Description
Irresistibly creamy Pumpkin Cheesecake Bars with a buttery graham cracker crust and spiced pumpkin filling. Perfect for Thanksgiving, fall parties, or any time you crave a foolproof dessert that feeds a crowd. These bars combine the best of pumpkin pie and cheesecake in easy-to-serve squares.
Ingredients
2 cups graham cracker crumbs (about 10–12 full sheets)
¼ cup granulated sugar (for crust)
½ cup unsalted butter, melted
¼ teaspoon ground cinnamon (for crust)
24 ounces cream cheese (three 8-ounce blocks), room temperature
1 cup granulated sugar (for filling)
1 cup pure pumpkin puree
3 large eggs, room temperature
⅓ cup sour cream, room temperature
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
Instructions
1. Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.
2. Mix graham cracker crumbs, ¼ cup sugar, and ¼ teaspoon cinnamon. Add melted butter and stir until mixture resembles wet sand.
3. Press crust mixture firmly into bottom of prepared pan. Pre-bake for 10 minutes, then cool.
4. Beat room-temperature cream cheese on medium speed for 2-3 minutes until smooth and fluffy, scraping bowl frequently.
5. Add 1 cup sugar to cream cheese and beat for 2 minutes until incorporated.
6. Add pumpkin puree and mix on low speed until combined.
7. Add eggs one at a time, beating on low and scraping bowl after each addition.
8. Mix in sour cream and vanilla until just combined.
9. Add all spices (cinnamon, ginger, nutmeg, cloves) and salt, mixing only until no streaks remain.
10. Pour filling over cooled crust, spreading evenly. Tap pan on counter 3-4 times to release air bubbles.
11. Bake for 45-55 minutes until edges are set and center has a 2-3 inch wobble (internal temp 150-155°F).
12. Turn off oven, crack door open 4 inches, and let bars rest in oven for 1 hour.
13. Remove to wire rack and cool completely at room temperature for 2 hours.
14. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
15. Use parchment overhang to lift bars from pan. Cut into squares with a hot, clean knife, wiping between cuts.
Notes
All dairy ingredients must be at room temperature for smooth texture—set out 2 hours before baking.
Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Don’t overmix after adding eggs to prevent cracks and maintain creamy texture.
Bars taste best after chilling overnight as flavors meld beautifully.
For clean cuts, run knife under hot water and wipe clean between each slice.
Store covered in refrigerator for up to 5 days or freeze individual bars for up to 3 months.
If cracks appear, cover with whipped cream or caramel drizzle before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pumpkin cheesecake bars, fall dessert, Thanksgiving dessert, pumpkin bars, cheesecake squares, easy pumpkin recipe