Description
Creamy, spiced pumpkin cheesecake bars with a buttery graham cracker crust. Perfectly baked, chilled, and topped with whipped cream or caramel for an easy fall dessert.
Ingredients
For the crust:
-
2 cups graham cracker crumbs
-
¼ cup granulated sugar
-
½ cup unsalted butter, melted
For the filling:
-
24 oz cream cheese, softened (3 blocks)
-
¾ cup granulated sugar
-
3 large eggs
-
1 cup canned pumpkin puree
-
1 teaspoon vanilla extract
-
1 tablespoon pumpkin pie spice
-
1 tablespoon all-purpose flour (optional, for structure)
Optional toppings:
-
Whipped cream
-
Caramel sauce
-
Chopped pecans
-
Ground cinnamon or nutmeg
Instructions
-
Preheat oven to 325°F and line a 9×13-inch baking pan with parchment.
-
Combine graham cracker crumbs, melted butter, and sugar.
-
Press the mixture evenly into the prepared pan to form the crust.
-
Bake crust for 8–10 minutes until lightly golden. Cool slightly.
-
Beat softened cream cheese until smooth and creamy.
-
Add sugar and mix until fluffy.
-
Add eggs one at a time, mixing just until combined.
-
Stir in pumpkin puree, vanilla extract, pumpkin pie spice, and flour (if using).
-
Pour the filling evenly over the baked crust.
-
Bake at 325°F for 35–40 minutes, until edges are set but the center slightly jiggles.
-
Cool completely at room temperature.
-
Chill in the refrigerator for at least 4 hours or overnight before slicing.
-
Slice into bars and serve chilled with desired toppings.
Notes
For the smoothest texture, allow bars to chill overnight before serving.
Freeze individually wrapped bars for up to 2 months.
For a variation, use gingersnap crumbs instead of graham crackers for a spicier crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300 kcal
- Sugar: 22 g (approx.)
- Sodium: 220 mg (approx.)
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg