Pumpkin Spice Cheesecake Bars
These Pumpkin Spice Cheesecake Bars capture the essence of autumn in one delightful bite. Inspired by the cozy, aromatic spices of the fall season, these bars offer a modern twist on a classic dessert. Perfect for your seasonal gatherings, they're sure to become a favorite.
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
Storage: Keep covered in the fridge for up to 5 days. The bars taste best on day two once the filling has fully set.
Freezing: Cut bars first, wrap individually in plastic wrap, and store in a zip-top bag for up to 2 months. Thaw overnight in the fridge — do not thaw at room temperature.
Make-Ahead: Bake a full day before serving. Refrigerate overnight for the cleanest slices and deepest flavour.
Substitution: Swap the graham cracker crust for crushed gingersnap cookies for a spicier base that pairs beautifully with the pumpkin filling.
Pro Tip: Add eggs one at a time and mix on low speed only until each is just incorporated — over-mixing whips air into the batter, causing the filling to puff and crack as it cools.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 31gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 95mgSodium: 256mgPotassium: 132mgFiber: 1gSugar: 23gVitamin A: 3872IUVitamin C: 1mgCalcium: 61mgIron: 1mg
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