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Creamy Pumpkin Cheesecake Bars: Easy Fall Dessert

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A nostalgic fall dessert featuring a sandy graham cracker crust and a rich, tangy pumpkin cheesecake filling. These bars are easy to make, crowd-pleasing, and perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 24 ounces full-fat cream cheese, softened
  • 15 ounces pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • Dash of vanilla (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease with cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove and let cool.
  4. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the sides and bottom.
  5. Add 1 cup sugar, pumpkin pie spice, and salt to the cream cheese. Beat on low speed until combined. Scrape the bowl again.
  6. Add the pumpkin puree and vanilla extract. Mix on low speed just until smooth.
  7. Add eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Bake for 35-40 minutes. The edges should be set, but the center should have a slight jiggle.
  10. Turn off the oven and crack the door open. Let the bars sit in the oven for 1 hour to prevent cracking.
  11. Remove from oven and cool to room temperature.
  12. Refrigerate for at least 4 hours, preferably overnight, to set completely.
  13. Use a sharp knife dipped in hot water to cut into squares. Top with whipped cream if desired.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid air bubbles that cause cracking. The bars must be chilled thoroughly for clean slicing. Do not reheat, as this will melt the structure.

Nutrition

Keywords: pumpkin cheesecake, fall dessert, graham cracker crust, easy baking, holiday dessert, pumpkin pie spice, cream cheese bars

Find it online: https://perkypan.com/creamy-pumpkin-cheesecake-bars-easy-fall-dessert/