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Cozy Pumpkin Cheesecake Bars with Easy Graham Crust

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These pumpkin cheesecake bars feature a buttery graham cracker crust, a creamy cheesecake layer, and a spiced pumpkin topping. They’re an easy, no-water-bath fall dessert that’s perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat cream cheese and ½ cup sugar until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and flour until just combined. Set aside.
  4. In a separate bowl, whisk together pumpkin puree, ¼ cup granulated sugar, brown sugar, and eggs until smooth. Add vanilla, pumpkin pie spice, cinnamon, and a pinch of salt. Whisk until combined.
  5. Pour cheesecake mixture over the pre-baked crust and spread evenly. Gently spoon pumpkin mixture over the cheesecake layer and spread carefully.
  6. Bake for 35-40 minutes, until edges are set and center has a slight jiggle. Tent with foil if top browns too quickly.
  7. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours or overnight.
  8. Using parchment handles, lift bars out of pan onto a cutting board. Slice into squares with a sharp knife, running it under hot water between cuts for clean edges.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the cheesecake layer. Press the crust firmly to prevent crumbling. Use the jiggle test to avoid overbaking. Chill for at least 4 hours (overnight is best) for clean slices. For gluten-free, use gluten-free graham crackers and flour blend. For vegan, use dairy-free cream cheese, flax eggs, and vegan butter.

Nutrition

Keywords: pumpkin cheesecake bars, graham crust, fall dessert, pumpkin spice, easy cheesecake bars

Find it online: https://piperplate.com/cozy-pumpkin-cheesecake-bars-with-easy-graham-crust/