Description
Pumpkin pie has had its time—these Pumpkin Cheesecake Bars are easier, creamier, and far more impressive. They’re everything you love about fall flavors, transformed into a decadent, portable dessert that looks professional and tastes indulgent.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup melted butter
- 1 teaspoon pumpkin pie spice
- For the Filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- A pinch of salt
Instructions
- Prepare the Pan: Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
- Make the Crust: Combine graham cracker crumbs, sugar, melted butter, and pumpkin pie spice. Press into the pan and bake for 10 minutes. Let cool slightly.
- Prepare the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in pumpkin puree and vanilla. Mix in flour, pumpkin pie spice, and salt just until combined.
- Assemble and Bake: Pour filling over crust and smooth the top. Bake 40–45 minutes until edges are set but the center jiggles. Cool completely on a wire rack, then chill at least 4 hours before slicing.
Notes
Store in the fridge for up to 5 days or freeze up to 2 months with parchment between layers. Use crushed ginger snaps or Biscoff cookies for a twist, or add chocolate chips for a decadent variation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin, cheesecake, fall dessert, bars, Thanksgiving, pumpkin cheesecake bars