Pumpkin Cheesecake Bars
These pumpkin cheesecake bars combine a buttery graham cracker crust with a rich, spiced pumpkin filling, baked until golden and slightly crackled on top. The result is a creamy, dense yet tender dessert with caramelized edges and a smooth interior, perfect for cozy fall evenings.
Print
Pin
Calories: 350kcal
Servings: 12
Equipment
- 9x13-inch Baking Pan
- Food processor or rolling pin
- Electric hand mixer or stand mixer
- Rubber spatula
- Aluminum foil
Ingredients
- 1 1/2 cups graham cracker crumbs or digestive biscuits
- 6 tablespoons unsalted butter melted
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 cup canned pumpkin well-drained if homemade
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 180°C (350°F) and line your 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Combine graham cracker crumbs and a pinch of salt in a food processor until fine, or crush them in a zip-top bag with a rolling pin. Pour in melted butter and mix until the crumbs are evenly coated and hold together when pressed.
- Press the crumb mixture evenly into the bottom of the prepared pan, creating a firm, level crust. Bake for about 10 minutes until fragrant and slightly golden, then remove from the oven and set aside.
- In a large mixing bowl, beat softened cream cheese and sugar together using an electric mixer until smooth and creamy, about 2 minutes. You’ll want a silky texture with no lumps.
- Add the canned pumpkin, spices, and eggs to the cream cheese mixture one at a time, mixing well after each addition. The filling should become thick, smooth, and slightly glossy.
- Pour the pumpkin filling over the pre-baked crust, spreading it into an even layer with a spatula. Tap the pan gently on the counter to settle the filling and remove any air bubbles.
- Bake the assembled bars for 35-40 minutes until the edges are golden and the center jiggles slightly when shaken. The top should look slightly crackled and set.
- Remove the pan from the oven and let it cool on a wire rack for about 30 minutes. Then, refrigerate for at least 2 hours or overnight to allow the bars to set completely.
- Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares. They should have a slightly crackled top, with a creamy interior and a tender crust.
- Enjoy these rich, spiced pumpkin cheesecake bars chilled for the best texture and flavor—perfect for celebrating fall.
Notes
For an extra touch, dust with powdered sugar or a sprinkle of cinnamon before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 350kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 250mg | Sugar: 25g | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg