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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars feature a buttery graham cracker crust topped with a creamy, spiced pumpkin filling. The bars are baked until set with a slight jiggle in the center, resulting in a rich, velvety texture with warm, aromatic spices. Perfect for fall, they combine rustic charm with decadent sweetness in every bite.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 6 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup pumpkin purée canned or homemade
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Silicone spatula
  • Oven

Method
 

  1. Preheat your oven to 175°C (350°F). Gather your ingredients and prepare a 9x13-inch baking dish.
  2. Combine graham cracker crumbs and melted butter in a bowl, stirring until the mixture looks like damp sand. Press this mixture evenly into the bottom of your baking dish to form the crust.
  3. Bake the crust for about 10 minutes until it turns golden and fragrant, then remove from the oven and let cool slightly.
  4. In a large bowl, use an electric mixer or whisk to beat softened cream cheese and sugar together until the mixture is smooth, fluffy, and pale in color—about 3 minutes.
  5. Add eggs one at a time, mixing well after each addition to ensure they are fully incorporated and the mixture remains smooth.
  6. Stir in the pumpkin purée, ground cinnamon, nutmeg, and ginger, mixing until the filling is uniform and fragrant.
  7. Pour the pumpkin filling over the cooled crust and spread evenly with a spatula, smoothing the top.
  8. Bake for 45 to 50 minutes, until the edges are set and slightly puffed, but the center still jiggles gently when nudged.
  9. Remove from the oven and let the bars cool in the dish for at least 2 hours; then refrigerate for 4 hours or overnight for best results.
  10. Once chilled, cut into squares and dust with a little cinnamon or powdered sugar for a festive touch. Serve and enjoy the rich, velvety texture with warm spices in every bite.

Notes

Ensure cream cheese is softened for a smooth filling. Do not overbake to prevent cracking. For a richer flavor, use brown sugar in the crust or filling.