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Easy Creamy Pumpkin Cheesecake Bars Recipe

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These creamy pumpkin cheesecake bars with graham cracker crust are the perfect fall dessert. No water bath needed, simple ingredients, and a crowd-pleasing pumpkin spice flavor that tastes like autumn in every bite.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, ¼ cup granulated sugar, and ¼ teaspoon salt. Stir until the mixture looks like wet sand and holds together when squeezed.
  3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add ¾ cup granulated sugar and beat for another minute until light and fluffy.
  6. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Stir in the vanilla extract. Set this mixture aside.
  7. In a separate medium bowl, whisk together pumpkin puree, brown sugar, flour, cinnamon, ginger, nutmeg, cloves, and ⅛ teaspoon salt until smooth.
  8. Transfer about 1 cup of the plain cheesecake mixture to a small bowl and set aside. Add the pumpkin mixture to the remaining cheesecake mixture in the large bowl. Fold gently with a rubber spatula until just combined.
  9. Pour the pumpkin cheesecake mixture over the pre-baked crust and spread into an even layer.
  10. Drop spoonfuls of the reserved plain cheesecake mixture randomly over the top. Use a butter knife or skewer to gently swirl the two together with 3-4 figure-eight motions.
  11. Bake for 35-40 minutes, or until the edges are set and the center jiggles slightly when shaken. Turn off the oven, crack the door open, and let the bars cool inside for 15 minutes.
  12. Transfer the pan to a wire rack and cool completely at room temperature, about 1 hour.
  13. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  14. Use the parchment handles to lift the bars out of the pan. Cut into 16 squares, wiping the knife clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Blot pumpkin puree with paper towels to remove excess moisture. Don’t overmix the batter to prevent cracks. Chill for at least 4 hours, preferably overnight, for best results. If bars crack, cover with whipped cream or caramel sauce.

Nutrition

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

Find it online: https://cookyep.com/easy-creamy-pumpkin-cheesecake-bars-recipe/