Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are rich, creamy, and perfectly spiced with warm fall flavors. With a buttery graham cracker crust and a smooth pumpkin cheesecake filling, they taste like a cross between pumpkin pie and classic cheesecake — ideal for making ahead and serving a crowd.
Servings: 16 bars
Calories: 421kcal
Equipment
- 13×9-inch baking pan
- electric mixer
- mixing bowls
- parchment paper
- spatula
Ingredients
- 15 graham crackers, broken into pieces (about 2 cups / 230g)
- 1/4 cup granulated sugar
- 1/2 tsp ground ginger
- 1 tsp pumpkin spice
- 8 tbsp unsalted butter, melted
- For the cheesecake layer
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tbsp pumpkin spice
- 1/2 tsp salt
- 15 oz canned pumpkin puree (unsweetened)
- 1 tbsp vanilla extract
- 1 tbsp cornstarch
Instructions
- Preheat oven to 325°F (163°C). Grease a 13×9-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
- Crush graham crackers into fine crumbs and mix with sugar, ginger, and melted butter. Press evenly into the prepared pan and bake for 15–18 minutes until lightly browned. Let cool.
- Beat cream cheese until smooth. Gradually add granulated and brown sugars, mixing until fully combined.
- Add eggs one at a time, mixing just until incorporated after each addition.
- Add pumpkin puree, pumpkin spice, and salt. Dissolve cornstarch in vanilla extract, then add to the mixture and blend until smooth.
- Pour filling over cooled crust. Bake for 45–50 minutes until edges are set and center is slightly jiggly.
- Turn off oven and let cool inside for 1 hour with the door slightly open. Then cool completely at room temperature.
- Refrigerate until fully set. Lift out using parchment, slice into bars, and serve.
Notes
Store leftovers in the refrigerator for up to 5 days. These bars can also be frozen for up to 3 months when well sealed. For clean slices, chill completely and use a sharp knife wiped between cuts. The texture improves after resting overnight.