Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Creamy and spiced Pumpkin Cheesecake Bars combine smooth, tangy cheesecake with warm pumpkin and cozy fall spices layered on a buttery crust. Easy to prepare and perfect for autumn gatherings, these bars offer a balanced flavor fusion and a luscious, creamy texture that holds well when chilled or frozen.

  • Total Time: 5 hours (including chilling time)
  • Yield: 16 bars 1x

Ingredients

Scale

Crust Base

  • 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree (canned or fresh)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream (optional but recommended)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs with melted butter until the mixture is crumbly and sticks together when pressed. Press the mixture evenly into the bottom of an 8×8 inch (20×20 cm) baking pan to form a solid crust. Bake for about 10 minutes to set it, then remove from the oven and let it cool slightly.
  2. Mix the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and vanilla extract, mixing well to combine. Slowly incorporate the pumpkin puree. Add the eggs one at a time, mixing just until combined after each addition. Finally, gently fold in the sour cream or heavy cream for extra smoothness and balance.
  3. Assemble and bake: Pour the pumpkin cheesecake filling evenly over the prepared crust. Spread it smoothly with a spatula. Bake the bars at 350°F (175°C) for about 40-50 minutes, or until the edges are firm but the center is still slightly jiggly. Avoid overbaking to maintain a creamy texture.
  4. Cool and chill: Allow the bars to cool to room temperature. Then transfer them to the refrigerator and chill for at least 4 hours or overnight. This resting time helps the flavors meld and ensures the texture is firm for clean cutting.

Notes

  • Use cream cheese and eggs at room temperature to ensure a smooth, lump-free filling.
  • Do not overmix after adding the eggs to prevent cracks and a dense texture.
  • Optionally, bake the bars in a water bath for an extra creamy finish and to avoid cracking.
  • Freshly ground spices will provide a more vibrant flavor than pre-ground alternatives.
  • Chill the bars thoroughly before slicing to achieve neat, clean cuts.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free crackers)

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: Pumpkin, Cheesecake, Fall dessert, Spiced, Bars, Gluten-free option, Creamy, Autumn