Rich and Creamy Pumpkin Cheesecake Bars
My creamy pumpkin cheesecake bars are the ultimate fall dessert! With rich, creamy layers of NY-style cheesecake and pumpkin cheesecake on top of a buttery graham cracker crust, you'll want these at the end of every fall meal, whether a simple family gathering or for special occasions and holidays. Make today, enjoy tomorrow, and thank me later!
Servings: 16 bars
Calories: 261kcal
Video
Equipment
Stand mixer fitted with paddle attachment
Spatula or offset spatula
Ingredients
For the graham cracker crust
- 1 cup (120g) graham cracker crumbs, about 7 graham crackers
- 5 Tbsp (71g) unsalted butter, melted and cooled
- ¼ cup (50g) light brown sugar, tightly packed
- ¼ tsp kosher salt
For the cheesecake filling
- 1 lb (454g) full-fat cream cheese, room temperature
- ⅔ cup (150g) granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs, room temperature
- ¾ cup canned pumpkin purée
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of allspice
For serving
- Homemade whipped cream, optional
Instructions
- Prepare the pan. Arrange a rack in the center of an oven, then preheat to 325F. Line an 8x8 baking pan with two sheets of overlapping perpendicular parchment paper, leaving an overhang on all sides. Use your hands to press the parchment down into all corners, then coat with baking spray.
- Make the crust. In a large bowl, combine 1 cup (120g) graham cracker crumbs, 5 Tbsp (71g) melted, cooled butter, ¼ cup (50g) brown sugar, and ¼ tsp kosher salt. Stir until very well mixed. Pour out into the prepared baking pan, then press firmly into a flat even layer.
- Bake the crust. Transfer to the preheated oven, then bake for 10-12 minutes, or until set. Remove from the oven, then allow to cool slightly while you make the filling.
- Make the cheesecake filling. Beat 1 lb (454g) cream cheese, ⅔ cup (150g) sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with paddle attachment until smooth and creamy, about 2 minutes. Scrape down the sides, then add 2 large eggs. Continue beating on medium-low until fully incorporated and the mixture is fluffy. Pour half of the cheesecake filling on top of the slightly cooled crust, then smooth into an even layer.
- Make the pumpkin cheesecake filling. To the remaining cheesecake batter, add ¾ cup canned pumpkin purée, 1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and a pinch of allspice. Beat until very well mixed, about 1-2 minutes more. Pour this on top of the plain cheesecake filling, then smooth into an even layer.
- Bake the cheesecake bars. Transfer to an oven, then bake for 30-40 minutes, or until the filling is set, rotating the pan once halfway through cook time.
- Cool. Place the pan on a wire rack, then cool at room temperature for at least 2 hours. Cover with plastic wrap or foil, then refrigerate for at least 6 hours or up to overnight.
- Slice, then serve. When ready, carefully use the parchment to lift the cheesecake bars out of the pan. Cut into 16 bars, then serve immediately! I like to dollop or pipe a little homemade whipped cream on each, sprinkle with the tiniest bit of ground cinnamon. Optional, but so good!
Notes
- To make-ahead: These bars can be made a day or two in advance and kept in the refrigerator. In fact, they taste even better after the flavors have had time to meld.
- Leftovers and storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
- To freeze: Wrap individual bars in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 3 months. To enjoy, simply thaw in the refrigerator overnight.
Nutrition
Calories: 261kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 233mg | Potassium: 103mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2314IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 1mg
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