These deliciously rich pumpkin cheesecake bars are so easy to make and full of Fall-spiced flavors!
The homemade pumpkin cheesecake filling is baked on a graham cracker crust and topped with whipped cream for the perfect intro to all things pumpkin.
Crust: Graham cracker crumbs, brown sugar, and butter make the base—any type of cookie crumbs can be used; just give them a pulse or two in the food processor.
Pumpkin: This recipe uses pumpkin puree—the only ingredient should be pumpkin. Avoid pumpkin pie filling for this recipe.
Cream Cheese: Use a block of full-fat cream cheese, don’t use spreadable cream cheese as it won’t firm up as well. Light cream cheese can be used, but the bars will be slightly softer.
Topping: If time is short, use whipped topping or a can of whipped cream. This decadent dessert can get dressed up with tasty toppings like caramel sauce, a crunchy sprinkle of toasted pecans, a pumpkin spice granola, or a streusel topping.
A quick overview of the steps for this recipe— check out the full recipe below.
Garnish with cinnamon sugar, chopped pecans, or other toppings if desired.
Keep leftover pumpkin cheesecake bars in a covered container in the refrigerator for up to 5 days. Freeze a whole pan or bars wrapped in plastic wrap for up to three months. Pop a portion or two into a backpack or briefcase, and they’ll be thawed in time for a sweet mid-morning treat!
These Pumpkin Cheesecake Bars combine the rich fall flavors of pumpkin with a sweet graham cracker crust.
Crust
10 tablespoons unsalted butter melted2 cups graham cracker crumbs about 14 graham cracker sheets, crushed⅓ cup light brown sugar
Filling
24 ounces cream cheese softened, do not use reduced-fat1 ¼ cups pumpkin puree¾ cup light brown sugar1 tablespoon all-purpose flour1 ¼ teaspoons pumpkin pie spice1 teaspoon vanilla extract3 large eggs
Whipped Cream
1 cup heavy whipping cream cold1 teaspoon vanilla extract3 tablespoons powdered sugar
To Make The Crust
Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
Bake the crust for 12 minutes.
To Make The Filling
While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
Add the eggs one at a time, beating just until combined after each addition.
Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
Whipped Cream
Add cold cream and vanilla to a medium bowl.
Beat on low speed for about 2 minutes or until foamy.
Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.
Use room-temperature cream cheese and eggs for a smooth, lump-free cheesecake layer.Let the bars chill in the refrigerator to set completely before slicing to ensure clean cuts and perfect layers.
2 tablespoons of Amaretto Liqueur and ½ teaspoon of almond extract can be added to the filling if desired.
Calories: 307 | Carbohydrates: 20g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 182mg | Potassium: 123mg | Sugar: 14g | Vitamin A: 3225IU | Vitamin C: 0.7mg | Calcium: 65mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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