Pumpkin Spice Cheesecake Bars
Creamy pumpkin spice cheesecake baked on a buttery graham cracker crust and cut into bars — the perfect fall dessert for gatherings and holidays.
Servings: 16 bars
Calories: 235kcal
Equipment
- 9x9-inch baking pan
- parchment paper
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- oven
- refrigerator
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool slightly.
- Make the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing after each addition.
- Stir in pumpkin puree, pumpkin pie spice, and salt until fully incorporated.
- Pour filling over the cooled crust and smooth the top. Bake for 40–45 minutes, until center is set but slightly jiggly.
- Cool completely, then refrigerate at least 4 hours or overnight. Slice into bars before serving.
Notes
Refrigerate bars for at least 4 hours (or overnight) before slicing to allow the cheesecake to set. Store leftovers covered in the refrigerator for up to 5 days, or freeze up to 2 months.