Pumpkin Cheesecake Bars

Happy day-after-Haloween!

Table of Contents

There is only one way to cure that candy hangover…. and its obviously with some more sugar. I like to live by the Sunday brunch bloody mary rule…booze + booze = no booze. Same goes for Snickers bars. I’m pretty sure…

…Hmm….no……

I created this recipe for the fabulous Stephie from Eat Your Heart Out. I’m guest posting on her blog today so click HERE for the link to her super delish website and also to see my recipe for these Pumpkin Cheesecake Bars! These babies are lower fat (if you sub in reduced fat cream cheese – but never fat free! That stuff is gross.) and potentially dairy free if you use vegan cream cheese like I did. These are velvety smooth with just the right spice, buttery crust, and creamy frosting.

So go go go! Say hi to my bud, Stephie and grab the recipe over on her blog!

Ingredients :

For the crust :

1 ½ cups graham cracker crumbs or gingersnap crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the cheesecake filling :

16 oz (450g) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup pumpkin puree 100% pure pumpkin, not pie filling
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons all-purpose flour optional, helps with texture

How to Make Pumpkin Cheesecake Bars

Step 1

Preheat oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Step 2

Press crust: Firmly press the crumb mixture into the bottom of the prepared pan in an even layer. Bake for 8–10 minutes until set and slightly golden. Remove from oven and let cool slightly.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Step 3

Add sugar and vanilla: Gradually add sugar and vanilla extract, mixing until combined.
Incorporate eggs: Add eggs one at a time, beating well after each addition.

Step 4

Mix pumpkin and spices: Stir in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves until fully combined.
Add flour (optional): Mix in the flour until just incorporated. This helps the cheesecake hold together better.

Step 5

Pour filling over crust: Spread the pumpkin cheesecake filling evenly over the pre-baked crust.
Bake: Bake for 45–50 minutes or until the edges are set and the center has a slight jiggle.

Cool: Let the bars cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
Slice and serve: Use the parchment paper overhang to lift the bars from the pan. Cut into 12 squares and enjoy!

Pumpkin Cheesecake Bars Tips

Use Full-Fat Cream Cheese : For the creamiest texture and richest flavor, use full-fat block cream cheese, not the spreadable kind.

Soften Cream Cheese Properly : Let it sit at room temperature for at least 30 minutes to avoid lumps when mixing.

Line Pan with Parchment : Makes it easier to lift out the bars for clean slicing and serving.

Cool Gradually : Let bars cool at room temperature before refrigerating to prevent condensation or cracking.

Frequently Asked Questions (FAQ)

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can affect the recipe’s flavor and texture.

How do I prevent cracks on the cheesecake bars?

Avoid overmixing the batter, bake at a consistent temperature, and cool the bars gradually. Using a water bath can also help keep the surface smooth.

Can I freeze pumpkin cheesecake bars?

Yes, wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

How do I know when the bars are done baking?

The edges should be set and lightly browned, and the center should have a slight jiggle but not be liquid.

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Recipe by Mary FloerkeCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Creamy, spiced pumpkin cheesecake bars with a buttery graham cracker crust—perfectly balanced and easy to slice and share. A festive fall favorite that brings the best of pumpkin pie and cheesecake together in every bite.

Ingredients

For the crust:
1 ½ cups graham cracker crumbs or gingersnap crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the cheesecake filling:
16 oz (450g) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup pumpkin puree 100% pure pumpkin, not pie filling
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons all-purpose flour optional, helps with texture

Directions

Preheat oven to 325°F (160°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press crust: Firmly press the crumb mixture into the bottom of the prepared pan in an even layer. Bake for 8–10 minutes until set and slightly golden. Remove from oven and let cool slightly.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add sugar and vanilla: Gradually add sugar and vanilla extract, mixing until combined.
Incorporate eggs: Add eggs one at a time, beating well after each addition.
Mix pumpkin and spices: Stir in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves until fully combined.
Add flour (optional): Mix in the flour until just incorporated. This helps the cheesecake hold together better.
Pour filling over crust: Spread the pumpkin cheesecake filling evenly over the pre-baked crust.
Bake: Bake for 45–50 minutes or until the edges are set and the center has a slight jiggle.
Cool: Let the bars cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
Slice and serve: Use the parchment paper overhang to lift the bars from the pan. Cut into 12 squares and enjoy!

Notes

Crust Options: You can use graham crackers, gingersnaps, or even Biscoff cookies for a spiced flavor twist.
Don’t Overmix: Mix until just combined to avoid incorporating too much air, which can cause cracking during baking.
Optional Toppings: Top with whipped cream, caramel drizzle, or a sprinkle of cinnamon sugar for extra flair.