Print

Budget-Friendly Pumpkin Cheesecake Bars: Easy Fall Dessert

budget-friendly pumpkin cheesecake bars - featured image
Print Recipe

These Budget-Friendly Pumpkin Cheesecake Bars are the kind of dessert that makes everyone at the table happy without making you stress about the grocery bill. A crunchy graham cracker crust, a velvety cheesecake layer, and a spiced pumpkin topping that bakes into pure comfort.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup heavy cream (or evaporated milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 baking pan with parchment paper, leaving some overhang on two opposite sides. Spray the parchment lightly with non-stick spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir with a fork until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Start the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides. Add the sugar and beat for another minute until fluffy. Add the eggs one at a time, beating on low after each addition just until combined. Stir in the vanilla and flour until just combined. Set aside.
  4. Make the pumpkin layer: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs, heavy cream, and vanilla, whisking gently. Sprinkle the cinnamon, ginger, nutmeg, cloves, and salt over the top, then whisk until combined.
  5. Layer it up: Pour the cheesecake mixture over the pre-baked crust and spread it evenly. Gently spoon the pumpkin mixture over the cheesecake layer in dollops. Use a butter knife or toothpick to gently swirl the two layers together with 5-6 figure-eight motions.
  6. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  7. Cool completely: Let the bars cool on a wire rack for 1 hour at room temperature. Then, transfer the pan to the refrigerator and chill for at least 4 hours, but overnight is better.
  8. Slice and serve: Once fully chilled, use the parchment handles to lift the entire block out of the pan. Place on a cutting board and use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts.

Notes

Room temperature ingredients matter. Take cream cheese and eggs out 30-45 minutes before starting. For a water bath shortcut, place a small oven-safe dish filled with hot water on the lower rack while baking. Don’t skip the chill time—bars need at least 4 hours to set properly. For clean cuts, run a sharp knife under hot water before each slice.

Nutrition

Keywords: pumpkin cheesecake bars, budget-friendly dessert, fall dessert, easy pumpkin recipe, cheesecake bars, pumpkin dessert, graham cracker crust

Find it online: https://leilameals.com/budget-friendly-pumpkin-cheesecake-bars-easy-fall-dessert/