Pumpkin Cheesecake Bars: A Rustic Twist on Fall Classics

Pumpkin cheesecake bars have become my go-to for fall gatherings. There’s something about combining pumpkin’s earthiness with creamy cheesecake that feels both nostalgic and indulgent. It’s a recipe that’s forgiving enough for a beginner, yet impressive enough to serve to guests.

Why I Keep Coming Back to This Recipe

The balance of creamy, spicy, and crunchy keeps me reaching for these bars year after year. They remind me of fall family gatherings and cozy mornings. Plus, the simplicity makes it a no-fuss dessert that still feels special.

Inside the Pumpkin Cheesecake Bars

• Graham cracker crumbs: The crunchy base that adds a buttery flavor and texture contrast.
• Cream cheese: The rich, tangy backbone of the filling, smoothing out the pumpkin.
• Pumpkin puree: Gives that warm, earthy flavor and vibrant color.
• Brown sugar: Adds depth and caramel notes, balancing spices.
• Cinnamon, nutmeg, ginger: The spice trio that makes pumpkin shine.
• Eggs: Bind the filling together and give it a slight lift.
• Butter: Helps the crust hold together and adds richness.

Tools & Equipment for Pumpkin Cheesecake Bars

• 9×13 inch baking pan: To hold and shape the crust and filling.
• Parchment paper: Eases removal and cleanup.
• Mixing bowls: For combining crust and filling ingredients.
• Electric mixer or whisk: To smooth out the cream cheese and pumpkin mixture.
• Spatula: To spread crust and filling evenly.
• Oven: To bake the crust and cheesecake.

Step-by-Step Guide to Pumpkin Cheesecake Bars

Step 1: Preheat your oven to 175°C (350°F).

Step 2: Line a 9×13 inch baking pan with parchment paper, leaving some overhang.

Step 3: In a bowl, combine crushed graham crackers, melted butter, and a pinch of salt. Press into the bottom of the pan to form a crust.

Step 4: Bake the crust for 10 minutes until lightly golden. Set aside to cool while you prepare the filling.

Step 5: In a large mixing bowl, beat cream cheese until smooth, then add pumpkin puree, sugar, spices, and eggs. Mix until well combined.

Step 6: Pour the filling over the cooled crust. Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly.

Step 7: Let the bars cool in the pan for at least 2 hours, then refrigerate for another 2 hours before slicing.

Step 8: Serve chilled, perhaps with a dollop of whipped cream or a sprinkle of cinnamon.

Cooking Checkpoints & Tips

• Ensure the crust is evenly pressed and baked until golden for a sturdy base.
• The filling should be smooth and free of lumps before pouring into the crust.
• The cheesecake should jiggle slightly in the center when done, not look liquid.
• Refrigerate for at least 2 hours to let flavors meld and texture set.

Common Mistakes & How to Fix Them

• Cracks forming on the cheesecake surface.? Use a water bath to prevent cracks if the top cracks during baking.
• Lumps in the filling.? Ensure the cream cheese is softened for smooth mixing.
• Cheesecake becoming dry and crumbly.? Bake until just set; over-baking causes dryness.
• Bars falling apart when cut.? Refrigerate sufficiently before slicing.

Pumpkin Cheesecake Bars

Pumpkin cheesecake bars combine a crunchy graham cracker crust with a rich, spiced pumpkin and cream cheese filling. The recipe involves preparing a crust, blending a smooth filling, and baking until just set, resulting in a creamy, flavorful dessert with a golden topping and vibrant orange hue. These bars are perfect for fall gatherings, offering a balance of indulgence and comfort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups Graham cracker crumbs about 10 full sheets crushed
• 6 tablespoons butter melted
• 16 oz cream cheese softened
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 eggs large
• 2 tablespoons flour

Equipment

• 9×13 inch baking pan
• Parchment paper
• Mixing bowls
• electric mixer or whisk
• Spatula
• Oven

Method

 

1. Line your 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
   
2. Combine graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are evenly coated and resemble wet sand.
   
3. Press this 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.
   
4. Bake the crust in a preheated oven at 175°C (350°F) for about 10 minutes until fragrant and lightly golden. Remove and set aside to cool slightly.
   
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
   
6. Add pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger to the cream cheese, mixing until well combined and fragrant, about 1-2 minutes.
   
7. Crack in the eggs one at a time, beating well after each addition, until the mixture is smooth and slightly thickened.
   
8. Stir in the flour just until incorporated, ensuring a smooth, slightly thick batter.
   
9. Pour the pumpkin cheesecake filling over the cooled crust, spreading evenly with a spatula for a smooth top.
   
10. Bake the assembled bars in the oven at 175°C (350°F) for about 40-45 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
    
11. Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours to set the texture.
    
12. Use the parchment paper overhang to lift the bars out of the pan, then cut into squares and serve chilled, perhaps with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Notes

Ensure the cream cheese is softened for a smooth filling. Do not overbake to prevent cracks. Refrigerate thoroughly for clean cuts and optimal flavor.