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Pumpkin Spice Cheesecake Bars

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These pumpkin spice cheesecake bars combine a creamy, tangy cheesecake layer with cozy, spiced pumpkin flavor on a buttery graham cracker crust. They’re easy to make, perfect for fall gatherings, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 1/3 cup unsalted butter, melted (75g)
  • 2 tablespoons granulated sugar (25g)
  • 1/2 teaspoon ground cinnamon (optional)
  • 16 ounces cream cheese, full-fat and softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup pumpkin puree (not pumpkin pie filling) (180g)
  • 1/4 cup brown sugar, packed (50g)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Line a 9×9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. Preheat oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon (if using) until evenly moistened.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Add granulated sugar and vanilla extract; beat until combined.
  5. Add eggs, one at a time, beating just until incorporated after each. Do not overmix.
  6. Scoop out about 1 cup of the cheesecake mixture and set aside in a small bowl.
  7. To the remaining cheesecake batter, add pumpkin puree, brown sugar, pumpkin pie spice, and ground cinnamon. Beat until smooth and fully combined.
  8. Pour the pumpkin cheesecake filling over the baked crust and smooth into an even layer. Dollop the reserved plain cheesecake mixture on top in spoonfuls. Swirl gently with a knife or offset spatula for a marbled effect.
  9. Bake at 325°F (163°C) for 35-40 minutes, or until the edges look set and the center barely jiggles.
  10. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best) until set.
  11. Use the parchment overhang to lift the bars from the pan. Slice and serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix after adding eggs to avoid cracks. Chill thoroughly before slicing for clean cuts. You can substitute gingersnap cookies for the crust or make the recipe gluten-free or dairy-free with simple swaps. Bars freeze well for up to 2 months.

Nutrition

Keywords: pumpkin spice, cheesecake bars, fall dessert, easy pumpkin dessert, Thanksgiving, autumn, cream cheese, graham cracker crust, make-ahead, potluck, holiday dessert

Find it online: https://tessierecipes.com/pumpkin-spice-cheesecake-bars-recipe-easy-fall-dessert-idea/