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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.
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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: 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

  • 9x13 inch baking pan
  • Parchment paper
  • Mixing bowls
  • electric mixer or whisk
  • Spatula
  • Oven

Method
 

  1. Line your 9x13 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.