Pumpkin Cheesecake Bars

Print Pin

These easy pumpkin cheesecake bars with a graham cracker crust are the perfect fall dessert!

Course Dessert

Cuisine American

Keyword pumpkin cheesecake bars, pumpkin cheesecake bars recipe, pumpkin pie cheesecake bars

Prep Time 20

Cook Time 1

Cooling Time 8

Total Time 9 20

Servings bars

Calories 392kcal

Author Blair Lonergan

Ingredients

FOR THE CRUST

15 whole graham crackers, broken into smaller pieces
¼ cup sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
8 tablespoons (1 stick) salted butter, melted

FOR THE FILLING

3 (8 ounce) blocks cream cheese, softened
3 cups canned pumpkin puree
2 cups sugar
¼ cup all-purpose flour
1 teaspoon kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
Optional garnish: whipped cream; dusting of cinnamon; candy corn or candy pumpkins; caramel sauce

Instructions

Arrange rack in the middle of the oven. Preheat oven to 325°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

PREPARE CRUST

Combine graham cracker pieces, sugar, ginger and cinnamon in a food processor. Process to fine crumbs, about 15 seconds. Add the melted butter and pulse to combine, about 5 times. Sprinkle the mixture in the prepared baking dish. Press down gently and evenly.
Bake crust for 15-18 minutes, or until it starts to turn golden brown and is dry to the touch. Cool on a wire rack.

PREPARE FILLING

Reduce oven temperature to 300°F.
In a large bowl, beat cream cheese, pumpkin and sugar at medium speed until smooth, stopping to scrape the sides of the bowl as necessary.
In a small bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger and cloves. Add flour mixture to the cream cheese mixture, beating until combined. Add eggs, beat until combined. Spread batter onto prepared crust.
Bake in 300°F oven until center is set, about 45 minutes. Turn oven off and leave the cheesecake bars in the oven with the door closed for 1 hour. Remove from oven and let cool completely in pan on a wire rack.
Refrigerate until cold before slicing into bars, about 3 hours.

Notes

Once cool, slice into bars and store in an airtight container in the refrigerator for up to 3 days. Add the whipped cream on top just before serving. You can also freeze the bars for up to 2 months.

Nutrition