Save Creamy, spiced cheesecake layered over a buttery graham cracker crust, these bars are the ultimate autumn treat—perfect for gatherings or a cozy dessert.
I first made these Pumpkin Spice Cheesecake Bars for a weekend gathering and they disappeared in no time. The blend of warm spices and creamy filling makes them so comforting for chilly days.
Ingredients
- Graham cracker crumbs: 1 1/2 cups (150 g)
- Granulated sugar: 1/4 cup (50 g)
- Ground cinnamon: 1/2 teaspoon
- Unsalted butter, melted: 6 tablespoons (85 g)
- Cream cheese, softened: 16 oz (450 g)
- Granulated sugar: 3/4 cup (150 g)
- Pumpkin puree: 1 cup (240 g), canned
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Prepare Your Pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the crumbs are evenly moistened and press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then cool slightly.
- Mix Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add pumpkin puree, eggs, and vanilla extract. Beat until combined, then add flour, cinnamon, ginger, nutmeg, cloves, and salt. Mix just until smooth.
- Bake Bars:
- Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 35–40 minutes, or until the center is just set and the edges are lightly golden.
- Cool and Serve:
- Remove from oven and cool to room temperature, then refrigerate for at least 3 hours (or overnight). Lift bars out using parchment overhang, cut into 16 squares, and serve chilled.
Save Bringing out these bars after dinner always sparks warm conversation and plenty of smiles. Everyone goes back for seconds, especially when topped with whipped cream.
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, electric mixer or whisk, measuring cups and spoons, parchment paper, rubber spatula
Allergen Information
Contains dairy (cream cheese, butter), eggs, and wheat (flour, graham crackers). For gluten-free bars, use certified gluten-free graham crackers and flour. Always check product labels for allergen information.
Nutritional Information
Calories: 215, Total Fat: 13 g, Carbohydrates: 22 g, Protein: 3 g per serving
Save Enjoy the irresistible taste of pumpkin spice in cheesecake form—they truly feel like fall in every bite.
Recipe FAQ
- → How do I know when the bars are fully baked?
The edges should be lightly golden and the center just set, with a slight jiggle but not liquid.
- → Can I use fresh pumpkin instead of canned?
Yes, ensure your puree is smooth and well-drained before adding to the filling mixture.
- → What can I substitute for graham crackers in the crust?
Ginger snap cookies or digestive biscuits make flavorful alternatives for an extra spicy base.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to four days, keeping the bars fresh and creamy.
- → Is it possible to make these bars gluten-free?
Use certified gluten-free graham crackers and flour to accommodate gluten sensitivities.
- → Can these bars be frozen?
Yes, freeze cut bars individually wrapped for up to two months; thaw in the fridge before serving.