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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a crisp graham cracker crust topped with a creamy, spiced pumpkin filling. The filling is rich and velvety, contrasting beautifully with the crunchy base, finished with a golden-brown edge. Perfect for fall, they combine comforting flavors with a portable, no-fuss presentation.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs or crushed digestive biscuits
  • 6 tbsp Unsalted butter melted
  • 1 pinch Salt
  • 16 oz Cream cheese full-fat, softened
  • 1 cup Sugar brown or white
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger ground
  • 1/4 tsp Nutmeg ground
  • 3 large Eggs room temperature
  • 1 cup Pumpkin purée canned or roasted fresh

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Line the baking dish with parchment paper for easy removal.
  2. Mix graham cracker crumbs with melted butter and a pinch of salt until combined and crumbly. Press this mixture evenly into the bottom of the prepared dish, creating a firm crust. Bake for 10 minutes until fragrant and slightly golden.
  3. In a large mixing bowl, whisk the softened cream cheese with sugar, cinnamon, ginger, and nutmeg until smooth and creamy, with no lumps.
  4. Add eggs one at a time, whisking well after each addition, until the mixture is velvety and slightly thickened.
  5. Fold in pumpkin purée and vanilla extract until fully combined, creating a smooth, orange-hued batter.
  6. Pour the pumpkin filling over the pre-baked crust, spreading it evenly with a spatula. The batter should flow smoothly and be slightly jiggly in the center.
  7. Bake for 40–45 minutes, or until the edges are golden and the center is just set but still slightly jiggly. The top may develop a few cracks, which is normal.
  8. Remove from the oven and let cool completely in the dish for at least two hours. For best results, chill the bars in the refrigerator for an additional two hours to set fully.
  9. Slice into squares with a sharp knife and serve chilled or at room temperature. Optionally, top with whipped cream or a sprinkle of cinnamon for extra flair.

Notes

For an even richer flavor, use roasted fresh pumpkin instead of canned. The bars taste best after chilling overnight, allowing flavors to meld and set properly.