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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a buttery graham cracker crust topped with a rich, creamy pumpkin-spiced filling. The mixture is baked until just set and glossy on top, then chilled to develop a velvety texture and balanced sweetness. Perfect for fall, they combine smooth, crumbly, and spiced textures in every bite.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree canned is fine
  • 3 eggs large
  • 3/4 cup sugar white or brown
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the pumpkin filling over the cooled crust, spreading it out evenly with a spatula. It should look smooth and glossy.
  7. Bake the assembled bars for 40-45 minutes, until the edges are set and slightly puffed, while the center still jiggles gently when tapped.
  8. 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.
  9. 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.
  10. 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.
  11. Enjoy your pumpkin cheesecake bars — rich, smooth, and perfectly spiced for fall!

Notes

For a decorative touch, add a dollop of whipped cream or a sprinkle of cinnamon before serving. Keep refrigerated and enjoy within 3-4 days for the freshest flavor.