Pumpkin Cheesecake Bars
Embrace the flavors of fall with these delightful pumpkin cheesecake bars. They feature a creamy pumpkin filling layered on a decadent graham cracker crust, topped with a dollop of whipped cream. Perfect for Thanksgiving or any autumn celebration, these bars are a delicious way to enjoy the season’s favorite squash. Easy to make and even easier to enjoy, they are sure to be a hit with family and friends.
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– 2 (8 oz) packages cream cheese, softened
– 1 cup pumpkin puree
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp nutmeg
– ¼ tsp salt
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is about 20 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 bar) contains approximately: 250 calories, 16g fat, 25g carbohydrates, 5g protein, and 3g fiber.
Step-by-Step Cooking Process
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press mixture into the bottom of a greased 9×13 inch pan.
- Bake crust for 10 minutes, then cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and salt; mix until well combined.
- Pour pumpkin mixture over the cooled crust.
- Bake for 35 minutes, until set but slightly jiggly.
- Remove from oven and let cool to room temperature.
- Chill in the refrigerator for at least 4 hours before slicing.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed cookies, such as Oreos, for a different flavor. Additionally, use dairy-free cream cheese for a vegan option.
Serving and Pairings
Serve these pumpkin cheesecake bars with a dollop of whipped cream or a drizzle of caramel sauce. Pair with coffee or a warm spiced cider for a cozy treat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Don’t skip cooling the crust; it helps the filling set properly.
- Ensure cream cheese is fully softened to avoid lumps.
- Don’t overbake; the center should remain slightly jiggly.
- Use fresh pumpkin puree for the best flavor.
- Measure ingredients accurately for consistent results.
Helpful Tips
- Chill the bars overnight for better flavor.
- Add a pinch of ginger for extra warmth.
- Use a sharp knife for clean cuts.
- Top with pecans for added crunch.
FAQs
Can I make these bars ahead of time?
Yes, these bars can be made a day or two in advance. Just store them in the refrigerator until ready to serve.
What can I use instead of pumpkin puree?
You can use sweet potato puree or butternut squash puree as alternatives to pumpkin puree in this recipe.
How do I know when the cheesecake bars are done?
They are done when the edges are set and the center is slightly jiggly. They will firm up as they cool.
Can I freeze pumpkin cheesecake bars?
Yes, they freeze well. Just wrap them tightly in plastic wrap and aluminum foil before freezing.
What should I serve with pumpkin cheesecake bars?
Serve with whipped cream, caramel sauce, or a scoop of vanilla ice cream for a delightful treat.
Conclusion
Pumpkin cheesecake bars are a delightful blend of creamy pumpkin goodness and a buttery crust, making them an ideal dessert for any occasion. With simple ingredients and easy preparation, you’ll enjoy making and sharing this seasonal treat with friends and family.

Pumpkin Cheesecake Bars
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 8 oz packages cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press mixture into the bottom of a greased 9x13 inch pan.
- Bake crust for 10 minutes, then cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and salt; mix until well combined.
- Pour pumpkin mixture over the cooled crust.
- Bake for 35 minutes, until set but slightly jiggly.
- Remove from oven and let cool to room temperature.
- Chill in the refrigerator for at least 4 hours before slicing.