Pumpkin Cheesecake Bars are one of those desserts that instantly bring warmth and comfort, like a cozy sweater on a chilly fall day. If you’ve ever experienced that magical blend of creamy cheesecake and pumpkin flavor, then you know exactly what I mean. They’re simple to make and yield a delightful treat that will have everyone asking for seconds. Imagine biting into a buttery graham cracker crust, feeling the smooth, spiced pumpkin filling melt in your mouth, and maybe even enjoying it with a dollop of fluffy whipped cream on top.
Whether you’re baking for a special occasion or just craving something sweet to brighten your day, these bars are an easy go-to. Oh, and they’re perfect for sharing! Gather your friends and family around, and watch their faces light up with joy as you serve these luscious Pumpkin Cheesecake Bars. Let’s roll up our sleeves and get baking—this delicious recipe is just waiting for you.
Why This Recipe Works
Pumpkin Cheesecake Bars combine the creamy texture of cheesecake with the rich flavor of pumpkin, creating a delightful dessert that captures the essence of fall. The balance of spices and sweetness makes each bar irresistible, making this recipe perfect for any occasion.
Why You’ll Love This Pumpkin Cheesecake Bars
Not only are these bars easy to make, but they also deliver a taste that feels like a warm hug from Grandma. With a buttery graham cracker crust, a luscious pumpkin filling, and a dollop of whipped cream, these bars will bring joy to any dessert table.
Ingredients
- 2 cups Graham Cracker Crumbs
- 3/4 cup + 3 Tablespoons Granulated Sugar
- 8 Tablespoons Unsalted Butter, melted
- 4 (8-ounce) packages Cream Cheese, softened to room temperature
- 3/4 cup packed Light Brown Sugar
- 1/4 cup All-Purpose Flour
- 1 (15-ounce) can Pumpkin Puree (not pumpkin pie filling)
- 1 Tablespoon Pumpkin Pie Spice
- 1 teaspoon Pure Vanilla Extract
- 5 large Eggs, at room temperature
- 1/4 cup Heavy / Whipping Cream
- Whipped Cream, for serving
Preparing the Graham Cracker Crust
Mix Crust Ingredients
Start by gathering a medium bowl. Whisk together the graham cracker crumbs and 3 tablespoons of granulated sugar until well combined.
Combine with Butter
Next, pour the melted butter over the crumb mixture. Stir until everything is fully incorporated and resembles wet sand.
Press into Pan
Now, evenly distribute this mixture into a 9×13 baking dish. Use your hands or the bottom of a glass to press down firmly, forming a solid crust that will hold up once baked.
Making the Pumpkin Cheesecake Filling
Beat the Cream Cheese
In another bowl, grab your stand mixer or hand mixer and beat the softened cream cheese until it’s smooth and fluffy. This step is crucial for a creamy texture.
Add Sugars and Flour
Then, add in the remaining 3/4 cup of granulated sugar, light brown sugar, and flour. Mix this until the mixture becomes light and fluffy—this will give your filling that deliciously creamy consistency.
Mix in Pumpkin and Spices
Next, add the pumpkin puree, pumpkin pie spice, and vanilla extract. Blend everything on low speed until fully combined. The aroma of pumpkin spice will fill the air, making it impossible not to smile.
Incorporate Eggs
Now, it’s time to add the eggs. Crack them in one by one, mixing each until just combined. This helps keep the filling airy, which is what we want.
Finish with Heavy Cream
Finally, pour in your heavy cream and mix until the filling is smooth and ready to be poured over the crust.
Baking Your Bars
Pour Filling over Crust
Carefully pour the pumpkin cheesecake filling over the crust. Gently tap the pan on the counter to release any trapped air bubbles. This little step helps ensure an even bake.
Bake
Pop the pan into a preheated oven at 350°F. Bake for 35 to 40 minutes. You’ll know it’s done when the center is shiny and slightly wobbly—just the way we want it.
Cooling and Serving
Cool Completely
Once baked, allow the cheesecake bars to cool at room temperature first. Afterward, refrigerate them until you’re ready to serve.
Slice and Serve
When you’re ready to indulge, slice the bars into squares. Don’t forget to top each piece with a dollop of whipped cream for that extra touch of indulgence.
Serving Suggestions
These Pumpkin Cheesecake Bars go wonderfully with a cup of hot coffee or apple cider. Trust me, it makes for the ultimate fall dessert experience that’s hard to resist.
Tips for Success
- Make sure all your ingredients are at room temperature before you start mixing. This helps everything blend together better.
- Be careful not to overbake. A slight wobbliness in the center is ideal—it means your bars will be creamy!
Variations
Looking to switch things up? Try substituting the graham cracker crust with a pecan or almond crust. This adds a lovely nutty flavor that complements the pumpkin beautifully.
Storage Tips
Store any leftover bars in the refrigerator for up to 3 days. Make sure to cover them tightly to maintain their freshness.
Pairing Ideas
Enhance your dessert experience by pairing these bars with a scoop of vanilla ice cream or a sprinkle of cinnamon on top. The flavors just work together!
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to stick with plain pumpkin puree to achieve the right texture and flavor.
2. How do I make a gluten-free version?
You can easily substitute the graham cracker crumbs with gluten-free crust options.
3. Can I freeze pumpkin cheesecake bars?
Absolutely! They can be frozen for up to 2 months. Just wrap them tightly before freezing.
4. What can I use instead of cream cheese?
If you’re looking for a different flavor profile, mascarpone cheese is a great alternative.
5. How long do the bars last?
Stored in the refrigerator and covered, they will last for up to 3 days.
Pumpkin Cheesecake Bars are a delightful blend of flavors and textures that capture the spirit of autumn. Known for their creamy consistency and a sweet, spiced crust, they’re a perfect treat for gatherings or simply enjoying at home. These bars will not only satiate your cravings but also elevate any dessert spread, becoming a favorite among family and friends. Try making these unforgettable Pumpkin Cheesecake Bars, and watch as they become a staple at your holiday celebrations!
Print
Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars offer a warm blend of flavors with a creamy filling and buttery crust. Perfect for any gathering or simply a sweet treat to enjoy at home.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 2 cups Graham Cracker Crumbs
- 3/4 cup + 3 Tablespoons Granulated Sugar
- 8 Tablespoons Unsalted Butter, melted
- 4 (8-ounce) packages Cream Cheese, softened to room temperature
- 3/4 cup packed Light Brown Sugar
- 1/4 cup All-Purpose Flour
- 1 (15-ounce) can Pumpkin Puree (not pumpkin pie filling)
- 1 Tablespoon Pumpkin Pie Spice
- 1 teaspoon Pure Vanilla Extract
- 5 large Eggs, at room temperature
- 1/4 cup Heavy / Whipping Cream
- Whipped Cream, for serving
Instructions
- Whisk graham cracker crumbs and 3 tablespoons of granulated sugar in a bowl.
- Pour melted butter over crumb mixture and stir until combined.
- Press mixture into a 9×13 baking dish to form the crust.
- Beat cream cheese in a bowl until smooth, then add sugars and flour until fluffy.
- Mix in pumpkin puree, pumpkin pie spice, and vanilla extract until combined.
- Add eggs one at a time, mixing until just combined.
- Stir in heavy cream until the filling is smooth.
- Pour filling over the crust and tap the pan to release air bubbles.
- Bake at 350°F for 35 to 40 minutes until center is slightly wobbly.
- Cool at room temperature and refrigerate before serving.
- Slice into squares and top with whipped cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overbaking for a creamy texture.
Store leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 75
