Go Back

Pumpkin Cheesecake Bars with Graham Cracker Crust

Pumpkin cheesecake bars with graham cracker crust bake into a creamy, warmly spiced filling over a buttery crumb base. Chill until firm, then cut into 24 bars for an easy-to-serve fall dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
chilling 4 hours
Total Time 5 hours 10 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 0.25 cup light brown sugar packed
  • 6 tbsp unsalted butter melted
For the filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large, room temperature
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp fine salt

Equipment

  • 1 9x13-inch baking pan
  • 1 hand mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides.
  3. Stir the graham cracker crumbs and brown sugar together.
  4. Mix in the melted butter until evenly moistened.
  5. Press the crumb mixture firmly into the pan.
  6. Bake the crust for 10 minutes.
  7. Set the pan on a rack while you make the filling.
  8. Reduce the oven temperature to 325°F.
Make the filling
  1. Beat the cream cheese and granulated sugar in a large bowl with a hand mixer on medium speed until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time on low speed, mixing just until each is incorporated.
  3. Add the pumpkin, sour cream, vanilla, cinnamon, ginger, nutmeg, and salt.
  4. Mix on low just until smooth.
Bake and chill
  1. Pour the filling over the crust.
  2. Spread the filling evenly.
  3. Bake at 325°F for 35 to 45 minutes, until the edges are set and the center has a slight wobble.
  4. Cool completely in the pan on a rack.
  5. Cover and refrigerate for at least 4 hours until firm.
  6. Lift the bars out using the parchment overhang.
  7. Cut into 24 pieces.

Notes

For the creamiest texture, avoid overmixing the eggs and remove the pan when the edges are set and the center still has a slight wobble. Store covered in the refrigerator for up to 5 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.