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Pumpkin Cheesecake Bars - featured image

Early Fall Pumpkin Cheesecake Bars

  • Author: Marissa
  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Description

These easy pumpkin cheesecake bars feature a crisp graham cracker crust and a rich, spiced cream cheese filling. They are denser than mousse but lighter than traditional cheesecake, offering a perfect balance of spicy warmth and tangy sweetness.

Ingredients

Scale
  • 2 cups (200g) crushed graham crackers
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 pinch salt
  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 15 oz (425g) pure pumpkin puree
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or foil, leaving an overhang on the sides, and lightly spray with non-stick spray.
  2. In a medium bowl, combine crushed graham crackers, melted butter, 2 tablespoons sugar, and a pinch of salt. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until toasted and slightly darker. Remove and let cool while making the filling.
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy. Scrape down the sides and beat for another minute.
  5. Add 1 cup sugar, cinnamon, ginger, nutmeg, and vanilla extract to the cream cheese. Mix on low speed until just combined.
  6. Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix.
  7. Add the pumpkin puree and heavy cream. Mix on low until smooth and uniform in color.
  8. Pour the batter over the cooled crust and smooth the top with a spatula.
  9. Bake for 25-30 minutes. The edges should be set and slightly puffed, but the center should have a slight jiggle.
  10. Turn off the oven and crack the door open. Let the bars sit in the oven for 30 minutes to cool gradually.
  11. Remove from the oven and let cool completely on a wire rack at room temperature.
  12. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Lift the bars out of the pan using the foil overhang. Cut into squares and serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps and cracking. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For clean cuts, dip a sharp knife in hot water and wipe dry between cuts. The bars taste better after chilling overnight.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 22
  • Sodium: 220
  • Fat: 16
  • Saturated Fat: 9
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 6

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin recipe, graham cracker crust, cream cheese bars, autumn baking

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Find it online: https://aboutdinnerideas.com/early-fall-pumpkin-cheesecake-bars-best-easy-fall-dessert/