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Creamy Pumpkin Cheesecake Bars

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These Creamy Pumpkin Cheesecake Bars combine silky pumpkin, rich cheesecake, and a spiced graham cracker crust for a decadent, crowd-pleasing fall dessert. Perfect for parties, potlucks, or cozy nights in, they’re easy to make and slice beautifully for serving.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (classic honey or cinnamon flavor)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened (full-fat recommended)
  • 1 cup canned pumpkin puree
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons sour cream (optional, for swirl)
  • 1 tablespoon maple syrup or honey (optional, for swirl)

Instructions

  1. Preheat oven to 325°F (160°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly coated and resembles wet sand.
  3. Press the crust mixture firmly and evenly into the prepared pan using a flat-bottomed glass or spatula.
  4. Bake the crust for 8 minutes. Remove and let cool slightly while preparing the filling.
  5. In a large bowl, beat softened cream cheese until completely smooth and creamy (about 2-3 minutes with a mixer). Scrape down the sides as needed.
  6. Add pumpkin puree and sugar to the cream cheese, beating until fully combined and light. Do not overmix.
  7. Beat in eggs, vanilla, cinnamon, nutmeg, ginger, salt, and cloves (if using). Mix just until smooth.
  8. Pour the cheesecake mixture over the cooled crust and smooth out with a spatula. Tap the pan gently to release air bubbles.
  9. Optional: In a small bowl, mix sour cream and maple syrup or honey. Dollop onto the filling and swirl with a toothpick for a marbled effect.
  10. Bake at 325°F (160°C) for 35-40 minutes, until edges are set but center is slightly jiggly.
  11. Let bars cool in the pan on a wire rack for 1 hour. Refrigerate for at least 3 hours (overnight is best) before slicing.
  12. Lift bars out using parchment, slice into squares, and enjoy.

Notes

For best texture, use room temperature cream cheese and eggs. Don’t overmix after adding eggs to prevent cracks. Chill bars thoroughly before slicing for clean cuts. Adapt crust with gluten-free cookies or add nuts for variation. Bars freeze well for up to 2 months. For dairy-free, use vegan cream cheese and coconut oil.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin bars, party dessert, creamy cheesecake, autumn baking, pumpkin recipes, Thanksgiving dessert

Find it online: https://tomyumy.com/creamy-pumpkin-cheesecake-bars-recipe-for-easy-fall-parties/