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Perfect Pumpkin Cheesecake Bars: Easy Fall Dessert

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These Perfect Pumpkin Cheesecake Bars are a quick and easy fall dessert with a buttery graham cracker crust and a creamy, spiced pumpkin cheesecake filling. No pre-baking required for a perfectly crisp crust every time.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed fine)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt (skip if using salted butter)
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom (optional)

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. Grease the parchment lightly with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir with a fork until every crumb is coated and the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down. Set the pan aside.
  3. Start the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the granulated sugar and brown sugar, and beat for another 2 minutes until the mixture is light and fluffy.
  4. Add the pumpkin and eggs: Beat in the pumpkin puree until fully combined. Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears.
  5. Add the dry ingredients: Sprinkle the flour, cinnamon, ginger, nutmeg, cloves, and cardamom (if using) over the batter. Beat on low speed just until the flour disappears. Scrape the sides and bottom of the bowl one more time to make sure everything is evenly mixed.
  6. Pour and spread: Pour the cheesecake filling over the crust. Use your spatula to spread it evenly into all corners. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake: Place the pan on the middle rack of your preheated oven. Bake for 35-40 minutes, or until the edges look set and the center jiggles just slightly when you gently shake the pan.
  8. Cool completely: Transfer the pan to a wire rack and let the bars cool to room temperature. This takes about 1-2 hours. Once cool, refrigerate for at least 4 hours, but overnight is better.
  9. Slice and serve: Use the parchment paper handles to lift the chilled bars out of the pan. Place them on a cutting board and use a sharp knife to slice into 16 squares. Wipe the knife clean between cuts for the neatest edges.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix once flour and spices are added. The jiggle test is key: the center should wobble like firm gelatin when done. Patience with cooling and chilling is essential for clean slices. For gluten-free, use gluten-free graham crackers and a 1:1 gluten-free baking blend. For a dairy-free version, use dairy-free cream cheese and substitute butter with melted coconut oil or vegan butter.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin dessert, cheesecake bars, pumpkin bars, no-bake crust, Thanksgiving dessert

Find it online: https://siennaspoon.com/perfect-pumpkin-cheesecake-bars-easy-fall-dessert/