Bring the warmth of fall to your dessert table with these irresistible Pumpkin Spice Cheesecake Bars. Featuring a rich, creamy cheesecake layer paired with spiced pumpkin filling on top of a buttery graham cracker crust, these bars are the perfect blend of sweet and spice. With every bite, you’ll experience the cozy flavors of cinnamon, nutmeg, and pumpkin, making this dessert a must-have for autumn celebrations or a cozy weekend indulgence. Easy to make and even easier to enjoy!
Pumpkin Cheesecake Bars
Rated 5.0 stars by 1 users
Servings
12
Prep Time
20 minutes
Cook Time
40 minutes
Calories
300
Author:
Angie M.
Bring the warmth of fall to your dessert table with these irresistible Pumpkin Spice Cheesecake Bars. Featuring a rich, creamy cheesecake layer paired with spiced pumpkin filling on top of a buttery graham cracker crust, these bars are the perfect blend of sweet and spice. With every bite, you’ll experience the cozy flavors of cinnamon, nutmeg, and pumpkin, making this dessert a must-have for autumn celebrations or a cozy weekend indulgence. Easy to make and even easier to enjoy!
Ingredients
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ tsp ground cinnamon (optional)
½ cup unsalted butter, melted
16 oz cream cheese, softened
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¾ cup granulated sugar
2 large eggs
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1 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
¼ tsp ground cloves (optional)
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¼ cup brown sugar
Crust
Cheesecake Layer
Pumpkin Layer
Directions
Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or lightly grease it.
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, then let cool while you prepare the filling.
Cheesecake Layer
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating after each addition. Mix in the vanilla extract.
Pour the cream cheese mixture over the cooled crust and spread it evenly.
Pumpkin Layer
In a separate bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, cloves (if using), and brown sugar.
Carefully spoon the pumpkin mixture on top of the cheesecake layer, spreading it evenly.
Bake
Bake for 35-40 minutes, or until the center is set and doesn’t jiggle when you gently shake the pan.
Remove from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 3 hours, or until fully chilled and set.
Serve
Once chilled, lift the bars out of the pan using the parchment paper (if used) and slice into squares. Serve as is, or top with whipped cream and a sprinkle of cinnamon for extra indulgence!