Description
Pumpkin Cheesecake Bars are a rich, creamy dessert that blends the cozy flavors of pumpkin pie with the smooth texture of cheesecake. Baked over a crunchy cookie crust and spiced with warm autumn flavors, these bars are easy to serve, make-ahead friendly, and perfect for fall gatherings or weeknight treats.
Ingredients
For the crust:
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1 1/2 cups (150g) graham cracker crumbs (or gingersnap/Biscoff)
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1/4 cup (50g) granulated sugar
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6 tablespoons (85g) unsalted butter, melted
For the filling:
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16 oz (450g) cream cheese, room temperature
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1/2 cup (100g) granulated sugar
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1/4 cup (50g) brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/4 cup (60ml) sour cream or heavy cream
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1 cup (240g) pumpkin puree
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1 1/2 teaspoons pumpkin pie spice
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1/2 teaspoon cinnamon
Optional toppings:
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Whipped cream
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Caramel sauce
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Crushed cookies or nuts
Instructions
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Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
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Make the crust: Mix crumbs, sugar, and melted butter. Press into pan. Bake for 10 minutes. Let cool.
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Make the filling: Beat cream cheese until smooth. Add both sugars and mix again.
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Beat in eggs, one at a time. Add vanilla and cream. Mix gently.
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Split filling in half. Stir pumpkin and spices into one half.
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Pour plain filling over crust. Add pumpkin layer on top. Swirl if desired.
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Bake for 40–45 minutes. Center should jiggle slightly.
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Cool in the oven with the door open for 1 hour. Chill in the fridge for 4+ hours.
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Slice into bars and top as desired.
Notes
Use full-fat cream cheese for best texture.
Let all ingredients come to room temperature.
Chill the bars well before slicing.
Can be made 1–2 days ahead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American