Pumpkin cheesecake bars are a sneaky way to get that cozy fall flavor in a portable form. I love how the pumpkin’s mellow sweetness pairs with the creamy cheese and warm spices. It’s a recipe born from late-night craving and a need to keep things simple but satisfying.
Why I keep making these pumpkin cheesecake bars
They remind me of autumn afternoons at my grandma’s house—warm, inviting, full of familiar spices. The process is straightforward, but the result feels indulgent, like a little celebration. Plus, they’re a crowd-pleaser, so I keep coming back to share slices with friends and family.
Breaking down the ingredients for pumpkin cheesecake bars
- Graham cracker crumbs: Gives the crust a buttery, crunchy base. Use digestive biscuits as a swap for a different flavor.
- Cream cheese: Creamy and tangy, it forms the core of the cheesecake. Full-fat works best, but Neufchâtel can lighten it.
- Canned pumpkin puree: The mellow, sweet base for the filling. Fresh pumpkin can be roasted and pureed if you prefer.
- Warm spices (cinnamon, nutmeg, ginger): Add cozy warmth and depth. Adjust to taste, or swap for pumpkin pie spice.
- Eggs: Bind everything together. Use large, room-temperature eggs for best results.
- Sugar: Sweetens the mixture. Brown sugar adds a caramel note if desired.
- Vanilla extract: Enhances the flavors with a fragrant note. Vanilla bean paste is a lush alternative.
Tools and equipment for baking pumpkin cheesecake bars
- 9×13 inch baking pan: To hold the crust and filling, baked in a single layer.
- Parchment paper: For easy removal and clean edges.
- Mixing bowls: To combine crust ingredients and filling.
- Electric mixer or whisk: To blend the cream cheese and pumpkin mixture smoothly.
- Spatula: To spread and smooth the filling evenly.
- Cooling rack: To cool the bars without sogginess.
Step-by-step guide to perfect pumpkin cheesecake bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9×13 inch baking pan with parchment paper, leaving some overhang.
Step 3: Mix crushed graham crackers, melted butter, and a pinch of salt. Press into the bottom of the pan to form a crust.
Step 4: Bake the crust for 10 minutes until golden and fragrant.
Step 5: While the crust cools slightly, beat softened cream cheese, sugar, and pumpkin puree until smooth.
Step 6: Add eggs one at a time, then stir in warm spices and vanilla.
Step 7: Pour filling over the baked crust. Smooth the top with a spatula.
Step 8: Bake for 40-45 minutes until the edges are set but the center slightly jiggles.
Step 9: Let the bars cool in the pan for at least an hour, then chill in the fridge for several hours or overnight.
Step 10: Cut into squares and serve chilled or at room temperature with a dollop of whipped cream.
Cooking checkpoints and tips to ensure success
- Crust should be golden and firm before adding the filling.
- The filling needs to slightly jiggle in the center when done, not be liquid.
- Edges should be set and slightly puffed, with a gentle crack on top.
- If the filling cracks upon cooling, try not to overbake or chill too quickly.
Common mistakes and how to fix them
- Not baking the crust enough.? Ensure the crust is baked until golden; underbaked crust is soggy.
- Overmixing the cheesecake filling.? Don’t overmix the filling; it can cause cracks.
- Serving before the cheesecake is fully chilled.? Chill the bars thoroughly to set the texture.
- Frequent oven door openings causing cracks.? Avoid opening the oven door too often during baking.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat the oven to 175°C (350°F). Line your baking pan with parchment paper, creating a slight overhang for easy removal.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Stir until the mixture looks like wet sand.
- Press the crumb mixture evenly into the bottom of the prepared pan, creating a firm, flat crust. Bake for about 10 minutes until fragrant and golden.
- While the crust cools slightly, beat softened cream cheese, pumpkin puree, and sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time to the mixture, mixing well after each addition to fully incorporate. The mixture should become smooth and slightly fluffy.
- Stir in ground cinnamon, nutmeg, ginger, and vanilla until evenly distributed, filling the air with warm, spicy aromas.
- Pour the pumpkin filling over the baked crust, smoothing the top with a spatula to ensure an even layer.
- Bake for 40-45 minutes, or until the edges are set and the center jiggles slightly when shaken. The top may develop a gentle crack, signaling it’s ready.
- Remove the pan from the oven and let the bars cool in the pan on a cooling rack for at least an hour. The filling will firm up as it cools.
- Once cooled, refrigerate the bars for several hours or overnight to fully set and develop flavor.
- Use the parchment overhang to lift the bars from the pan. Cut into squares with a sharp knife.
- Serve chilled or at room temperature, optionally topped with whipped cream for extra indulgence. Enjoy the creamy, spiced pumpkin goodness!
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