Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a smooth, spiced pumpkin cheesecake filling, topped off with whipped cream and a sprinkle of pumpkin pie spice. Perfect for fall gatherings or dessert any time you crave a creamy, seasonal treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup melted butter
Pumpkin Cheesecake Layers
- 4 packages (8 ounces each) cream cheese, softened
- 1 ½ cups granulated sugar
- 4 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Topping
- Whipped cream
- Pumpkin pie spice, for dusting
Instructions
- Preheat and Prepare Pan: Heat your oven to 300°F (150°C). Line a 9×13-inch baking pan with parchment paper, leaving about 1 inch of overhang on the sides to easily lift the bars out later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter. Press this mixture evenly into the bottom of the prepared pan to form the crust layer. Set aside while preparing the cheesecake layers.
- Mix Cream Cheese and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on low speed until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time, beating each just until blended to ensure a smooth mixture without overmixing.
- Layer Half the Mixture: Spoon half of the cream cheese mixture evenly over the prepared crust and spread gently.
- Prepare Pumpkin Layer: Add the pumpkin puree and pumpkin pie spice to the remaining half of the cream cheese mixture. Whisk together until smooth and uniformly combined.
- Top with Pumpkin Mixture: Carefully spoon the pumpkin mixture over the previous layer in the pan and spread gently for even coverage.
- Bake: Place the pan in the preheated oven and bake for 50 minutes or until the cheesecake is just set (it should slightly jiggle in the center).
- Cool Gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside for about 1 hour. This helps prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate, uncovered, for at least 3 hours to fully set before cutting into bars.
- Serve: Lift the cheesecake out of the pan using the parchment paper overhang. Cut into bars, top each with whipped cream and a dusting of pumpkin pie spice, and enjoy!
Notes
- Be careful not to overbeat the eggs to avoid a dense texture.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- For cleaner edges, chill the cheesecake thoroughly before cutting.
- These bars can be stored covered in the refrigerator for up to 5 days.
