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Creamy Pumpkin Cheesecake Bars: 3-Step Easy Dessert

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A nostalgic and creamy pumpkin cheesecake bar with a graham cracker crust. This forgiving recipe delivers a silky, custard-like texture with a perfect balance of sweet and spiced flavors, making it an ideal fall dessert.

Ingredients

Scale
  • For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs (honey or regular)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • For the Pumpkin Cheesecake Filling:
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 15 ounces (1 standard can) 100% pure pumpkin puree
  • ½ cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • Optional Toppings:
  • Whipped cream
  • Extra cinnamon for sprinkling
  • Toasted pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. 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 lightly golden. Remove and let cool while making the filling. Leave oven on.
  4. In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down sides and bottom.
  5. Add 1 cup granulated sugar to the cream cheese. Beat on low speed until just combined. Do not overmix.
  6. Add eggs one at a time, beating on low speed after each addition until the yellow disappears. Mix gently to avoid incorporating air.
  7. Add pumpkin puree, heavy cream, pumpkin pie spice, vanilla extract, and salt. Mix on low speed until smooth and combined.
  8. Pour filling over the cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake at 350°F (175°C) for 35-40 minutes. Edges should be set, but the center should have a slight jiggle.
  10. Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for at least 4 hours (preferably overnight) before cutting.
  11. Cut into squares using a sharp knife, wiping the knife between cuts. Serve chilled with whipped cream if desired.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. For best results, chill bars overnight. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, graham cracker crust, easy baking, pumpkin spice, cream cheese bars, holiday dessert

Find it online: https://miratable.com/creamy-pumpkin-cheesecake-bars-3-step-easy-dessert/