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pumpkin cheesecake bars stacked and topped with whipped cream

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars are a smooth, creamy combination of pumpkin, cream cheese, and warm spices over a buttery graham cracker crust, and then baked to perfection. Top with a little whipped cream and this dessert is the perfect sweet finish to any holiday meal! These bars can be made up to 2 in advance and they're freezer friendly!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Cooling and chill time 8 hours
Total Time 9 hours 5 minutes
Servings 18 bars
Calories 373
Author Kim

Ingredients

For the crust:

  • 2 cups graham cracker crumbs (about 16 full sheets of graham crackers)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter melted

For the bars:

  • 4 (8 ounce) packages full-fat cream cheese softened
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 5 large eggs (at room temperature)
  • 1 (15 ounce) can pumpkin puree (about 2 cups)
  • 2 teaspoons vanilla extract

Instructions

For the crust:

  • Preheat oven to 350 degrees F. If you will want to remove bars before slicing, line a 9x13-inch baking dish with parchment paper or foil so the sides hang over the edges of the dish.
  • In a medium mixing bowl, stir together graham cracker crumbs, sugar, cinnamon and butter. Press the mixture firmly into the bottom of the prepared dish. Bake for 10 minutes. Remove from the oven and set aside on a cooling rack.

For the bars:

  • Reduce the oven temperature to 325 degrees F.
  • In a large bowl, use a mixer to beat the cream cheese until smooth. Scrape the sides of the bowl and beat in the sugars and spices. Add eggs one at a time, beating well after each one is added. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla and beat until completely smooth.
  • Pour the filling over the prepared crust, and spread evenly.
  • Bake for about 45-50 minutes, or until the edges have set and the middle has a small bit of wiggle to it. It will continue to get firm as it cools.
  • Allow bars to cool at room temperature for about two to three hours. Cover, and then refrigerate for at least 4-6 hours, or overnight.
  • To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of whipped topping and enjoy!

Notes

  • Storing leftovers. These pumpkin cheesecake bars will keep fresh, stored in the refrigerator, for 3-4 days. You may also freeze them for up to 2 months.
  • To freeze. Fully cool the bars to room temperature. Then, after chilling the bars in the refrigerator for at least 6 hours first, place the chilled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag, seal the bag and return it to freezer for up to 2 months. When ready to serve, remove the foil and defrost in the fridge overnight. 

Nutrition

Serving: 1bar | Calories: 373kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 114mg | Sodium: 245mg | Potassium: 162mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4577IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg