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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars combine a buttery graham cracker crust with a creamy, spiced pumpkin filling topped with tangy cream cheese. The bars are baked until set, resulting in a smooth, rich dessert with a slightly cracked top and a melt-in-your-mouth texture. Perfect for fall gatherings, they offer a harmonious balance of spice, sweetness, and tang.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs or digestive biscuits, crushed
  • 6 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree canned or roasted fresh pumpkin
  • ¾ cup brown sugar or honey/maple syrup
  • 2 large eggs
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 tablespoon lemon juice or lime juice
  • 2 teaspoons vanilla extract

Equipment

  • 9x13 inch baking pan
  • Food processor or rolling pin
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Mix the graham cracker crumbs with melted butter until the mixture looks like coarse wet sand. Press this evenly into the bottom of the prepared pan to form a sturdy crust. Bake for 10 minutes until fragrant and golden.
  3. While the crust bakes, combine softened cream cheese, brown sugar, and pumpkin puree in a mixing bowl. Use an electric mixer or whisk to blend until smooth and creamy, about 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Then stir in ground cinnamon, nutmeg, ginger, vanilla, and lemon juice until fully incorporated and the mixture is silky.
  5. Pour the pumpkin cheesecake filling over the pre-baked crust, smoothing the top with a spatula for an even layer. Place the pan in the oven and bake for 40-45 minutes, or until the edges are set but the center slightly jiggles when gently shaken.
  6. Once baked, turn off the oven and let the bars cool in the pan for about an hour. Then, transfer to a cooling rack and chill in the refrigerator for at least 4 hours or overnight to fully set.
  7. Slice the chilled pumpkin cheesecake bars into squares. Serve chilled, enjoying the creamy texture and warming spices in every bite.

Notes

Ensure not to overbake to prevent cracks. Keep the bars chilled for the best texture and flavor. You can garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra flair.