Go Back

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars consist of a buttery graham cracker crust topped with a velvety pumpkin-spiced cheesecake filling. The dessert has a creamy, smooth texture with a slight firmness from baking, and is decorated with whipped cream and cinnamon swirls for an inviting appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10 sheets crushed
  • 1/4 cup sugar granulated
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin plain, not spiced
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup heavy cream
  • 1 cup whipped cream for decoration
  • to taste cinnamon for garnish

Equipment

  • 9x13 inch baking pan
  • Mixing bowls

Method
 

  1. Combine graham cracker crumbs and sugar in a bowl, then pour in melted butter and stir until evenly coated. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake at 350°F (175°C) for 8-10 minutes until lightly golden, then let cool slightly.
  2. In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Use a hand or stand mixer at medium speed, and listen for a silky, homogeneous texture.
  3. Add canned pumpkin and eggs to the cream cheese mixture, one at a time, mixing well after each addition. The mixture will become thick and velvety, with a warm orange hue. Incorporate ground cinnamon, nutmeg, and cloves, mixing just until evenly blended.
  4. Pour the pumpkin-spiced filling over the cooled crust, spreading it out evenly with a spatula. Smooth the top for a flat, inviting surface.
  5. Bake at 350°F (175°C) for 35-40 minutes until the edges are set but the center slightly jiggles when gently shaken. The top should be slightly puffed and fragrant with spices. Remove from oven and allow to cool completely in the pan.
  6. Chill the cheesecake in the refrigerator for at least 2 hours or overnight. This helps it set thoroughly and makes slicing easier. Once chilled, spread whipped cream over the surface and gently swirl with cinnamon for decoration.
  7. Use a sharp knife to cut into squares, revealing the creamy, orange filling inside. Serve the bars chilled, with an extra sprinkle of cinnamon if desired, and enjoy the rich, spiced flavors.

Notes

Ensure the cheesecake is thoroughly chilled before slicing for clean cuts. Adjust spice levels to taste, adding more cinnamon or nutmeg if desired. For a decorative touch, pipe whipped cream in fun Halloween shapes.