🎃 Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake sits over a buttery graham cracker crust and is finished with warm fall spices. These bars slice beautifully and make an easy autumn dessert for parties, Thanksgiving, or weekend baking.
Ingredients
Crust
• 2 cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp brown sugar
Pumpkin Cheesecake Filling
• 16 oz cream cheese, softened
• ¾ cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
Optional Topping
• Whipped cream
• Cinnamon
• Caramel drizzle
Directions
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Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
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Mix graham cracker crumbs, melted butter, and brown sugar until evenly combined.
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Press the crust mixture firmly into the bottom of the prepared pan.
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Bake the crust for 8–10 minutes, then let it cool slightly.
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Beat cream cheese, pumpkin puree, granulated sugar, and brown sugar until smooth.
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Add eggs one at a time, mixing just until combined.
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Mix in vanilla, cinnamon, ginger, nutmeg, and cloves.
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Pour the pumpkin cheesecake filling over the crust and smooth the top.
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Bake for 35–45 minutes, until the edges are set and the center has a slight jiggle.
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Let cool completely, then refrigerate for at least 4 hours before slicing.
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Cut into squares and top with whipped cream, cinnamon, or caramel if desired.
🍂 Chill overnight for the cleanest slices and richest texture.
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