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Pumpkin Cheesecake Bars

American · Dessert · Easy

Pumpkin Cheesecake Bars

Total
6 hr 15 min
Prep
5 hr 25 min
Serves
16
Calories
230
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A cinnamon-scented pumpkin cheesecake layer sits on a crisp graham cracker crust. Chilling gives the squares clean edges and a smooth, creamy center.

Pressing a thin crumb crust into the pan gives Pumpkin Cheesecake Bars a sturdy base without overwhelming the filling. Pumpkin puree lightens the cream cheese, while cinnamon, ginger and nutmeg warm it without turning the bars into pumpkin pie.

Start with softened cream cheese and mix the eggs in gently. Too much air makes the filling puff and crack, so stop beating as soon as the batter looks even.

SweetCreamyRichTrendingBakingMake AheadHolidayVegetarianNut-free

Method

  1. Heat the oven to 325°F (165°C). Line a 9-inch square metal pan with parchment, leaving handles on two sides.

  2. Mix graham cracker crumbs, melted butter and 2 tablespoons of the sugar. Press firmly into the pan in an even layer. Bake for until fragrant and lightly browned.

  3. Beat cream cheese with the remaining sugar until smooth. Mix in pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg and salt. Add eggs one at a time on low speed, mixing only until incorporated.

  4. Spread the filling over the warm crust. Bake for until the edges are set and the center moves as one soft mass when nudged, without a liquid ripple.

  5. Cool on a rack for , then cover and refrigerate for until firm. Lift out and cut into 16 bars, wiping the knife between cuts.

Forkue tips

  • Use a flat-bottomed measuring cup to compress the crust evenly into the corners.

Storing and reheating

Refrigerate covered for up to 4 days. Freeze individual bars for up to 2 months, then thaw overnight in the refrigerator. Serve cold for the neatest texture and cleanest slices.

Kitchen gear

9-inch square panTop picks on AmazonElectric mixerTop picks on Amazon
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Nutrition per serving, estimated

230Calories
4gProtein
23gCarbs
14gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Pumpkin Cheesecake Bars: FAQ

Can I use pumpkin pie filling?

No. It contains added sugar and spices that would change the balance and texture. Use plain pumpkin puree for the measured filling.

Why did my cheesecake bars crack?

Overmixing after adding the eggs or baking until the entire surface is rigid can cause cracks. Mix gently and remove the pan while the center still has a soft wobble.

How do I store and reheat Pumpkin Cheesecake Bars?

Refrigerate covered for up to 4 days. Freeze individual bars for up to 2 months, then thaw overnight in the refrigerator. Serve cold for the neatest texture and cleanest slices.

How long does Pumpkin Cheesecake Bars take?

About 6 hr 15 min in total: 5 hr 25 min prep and 50 min cooking.

What do I need to make Pumpkin Cheesecake Bars?

The key ingredients are graham cracker crumbs, butter, cream cheese, pumpkin puree, eggs and vanilla extract, plus pantry basics.

Any tips for Pumpkin Cheesecake Bars?

Use a flat-bottomed measuring cup to compress the crust evenly into the corners.

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