Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are the epitome of halloween desserts. Combining the creamy texture of cheesecake with the rich flavors of pumpkin and spices, these bars are a perfect treat for any occasion. Easy to make without any special equipment, these bars are a hit every time!

5 from 1 vote

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Prep Time: 20

Cook Time: 40

Cooling time: 6

Total Time: 7

Servings: bars

Calories: 177kcal

Author: Deborah Rainford

Ingredients

For the Crust:

1 ½ cups (126 g) graham cracker crumbs, or ginger snap or biscoff biscuits, chocolate, or golden Oreo crumbs for variation *see notes
½ cup (113 ½ g) melted butter, salted or unsalted
¼ cup (50 g) white sugar
Optional: replace ¼ cup of graham cracker crumbs with ¼ chopped pecans or walnuts.

For the Cheesecake:

16 oz (453 ⅗ g) block-style cream cheese, room temperature
¾ cup (150 g) white sugar
1 cup (245 g) pumpkin puree, not pumpkin pie filling *see notes
2 (2) large eggs, room temperature
1 teaspoon (1 teaspoon) vanilla extract
2 teaspoons (2 teaspoons) pumpkin pie spice, or a mix of ground cinnamon, nutmeg, and clove *see notes

Instructions

For the Crust:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9x9-inch square pan with greaseproof or baking paper.
Mix Ingredients: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press and Bake: Press the mixture firmly into the bottom of the lined pan. Bake for 10 minutes and then set aside to cool.

For the Cheesecake:

Cream Cheese and Sugar: Using an electric whisk, beat the room temperature block-style cream cheese and sugar until smooth and creamy.
Add Pumpkin: Incorporate the pumpkin puree, ensuring it is well blended with the cream cheese mixture.
Add Eggs and Flavor: Beat in the eggs, one at a time, followed by the vanilla extract and pumpkin pie spice.
Pour and Smooth: Pour the cheesecake mixture over the pre-baked crust, smoothing the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Cool and Chill: Allow the bars to cool to room temperature for 4-6 hours to prevent cracking. Once cooled, move to the fridge to finish setting.

Notes

Ingredient notes: All ingredients should be at room temperature for smoother blending.
For the crust, you can use crumbs or blend whole crackers. Adding chopped nuts like pecans or walnuts adds a nutty texture. Use a food processor to blend whole crackers.
Use block-style cream cheese and white sugar for better texture and flavor.
Pumpkin puree is imperative; pumpkin pie filling will be too sweet.
Pumpkin pie spice: If you can’t find pumpkin pie spice, you can make your own: ¾ teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ¼ teaspoon nutmeg
Baking notes: Use a metal baking pan for better heat conduction.
Avoid overmixing the batter, as it can lead to cracks.
Use a sharp knife dipped in hot water for clean-cut edges. Wipe the blade clean between each cut.

Nutrition

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