Spooky Sweetness: Halloween Pumpkin Cheesecake Bars with a Twist

As autumn leaves swirl and Halloween costumes line the streets, I find myself craving more than just candy. This year, I decided to channel that playful spirit into a dessert that’s as surprising as it is comforting: Pumpkin Cheesecake Bars with a hint of spicy ginger and a graham cracker crust. Their swirled orange and cream visual is almost too pretty to cut.

The challenge was to create a treat that captures the eerie charm of Halloween without leaning on the usual overly sweet fare. These bars balance the richness of cream cheese with the warm, earthy scent of pumpkin and cinnamon, making each bite a nostalgic yet novel experience. They’re perfect for capturing the season’s magic in a slightly more sophisticated way.

Pumpkin Cheesecake Bars with Ginger and Graham Cracker Crust

These pumpkin cheesecake bars feature a creamy filling made with pumpkin puree, cream cheese, and warming spices, layered over a crunchy graham cracker crust. The dessert is baked until set and has a smooth, swirled orange and cream appearance, offering a balanced combination of richness and seasonal warmth.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 12

Course: Main Course

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups graham cracker crumbs preferably fine
• ⅓ cup granulated sugar
• ½ cup unsalted butter melted
• 24 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs beaten
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Equipment

• Mixing bowls
• 9×13-inch Baking Pan

Method

 

1. Combine the graham cracker crumbs and the 1/3 cup sugar in a mixing bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a prepared 9×13-inch baking pan to form the crust. Bake at 350°F (175°C) for 8-10 minutes until set and fragrant. Let it cool slightly while preparing the filling.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the sugar and mix until well combined, with no lumps remaining.
3. Add the pumpkin puree, beaten eggs, ground cinnamon, ginger, nutmeg, and salt to the cream cheese mixture. Fold everything together gently until the filling is smooth and uniformly orange in color.
4. Carefully pour the pumpkin cheesecake batter over the cooled graham cracker crust, spreading it into an even layer with a spatula.
5. Place the pan in the oven and bake at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center slightly jiggles when nudged. The top may puff slightly and then settle as it cools.
6. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled. This helps the cheesecake set firmly and easiest to slice.
7. Use a sharp knife to cut the chilled cheesecake into squares, revealing the swirled orange and cream layers. Serve chilled or at room temperature for the best texture and flavor.

Notes

For a more festive look, pipe whipped cream and sprinkle cinnamon on top before serving.

Best of all, they hold up well for leftovers—if there’s any left, that is. As the cooler days settle in, having a festive, homemade treat on hand adds a cozy, sweet touch to the season’s celebrations.