Pumpkin cheesecake bars are a cozy twist on the usual pumpkin pie. I love how the creamy, spiced filling sits atop a crunchy graham cracker crust—like a little bite of fall comfort. Making them in bar form means I can whip up a batch and share or stash some away for later. It’s a good way to use that canned pumpkin lurking in the pantry, and frankly, they’re a crowd-pleaser.
Why These Pumpkin Cheesecake Bars Are a Fall Must
They remind me of cozy mornings and chilly evenings, a perfect balance of spice and sweetness. The texture is just right—creamy with a slight crunch—making each bite memorable. Plus, they’re easy to make ahead, so I can enjoy the season’s flavors without last-minute fuss.
Breaking Down the Key Ingredients
- Graham cracker crumbs: They make the base crunchy and buttery, a contrast to the creamy filling.
- Cream cheese: Creates that rich, tangy core; full-fat for best creaminess.
- Pumpkin puree: Adds moisture and a mellow sweetness; use canned or homemade.
- Spices (cinnamon, ginger, nutmeg): Bring warmth and depth to the filling; adjust to your spice level.
- Eggs: Bind everything together, giving structure to the filling.
- Sugar: Sweetens and balances the spices; brown sugar can add a caramel note.
- Butter: Enriches the crust; use unsalted for control over saltiness.
Tools & Equipment for Pumpkin Cheesecake Bars
- 9-inch square baking pan: To hold the crust and filling during baking.
- Mixing bowls: To combine crust ingredients and filling smoothly.
- Electric mixer or whisk: To beat the cream cheese and eggs until fluffy.
- Parchment paper: For easy removal and cleanup.
- Wire rack: To cool the bars evenly after baking.
Step-by-step guide to pumpkin cheesecake bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9-inch square baking pan with parchment paper, leaving overhang.
Step 3: Mix crushed graham crackers, melted butter, and a pinch of salt for the crust. Press into the pan.
Step 4: Bake the crust for 10 minutes until golden. Set aside to cool slightly.
Step 5: In a bowl, beat softened cream cheese, sugar, and eggs until smooth.
Step 6: Add pumpkin puree, vanilla, cinnamon, ginger, and nutmeg. Mix until well combined.
Step 7: Pour the filling over the crust. Bake for 40-45 minutes, until the edges are set but the center slightly wobbles.
Step 8: Let the bars cool completely in the pan on a wire rack.
Step 9: Chill in the fridge for at least 2 hours or overnight. Slice and serve.
Cooking checkpoints and tips for pumpkin cheesecake bars
- Ensure the crust is evenly pressed into the pan for uniform baking.
- Bake until the edges are just set and the center jiggles slightly—don’t overbake.
- Chill thoroughly; the filling firms up as it cools, making slicing cleaner.
- Look for a slight crack in the center when baked—this is normal and shows proper setting.
Common Mistakes and How to Fix Them
- Cream cheese too cold, resulting in lumpy filling.? Use room temperature cream cheese for a smooth batter.
- Overbaking leads to cracks and dry texture.? Bake until just set, don’t overdo it.
- Slicing too early causes crumbling.? Chill thoroughly before slicing.
- Incorrect temp can cause uneven baking.? Check oven temperature with a thermometer.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
- Mix graham cracker crumbs with melted butter until evenly coated and crumbly. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for about 10 minutes or until it turns golden and smells toasted. Remove from oven and let cool slightly while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add sugar to the cream cheese and continue beating until combined and creamy. Then, beat in eggs one at a time, ensuring each is fully incorporated.
- Stir in pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg until the mixture is smooth and fragrant.
- Pour the pumpkin filling over the cooled crust, spreading it out evenly with a spatula.
- Bake in the oven for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. You may see a slight crack in the center—this is normal.
- Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, chill in the refrigerator for at least 2 hours or overnight to set fully.
- Lift the bars out of the pan using the parchment overhang and slice into squares.
- Serve chilled or at room temperature, enjoying the creamy, spiced pumpkin flavors with a crunchy crust in every bite.
Notes
I’m Daniel Whitaker, the founder and voice behind Micromanaging Flavor. Born and raised in the United States, my love for cooking began at a young age when I realized how much joy a perfectly balanced dish could bring to the table.