Description
Creamy, spiced Pumpkin Spice Cheesecake Bars with a buttery graham cracker crust, perfect for fall gatherings, Thanksgiving, or cozy evenings. Easy to make, freezer-friendly, and crowd-pleasing.
Ingredients
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2 cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
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24 oz cream cheese, softened (3 blocks)
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¾ cup granulated sugar
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3 large eggs
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1 cup canned pumpkin puree
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1 teaspoon vanilla extract
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1 tablespoon pumpkin pie spice
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1 tablespoon all-purpose flour (optional, for structure)
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Optional toppings: whipped cream, caramel sauce, chopped pecans, ground cinnamon or nutmeg
Instructions
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Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
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Combine graham cracker crumbs, melted butter, and sugar. Press into prepared pan and bake 8–10 minutes to firm the crust.
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Beat softened cream cheese until smooth. Add sugar, then eggs one at a time, mixing gently.
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Stir in pumpkin puree, vanilla, pumpkin pie spice, and flour if using.
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Pour the cheesecake filling over the baked crust.
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Bake for 35–40 minutes, until edges are set and the center slightly jiggles.
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Cool completely at room temperature, then chill for at least 4 hours before slicing.
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Top with whipped cream, caramel sauce, or chopped pecans before serving if desired.
Notes
For a deeper fall flavor, substitute crushed gingersnaps for the graham crackers.
Chill bars thoroughly before slicing for clean edges.
Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
Let bars thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg