Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake bars on a buttery cinnamon graham cracker crust. An easy make-ahead Thanksgiving dessert that's simpler than a whole cheesecake.

Print Recipe

Prep Time 20

Cook Time 50

Cool and chill 5

Total Time 6 10

Course Dessert

Cuisine American

Servings 16 bars

Calories 210 kcal

Ingredients

Crust:

1 3/4 cups graham cracker crumbs about 14 full sheets
1/4 cup granulated sugar
1/2 tsp ground cinnamon
6 tbsp unsalted butter melted

Filling:

16 oz cream cheese softened to room temperature
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 cup pumpkin puree not pumpkin pie filling
2 large eggs room temperature
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
2 tbsp all-purpose flour
1 pinch salt
whipped cream for serving

Instructions

Preheat the oven to 350°F (175°C). Line a 9x9-inch pan with parchment, leaving some hanging over the sides.
Mix the graham crumbs, sugar, cinnamon and melted butter. Press firmly into the pan and bake for 8 to 10 minutes. Lower the oven to 325°F (165°C).
Beat the cream cheese and both sugars on medium-low speed until smooth, about 2 minutes. Beat in the pumpkin, vanilla, pumpkin pie spice, flour and salt.
Add the eggs one at a time, mixing on low just until blended. Do not overmix. Pour over the crust and smooth the top.
Bake for 35 to 40 minutes, until the edges are set and the center still jiggles slightly. Cool in the pan for 1 hour, then chill at least 4 hours or overnight.
Lift out with the parchment and cut into 16 bars with a hot, dry knife. Top with whipped cream.

Notes

Make ahead: Bake up to 2 days ahead and keep covered in the fridge.
Storage: Refrigerate in an airtight container up to 5 days.
Freeze: Freeze bars in a single layer, then wrap, up to 2 months. Thaw overnight in the fridge.
Variations: Use gingersnap crumbs for the crust, swirl in a little plain cheesecake batter, or top with caramel sauce and chopped pecans.

Keyword easy pumpkin dessert, pumpkin cheesecake, pumpkin cheesecake bars, thanksgiving dessert