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To make these tasty pumpkin spice cheesecake bars, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt - Whipped cream for serving (optional) These ingredients work well together to create a rich and creamy dessert. If you need alternatives, consider these options: - Gluten-Free: Use gluten-free graham cracker crumbs for the crust. - Dairy-Free: Substitute cream cheese with a dairy-free cream cheese. Use coconut cream instead of whipped cream. - Pumpkin Puree: You can swap pumpkin puree with mashed sweet potatoes for a different flavor. These substitutions keep the bars delicious while meeting dietary needs. Using trusted brands can enhance your dish. Here are my top picks: - Cream Cheese: Philadelphia or Kite Hill (for dairy-free) - Pumpkin Puree: Libby’s is a reliable choice for quality. - Graham Crackers: Honey Maid for classic flavor or Glutino for gluten-free. Choosing these brands can help you achieve the best results in your pumpkin spice cheesecake bars. {{ingredient_image_1}} First, preheat your oven to 350°F. This ensures even baking for our cheesecake bars. Grease a 9x9 inch baking pan or line it with parchment paper. The parchment paper helps you lift the bars out later. In a medium bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter. Stir until the crumbs are fully coated. Next, press the crumb mixture into the bottom of your pan. Make sure it is packed tightly to create a strong crust. Bake the crust for 10 minutes. Once done, take it out and let it cool slightly. In a large bowl, beat 2 cups of softened cream cheese. Use a hand mixer for a smooth texture. Gradually add in 1 cup of granulated sugar. Continue mixing until well combined. Now, add 1 teaspoon of vanilla extract and mix again. It’s time for the star of the show! Add in 1 cup of pumpkin puree, along with 2 large eggs. Sprinkle in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, ¼ teaspoon of allspice, and ½ teaspoon of salt. Mix on low speed until everything is blended and you see no lumps. Pour the cheesecake mixture over the cooled crust. Spread it evenly with a spatula. Bake in your preheated oven for 30 to 35 minutes. The center should be set and not jiggle when you gently shake the pan. After baking, let the bars cool at room temperature for an hour. Then, put them in the fridge for at least 4 hours. This helps the flavors meld and makes the bars firm. When fully chilled, lift the bars out using the parchment paper. Cut into squares and enjoy! To get a great crust, use fresh graham cracker crumbs. Make sure to crush them finely. Mix them well with melted butter. The crumbs should look wet but not soggy. Press this mixture firmly into the pan. Bake it for 10 minutes. This step helps the crust hold its shape. Let it cool before adding the filling. For a smooth batter, start with softened cream cheese. Cold cream cheese can cause lumps. Beat it with a mixer until creamy. Add sugar slowly and mix well. This helps blend the sugar evenly. When you add the pumpkin and spices, mix on low. This prevents overmixing, which can lead to cracks. Make sure to scrape the bowl to mix everything well. After baking, let the bars cool at room temperature for an hour. This helps set the texture. Then, chill them in the fridge for at least 4 hours. Chilling enhances the flavors. When ready to serve, lift them out using parchment paper. Cut into squares for easy serving. Top each bar with whipped cream and a sprinkle of cinnamon for extra flavor. Enjoy your delightful fall treat! Pro Tips Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree instead of canned. Roast a small sugar pumpkin until tender and blend until smooth. Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and better incorporation. Don’t Overmix: Mix the cheesecake batter until just combined to prevent incorporating too much air, which can cause cracks during baking. Chill Thoroughly: Allow the cheesecake bars to chill completely before cutting for cleaner, neater squares and enhanced flavor. {{image_2}} You can enhance your Pumpkin Spice Cheesecake Bars by adding more spices. Try adding: - ½ teaspoon clove for a warm, rich flavor. - 1 teaspoon cardamom for a unique twist. - A pinch of cayenne for a hint of heat. Mix these spices into the filling as you blend the pumpkin puree. Each option brings a new taste to your bars and makes them even more special. Making mini bars is simple and fun. Start by using a 12-cup muffin tin instead of a baking pan. Line each cup with paper liners for easy removal. - Follow the crust recipe, but divide the crumb mixture into the muffin cups. - Press down firmly to create mini crusts. - Pour the filling over each crust and bake for about 20-25 minutes. Cool them as you would the larger bars. These mini versions are perfect for parties or as sweet gifts. You can make these bars vegan or dairy-free with a few swaps. Use: - 2 cups of cashew cream in place of cream cheese. - Maple syrup instead of granulated sugar for a natural sweetener. - One tablespoon of flaxseed meal mixed with three tablespoons of water as an egg substitute. These changes will give you a creamy texture and rich flavor without dairy. Enjoy your delicious, guilt-free treat! To keep your Pumpkin Spice Cheesecake Bars fresh, store them in the fridge. Use an airtight container. This method prevents moisture loss and keeps flavors intact. Place parchment paper between the bars to stop sticking. This way, you can easily take out a square whenever you want a treat. If you want to save some bars for later, freezing is a great option. Wrap each bar in plastic wrap tightly. Then, place them in a freezer bag or an airtight container. Label the bag with the date. They can last up to three months in the freezer. When you are ready to eat, thaw them in the fridge overnight. Your Pumpkin Spice Cheesecake Bars will stay fresh for about five days in the fridge. After that, they may lose their taste and texture. Keep an eye on any signs of spoilage. If you see any moisture on the surface or a change in smell, it’s best to toss them. Enjoy your tasty bars while they are at their best! Yes, you can make these bars ahead of time. I recommend preparing them a day in advance. This allows the flavors to meld and taste even better. After baking, let them cool, then refrigerate. They will stay fresh for up to five days. Just remember to cover them well to keep them moist. Cutting cheesecake bars can be tricky, but I have some tips. First, use a sharp knife for clean cuts. Dip the knife in warm water and wipe it dry between cuts. This method prevents the bars from crumbling. Additionally, chill the bars well before cutting. This sets the filling and helps with clean edges. You can find pre-made Pumpkin Spice Cheesecake Bars at many bakeries and grocery stores. Check the dessert section or ask the staff for help. Some cafes may also offer these delicious treats in the fall. If you want a quick fix, look for them in the frozen dessert aisle. In this blog post, we shared everything you need to make perfect Pumpkin Spice Cheesecake Bars. We covered ingredients, step-by-step instructions, and helpful tips. You learned about variations and how to store your bars for freshness. Remember, baking is fun! Don’t hesitate to try new flavors and share your creations. Your kitchen can become a place for tasty treats that everyone will enjoy. Happy baking!

Pumpkin Spice Cheesecake Bars

Delicious pumpkin cheesecake bars with a graham cracker crust, perfect for fall.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cups pumpkin puree
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon allspice
  • 0.5 teaspoon salt
  • 1 serving Whipped cream for serving (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
  • Gradually add the granulated sugar and continue to beat until well combined. Then mix in the vanilla extract.
  • Add the pumpkin puree, eggs, ground cinnamon, nutmeg, ginger, allspice, and salt. Mix on low speed until the ingredients are blended and there are no lumps.
  • Pour the cheesecake mixture over the cooled crust and spread it evenly.
  • Bake in the preheated oven for 30-35 minutes or until the center is set and does not jiggle when gently shaken.
  • Allow the bars to cool at room temperature for about an hour, then refrigerate for at least 4 hours or until fully chilled.
  • Once chilled, lift the cheesecake bars out of the pan using the parchment paper (if used) and cut into squares.

Notes

Serve each bar topped with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
Keyword bars, cheesecake, dessert, pumpkin