Pumpkin Cheesecake Bars

4.56 from 9 votes

Pumpkin Cheesecake Bars are a combination of pumpkin pie and cheesecake baked into easy-to-serve bars. Creamy and flavored with pumpkin puree and warm spices, these are a fun addition to any holiday meal.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Keyword: Christmas, fall dessert, fall snacks, holiday desserts, party and entertaining, pumpkin, Thanksgiving

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Mixing Bowls
Stand Mixer
9x13 Baking Pan
Parchment Paper

Ingredients

2 cups Graham Cracker Crumbs (see note)
3/4 cup + 3 Tablespoons Granulated Sugar
8 Tablespoons Unsalted Butter, melted
4 8 ounce packages Cream Cheese, softened to room temperature
3/4 cup packed Light Brown Sugar
1/4 cup All-Purpose Flour
1 15 ounce can Pumpkin Puree (not pumpkin pie filling)
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Pure Vanilla Extract
5 large Eggs, at room temperature (see note)
1/4 cup Heavy / Whipping Cream
Whipped Cream, for serving

Instructions

Preheat oven to 350°F / 177°C.
Prepare a 9x13 baking dish by spraying it lightly with nonstick cooking spray and lining it with parchment paper (this will make the bars really easy to remove).
In a medium bowl, whisk together graham cracker crumbs and 3 Tablespoons of granulated sugar. Pour melted butter over top and stir until evenly combined. Pour the crumbs out into the prepared pan and press the crumbs firmly down until solid and even. (Note: I like to use the back of a measuring cup to help press the crumbs down in an even layer.)
In a stand mixer using the whisk attachment, or using a hand mixer, beat the cream cheese until soft and smooth. Add in 3/4 cups of granulated sugar, all of the brown sugar, and the flour and beat until light and fluffy, 2 to 3 minutes.
Add in pumpkin puree, pumpkin pie spice, and vanilla. Mix on low speed until even.
Add in the eggs one at a time, mixing on medium speed just until each egg is incorporated.
Add the heavy cream and mix on low just until the entire mixture is smooth and even.
Pour filling over the crust. Tap the pan lightly on the counter to release any air bubbles.
Bake until the center is just set, and looks shiny and still slightly wobbly, 35 to 40 minutes.
Let the cheesecake bars cool completely at room temperature. Refrigerate, covered, until ready to serve, up to 3 days. Slice and top with whipped cream just before serving.

Notes

Graham Cracker Crumbs - I use Honey Maid graham cracker crumbs for easy measuring and prep. You can also use whole graham crackers and pulse them in a food processor or crush in a plastic bag until they resemble sand.

Eggs - To help the cheesecake filling bake evenly, without cracks, use eggs that have come to room temperature. You can also quickly bring them to room temperature by soaking them in warm tap water for 10 minutes before using.

Nutrition