Pumpkin cheesecake bars are my quiet obsession come fall. They’re a little bit nostalgic, a little bit indulgent, and surprisingly easy to pull together. The trick is in balancing the creamy filling with a sturdy, buttery crust that holds everything together.
Why I keep making these bars
They’re a forgiving recipe that rewards patience. The smell alone—warm pumpkin, cinnamon, and baked crust—fills the house with comfort. Plus, I love how versatile they are; a drizzle of caramel or a sprinkle of sea salt makes each batch feel unique.
Breaking down the key ingredients
- Graham cracker crumbs: They give a crisp, buttery base that’s essential for contrast.
- Cream cheese: Creates the creamy, tangy filling that balances the sweetness.
- Pumpkin puree: Adds moisture and that authentic fall flavor, bright and slightly earthy.
- Brown sugar: Rich and molassy, it deepens the spice notes.
- Spices (cinnamon, nutmeg, ginger): Warm, aromatic, and just enough to make every bite cozy.
- Eggs: Bind the filling, making it smooth and sliceable.
- Butter: Richens the crust, helps everything hold together.
Tools of the trade for perfect bars
- 9×13 inch baking pan: The perfect size for even baking and manageable slices.
- Parchment paper: Ensures easy removal and cleaner edges.
- Electric mixer: Smoothly combines cream cheese and pumpkin.
- Spatula: For spreading the filling evenly.
- Cooling rack: Helps the bars cool without sogginess.
Step-by-step to Pumpkin Cheesecake Bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9×13 inch baking pan with parchment paper, leaving a slight overhang.
Step 3: Mix graham cracker crumbs, sugar, and melted butter in a bowl until crumbly.
Step 4: Press this mixture firmly into the bottom of your prepared pan to form the crust.
Step 5: Bake for 8-10 minutes until golden and fragrant. Let cool slightly.
Step 6: In a mixing bowl, beat cream cheese, sugar, and pumpkin puree until smooth.
Step 7: Add eggs one at a time, then stir in cinnamon, nutmeg, and ginger.
Step 8: Pour filling over the crust and smooth the top.
Step 9: Bake for 35-40 minutes, until the edges are set but the center still jiggles slightly.
Step 10: Let cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
Step 11: Slice into bars and serve chilled or at room temperature.
Cooking checkpoints and tips to keep in mind
- Watch the crust: it should be golden and fragrant, not burnt.
- Check the filling: it should be just slightly jiggly in the center when done.
- Chill thoroughly: at least 4 hours or overnight to set the perfect slice.
- Use room temperature ingredients for a smooth, even filling.
Common pitfalls and how to fix them
- Underbaked crust.? Crust too soggy? Bake it longer until golden.
- Overmixed filling.? Filling cracking? Don’t overmix or bake at too high a temp.
- Too much moisture or overbaking.? Bars sinking in the middle? Check oven temperature and don’t overbake.
- Not chilling enough.? Slices stick? Chill thoroughly and use a warm knife.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line the 9x13 inch baking pan with parchment paper, allowing a slight overhang for easy removal.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles coarse crumbs and feels slightly sticky when pressed together.
- Press this crumb mixture firmly into the bottom of your prepared pan, creating an even layer. Use the back of a spatula to smooth and compact the crust.
- Bake the crust in the oven for about 8-10 minutes, until it turns golden and fragrant. Remove from oven and let cool slightly while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese and brown sugar together with an electric mixer until the mixture is smooth and creamy, about 2-3 minutes. You should see a pale, fluffy texture.
- Add the pumpkin puree to the cream cheese mixture and beat again until fully incorporated and smooth. The mixture will look velvety and slightly thickened.
- One at a time, beat in the eggs, mixing well after each addition. The filling will become more fluid and glossy.
- Stir in ground cinnamon, nutmeg, and ginger until evenly distributed, giving the mixture a warm, speckled appearance and a fragrant aroma.
- Pour the pumpkin filling over the cooled crust and spread it into an even layer using a spatula. Tap the pan gently to settle the filling and remove air bubbles.
- Bake the assembled bars for 35-40 minutes, until the edges are set and slightly puffed, but the center still jiggles gently when shaken. The top may turn a light golden color.
- Remove the pan from the oven and allow the bars to cool in the pan for about 30 minutes. Then, transfer to a cooling rack and refrigerate for at least 4 hours or overnight to fully set.
- Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares and serve chilled or at room temperature, enjoying the creamy texture and warm spices in every bite.
Notes
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.