Print

Perfect Pumpkin Cheesecake Bars: Easy Fall Dessert

pumpkin cheesecake bars - featured image
Print Recipe

These Perfect Pumpkin Cheesecake Bars combine the velvety richness of cheesecake with the warm, spiced comfort of pumpkin pie, all pressed into a buttery graham cracker crust. They’re ridiculously easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13 pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. 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. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy—about 2 minutes. Add the sugar and beat until combined. Add the eggs one at a time, beating on low after each addition until just incorporated. Stir in the vanilla. Spread this mixture evenly over the pre-baked crust.
  4. In a separate bowl, whisk together the pumpkin puree, both sugars, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
  5. Gently pour the pumpkin mixture over the cream cheese layer. Use a spatula to spread it evenly. Take a butter knife or a skewer and gently swirl the two layers together with a few figure-eight motions.
  6. Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
  7. Let the bars cool completely on a wire rack—about an hour. Then transfer to the refrigerator and chill for at least 4 hours, but overnight is even better.
  8. Once fully chilled, use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board and slice into squares with a sharp knife. Wipe the knife clean between cuts for neat edges.

Notes

Room temperature ingredients are non-negotiable. Don’t overbake—a slight jiggle in the center is exactly what you want. Use a hot knife for clean slices. Chill overnight if possible for best texture. Line your pan properly with parchment overhang for easy removal.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin dessert, cheesecake bars, pumpkin bars, Thanksgiving dessert, graham cracker crust

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