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Creamy Pumpkin Cheesecake Bars: Easy Thanksgiving Dessert

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Rich and creamy pumpkin cheesecake bars with a buttery graham cracker crust. These bars are easy to make, make-ahead friendly, and perfect for holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 16 ounces full-fat cream cheese, softened to room temperature
  • 1 cup canned pure pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice (optional)
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and spray lightly with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  3. Pour the crust mixture into the prepared pan and press firmly and evenly into the bottom using the bottom of a measuring cup or flat glass.
  4. Pre-bake the crust for 8-10 minutes until toasted. Remove from oven and let cool slightly while making the filling.
  5. In a large bowl, beat the softened cream cheese on medium speed until completely smooth (2-3 minutes). Scrape down sides and bottom.
  6. Add granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Beat on low speed until just combined.
  7. Add pure pumpkin puree and vanilla extract. Mix on low speed until the batter is uniform and smooth.
  8. Add eggs and egg yolk one at a time, mixing on low speed just until incorporated. Do not overmix.
  9. Pour the filling over the pre-baked crust and smooth the top.
  10. Bake at 325°F (165°C) for 35-45 minutes. Edges should be set, but the center should have a slight jiggle.
  11. Turn off the oven and crack the door open. Let bars sit in the oven for 1 hour to cool gradually.
  12. Remove from oven and cool to room temperature on a wire rack.
  13. Cover and refrigerate for at least 4 hours, preferably overnight, to set completely.
  14. Use the parchment sling to lift bars out of the pan. Slice into squares with a sharp knife, wiping the knife between cuts.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not overmix the batter after adding eggs to prevent cracking. The bars taste better after chilling overnight. For clean cuts, chill thoroughly and wipe the knife between slices.

Nutrition

Keywords: pumpkin cheesecake bars, graham cracker crust, thanksgiving dessert, fall baking, make ahead dessert, pumpkin dessert, easy cheesecake

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