Absolutely nothing says fall like the combination of pumpkin and cheesecake. These pumpkin cheesecake bars are the perfect blend of creamy cheesecake and spiced pumpkin, all nestled on a buttery graham cracker crust. They’re easy to make, irresistibly delicious, and sure to be a hit at any gathering.
Why This Recipe Works
- The graham cracker crust provides a sweet and crunchy base that contrasts beautifully with the creamy filling.
- Using pure pumpkin puree ensures a rich, authentic pumpkin flavor that’s perfectly spiced.
- The cheesecake layer is velvety smooth, thanks to the perfect blend of cream cheese, sugar, and eggs.
- Baking in a square pan makes these bars easy to slice and serve, perfect for parties.
- Chilling the bars overnight allows the flavors to meld together beautifully, making them even more delicious the next day.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Equipment Needed
- 8×8 inch square baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of an 8×8 inch baking pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and 3/4 cup sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until the mixture is smooth and well combined.
Step 3: Assemble and Bake
Pour the cheesecake filling over the prepared crust, spreading it evenly. Bake at 350°F for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool to room temperature.
Step 4: Chill the Bars
Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the bars to set completely.
Step 5: Serve and Enjoy
Cut into squares and serve chilled. For an extra touch, top with whipped cream or a sprinkle of pumpkin pie spice before serving.
Tips and Tricks
For the smoothest cheesecake filling, make sure your cream cheese is fully softened before mixing. You can also run the filling through a sieve to remove any lumps. To prevent cracks, avoid overbaking the cheesecake; it should still have a slight jiggle in the center when removed from the oven. For easier slicing, dip your knife in hot water and wipe it clean between cuts.
Recipe Variations
- Add a layer of chocolate ganache on top for a decadent twist.
- Mix in some chopped pecans or walnuts into the crust for added crunch.
- Swap the graham cracker crust for a ginger snap crust for a spicier flavor.
- Top with a caramel drizzle before serving for extra sweetness.
- Use sweetened condensed milk in the filling for a richer, creamier texture.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
It’s best to stick with pure pumpkin puree for this recipe, as pumpkin pie filling already contains added sugars and spices, which could throw off the balance of flavors in your cheesecake bars.
How long can I store these cheesecake bars?
These bars can be stored in the refrigerator, covered, for up to 5 days. They can also be frozen for up to 3 months; just thaw in the fridge overnight before serving.
Can I make these bars gluten-free?
Absolutely! Just substitute the graham cracker crumbs with your favorite gluten-free cookie crumbs, and ensure all other ingredients are gluten-free.
Summary
These pumpkin cheesecake bars are the perfect fall dessert, combining the creamy richness of cheesecake with the warm spices of pumpkin. Easy to make and even easier to love, they’re sure to become a seasonal favorite.
