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Pumpkin Spice Cheesecake Bars

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Pumpkin spice cheesecake bars are the perfect fall dessert — rich, creamy, and bursting with warm spices. With a buttery graham cracker crust and luscious pumpkin cheesecake filling, these bars combine the best of pumpkin pie and cheesecake into one easy-to-serve treat.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours 65 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 1½ cups graham cracker crumbs
  • 2 tbsp brown sugar
  • 6 tbsp melted butter
  • ½ tsp ground cinnamon (optional)
  • For the filling:
  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • 2 tbsp all-purpose flour

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, mix graham cracker crumbs, brown sugar, melted butter, and cinnamon. Press mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 8–10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat the cream cheese until smooth. Add granulated and brown sugar and mix until creamy.
  5. Blend in pumpkin puree, eggs, vanilla, spices, and flour. Mix until smooth and just combined.
  6. Pour filling over the cooled crust and smooth the top.
  7. Bake for 40–45 minutes, or until the center is just set and no longer jiggly.
  8. Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
  9. Slice into bars and serve chilled or at room temperature.

Notes

  • Use gingersnap cookies instead of graham crackers for a spiced crust variation.
  • Add a swirl of whipped topping or sour cream before chilling for extra creaminess.
  • Top with chopped pecans, streusel, caramel drizzle, or whipped cream before serving.
  • To make gluten-free, use gluten-free graham crackers and 1:1 gluten-free flour blend.
  • Bars can be frozen for up to 2 months — thaw overnight in the fridge before serving.

Nutrition

Find it online: https://juliameals.com/pumpkin-spice-cheesecake-bars/