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Crowd-Pleasing Pumpkin Pie Spice Cheesecake Bars

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These pumpkin pie spice cheesecake bars are rich, creamy, and stress-free—no water bath needed. Perfect for feeding a crowd, they combine a buttery graham cracker crust with a silky pumpkin cheesecake filling, all baked in a simple 9×13 dish.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (about 12 full sheets)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (55g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) heavy cream
  • ½ cup (120ml) heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • ¼ teaspoon pumpkin pie spice, for dusting (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Pour in melted butter and stir with a fork until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add ¾ cup granulated sugar and brown sugar to the cream cheese. Beat on medium speed until well combined, about 1 minute. Scrape bowl again.
  5. Add eggs one at a time, beating on low speed just until each is incorporated. Scrape bowl after each addition.
  6. Add pumpkin puree, 1 tablespoon pumpkin pie spice, and 1 teaspoon vanilla extract. Beat on low speed just until combined. Scrape bowl.
  7. Add ¼ cup heavy cream and mix on low speed until just incorporated.
  8. Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center jiggles slightly.
  9. Cool completely on a wire rack, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  10. Once chilled, use parchment handles to lift the block out of the pan. Slice into bars using a sharp knife (run under hot water and wipe clean between cuts). Serve cold or at room temperature.
  11. For optional topping: In a medium bowl, beat ½ cup cold heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form. Dollop on bars and dust with ¼ teaspoon pumpkin pie spice.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix once eggs are added to avoid cracks. The jiggle test is key: center should jiggle slightly when done. Chill at least 4 hours for clean slices. Bars can be made up to 3 days ahead and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin pie spice, fall dessert, cheesecake bars, no water bath, crowd-pleasing

Find it online: https://sofiaspice.com/crowd-pleasing-pumpkin-pie-spice-cheesecake-bars/