Creamy Pumpkin Cheesecake Bars r

Easy Pumpkin Cheesecake Bars – Creamy, Spiced & Irresistible Fall Dessert

When the leaves start turning golden and the air smells like cinnamon and nutmeg, there’s nothing better than baking a creamy Pumpkin Cheesecake Bar. These little squares of joy combine the smooth richness of cheesecake with the warm flavors of pumpkin pie.

I first made them on a chilly October afternoon when I wanted something festive but easier than a full cheesecake. The result? A dessert that disappeared faster than I could slice it! They’re easy to make, perfectly spiced, and ideal for sharing at fall gatherings or Thanksgiving dinner.

Ingredients

For the crust:

1 ½ cups crushed graham crackers (about 10–12 full sheets)
¼ cup granulated sugar
½ cup melted butter

For the cheesecake filling:

16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
¾ cup canned pumpkin purée
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 tbsp all-purpose flour

(Optional topping: whipped cream or a drizzle of caramel sauce before serving.)

Step-by-Step Instructions

1. Prepare the crust

Preheat oven to 325°F (160°C).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened.
Press the mixture firmly into the bottom of the pan to form the crust.
Bake for 10 minutes, then let it cool while preparing the filling.

2. Make the cheesecake filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing just until combined.
Stir in vanilla extract and flour.
Set aside about 1 cup of the cheesecake mixture (for the swirl layer).

3. Add the pumpkin flavor

To the remaining batter, mix in pumpkin purée, cinnamon, nutmeg, and ginger.
Pour the pumpkin mixture over the crust, spreading evenly.
Drop spoonfuls of the reserved plain cheesecake mixture on top and swirl gently with a knife to create a marble effect.

4. Bake and cool

Bake for 40–45 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and let it cool inside for 30 minutes (prevents cracking).
Transfer to the fridge and chill for at least 4 hours (or overnight).

5. Serve and enjoy

Once chilled, cut into bars.
Top with whipped cream or a sprinkle of cinnamon if desired.

Tips & Variations

Make it gluten-free: Use gluten-free graham crackers or crushed digestive biscuits.
Dairy alternatives: Substitute lactose-free cream cheese or a vegan cream cheese if preferred.
Add texture: Fold in crushed pecans or walnuts for a crunchy twist.
Spice it up: Add a dash of cloves or allspice for extra warmth.
Make it ahead: These bars actually taste better the next day after chilling overnight!

Storing & Reheating

Refrigerate: Store bars in an airtight container in the fridge for up to 5 days.
Freeze: Freeze individual bars (wrapped in parchment and plastic wrap) for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat: For a just-baked taste, warm a bar in the microwave for 10–15 seconds—just enough to take off the chill without melting it.

FAQs

1. Can I make pumpkin cheesecake bars ahead of time?
Yes! These bars are even better when made a day ahead because the flavors deepen overnight.

2. Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure to use pure pumpkin purée (not pumpkin pie filling) and drain any excess moisture.

3. What can I use instead of graham crackers?
Try digestive biscuits, Biscoff cookies, or even crushed oat cookies for a different flavor.

4. Do I need a water bath?
No water bath is needed—these bars are forgiving and bake evenly without it.

5. How do I know when they’re done?
The edges should look set, and the center should slightly jiggle when you gently shake the pan.

Nutritional Information (per serving, approx.)

Calories: 290
Protein: 5g
Carbohydrates: 26g
Fat: 18g

(Values may vary slightly depending on ingredients used.)

There you have it—rich, creamy, and perfectly spiced Pumpkin Cheesecake Bars that capture the cozy essence of fall in every bite. Whether you’re hosting a dinner party, planning your Thanksgiving dessert table, or just craving a sweet treat, these bars never disappoint.

If you try this easy homemade pumpkin cheesecake recipe, leave a comment below and let me know how it turned out!
And don’t forget to share this recipe with your friends or pin it to your Fall Desserts board on Pinterest.