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To make these tasty pumpkin spice cheesecake bars, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 2 cups cream cheese, softened - 1 cup pumpkin puree - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon cinnamon - Pinch of salt You will need a few tools to whip up these scrumptious cheesecake bars: - 9x9 inch baking dish - Mixing bowls - Electric mixer - Parchment paper - Measuring cups and spoons - Spatula If you need to swap ingredients, here are some options: - Use coconut oil instead of butter for a dairy-free option. - Swap granulated sugar with brown sugar for more moisture. - For a gluten-free version, use gluten-free graham cracker crumbs. - You can replace cream cheese with a vegan cream cheese for a plant-based treat. - If you don't have pumpkin pie spice, mix nutmeg and ginger for a similar flavor. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper. Leave some paper hanging over the sides. This helps you lift out the bars later. In a medium bowl, mix together: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - A pinch of salt Stir until the crumbs look like wet sand. Press this mixture evenly into the bottom of your dish. Bake for 10 minutes. Let the crust cool slightly before adding the filling. In a large mixing bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. Scrape the bowl as needed. Now add: - 1 cup pumpkin puree - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon cinnamon - A pinch of salt Mix all of this on medium speed until it is smooth and well combined. Pour the pumpkin cheesecake filling over the cooled crust. Spread it out evenly. Bake in the oven for 25-30 minutes. The center should look set but still jiggle a bit. It will firm up as it cools. After baking, take the cheesecake bars out and let them cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours, or overnight for best results. When ready, lift the bars out using the parchment paper and cut into squares. Enjoy! To get the best texture in your pumpkin spice cheesecake bars, focus on the cream cheese. Make sure it is at room temperature before you start mixing. This helps it blend smoothly. When you beat the cream cheese, do it on medium speed. This keeps air out and prevents cracks. Also, avoid over-mixing after adding the eggs. Just mix until combined. One common mistake is not cooling the crust enough before adding the filling. If it’s too hot, it can make the filling cook unevenly. Another mistake is baking them too long. You want a slight jiggle in the center when you take them out. This will ensure they set perfectly as they cool. Lastly, don’t skip refrigerating them for four hours. Chilling helps firm them up and enhances flavor. For a stunning presentation, serve each bar on a pretty plate. A sprinkle of cinnamon on top adds color. A dollop of whipped cream on the side makes it extra special. You can also add a few chopped pecans or walnuts on top for a nice crunch. This not only looks good but adds flavor and texture. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter, which helps prevent lumps in your cheesecake. Cool Gradually: After baking, allow the cheesecake bars to cool gradually at room temperature before refrigerating. This helps prevent cracks and ensures even cooling. Test for Doneness: The center of the cheesecake should be set but still slightly jiggly. It will continue to firm up as it cools, so avoid overbaking. Chill Overnight: For the best texture and flavor, chill the cheesecake bars overnight before serving. This allows the flavors to meld beautifully. {{image_2}} To add a twist, try chocolate swirl bars. Start with the basic recipe. Before pouring the pumpkin batter, melt ½ cup of chocolate chips. Swirl the melted chocolate into the cheesecake mixture. Use a knife to create pretty patterns. Bake as usual and enjoy the chocolatey goodness mixed with pumpkin spice. For a gluten-free version, swap the graham cracker crumbs. Use gluten-free graham crackers or almond flour instead. You can also use crushed gluten-free cookies. The rest of the recipe stays the same. This way, everyone can enjoy the treat without worry. To make this recipe vegan, replace the cream cheese. Use vegan cream cheese, which is widely available. Swap the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. For the rest, use plant-based butter and ensure your pumpkin puree is dairy-free. This way, you can enjoy a vegan delight! After you bake the pumpkin spice cheesecake bars, let them cool. Once they cool to room temperature, cover them tightly with plastic wrap. This keeps them fresh and moist. You can also use an airtight container. Store them in the fridge for up to five days. The flavor will deepen as they sit, making them even better! If you want to keep these bars longer, freezing is a great option. Cut the cheesecake into squares before freezing. Wrap each square in plastic wrap, then place them in a freezer bag. They can last in the freezer for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. If you like your cheesecake bars warm, reheating is simple. Place a square on a microwave-safe plate. Heat it for about 15 to 20 seconds. This warms them up without making them too hot. You can also enjoy them cold right from the fridge! Yes, you can use fresh pumpkin. Just make sure to cook it first. Cut the pumpkin into chunks, steam or bake it until soft, then mash it. Strain out excess moisture for a smoother texture. This will give your bars a fresh taste. These cheesecake bars last about five days in the fridge. Store them in an airtight container. If you see any signs of spoilage, it’s best to toss them. Keeping them sealed helps them stay fresh and tasty. Absolutely! You can make these bars a day or two ahead. Just follow the recipe and let them chill well. They taste even better after resting, as the flavors meld together. Perfect for parties or gatherings! In this post, we explored all the key steps to make cheesecake bars. We started with the ingredients and necessary tools, then moved to the recipe steps. I shared tips to avoid mistakes and ways to serve them beautifully. Variations let you try new flavors, whether you need gluten-free or vegan options. Finally, proper storage helps keep them fresh. Now you have all you need to create delicious cheesecake bars at home. Enjoy your baking journey!

Pumpkin Spice Cheesecake Bars

Deliciously creamy pumpkin cheesecake bars with a graham cracker crust, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 cups cream cheese, softened
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon cinnamon
  • a pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9x9 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt. Mix until the crumbs resemble wet sand.
  • Press the crumb mixture evenly into the bottom of the prepared baking dish to create the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Scrape down the sides of the bowl as needed.
  • Add the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt to the cream cheese. Mix on medium speed until all ingredients are well combined and smooth.
  • Pour the pumpkin cheesecake batter over the cooled crust and spread evenly.
  • Bake in the preheated oven for 25-30 minutes, or until the center is set but slightly jiggly. It will firm up as it cools.
  • Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight for best results.
  • Once chilled, lift the cheesecake bars out using the parchment overhang and cut into squares.

Notes

Serve each bar on a plate with a sprinkle of cinnamon on top, and a dollop of whipped cream on the side for an extra treat. Garnish with a few pecans or walnuts for added texture.
Keyword bars, cheesecake, fall dessert, pumpkin