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Pumpkin Cheesecake Bars

Close-up of a pumpkin cheesecake bar with a graham cracker crust and a swirl of pumpkin puree.

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Enjoy these easy pumpkin cheesecake bars with a creamy vanilla cheesecake layer on a graham cracker crust. They are perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared baking pan.
  3. In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer until smooth.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree, pumpkin pie spice, and salt.
  6. Pour half of the cream cheese mixture over the crust. Dollop spoonfuls of the pumpkin mixture over the cream cheese layer. Swirl the pumpkin mixture into the cream cheese using a knife or toothpick.
  7. Pour the remaining cream cheese mixture over the pumpkin layer.
  8. Bake for 30-35 minutes, or until the edges are set and the center is almost set.
  9. Let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 2 hours before cutting into bars.

Notes

  • For a no-bake version, omit the eggs and bake time. Chill until firm.
  • You can substitute vanilla wafers or digestive biscuits for graham crackers.
  • Add a dollop of whipped cream or a sprinkle of cinnamon before serving.

Nutrition

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