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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a buttery graham cracker crust and a creamy spiced pumpkin filling. Baked until the edges set and the center jiggles slightly, then chilled for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 55 minutes
chill/cool 5 minutes
Total Time 1 hour 20 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crumbs
  • 1.5 cup graham cracker crumbs
Granulated sugar
  • 2 tbsp granulated sugar
  • 0.5 cup granulated sugar
Unsalted butter
  • 6 tbsp unsalted butter melted
Cream cheese
  • 16 oz cream cheese softened
Light brown sugar
  • 0.25 cup packed light brown sugar
Pumpkin puree
  • 1 cup pumpkin puree
Eggs
  • 2 large eggs at room temperature
Vanilla extract
  • 1 tsp vanilla extract
Pumpkin pie spice
  • 1.5 tsp pumpkin pie spice
Ground cinnamon
  • 0.5 tsp ground cinnamon
All-purpose flour
  • 2 tbsp all-purpose flour
Whipped cream
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep the pan and crust
  1. Preheat the oven to 350 F (175 C) and line an 8x8-inch pan with parchment paper, leaving an overhang. This helps you lift the bars out for neat slicing.
  2. Mix the graham cracker crumbs, 2 tbsp sugar, and melted butter, then press firmly into the bottom of the pan. Press the layer flat and even so it bakes as a sturdy crust.
  3. Bake the crust for 8 minutes, then lower the oven to 325 F (165 C). Look for a lightly set crust with a fragrant, toasted smell.
Make the filling
  1. Beat the cream cheese with the granulated and brown sugar on low speed until smooth. Scrape the sides as needed so no lumps remain.
  2. Beat in the pumpkin, vanilla, pumpkin pie spice, cinnamon, and flour. Mix just until the batter looks uniform and thick.
  3. Add the eggs one at a time, mixing on low just until combined. Stop as soon as each egg disappears to avoid overmixing.
Bake, cool, and serve
  1. Pour the filling over the crust and smooth the top. Tap the pan lightly to pop any large air bubbles.
  2. Bake for 40 to 45 minutes, until the edges are set and the center has a slight jiggle. The middle should wobble gently like soft set custard.
  3. Cool at room temperature for 1 hour. Letting it cool prevents cracking before chilling.
  4. Chill for at least 4 hours. The filling will firm up so the bars cut cleanly into squares.
  5. Lift out with the parchment, cut into squares, and top with whipped cream and a pinch of cinnamon. Serve cold for the creamiest texture.

Notes

For the smoothest texture, keep the oven temperature steady and stop mixing as soon as the eggs are incorporated. Store bars covered in the refrigerator up to 4 days (best texture within 2 days); freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduce total sugar slightly to taste while keeping the bake time the same.