Pumpkin Cheesecake Bars are smooth, creamy pumpkin cheesecake over a delicious graham cracker crust and then baked to perfection. Pumpkin cheesecake bars are the perfect sweet finish to any holiday meal!
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 one hour. 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!
These pumpkin cheesecake bars will keep, stored in the refrigerator, for 3-4 days. You may also freeze them for up to 2 months.To freeze: fully cool the cheesecake bars, then place the cooled 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. Photos by Sasha at Eat Love Eats.