Description
Pumpkin Cheesecake Bars are a rich, creamy, and perfectly spiced fall dessert with layers of buttery graham cracker crust, velvety pumpkin cheesecake filling, and a touch of warm cinnamon. They’re easy to make, slice beautifully, and are perfect for Thanksgiving or cozy autumn gatherings.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/3 cup melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 cup sour cream
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and sour cream until fully combined.
- Pour the pumpkin cheesecake filling over the cooled crust and spread evenly.
- Bake for 35–40 minutes, or until the center is just set and slightly jiggly.
- Cool to room temperature, then refrigerate for at least 3 hours or overnight to firm up.
- Lift the cheesecake out of the pan using the parchment paper and cut into bars before serving.
Notes
- For extra flavor, drizzle with caramel sauce or sprinkle with crushed pecans before serving.
- To prevent cracks, avoid overmixing once eggs are added and let the cheesecake cool slowly.
- Store bars covered in the refrigerator for up to 5 days.
- These bars can be frozen for up to 2 months — thaw in the fridge overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American