Go Back
- 2 (8-ounce) packages cream cheese, softened - 1 cup pumpkin puree - 2 large eggs - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt These main ingredients create a rich and creamy filling. Cream cheese adds smoothness, while pumpkin gives a lovely flavor. Eggs bind everything together. The spices bring warmth, perfect for fall. - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar The crust gives a crunchy base. Graham cracker crumbs add sweetness and texture. Butter helps hold the crust together, while sugar gives it a nice touch of sweetness. - Whipped cream for topping - Cinnamon sticks for garnish You can top your bars with whipped cream. It adds a light, fluffy texture. Cinnamon sticks make a pretty garnish and give extra flavor. These toppings make your dessert even more special! First, preheat your oven to 325°F (163°C). In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until everything is well blended. Now, press this mixture firmly into the bottom of a greased 9x9-inch baking pan. Make sure you create an even layer across the bottom. Next, take a large mixing bowl and beat 2 packages of softened cream cheese with an electric mixer until it's smooth. Add in 1 cup of pumpkin puree, 1 cup of powdered sugar, 2 large eggs, and 1 teaspoon each of vanilla extract and ground cinnamon. Also, include ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and a pinch of salt. Mix until everything is creamy and perfectly combined. Now, pour the pumpkin cheesecake filling over the crust in the baking pan. Use a spatula to spread it evenly. Place the pan in the oven and bake for about 30 to 35 minutes. You’ll know the bars are done when the center is set and the edges are lightly golden. After baking, let the cheesecake bars cool at room temperature for about 1 hour. Then, refrigerate them for at least 2 hours until they are fully chilled and set. Once chilled, use a sharp knife to cut the bars into squares. For serving, top each square with a dollop of whipped cream and garnish with cinnamon sticks if you like. Enjoy this tasty treat! To create the best pumpkin spice cheesecake bars, keep these tips in mind: - Avoid Overmixing: Mix the filling just until smooth. Overmixing adds air, which can cause cracks. - Baking Tips: Bake the bars until the center is set but slightly jiggly. This ensures a creamy texture. Chilling time is crucial. After baking, let the bars cool for one hour. Then, refrigerate for at least two hours. This helps the flavors meld and the cheesecake firm up. These bars are perfect for fall gatherings. Serve them with a dollop of whipped cream on top. This adds a light, creamy contrast. For a festive touch, add cinnamon sticks as a garnish. This looks pretty and enhances the pumpkin spice flavor. Pair these bars with a warm drink, like spiced chai or coffee. The warm flavors match perfectly with the cheesecake. You need a few essential tools to make these cheesecake bars: - Mixing Bowls: Use one large bowl for the filling and a medium bowl for the crust. - Electric Mixer: This makes blending the cream cheese smooth and easy. - 9x9-inch Baking Pan: This is the right size for even baking. - Spatula: A spatula helps spread the filling smoothly over the crust. - Sharp Knife: Use this for slicing the bars neatly after chilling. With these tips and tools, you can make delightful pumpkin spice cheesecake bars that everyone will love! {{image_2}} You can switch pumpkin for other purees like sweet potato or butternut squash. This change adds a new taste while keeping the creamy texture. Each puree gives a unique flavor twist. Sweet potato offers a rich sweetness, while butternut squash adds a nutty note. Feel free to mix spices too. Try adding a little cardamom or clove for extra warmth. If you need gluten-free options, use gluten-free graham crackers for the crust. This small swap keeps the base tasty and crunchy. For a vegan version, replace cream cheese with a plant-based alternative. Use flax eggs instead of regular eggs. Combine one tablespoon of ground flaxseed with three tablespoons of water for each egg. Make sure to check your sugar for vegan-friendly options. Want to make individual treats? You can turn this recipe into mini cheesecakes easily. Use a muffin tin lined with cupcake liners. Press the crust mixture into each liner and add the cheesecake filling on top. Bake as directed, but check them a bit early. They may need around 20-25 minutes. Once cooled, serve them with a little whipped cream on top for a cute touch! To keep your pumpkin spice cheesecake bars fresh, store them in an airtight container. Place a layer of parchment paper between the bars and the lid. This step helps prevent sticking. You can store them in the fridge for up to five days. If you want to keep them longer, freezing is a great option. You can freeze these cheesecake bars for up to three months. First, let them cool completely after baking. Then, slice the bars and wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe container or bag. When you want to enjoy them, remove the bars from the freezer. Thaw them in the fridge overnight or leave them at room temperature for about an hour. This way, they stay tasty and delicious! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and place it face down on a baking sheet. Roast at 350°F (175°C) for about 45 minutes, or until soft. Once it cools, scoop out the flesh and puree it until smooth. This method gives a fresh taste. Just make sure to drain any extra liquid from the puree before using it in your recipe. These pumpkin spice cheesecake bars last about five days in the fridge. Store them in an airtight container to keep them fresh. If you want to preserve the taste and texture, cover the bars well. This prevents them from absorbing any odors from your fridge. Enjoy them chilled for a refreshing treat! Absolutely! You can make these bars one or two days before serving. Just let them cool, then refrigerate them. This allows the flavors to blend well. If you want to make them even earlier, you can freeze them. Just wrap them tightly in plastic wrap and foil. When ready to serve, let them thaw in the fridge overnight. In this blog post, we explored how to make delicious pumpkin spice cheesecake bars. You learned about the main ingredients, from cream cheese to graham cracker crumbs, and how to prepare the crust and filling. I shared tips for perfecting your bars and ways to customize flavors and dietary needs. Remember, chilling is key to great texture, and you can store leftovers well. Enjoy making these tasty treats that brighten any season. You now have all you need to impress your friends and family with your baking skills!

Pumpkin Spice Cheesecake Bars

Indulge in the ultimate fall treat with these Pumpkin Spice Cheesecake Bars! Creamy, sweet, and loaded with autumn flavors, these bars feature a buttery graham cracker crust and a spiced pumpkin filling, perfect for any gathering. They're quick to make and sure to impress your guests. Don't miss out on this delicious recipe—click through to discover how to create these mouthwatering delights and elevate your dessert game this season!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 (8-ounce) packages cream cheese, softened

1 cup pumpkin puree

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

Whipped cream for topping (optional)

Cinnamon sticks for garnish (optional)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until thoroughly combined. Press the mixture firmly into the bottom of a greased 9x9-inch baking pan to form an even layer.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the pumpkin puree, powdered sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until everything is well combined and creamy.

      Combine and Bake: Pour the pumpkin cheesecake filling over the crust in the baking pan. Use a spatula to spread it evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and edges are lightly golden.

        Cool Down: Allow the cheesecake bars to cool at room temperature for about 1 hour, then refrigerate them for at least 2 hours or until fully chilled and set.

          Slice and Serve: Once chilled, use a sharp knife to cut the bars into squares. Serve topped with a dollop of whipped cream and garnish with cinnamon sticks if desired.

            Prep Time: 20 minutes | Total Time: 3 hours (including chilling) | Servings: 12 bars