Go Back

Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars are the ultimate autumn dessert—rich, creamy, and infused with seasonal spice. Simple to make, easy to serve, and impossible to resist.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings 16

Ingredients
  

For the crust:

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

For the filling:

  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of salt

Instructions
 

  • Preheat oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang.
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
  • Bake crust for 10 minutes. Remove from oven and let cool slightly.
  • In a large bowl, beat cream cheese and sugar until smooth and fluffy.
  • Add pumpkin puree, eggs, sour cream, vanilla, and spices. Mix until well combined and creamy.
  • Pour filling over cooled crust and smooth the top with a spatula.
  • Bake for 35-40 minutes or until the center is just set and edges are slightly puffed.
  • Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  • Use parchment overhang to lift bars from the pan. Slice into 16 squares.

Notes

  • For a spicier kick, use gingersnap cookies in place of graham crackers.
  • Make sure cream cheese is fully softened to avoid lumps.
  • Don’t overbake—the center should jiggle slightly when done.
  • Chill overnight for best flavor and texture.