Creamy Pumpkin Spice Cheesecake

Rich creamy cheesecake meets autumn nostalgia in these pumpkin spice cheesecake bars that fill your home with cinnamon warmth and velvet layers every time you bake them. This is my go-to dessert for potlucks and cozy gatherings especially when I want something impressive but fuss-free.

The first time I made these my friends finished the whole tray before dinner was ready. This recipe wins over both pumpkin lovers and cheesecake fans every time.

Gather Your Ingredients

• Graham cracker crumbs: give a sturdy base with gentle sweetness I recommend using fresh crackers and pulsing in a food processor for uniform crumbs
• Granulated sugar: adds sweetness and a little crunch in both crust and filling Aim for fine pure cane sugar for the smoothest texture
• Unsalted butter, melted: binds the crust together and gives richness Choose high-quality unsalted butter for a clean dairy flavor
• Cream cheese, softened: essential for a smooth and creamy filling Full-fat bricks at room temperature work best for silky results
• Large eggs: create structure and richness in the cheesecake layer Use fresh eggs at room temperature for best blending
• Canned pumpkin puree: brings autumn aroma and moisture Be sure to check the label for pure pumpkin not pie filling
• Vanilla extract: adds background warmth and smoothness Opt for pure vanilla for deeper flavor
• Pumpkin pie spice: creates that signature spice mix Cinnamon nutmeg ginger and allspice brighten every bite
• All-purpose flour (optional): stabilizes the filling especially helpful if you want tidy bars to slice
• Ground cinnamon or nutmeg, for dusting: just before serving elevates aroma and looks festive

How to Make It

Make the Crust:

Mix graham cracker crumbs sugar and melted butter in a bowl until it looks like damp sand Make sure every crumb is fully coated to prevent dry spots in the base

Pack and Bake the Crust:

Line an eight by eight inch pan with parchment for easy lifting Press the crumb mixture firmly and evenly into the bottom Use a flat-bottomed glass to compress well Bake at three hundred twenty five degrees Fahrenheit for eight minutes to set

Blend the Cheesecake Filling:

Use a hand or stand mixer to beat cream cheese until completely smooth and silky Scrape down the bowl often to avoid lumps Beat in sugar then add eggs one at a time mixing each until just blended

Add Pumpkin and Flavorings:

Mix pumpkin puree vanilla and pumpkin pie spice into the cream cheese mixture Sprinkle in the flour if using and blend until the batter is uniform and creamy

Pour and Bake:

Spread the filling over the warm crust tap the pan gently on the counter to release air bubbles Bake at three hundred twenty five degrees Fahrenheit for eighteen to twenty two minutes or until the edges are set and the center wobbles slightly

Cool and Chill:

Let cool at room temperature for an hour then refrigerate for at least three hours or overnight before lifting out and cutting into squares Chill time ensures clean slices and the creamiest texture

Optional Garnish:

Dust with extra cinnamon or nutmeg just before serving for a festive finish

Pumpkin puree gives these bars their autumn magic The creamy base lifts the gentle earthiness of pumpkin into a cloudlike filling My youngest always sneaks spoonfuls of the batter straight from the bowl and I can never blame him

Flavor Boosters

Swap gingersnap cookies for the graham crackers if you want even more spice or crunch Gluten free graham crackers work perfectly as well Neufchatel cheese or light cream cheese softens the filling if you want a lower fat version You can tweak the spice blend to taste by adding clove or extra cinnamon

Serving Suggestions

Serve these bars on their own as dessert squares or with a dollop of whipped cream for extra indulgence They are also fantastic cut into tiny cubes for fall-themed dessert platters Drizzle with caramel or sprinkle with toasted pecans for a fancy touch

Creative Twists

Pumpkin spice flavors are a beloved American fall tradition evolving from colonial-era pumpkin puddings into modern classics like pumpkin pie and lattes These bars combine classic cheesecake with autumn’s defining taste making them a fun addition to any Thanksgiving dessert lineup

A parchment-lined pan makes it easy to lift and cut uniform squares. Friends and family have sent me pictures of these bars starring in birthdays and bake sales; the versatility and crowd-pleasing flavors make these a repeat request.

Common Questions About This Recipe

→ Can I use fresh pumpkin instead of canned?

Yes, you can substitute an equal amount of mashed, cooked fresh pumpkin for a natural touch. Ensure it's well-drained.

→ How do I know when the bars are baked through?

The edges should be set and the center slightly wobbly. They will firm up as they cool in the fridge.

→ Is flour necessary for the filling?

Flour can be omitted for a softer texture, but a tablespoon helps provide extra structure to the bars.

→ Can I make these bars ahead of time?

Absolutely. Prepare and chill them a day in advance for easy slicing and best flavor development.

→ What’s a good topping for serving?

Try a sprinkle of cinnamon, whipped cream, or toasted nuts to enhance the autumn flavors.