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Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are a creamy, spiced fall favorite with a buttery graham cracker crust and luscious pumpkin filling. Perfect for cozy gatherings or simple indulgence!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings: 9 servings

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 1/4 cup sugar

For the Cheesecake Filling:

  • 2 8-ounce packages cream cheese softened
  • 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

Prepare the Crust

  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or lightly grease it.
  • In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand.
  • Press this evenly into the bottom of your prepared pan. Bake for about 8 minutes, then set aside to cool slightly.

Make the Cheesecake Filling

  • In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
  • Gradually add 1 cup sugar and continue beating until well combined.
  • Mix in the pumpkin puree and vanilla extract until smooth.
  • Add the eggs one at a time, beating after each addition.
  • Finally, stir in the cinnamon, nutmeg, ginger, and salt until the spices are fully incorporated.

Assemble and Bake

  • Pour the pumpkin cheesecake filling over the warm crust, spreading it out evenly with a spatula.
  • Bake in the preheated oven for 45 to 50 minutes. The center should be set but still slightly jiggly — it will firm up as it cools.

Cool and Chill

  • Remove the bars from the oven and let them cool to room temperature.
  • Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours or overnight.

Slice and Serve

  • Use the parchment paper edges to lift the entire block out of the pan.
  • Slice into squares and serve chilled. These bars pair beautifully with a dollop of whipped cream or a dusting of cinnamon sugar.

Equipment

  • 9x9-inch Baking Pan
  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Aluminum foil or parchment paper

Notes

  • Make sure your cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Use pure pumpkin puree rather than pumpkin pie filling, which contains extra sugars and spices that can alter the taste.
  • Don’t overbake — the center should still have a slight wobble when you take the bars out of the oven to prevent cracks and dryness.
  • For easier slicing, chill the bars overnight, then warm your knife under hot water before each cut.