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Pumpkin Spice Cheesecake Bars
Michonne Zendaya

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

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

Equipment

  • 9x9-inch baking pan
  • parchment paper
  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • oven
  • refrigerator

Method
 

  1. Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper.
  2. 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.
  3. Make the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing after each addition.
  4. Stir in pumpkin puree, pumpkin pie spice, and salt until fully incorporated.
  5. Pour filling over the cooled crust and smooth the top. Bake for 40–45 minutes, until center is set but slightly jiggly.
  6. 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.