These bars give you the creamy, spiced flavor of a classic pumpkin cheesecake without the water bath, the springform pan, or the nerve-wracking crack-check at the end. You get 12 sliceable, portable pieces from one 9×13 pan, and the whole thing can be made the day before you need it. If you’ve been putting off making cheesecake because it seems fussy, this is the version to start with.
Ingredient notes
- Cream cheese: It must be fully softened — leave it out for at least an hour. Cold cream cheese will leave lumps in the filling that don’t bake out.
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices added, which will throw off the balance of the recipe.
- Pumpkin pie spice: A pre-mixed blend works perfectly here. If you only have individual spices, combine 1 teaspoon cinnamon with ¼ teaspoon each of ginger, nutmeg, and allspice to make your own 2-teaspoon blend.
- Eggs: Room temperature eggs blend into the batter more smoothly. Set them in a bowl of warm water for 10 minutes if you forgot to take them out ahead of time.
Why this recipe works
Two things make this recipe reliable. First, pre-baking the crust for 10 minutes before adding the filling keeps it from going soggy — the crust sets up firm enough to hold the wet filling without turning to mush. Second, adding the eggs one at a time and mixing only until each one is incorporated prevents you from whipping too much air into the batter. Extra air causes the filling to puff up in the oven and then sink and crack as it cools. Slow, gentle mixing is what gives you that smooth, dense texture all the way through.
What can go wrong
- The filling cracks across the top: This usually means it was overbaked or cooled too fast. Pull the bars when the center still has a slight wobble, and let them cool at room temperature before moving them to the fridge.
- The crust crumbles when you cut the bars: The crumbs weren’t pressed firmly enough before baking. Use the flat bottom of a measuring cup to pack them down hard — they need real pressure to hold together once sliced.
- The filling looks lumpy after mixing: The cream cheese wasn’t soft enough. Beat the cream cheese alone for a full minute before adding anything else, and scrape down the sides of the bowl at least twice during mixing.
- The bars stick to the pan and won’t lift out cleanly: Make sure the parchment overhang covers all four sides, not just two. Run a thin knife along any uncovered edges before lifting.
- The filling is wet or custardy after the full bake time: Oven temperatures vary. Give it an extra 5 minutes and check again — the edges should look set and the center should jiggle as one piece, not ripple like liquid.
Storage and reheating
Store the bars covered in the fridge for up to 5 days — they actually taste better on day two once the filling has fully set and the flavors have had time to settle. Skip the garnish until serving; caramel sauce on stored bars makes the top sticky and wet. To freeze, cut the bars first, wrap each one individually in plastic wrap, and place them in a zip-top bag. They keep well for up to 2 months. Thaw overnight in the fridge, not on the counter. These bars are meant to be served cold and don’t need any reheating.
Pumpkin Spice Cheesecake Bars
Equipment
- 9×13-inch (33×23cm) baking pan
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
- Offset spatula or rubber spatula
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs 150g
- ¼ cup unsalted butter melted, 57g / 2 oz
- 2 tablespoons granulated sugar 25g
For the Cheesecake Filling
- 16 oz cream cheese softened, 450g (two 8-oz blocks)
- 1 cup granulated sugar 200g
- 1 cup pure pumpkin puree not pumpkin pie filling, 240g
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice adjust to taste
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F / 175°C (160°C fan-forced). Line a 9×13-inch (33×23cm) baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until all crumbs are moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool slightly.1 1/2 cups graham cracker crumbs, 1/4 cup unsalted butter, 2 tablespoons granulated sugar
- In a large bowl or stand mixer, beat the cream cheese until smooth and creamy. Add sugar, pumpkin puree, and vanilla extract, beating until well combined. Mix in the eggs one at a time, incorporating fully before adding the next. Stir in the pumpkin pie spice and salt until evenly distributed.16 oz cream cheese, 1 cup granulated sugar, 1 cup pure pumpkin puree, 3 large eggs, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake at 350°F / 175°C (160°C fan-forced) for 40 minutes, or until the edges are firm and set and the centre still jiggles slightly as a single unit when you gently shake the pan. If the surface begins to brown or puff, remove immediately. Cool completely in the pan on a wire rack, then refrigerate for at least 3 hours or overnight for best results.1 1/2 cups graham cracker crumbs, 1/4 cup unsalted butter, 2 tablespoons granulated sugar, 16 oz cream cheese, 1 cup granulated sugar, 1 cup pure pumpkin puree, 3 large eggs, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
Notes
Nutrition
Frequently asked questions
Can I use a different pan size?
A 9×13 pan is strongly recommended for this recipe. A smaller pan will make the filling too thick and the center will likely be underbaked by the time the edges are done.
How do I know when the bars are done baking?
The edges should look firm and set, and the center should jiggle as a single unit when you gently shake the pan — not slosh like liquid. If you see the surface starting to brown or puff, pull it out immediately.
Do I really need to refrigerate them for 3 hours?
Yes — the chilling time is what finishes the setting process and makes the bars sliceable. Cutting into them too early will give you a soft, messy filling even if they baked correctly.
Can I make these without a stand mixer or hand mixer?
Not easily. The cream cheese needs to be beaten until completely smooth before the other ingredients go in, and that’s very hard to do by hand. A hand mixer is the minimum tool you’ll want here.
My grocery store only has block cream cheese and spreadable cream cheese — does it matter which I use?
Use block cream cheese, not the spreadable kind sold in tubs. Spreadable cream cheese has a higher water content and will make the filling looser and less stable.
Can I make these a day or two ahead of a party?
Yes, and it’s actually the best way to do it. Bake them the day before, refrigerate overnight, and slice them the day you’re serving. They hold their shape better after a full night in the fridge.
If you liked this one
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- Slow-Cooked Spiced Apple Butter
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