Print

Creamy Pumpkin Spice Cheesecake Bars

pumpkin spice cheesecake bars - featured image
Print Recipe

These creamy pumpkin spice cheesecake bars feature a silky pumpkin filling, warm autumn spices, and a buttery graham cracker crust. Perfect for fall gatherings, potlucks, or a cozy dessert at home.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • Whipped cream (optional, for topping)
  • Extra cinnamon or pumpkin spice (optional, for dusting)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal. Preheat oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, melted butter, and a pinch of salt. Mix until evenly moistened. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
  3. In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy (about 2 minutes on medium speed). Scrape down the sides often.
  4. Add pumpkin puree, eggs, and vanilla extract. Mix until just combined.
  5. Sprinkle in cinnamon, nutmeg, ginger, cloves, flour, and a pinch of salt. Beat just until incorporated.
  6. Pour the pumpkin cheesecake filling over the cooled crust. Spread evenly and gently tap the pan to release air bubbles.
  7. Bake at 325°F (163°C) for 35-40 minutes, or until edges are set but the center still jiggles slightly. Tent with foil if top browns too quickly.
  8. Remove from oven and cool on a wire rack for 1 hour. Transfer to fridge and chill at least 3 hours, or overnight for best texture.
  9. Use parchment overhang to lift bars out of pan. Slice into squares (about 20-24 bars). Top with whipped cream and a sprinkle of cinnamon or pumpkin spice, if desired.

Notes

For gluten-free, use almond flour or gluten-free cookie crumbs for the crust. Dairy-free cream cheese and plant-based butter work for a vegan version. Chill bars thoroughly for best texture. Use a hot knife for clean slices. Bars freeze well for up to 2 months.

Nutrition

Keywords: pumpkin spice, cheesecake bars, fall dessert, easy baking, autumn recipe, creamy pumpkin, graham cracker crust, Thanksgiving, Halloween, potluck dessert

Find it online: https://fuzzyforker.com/creamy-pumpkin-spice-cheesecake-bars-easy-fall-baking-recipe/