Pumpkin Pie Cheesecake Bars Recipe

Introduction

These Pumpkin Pie Cheesecake Bars combine the creamy richness of cheesecake with the warm flavors of pumpkin pie in a convenient bar form. Perfect for fall gatherings or a festive dessert, they offer a delightful twist on two classic favorites.

Ingredients

• 6 tablespoons butter, melted
• 10 graham crackers, crushed
• 4 (8 oz) packages cream cheese, softened
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 (15 oz) can pumpkin puree
• 2 teaspoons pumpkin pie spice
• Whipped cream, for garnish

Instructions

1. Step 1: In a small bowl, combine the crushed graham crackers with melted butter. Press this mixture firmly onto the bottom of a 9×13-inch baking dish coated with cooking spray.
2. Step 2: Bake the crust at 325°F for 10 to 12 minutes, until set. Remove and cool on a wire rack.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Add eggs one at a time, beating just until blended after each addition.
4. Step 4: Mix in the sugar and vanilla extract, beating on low speed until the mixture is smooth.
5. Step 5: Spread half of the cheesecake batter evenly over the cooled crust and set aside.
6. Step 6: To the remaining cheesecake batter, add the pumpkin puree and pumpkin pie spice. Whisk until smooth and fully combined.
7. Step 7: Carefully spread the pumpkin mixture over the plain cheesecake layer, smoothing it out evenly.
8. Step 8: Bake at 325°F for 40 to 50 minutes, until the edges are set but the center still jiggles slightly.
9. Step 9: Place the dish on a wire rack and cool completely, about 2 to 3 hours. Cover with aluminum foil and refrigerate for at least 3 hours or overnight.
10. Step 10: Cut into bars and garnish with whipped cream and a sprinkle of pumpkin pie spice, if desired. Serve chilled.

Tips & Variations

• Use fresh pumpkin pie spice or make your own blend with cinnamon, nutmeg, cloves, and ginger for a brighter flavor.
• For a nutty twist, add chopped pecans to the graham cracker crust before baking.
• If you prefer a lighter dessert, substitute half the cream cheese with ricotta cheese.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. To keep them fresh longer, cover tightly with plastic wrap and foil. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth before using. Fresh pumpkin may have more moisture, so drain any excess liquid for best results.

Can I make these bars ahead of time?

Absolutely. These bars taste even better after chilling overnight, making them perfect for preparing a day in advance.

Pumpkin Pie Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

These Pumpkin Pie Cheesecake Bars combine the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin pie. Featuring a buttery graham cracker crust and a luscious two-layer filling – plain cheesecake base topped with a pumpkin-spiced cheesecake layer – they are perfect for fall gatherings or any time you crave a seasonal dessert.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 6 hours 10 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 6 tablespoons butter (melted)
• 10 graham crackers (crushed)

Cheesecake Filling

• 4 (8 oz) cream cheese, softened
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract

Pumpkin Layer

• 1 (15 oz) can pumpkin puree
• 2 teaspoons pumpkin pie spice

Topping

• Whipped cream (for garnish)

Instructions

1. Prepare the crust: In a small bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly onto the bottom of a 9×13-inch baking dish coated with cooking spray to form an even crust layer.
2. Bake the crust: Bake the crust at 325°F (163°C) for 10-12 minutes or until it is set. Remove from the oven and allow to cool on a wire rack.
3. Make the plain cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the eggs, one at a time, beating just until blended after each addition. Add sugar and vanilla extract, and beat on low speed until the mixture is smooth and homogenous.
4. Spread the plain cheesecake layer: Pour half of the plain cheesecake batter evenly into the cooled crust and smooth the surface with a spatula. Set this aside.
5. Prepare the pumpkin cheesecake layer: To the remaining cheesecake batter, add the pumpkin puree and pumpkin pie spice. Whisk the mixture until smooth and fully combined.
6. Layer the pumpkin mixture: Carefully spread the pumpkin-spiced cheesecake filling over the plain cheesecake layer in an even layer.
7. Bake the cheesecake bars: Bake at 325°F (163°C) for 40 to 50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
8. Cool and chill: Remove the dish from the oven and place it on a wire rack to cool completely for 2 to 3 hours. Cover with aluminum foil and refrigerate for at least 3 hours or overnight to allow the cheesecake bars to fully set.
9. Serve: Cut into bars and garnish each serving with a dollop of whipped cream and an optional sprinkle of pumpkin pie spice before serving.

Notes

• To ensure cream cheese blends smoothly, make sure it is softened to room temperature before mixing.
• Do not overbake; the center should still jiggle slightly to keep the cheesecake creamy after refrigeration.
• Use fresh pumpkin pie spice for the best flavor or make your own blend with cinnamon, nutmeg, ginger, and cloves.
• Bars can be stored covered in the refrigerator for up to 4 days.
• For easier cutting, chill the bars overnight and use a hot, dry knife for clean slices.

Keywords: pumpkin pie cheesecake bars, pumpkin dessert, cheesecake bars, pumpkin spice, fall dessert, holiday dessert