Pumpkin cheesecake bars are my go-to for fall—rich, creamy, with just enough spice to warm you up. I love how the pumpkin adds a velvety texture that’s different from traditional cheesecakes. They’re easy to make in advance, which means less stress and more time to enjoy the season.
Why I always come back to this recipe
The comforting aroma of spices, the smooth texture with every bite, and how easy it is to adapt for different seasons make these bars a standby. They remind me of cozy weekends and holiday mornings. Plus, the balance of pumpkin and cream cheese feels just right, not too sweet, not too dense.
Breaking down the key ingredients
- Graham cracker crumbs: Provide the sweet, crunchy base that anchors the bars. Swap for digestive biscuits if needed.
- Cream cheese: Gives the filling its creamy, tangy bite. Full-fat is best, but Neufchâtel can work.
- Pumpkin puree: Adds moisture and that iconic fall flavor. Fresh pumpkin isn’t necessary—canned works fine.
- Eggs: Bind the filling and give it a slight lift. Use large eggs for consistency.
- Spices (cinnamon, nutmeg, cloves): Elevate the flavor with warm, aromatic notes. Adjust to your spice preference.
- Sugar: Sweetens and balances the pumpkin’s earthiness. Brown sugar adds extra depth.
- Butter: Creates a buttery, crumbly crust. Use unsalted for control over salt.
Tools and equipment you’ll need
- 9×13 inch baking dish: To hold and bake the crust and filling neatly.
- Mixing bowls: For preparing crust and filling components.
- Electric mixer or whisk: To beat the cream cheese smoothly and mix ingredients.
- Parchment paper: For easy removal and cleanup.
- Wire cooling rack: To cool the bars evenly after baking.
Step-by-step guide to perfect pumpkin cheesecake bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9×13 inch baking dish with parchment paper, leaving an overhang for easy removal.
Step 3: In a mixing bowl, combine crushed graham crackers, melted butter, and a pinch of salt. Press this mixture evenly into the base of your prepared dish.
Step 4: Bake the crust for 10 minutes until golden and fragrant. Set aside to cool.
Step 5: In a large bowl, beat softened cream cheese until smooth.
Step 6: Add in pumpkin puree, sugar, eggs, and a splash of vanilla. Mix until well combined and smooth.
Step 7: Pour this filling over the cooled crust, spreading evenly.
Step 8: Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly.
Step 9: Allow the bars to cool in the pan on a wire rack for 1 hour.
Step 10: Chill in the fridge for at least 4 hours or overnight to set completely.
Step 11: Cut into squares, serve chilled, and enjoy the creamy, spicy contrast.
Cooking checkpoints and tips for success
- Crust should be golden and slightly firm, not soggy.
- Filling is ready when edges are slightly puffed and center jiggles just a bit.
- Chill the bars thoroughly; they need time to set for clean slicing.
- Use room temperature ingredients to ensure a smooth filling.
- Watch for cracks on top; a gentle water bath can prevent that if needed.
Common pitfalls and how to fix them
- Cold cream cheese causes lumps in the filling.? Use room temperature ingredients to prevent lumps.
- Overbaking makes the bars dry and crumbly.? Bake until edges are slightly puffed and center jiggles.
- Slicing too early results in messy, uneven pieces.? Chill thoroughly before slicing.
- Cracks on top ruin the presentation.? If cracks appear, smooth with a spatula and chill longer.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.
- Combine graham cracker crumbs and melted butter in a bowl, stirring until the mixture resembles wet sand. Press this evenly into the bottom of your prepared dish to form a firm crust.
- Bake the crust for about 10 minutes until it turns golden and releases a toasty aroma. Remove from oven and set aside to cool slightly.
- In a large bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy, about 2-3 minutes. This helps create a silky filling.
- Add pumpkin puree, sugar, spices (cinnamon, nutmeg, cloves), vanilla extract, and eggs to the cream cheese. Mix until everything is well combined, smooth, and slightly fluffy, about 2-3 minutes.
- Pour the pumpkin filling over the cooled crust, spreading it out evenly with a spatula. It should look smooth and glossy.
- Bake the assembled bars for 40-45 minutes, until the edges are set and slightly puffed, while the center still jiggles gently when tapped.
- Once baked, remove from the oven and let the bars cool in the pan on a wire rack for about an hour. The surface may crack slightly, which is normal.
- Transfer the bars to the fridge and chill for at least 4 hours or overnight. This helps them set firmly and develop their velvety texture.
- Use the parchment overhang to lift the bars out of the dish and cut into squares with a sharp knife. Serve chilled for the best creamy, spiced flavor.
- Enjoy your pumpkin cheesecake bars — rich, smooth, and perfectly spiced for fall!
Notes
