Easy Pumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars are delicious and filled with tons of pumpkin spice flavor. The cream cheese in the cheesecake layer adds a nice tanginess to counteract the sweetness. Also, the texture of the buttery graham cracker crust perfectly contrasts the smooth and creamy cheesecake.
I think cheesecake is an underrated dessert.
When done well, it is irresistible. From the buttery graham cracker crust to the sweet and tangy cheesecake layer, every bite is absolute perfection.
However, in this recipe, the cheesecake layer is filled with the flavor of pumpkin spice and everything nice.
It’s an easy-to-make and delicious dessert that everyone will love.
Main Ingredients
These are the ingredients you will need to make the different components of this recipe. However, the full list and their measurements are in the recipe card below.
Step by Step Processing Making Pumpkin Cheesecake Bars
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
No. However, if you use gluten-free graham crackers, then this recipe is gluten-free.
Use a square 8×8 baking pan to make this recipe.
You could, however, I haven’t tested this method.
Also, keep in mind that the baking time will probably increase and the temperature will need to be changed. Glass heats more slowly but retains heat longer than metal, which can lead to uneven baking, and overcooked or drier edges if the temperature isn’t reduced.
The edges should be set with a slight golden color. However, the center should have a slight jiggle to it.
If possible, store before adding the whipped cream. Store in an airtight container for up to 5 days in the fridge. When ready to eat, add the whipped cream on top.
Easy Pumpkin Cheesecake Bars Recipe
Ingredients
Graham Cracker Crust
- 9 sheets Graham Crackers, crushed
- 6 tbsp Salted Butter, melted
- 1 tbsp Granulated Sugar
Pumpkin Cheesecake Layer
- 16 oz Plain Cream Cheese, softened to room temperature
- 2/3 cup Granulated Sugar
- 2 large Eggs
- 1/2 cup Pumpkin Puree
- 2 tsp Vanilla Extract or Paste
- 1/2 tsp Pumpkin Pie Spice
Instructions
- Preheat the oven to 325 degrees F
- Line an 8×8 square baking sheet with parchment paper and grease with nonstick as needed. Set aside
- To start, lets make the graham cracker crust
- To a large bowl, add the crushed graham crackers They should finely crushed, I like to use a food processor but you can also do it manually.
- Add the melted butter and granulated sugar
- Mix until combined
- Transfer to the prepared pan and press into an even layer to cover the bottom of the pan
- Now it's time to make the pumpkin cheesecake
- To a large mixing bowl, add the softened cream cheese, eggs and sugar
- Combine using an electric hand mixer
- Scrape the sides then add in the pumpkin puree, vanilla and pumpkin spice
- Mix again until combined, there should be no big clumps
- Pour over the graham cracker crust and spread in an even layer
- Bake in the oven for about 65-75 minutes or until the edges are golden with a slight jiggle in the middle
- Remove from the oven and let sit at room temperate until it cools
- Put in the fridge for a minimum of 6 hours or overnight (preferred)
- After chilling in the fridge, slice and top with some whipped cream when ready to serve
- Enjoy!