresh
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Combine the graham cracker crumbs, melted butter, and salt in a bowl. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a spatula or your fingers to smooth it out.
- Bake the crust for 10 minutes until golden and fragrant. Remove from the oven and set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes. This creates a fluffy base for the filling.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the pumpkin puree, cinnamon, nutmeg, cloves, and vanilla extract until well combined. The mixture should be smooth and slightly thickened.
- Pour the pumpkin filling over the baked crust, spreading it evenly with a spatula so the surface is smooth and level.
- Bake the assembled bars for 40-45 minutes, until the edges are lightly browned and the center jiggles just slightly when gently shaken.
- Remove the pan from the oven and let the bars cool in the pan for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to set fully.
- Lift the bars out of the pan using the parchment overhang. Slice into squares and serve chilled, optionally garnished with whipped cream or toasted pecans for extra flair.
