Pumpkin Spice Cheesecake Bars

When the first leaves start to turn I crave the cozy flavors of fall and nothing satisfies quite like these pumpkin spice cheesecake bars Rich creamy filling meets a spiced crumbly crust for the perfect shareable treat You get the comforting flavor of pumpkin pie with the luxurious texture of cheesecake all in an easy square form that makes every autumn gathering feel extra special

I love bringing these bars to my neighbors on chilly afternoons My daughter thought they tasted like fall and asked for them instead of birthday cake last year

Gather Your Ingredients

• Graham cracker crumbs: form the sturdy buttery base Look for fresh whole crackers so your crust is crisp not stale
• Granulated sugar: adds sweetness and helps both the crust and filling set up
• Unsalted butter melted: binds the crumbs and creates those toasty golden edges
• Cream cheese softened: is the star of the show Choose full fat for ultimate creaminess and let it warm up on the counter for at least thirty minutes before mixing
• Large eggs: create structure and the classic cheesecake silkiness Buy pasture raised if possible for richer flavor
• Canned pumpkin puree: not pie filling brings autumn earthiness Be sure to pick pure pumpkin for best results
• Vanilla extract: rounds out the flavors Use real extract for warmth
• Pumpkin pie spice: infuses every bite with cozy cinnamon nutmeg ginger cloves and allspice If possible choose a blend with freshly ground spices
• All purpose flour: helps the bars hold their shape especially if you want clean neat squares This is optional but useful for dessert trays

How to Make It

Make the Crust:

Mix the graham cracker crumbs with sugar and melted butter in a large bowl Stir really well so every crumb is moistened Press evenly into the bottom of a parchment lined 9 by 13 inch pan and push it firmly so your base is compact and holds together after baking

Prepare the Cheesecake Filling:

In a stand mixer or with a hand mixer beat the cream cheese until smooth and fluffy about two minutes Stop and scrape the bowl to avoid lumps Add in sugar and beat again until silky

Add the Eggs:

Crack in eggs one at a time beating between each addition until just combined Incorporate each egg fully but do not overmix so your bars remain airy and light

Flavor with Pumpkin and Spices:

Gently fold in the pumpkin puree vanilla extract pumpkin pie spice and flour Stir just until no streaks remain so you maintain a creamy texture and even color

Assemble and Bake:

Pour the filling over your prepared crust Use a spatula to smooth the top Bake in a preheated oven at 350 degrees Fahrenheit for twenty five to thirty minutes The edges should look set and the center barely jiggles when you nudge the pan

Cool and Slice:

Remove from the oven and let cool at room temperature for one hour Transfer to the fridge and chill at least three hours preferably overnight Lift out using the parchment and slice into squares Dust with extra cinnamon or nutmeg if you like

Pumpkin puree gives both flavor and moisture My favorite moment making these is letting my kids swirl the batter before baking and then watching the house fill with the smell of warm spice

Flavor Boosters

To keep your cheesecake bars fresh store them in an airtight container in the fridge for up to five days If you want to keep them longer wrap each bar in plastic wrap and freeze for up to two months Thaw overnight in the fridge for best texture

Serving Suggestions

These bars look lovely at brunch or on a dessert buffet I enjoy them with a dollop of whipped cream and a sprinkle of toasted pecans If you want to get creative drizzle with caramel sauce or a dusting of cocoa powder

Creative Twists

Try swirling in a little cranberry sauce before baking for a festive tang You can add a tablespoon of maple syrup for a warmer finish In winter you might swap in sweet potato puree if pumpkins are hard to find

Friends tell me these bars vanish from the holiday table faster than any other dessert Bring them to your next potluck and watch them disappear Everyone from kids to grandparents asks for the recipe each year

Common Questions About This Recipe

→ How do I achieve a creamy texture in the bars?

Ensure the cream cheese is fully softened before mixing and blend thoroughly for a smooth consistency, avoiding overbeating the eggs.

→ Can I use fresh pumpkin instead of canned puree?

Yes, cooked and pureed fresh pumpkin can be used. Drain well to prevent excess moisture and achieve a dense texture.

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

The center should be slightly set but still jiggle gently. Overbaking can cause cracks, so watch closely during the last few minutes.

→ Can these bars be made ahead?

Absolutely! Chill the bars for several hours or overnight for the best flavor and firm texture before slicing and serving.

→ What type of crust works best?

Graham cracker crumbs make a classic, buttery base, but vanilla wafer or digestive biscuit crumbs can be substituted for variety.