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Easy Pumpkin Pie Cheesecake Bars: Best Fall Dessert

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These Easy Pumpkin Pie Cheesecake Bars combine a creamy cheesecake layer with a spiced pumpkin topping on a buttery graham cracker crust. They’re simple enough for a weeknight, impressive enough for a holiday table, and so delicious that people will think you spent hours on them.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (if using unsalted butter)
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour the melted butter over the mixture and stir with a fork until everything is moistened and looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Set aside.
  4. In a separate bowl, whisk together the pumpkin puree, ½ cup granulated sugar, and ¼ cup brown sugar until smooth. Add the eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until everything is well combined and the mixture is glossy.
  5. Pour the cheesecake mixture over the pre-baked crust and spread it into an even layer with a spatula. Then, carefully spoon the pumpkin mixture over the cheesecake layer. Gently spread the pumpkin layer to cover the cheesecake.
  6. Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly puffed, but the center will still jiggle slightly when you gently shake the pan.
  7. Let the bars cool completely on a wire rack (about an hour). Then, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice into 16 squares. Serve cold or at room temperature.

Notes

Make sure your cream cheese is truly softened—leave it on the counter for at least 30 minutes. Cold cream cheese leads to a lumpy cheesecake layer. For the cleanest slices, chill the bars for the full 4 hours (or overnight). You can also run the knife under hot water and dry it off before slicing. If your cheesecake layer cracks, cover it with a dollop of whipped cream.

Nutrition

Keywords: pumpkin cheesecake bars, easy fall dessert, pumpkin dessert, cheesecake bars, Thanksgiving dessert, bake sale recipe

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