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Creamy Pumpkin Pie Cheesecake Bars – Easy Fall Dessert Recipe

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These Creamy Pumpkin Pie Cheesecake Bars feature a buttery graham cracker crust, a rich and tangy cheesecake layer, and a spiced pumpkin filling. They’re the perfect easy fall dessert that comes together in a 9×13 pan without a water bath or blind baking.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–15 full sheets, crushed finely)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 16 ounces full-fat cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the two long sides. Lightly spray the parchment with nonstick cooking spray.
  2. In a medium bowl, combine 2 cups graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt. Pour in ½ cup melted unsalted butter and stir with a fork until the mixture looks like wet sand and holds together when squeezed. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes. Remove from the oven and let cool while you make the fillings. Leave the oven on.
  3. In a large bowl, beat 16 ounces softened cream cheese with ½ cup granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add 2 room-temperature eggs, one at a time, beating on low after each addition just until combined. Add 1 teaspoon vanilla extract and 1 tablespoon all-purpose flour, and mix on low until just combined. Set aside.
  4. In a separate large bowl, whisk together 1 can pumpkin puree, ½ cup granulated sugar, and ¼ cup packed light brown sugar until smooth. Add 2 room-temperature eggs, ½ cup heavy cream, and 1 teaspoon vanilla extract, and whisk until fully combined. Add 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt, and a pinch of black pepper. Whisk until evenly distributed.
  5. Pour the cheesecake batter over the pre-baked crust and spread it evenly. Gently spoon the pumpkin batter over the cheesecake layer, starting at the edges and working to the center. Use the back of a spoon to spread it evenly.
  6. Bake at 350°F for 35 to 40 minutes. The edges should look set and slightly puffed, but the center will still jiggle slightly when gently shaken.
  7. Remove from the oven and place on a wire rack. Let cool completely at room temperature, about 1 to 2 hours. Once cool, cover tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  8. When ready to serve, lift the entire slab of bars out of the pan using the parchment overhang. Place on a cutting board. Use a sharp knife to slice into 12 to 16 bars, wiping the knife clean between cuts. Serve cold or at room temperature.

Notes

Don’t over-mix the cheesecake batter to prevent cracks. Use room temperature ingredients for best results. Press the crust firmly for clean slices. Watch the bake time carefully; the center should have a slight jiggle. Chill overnight for best texture. No water bath needed.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin bars, cheesecake bars, easy dessert, Thanksgiving dessert

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