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Pumpkin Spice Cheesecake Bars Recipe

Pumpkin Spice Cheesecake Bars Recipe
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★★★★★

5.2 from 25 reviews

These Pumpkin Spice Cheesecake Bars combine a creamy, spiced pumpkin cheesecake filling atop a buttery graham cracker crust, perfect for autumn desserts. Topped with whipped cream, caramel sauce, and chopped pecans, they offer a delightful balance of flavors and textures in every bite.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 24 oz cream cheese, softened (3 blocks)
  • 3/4 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)

Toppings

  • Whipped cream
  • Caramel sauce
  • Chopped pecans
  • Ground cinnamon or nutmeg

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl. Stir until the mixture resembles wet sand and is well combined.
  2. Press and bake crust: Press the crumb mixture firmly and evenly into the bottom of a parchment-lined 9×13-inch baking pan. Bake the crust at 325°F (163°C) for 8–10 minutes to help it set and become firm.
  3. Make the filling: Using a mixer, beat the softened cream cheese until smooth and fluffy. Gradually add 3/4 cup sugar, mixing to combine. Add eggs one at a time, mixing after each just until combined to avoid overbeating.
  4. Add pumpkin and spices: Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice. If using, add 1 tablespoon of all-purpose flour for structure, mixing gently until incorporated.
  5. Assemble and bake: Pour the cheesecake filling evenly over the pre-baked crust. Bake at 325°F (163°C) for 35–40 minutes, until the edges are set and the center still has a slight jiggle when moved.
  6. Cool and chill: Allow the cheesecake bars to cool at room temperature. Then refrigerate for at least 4 hours, or overnight, until fully chilled and firm.
  7. Serve: Cut into bars and top with whipped cream, a drizzle of caramel sauce, chopped pecans, and a sprinkle of ground cinnamon or nutmeg before serving for an added festive touch.

Notes

  • Use room temperature cream cheese for smooth filling and easier mixing.
  • Do not overmix eggs to avoid cracks in the cheesecake.
  • The optional flour helps stabilize the filling but can be omitted for a more classic texture.
  • For a gluten-free version, substitute graham crackers with gluten-free graham crumbs.
  • Allow bars to chill fully for clean slices and best flavor.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin spice dessert, easy fall dessert, autumn cheesecake, no crust cheesecake bars

Find it online: https://cookcrisis.com/pumpkin-spice-cheesecake-bars-recipe/