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Pumpkin Spice Cheesecake Bars

Creamy pumpkin spice cheesecake bars on a buttery graham cracker crust, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
For the filling
  • 1 cup sugar
  • 4 packages cream cheese, softened (8 ounces each)
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until evenly mixed. Press the crumb mixture firmly into the bottom of a greased 9x13 inch baking pan.
Mixing the filling
  1. In a large bowl, beat together the softened cream cheese and sugar until smooth and fluffy, about 2-3 minutes.
  2. Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until well incorporated, about another minute or two.
Baking
  1. Pour the filling over the crust in the baking pan, spreading it out evenly.
  2. Bake for about 40-45 minutes, or until the edges are set and the center is still slightly jiggly.
Cooling and Serving
  1. Allow to cool at room temperature for about an hour before refrigerating. Chill for at least 4 hours, or preferably overnight.
  2. Once completely chilled, cut into squares and serve, garnished with whipped cream, caramel drizzle, or a sprinkle of pumpkin pie spice.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Store in the refrigerator for up to a week, or freeze for up to 2-3 months.