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Easy Pumpkin Cheesecake Bars with Graham Cracker Crust

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These easy pumpkin cheesecake bars feature a buttery graham cracker crust, a creamy cheesecake layer, and a spiced pumpkin layer. They’re simple to make, perfect for fall gatherings, and taste even better the next day.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar (for crust)
  • ¼ teaspoon salt (for crust)
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar (for cheesecake layer)
  • 2 large eggs, room temperature (for cheesecake layer)
  • 1 teaspoon vanilla extract (for cheesecake layer)
  • 1 cup pumpkin puree (100% pure)
  • ½ cup granulated sugar (for pumpkin layer)
  • 2 large eggs, room temperature (for pumpkin layer)
  • 1 teaspoon vanilla extract (for pumpkin layer)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt (for pumpkin layer)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan 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 ¼ teaspoon salt. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or flat glass. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add ½ cup sugar and beat until combined, scraping down sides as needed.
  5. Add 2 room-temperature eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract until smooth. Set aside.
  6. In another large bowl, whisk together pumpkin puree, ½ cup sugar, 2 eggs, 1 teaspoon vanilla, cinnamon, ginger, nutmeg, cloves, and ¼ teaspoon salt until smooth and well combined.
  7. Pour the cheesecake batter over the pre-baked crust and spread into an even layer. Gently spoon the pumpkin batter over the cheesecake layer, dolloping it around, then spread carefully without mixing the layers.
  8. Bake at 350°F (175°C) for 35-40 minutes, or until edges are set and center is just slightly jiggly. Do not overbake.
  9. Let bars cool completely on a wire rack, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Once fully chilled, lift bars out of pan using parchment overhang. Place on a cutting board and slice into squares using a sharp knife, wiping knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are key for a smooth batter. Press the crust firmly to prevent crumbling. Pre-baking the crust ensures it stays crisp. For cleaner slices, chill bars thoroughly and wipe the knife between cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, graham cracker crust, fall dessert, easy cheesecake bars, pumpkin dessert

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