Description
These Pumpkin Spice Cheesecake Bars combine a creamy, spiced pumpkin cheesecake filling with a crunchy graham cracker crust, perfect for fall gatherings or any time you crave a cozy dessert. Easy to make and flavorful, these bars are topped with optional whipped cream, caramel sauce, and chopped pecans for extra indulgence.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened (about 3 blocks)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour (optional, for structure)
Toppings (Optional)
- Whipped cream
- Caramel sauce
- Chopped pecans
- Ground cinnamon or nutmeg
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture resembles wet sand.
- Press and bake crust: Line a 9×13-inch baking pan with parchment paper, then press the crust mixture firmly and evenly into the bottom. Bake for 8 to 10 minutes to help the crust set and become firm. Remove from the oven and let it cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add 3/4 cup granulated sugar and continue beating until combined. Add the eggs one at a time, beating just until incorporated after each egg. Mix in the pumpkin puree, vanilla extract, pumpkin pie spice, and if using, the tablespoon of flour, stirring gently to combine.
- Assemble and bake cheesecake bars: Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly. Return the pan to the oven and bake at 325°F for 35 to 40 minutes. The edges should be set while the center is still slightly jiggly, indicating the perfect texture.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool to room temperature. Then cover and chill in the refrigerator for at least 4 hours or until fully set.
- Serve: Once chilled, slice into bars and serve with optional toppings like whipped cream, caramel sauce, chopped pecans, and a dusting of ground cinnamon or nutmeg for an extra festive touch.
Notes
- To prevent cracking, avoid overmixing the batter and bake until the center still jiggles slightly.
- For best results, chill the bars for at least 4 hours or overnight before serving.
- The optional flour helps provide structure but can be omitted for a softer texture.
- Use parchment paper to make removing the bars from the pan easier.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
