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Cozy Pumpkin Pie Spice Cheesecake Bars Easy Fall Dessert

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These pumpkin pie spice cheesecake bars are a simple, crowd-pleasing fall dessert with a buttery graham cracker crust, creamy pumpkin cheesecake filling, and warm pumpkin pie spice. They come together in about an hour with minimal prep and are perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons all-purpose flour
  • ½ cup sour cream (optional topping)
  • 1 tablespoon powdered sugar (optional topping)
  • Whipped cream and cinnamon for serving (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  4. Add the sugar and spices: Add ¾ cup granulated sugar and beat on medium speed until combined, about 1 minute. Add pumpkin pie spice and beat again until pale and fluffy. Scrape the bowl again.
  5. Incorporate the eggs and vanilla: Add eggs one at a time, beating on low speed after each addition until just combined. Stir in vanilla extract. The batter should be smooth and glossy.
  6. Add the pumpkin and flour: Add pumpkin puree and flour. Fold gently with a spatula until just combined. The mixture will turn a warm orange color.
  7. Pour the filling into the crust: Scrape the filling into the pan over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Optional sour cream topping: In a small bowl, mix sour cream with powdered sugar. Carefully spread over the cheesecake filling in a thin, even layer.
  9. Bake for 35-40 minutes. The edges should look set and slightly puffed, while the center should still have a slight jiggle. If the top browns too quickly, tent loosely with foil after 25 minutes.
  10. Cool completely on a wire rack to room temperature, about 1 hour. Then refrigerate for at least 3 hours, preferably overnight.
  11. Slice and serve: Use parchment paper handles to lift the block out of the pan. Slice into 9 or 16 bars with a sharp knife, wiping the blade clean between cuts. Serve cold or at room temperature with whipped cream and cinnamon.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix after adding eggs to prevent cracks. The jiggle test is key: center should wobble slightly when done. Chill thoroughly for clean slices. Use a hot knife for professional-looking cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin pie spice, fall dessert, easy cheesecake bars, pumpkin dessert, graham cracker crust, cream cheese bars

Find it online: https://piperplate.com/cozy-pumpkin-pie-spice-cheesecake-bars-easy-fall-dessert/