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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a buttery graham cracker crust topped with a rich, creamy pumpkin filling spiced with cinnamon, nutmeg, and ginger. Baked until just set, they boast a smooth, sliceable texture with a subtly spiced flavor that’s perfect for fall. Their inviting aroma and beautiful layered appearance make them an irresistible treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs for crust
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted, for crust
  • 16 oz cream cheese softened
  • 1 cup brown sugar packed
  • 1 cup pumpkin puree canned or homemade
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Equipment

  • 9x13-inch Baking Pan
  • Parchment paper
  • Electric mixer
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line the 9x13 inch baking pan with parchment paper, allowing a slight overhang for easy removal.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. One at a time, beat in the eggs, mixing well after each addition. The filling will become more fluid and glossy.
  8. Stir in ground cinnamon, nutmeg, and ginger until evenly distributed, giving the mixture a warm, speckled appearance and a fragrant aroma.
  9. 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.
  10. 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.
  11. 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.
  12. 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

For an extra touch, drizzle caramel or sprinkle sea salt on top before serving. Make sure to chill the bars thoroughly to achieve clean, neat slices. Use a warm knife to cut through for the best presentation.