Description
Creamy pumpkin cheesecake bars blend autumn’s richest flavors with smooth cream cheese and warm spices. Indulgent layers of graham cracker crust and silky pumpkin filling promise delightful comfort in each irresistible bite you’ll savor.
Ingredients
Scale
Base and Filling Ingredients:
Cream Cheese:
- 16 ounces (2 blocks / 454 grams) cream cheese, softened
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
Pumpkin Mixture:
- ¾ cup (180 milliliters) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Crust Ingredients:
- 1 ½ cups (180 grams) graham cracker crumbs (about 10–12 crackers)
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
Instructions
- Prepare the workspace by heating the oven to 325F (163C) and positioning a rack in the center. Carefully line a 9×9-inch baking pan with parchment paper, ensuring complete coverage with overhanging edges for easy removal.
- Create the graham cracker foundation by thoroughly mixing crumbs with sugar, cinnamon, and melted butter until the texture resembles damp sand. Press the mixture evenly and firmly into the pan’s bottom, compacting it with the back of a measuring cup or spoon.
- Briefly toast the crust in the preheated oven for 8-10 minutes until lightly golden, then remove and allow to cool completely while preparing the filling.
- Whip cream cheese in a large mixing bowl until velvety smooth and free of lumps. Gradually incorporate both granulated and brown sugars, beating until the mixture becomes creamy and uniform.
- Gently fold in pumpkin puree, then add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract, pumpkin pie spice, ground cinnamon, and salt until the filling is completely homogeneous.
- Carefully pour the pumpkin cheesecake mixture over the cooled crust, spreading it evenly with a spatula to ensure a smooth surface.
- Bake for 35-40 minutes, watching for a slightly jiggly center that indicates perfect doneness. The edges should be set while the middle retains a subtle wobble.
- Remove from the oven and allow to rest at room temperature for 30 minutes, which helps prevent cracking and allows for gradual cooling.
- Refrigerate for a minimum of 3 hours, preferably overnight, to achieve optimal flavor and texture development.
- When thoroughly chilled, lift the bars out using parchment paper edges, slice into clean squares, and serve chilled.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed oats for those with dietary restrictions.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version.
- Prevent cracking by placing a water bath under the cheesecake while baking, which creates a more humid environment.
- Use room temperature ingredients to ensure smoother mixing and a creamier texture, helping ingredients blend seamlessly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 262
- Sugar: 32 g
- Sodium: 51 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 31 mg