Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake layered over a buttery graham cracker crust, these bars are a fuss-free fall dessert that’s perfect for Thanksgiving, potlucks, or anytime you want cozy autumn flavors without the stress of baking a full cheesecake.
Nutrition
Calories: 280kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 10gSugar: 18g
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
For the Filling
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup heavy whipping cream
- 2 large eggs
- Cinnamon for dusting optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla. Mix until combined. In a separate bowl, whip heavy cream until soft peaks form, then fold into the pumpkin mixture. Beat in eggs one at a time until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 35–45 minutes, or until the center is just set (slightly jiggly is okay—it will firm up as it cools).
- Allow bars to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours (or overnight) before cutting into 12 squares.
- Top with whipped cream and a light sprinkle of cinnamon.
Notes
- You can use gingersnap cookies for the extra spiced crust.
- Use canned 100% pumpkin, not pumpkin pie filling.
- Caramel drizzle pairs wonderfully with the pumpkin flavor.
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