Print

Rich Pumpkin Cheesecake Bars with Graham Cracker Crust

A close-up of a decadent, layered pumpkin cheesecake bars square with a beautiful orange and white swirl topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich pumpkin cheesecake bars for a satisfying fall dessert. They feature a buttery graham cracker crust, a creamy cheesecake layer, and a spiced pumpkin topping, offering a perfect balance of flavor for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1 (15 ounce) can pure pumpkin puree
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes. Remove from the oven and set aside.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese, 1 cup granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves with an electric mixer until smooth and creamy. Beat in the eggs one at a time, mixing just until combined after each addition.
  4. Spread half of the cream cheese mixture evenly over the warm crust.
  5. Prepare the pumpkin layer: In a separate bowl, whisk together the pumpkin puree, heavy cream, and the remaining half of the cream cheese mixture until smooth.
  6. Gently spoon the pumpkin mixture over the cheesecake layer in the pan. Use a knife or skewer to gently swirl the layers together for a decorative effect.
  7. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle. Do not overbake.
  8. Let the bars cool completely on a wire rack. Once cool, cover the pan and refrigerate for at least 4 hours, or preferably overnight, before slicing.
  9. Use the parchment paper overhang to lift the chilled bars from the pan. Cut into squares before serving.

Notes

  • For the cleanest slices, chill the bars thoroughly before cutting. Run a sharp knife under hot water and wipe dry between cuts.
  • You can substitute gingersnap crumbs for graham crackers for a spicier crust flavor.
  • These bars are an excellent make-ahead dessert for Thanksgiving gatherings.

Nutrition

Find it online: https://gourmetgaze.com/pumpkin-cheesecake-bars/