If you’re a fan of pumpkin desserts, you’re absolutely going to fall in love with my Pumpkin Cheesecake Bars. They combine the rich creaminess of classic New York-style cheesecake with the warm spices of a pumpkin pie, all on top of a buttery graham cracker crust. These bars are perfect for any fall gathering, offering a deliciously spiced treat that’s easy to make and even easier to enjoy.
Be sure to plan in advance because, as with most cheesecake recipes, they require chilling in a refrigerator for 8 hours (or overnight) before slicing. They’re worth the wait, I promise!!
Between these cheesecake bars and my pumpkin dump cake, there is no sweeter end to a meal for pumpkin lovers. If you’re a cheesecake lover like me, try my cookie butter cheesecake bars or this pecan pie cheesecake next!
What You’ll Need
The graham cracker crust is made simply with graham cracker crumbs, melted butter, brown sugar (though regular white sugar is fine too), and a little kosher salt.
These cheesecake bars have a layer of creamy pumpkin cheesecake that rests atop a layer of plain NY cheesecake. The best of both worlds and so perfectly balanced!
For the cheesecake filling, you’ll need: cream cheese, sugar, vanilla extract, and eggs. Once smooth and creamy, you’ll remove half and, to that bowl only, add canned pumpkin, and warm spices like ground cinnamon, ginger, nutmeg, and allspice. Essentially the flavors of a pumpkin spice latte!
Ingredient Substitutions
- Crust: Swap graham crackers for gingersnaps or even crushed speculoos cookies for a spicier base.
- Spices: If you’re out of one or more spices, substitute with an equivalent amount of pumpkin pie spice.
- Cream cheese: Neufchâtel cheese can be used for a lower-fat option, though the texture will be slightly different.
Easy Instructions
- Prepare the crust. Preheat an oven to 325F. In a bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Line a square baking pan with parchment paper. Pour the crumbs into the pan, press into a flat even layer, then bake for 10-12 minutes, until golden brown and set. Cool slightly.
- Make the filling. Beat cream cheese, sugar, vanilla, and eggs in a stand mixer until smooth and creamy. Pour half of the filling onto the cooled crust. To the remaining filling, add canned pumpkin and spices. Beat until well mixed, another couple of minutes.
- Assemble and bake. Smoothe the pumpkin cheesecake filling right on top of the plain cheesecake filling. Bake for 3-40 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly.
- Chill before serving. It’s really important that you allow the cheesecake to cool before slicing. Unlike a basque cheesecake that can be enjoyed room temperature, you really want these chilled (which helps set the cheesecake).
Now that you’ve mastered the process, you really should try my cookie butter cheesecake bars next!
FAQs
Yes! If you prefer fresh pumpkin, make sure to cook it down until thick and smooth before using it in the recipe. You might need to drain excess moisture to ensure the cheesecake sets properly.
Pumpkin pie spice is a great substitute! Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and allspice.
Cracking can happen if the cheesecake is over baked or if too much air is incorporated into the batter. To avoid cracks, mix on low speed, bake until the center is just set, and cool gradually.
Ari’s Best Tips!
- Room temperature ingredients: Ensure your cream cheese, eggs, and pumpkin puree are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Avoid overmixing: Mix the eggs into the batter on low speed and only until just combined. Overmixing can incorporate too much air, leading to cracks on the surface.
- Let the bars cool completely before cutting: This will prevent them from crumbling. Cool for a couple hours at room temp before refrigerating.
- For this recipe, you do not need a water bath — you’re welcome!
Make-Ahead, Leftovers, & Storage
- To make-ahead: These bars can be made a day or two in advance and kept in the refrigerator. In fact, they taste even better after the flavors have had time to meld.
- Leftovers and storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
Cheesecake Bars freeze exceptionally well. Wrap individual bars in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 3 months. To enjoy, simply thaw in the refrigerator overnight.
Serving Suggestions
Serve these Pumpkin Cheesecake Bars chilled, with a dollop of homemade whipped cream or a drizzle of salted caramel. For a slightly less sweet version, top with creme fraiche. No shame in a scoop of vanilla ice cream, if preferred!
The creamy, spiced bars also pair beautifully with a hot cup of coffee or spiced chai. If we’re entertaining during the holidays, I might even recommend a hot toddy!
Rich and indulgent, yet easy to make, these are perfect for fall and loved by everyone.
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Rich and Creamy Pumpkin Cheesecake Bars
Equipment
- 8×8 Square baking pan
- Stand mixer fitted with paddle attachment
- Spatula or offset spatula
Ingredients
For the graham cracker crust
- 1 cup (120g) graham cracker crumbs, about 7 graham crackers
- 5 Tbsp (71g) unsalted butter, melted and cooled
- ¼ cup (50g) light brown sugar, tightly packed
- ¼ tsp kosher salt
For the cheesecake filling
- 1 lb (454g) full-fat cream cheese, room temperature
- ⅔ cup (150g) granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs, room temperature
- ¾ cup canned pumpkin purée
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of allspice
For serving
- Homemade whipped cream, optional
Instructions
- Prepare the pan. Arrange a rack in the center of an oven, then preheat to 325F. Line an 8×8 baking pan with two sheets of overlapping perpendicular parchment paper, leaving an overhang on all sides. Use your hands to press the parchment down into all corners, then coat with baking spray.
- Make the crust. In a large bowl, combine 1 cup (120g) graham cracker crumbs, 5 Tbsp (71g) melted, cooled butter, ¼ cup (50g) brown sugar, and ¼ tsp kosher salt. Stir until very well mixed. Pour out into the prepared baking pan, then press firmly into a flat even layer.
- Bake the crust. Transfer to the preheated oven, then bake for 10-12 minutes, or until set. Remove from the oven, then allow to cool slightly while you make the filling.
- Make the cheesecake filling. Beat 1 lb (454g) cream cheese, ⅔ cup (150g) sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with paddle attachment until smooth and creamy, about 2 minutes. Scrape down the sides, then add 2 large eggs. Continue beating on medium-low until fully incorporated and the mixture is fluffy. Pour half of the cheesecake filling on top of the slightly cooled crust, then smooth into an even layer.
- Make the pumpkin cheesecake filling. To the remaining cheesecake batter, add ¾ cup canned pumpkin purée, 1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, and a pinch of allspice. Beat until very well mixed, about 1-2 minutes more. Pour this on top of the plain cheesecake filling, then smooth into an even layer.
- Bake the cheesecake bars. Transfer to an oven, then bake for 30-40 minutes, or until the filling is set, rotating the pan once halfway through cook time.
- Cool. Place the pan on a wire rack, then cool at room temperature for at least 2 hours. Cover with plastic wrap or foil, then refrigerate for at least 6 hours or up to overnight.
- Slice, then serve. When ready, carefully use the parchment to lift the cheesecake bars out of the pan. Cut into 16 bars, then serve immediately! I like to dollop or pipe a little homemade whipped cream on each, sprinkle with the tiniest bit of ground cinnamon. Optional, but so good!
Notes
- To make-ahead: These bars can be made a day or two in advance and kept in the refrigerator. In fact, they taste even better after the flavors have had time to meld.
- Leftovers and storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
- To freeze: Wrap individual bars in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 3 months. To enjoy, simply thaw in the refrigerator overnight.
Nutrition
The post Rich and Creamy Pumpkin Cheesecake Bars appeared first on Well Seasoned Studio.