Pumpkin Cheesecake Bars
These creamy pumpkin cheesecake bars combine a buttery graham cracker crust with spiced pumpkin filling. They're easier than traditional cheesecake but just as delicious and perfect for fall gatherings and cozy nights at home.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup light brown sugar
For the Filling:
- 16 ounces cream cheese softened
- 1 cup pumpkin puree
- 3/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Topping (optional):
- Whipped cream
- Toasted chopped pecans
- Pumpkin spice granola
Instructions
- Prepare crust: Preheat oven to 350°F and grease a 9x13-inch pan. Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup brown sugar until combined. Press firmly into the prepared pan.
- Make filling: Beat 16 ounces softened cream cheese until smooth and fluffy. Add 1 cup pumpkin puree, 3/4 cup brown sugar, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Mix until smooth.
- Assemble and bake: Pour filling over crust and spread evenly. Bake for 25-30 minutes until the center is almost set but slightly jiggly. Don't overbake or the texture will be grainy instead of creamy.
- Cool completely: Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight. Cut into squares and add desired toppings before serving for the best results.
Notes
- Make sure the cream cheese is completely softened to room temperature before mixing to avoid lumps in your filling.
- Line your pan with parchment paper for easier removal and cleaner cuts when serving these delicious bars.
- These bars actually taste better the next day, so feel free to make them ahead for parties and gatherings.
- Store covered in the refrigerator for up to 5 days, or freeze individual squares wrapped in plastic for later.
- Clean your knife between cuts with a damp towel to get those perfect, bakery-style square pieces every time.