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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a buttery graham cracker crust topped with a smooth, spiced pumpkin and cream cheese filling. Baked until set with a slight jiggle in the center, they have a creamy texture and a festive flavor profile, perfect for fall gatherings or cozy afternoons. The bars are chilled to develop their full flavor and a firm, sliceable consistency.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 3 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 1/2 cup sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree bright orange, sweet, and earthy
  • 3 eggs large
  • 3/4 cup sugar brown sugar preferred
  • 1 1/2 teaspoons ground cinnamon or to taste
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract vanilla

Equipment

  • 9x13 inch baking pan
  • Food processor or plastic bag and rolling pin
  • Electric mixer or whisk
  • Cooling Rack
  • Rubber Spatula

Method
 

  1. Preheat your oven to 175°C (350°F) and line your 9x13 inch baking pan with parchment paper or lightly grease it.
  2. In a food processor or by using a plastic bag and rolling pin, crush the graham crackers into fine crumbs. Transfer to a bowl and mix in the sugar. Pour in the melted butter and stir until the mixture is evenly coated and resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of your prepared pan, creating an even, compact crust. Bake for 10 minutes until lightly golden and fragrant. Remove from oven and let cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—about 2 minutes. Add the pumpkin puree and continue to beat until well combined and smooth.
  5. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the brown sugar, vanilla, cinnamon, nutmeg, and ginger, beating just until everything is evenly blended. The filling should be smooth and slightly fluffy.
  6. Pour the pumpkin filling over the cooled crust, spreading it out evenly with a rubber spatula. Tap the pan gently on the counter to remove any air bubbles and ensure a smooth surface.
  7. Bake the bars for 45-50 minutes, or until the edges are set and slightly puffed, while the center still jiggles gently when nudged. A toothpick inserted near the center should come out with a few moist crumbs.
  8. Once baked, remove the pan from the oven and let the bars cool on a wire rack for about an hour. The center will firm up as it cools.
  9. Transfer the pan to the fridge and chill the bars for at least 4 hours, or overnight if possible, to allow the flavors to meld and the texture to set fully.
  10. When ready to serve, cut the chilled bars into squares. Serve them chilled or at room temperature for the best flavor and texture.

Notes

For a more intense spice flavor, increase the amount of cinnamon and ginger. To add a finishing touch, dust with powdered sugar or drizzle caramel on top before serving.