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Stack of pumpkin cheesecake bars with caramel
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4.94 from 16 votes

The best pumpkin cheesecake bars

These pumpkin cheesecake bars are a fun twist on the traditional pumpkin cheesecake. It is easy and perfect for crowds.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: amerian
Servings: 16 bars

Equipment

Ingredients

Graham cracker crust

  • 1 & 1/2 cup graham cracker crumbs
  • 1/2 cup butter salted or unsalted, melted
  • 3 tbsp granulated sugar
  • 1/4 tsp salt.
  • 1/4 tsp cinnamon

Pumpkin cheesecake filling

  • 16 oz cream cheese 2 * 8oz full fat Philadephia cream cheese bars, softened
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 cup pumpkin puree at room temperature
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 2 tbsp AP flour sifted
US Customary - Metric

Instructions

Make the graham cracker crust

  • Preheat the oven to 350F.
  • Mix the crushed graham crackers, cinnamon, granulated sugar, salt, and melted butter.
  • Press the graham cracker mixture to a parchment-lined 8x8 inch baking pan and bake for 15 minutes to set, then set aside. Lower the oven temperature to 325F and make the cheesecake.

Make the pumpkin cream cheese filling

  • Cream the softened cream cheese, granulated sugar, and brown sugar with a paddle attachment until smooth.
  • Add in the pumpkin, and vanilla extract and mix again to combine. Mix in the eggs one at a time to combine on low speed.
  • Add in the cinnamon, nutmeg, ginger, salt, and sifted flour, and mix one more time on low until combined.
  • Pour the cheesecake batter into the baking pan with the graham cracker crust and place it in the middle rack of the oven. Place a glass baking pan on the lower rack of the oven and fill it up with hot water (this is used in place of a hot water bath). Bake the cheesecake for 45-50 minutes, or just until there is a slight wobble in the center of the cheesecake.
  • Turn off the oven and slightly prop the oven door open and let the cheesecake cool down for 30 minutes before pulling it out to cool down fully at room temp.
  • Refrigirate the cheesecake for 4 hours or overnight before cutting into it.
  • Drizzle with homemade caramel or serve as is with whipped cream and enjoy!

Nutrition

Calories: 261Calories | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 283mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2992IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg