Pumpkin Pie Cheesecake Bars Recipe

Introduction

These Pumpkin Pie Cheesecake Bars combine the creamy richness of cheesecake with warm, spiced pumpkin flavor. Perfect for fall gatherings, they offer a delightful twist on traditional pumpkin pie with a buttery graham cracker crust.

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 4 ounces unsalted butter, melted
• 4 (8 ounce) packages full-fat cream cheese, softened
• 1 (15 ounce) can pumpkin puree
• 1 cup granulated sugar
• 2/3 cup dark brown sugar, packed
• 2 teaspoons pure vanilla extract
• 2 Tablespoons bourbon (optional)
• 3 large eggs plus 3 egg yolks, at room temperature
• 2 teaspoons all-purpose flour
• 1 teaspoon pumpkin spice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 cup heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking pan with heavy-duty aluminum foil, leaving at least a 2-inch overhang on two sides, and lightly spray with nonstick baking spray.
2. Step 2: In a large bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Mix well with a rubber spatula and press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
3. Step 3: Bake the crust for 10 minutes. Remove from oven and let cool on a rack. Reduce oven temperature to 325°F.
4. Step 4: In a blender, food processor, stand mixer with whisk, or large bowl with hand mixer, beat cream cheese and pumpkin puree until smooth.
5. Step 5: Add both sugars, vanilla extract, and bourbon (if using), and beat until smooth, scraping down the bowl as needed.
6. Step 6: Beat in the eggs and egg yolks until combined.
7. Step 7: Stir in flour and all the spices, mixing just until combined.
8. Step 8: Fold in heavy cream gently with a rubber spatula until incorporated.
9. Step 9: Pour the filling evenly over the cooled crust and spread smoothly.
10. Step 10: Bake at 325°F for 38 to 40 minutes, until edges are set but the center still jiggles slightly.
11. Step 11: Remove from oven and cool at room temperature for one hour, then refrigerate for at least 6 hours or overnight to set fully.
12. Step 12: When ready to serve, use the foil overhang to lift bars from pan. Cut into squares with a sharp knife, wiping the knife clean between slices.

Tips & Variations

• Use full-fat cream cheese for the best texture and flavor in the cheesecake.
• For a boozy twist, include the bourbon, or omit it for a kid-friendly version.
• Make sure eggs are at room temperature to help achieve a smooth filling.
• To add crunch, sprinkle chopped pecans or walnuts over the top before baking.
• If you prefer a thicker crust, increase graham cracker crumbs by 1/2 cup and adjust butter accordingly.

Storage

Store the bars tightly covered in the refrigerator for up to 5 days. For longer storage, freeze the bars in an airtight container for up to 1 month. Thaw overnight in the fridge and serve chilled or at room temperature. These bars are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling, as the filling contains added spices and sugars that can affect the flavor and texture of the bars.

How do I prevent cracks in the cheesecake?

Be careful not to overbake; the center should still jiggle slightly when done. Also, room temperature eggs and gentle mixing help maintain a smooth batter, reducing the chance of cracks.

Pumpkin Pie Cheesecake Bars Recipe

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★★★★★

4.5 from 69 reviews

These Pumpkin Pie Cheesecake Bars combine a rich, creamy cheesecake filling with the warm, festive flavors of pumpkin pie spices, all layered atop a buttery graham cracker crust. Perfectly balanced in sweetness and spice, they make a delightful dessert for the fall season or any occasion that calls for a comforting, spiced treat.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 8 hours 10 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 4 ounces unsalted butter, melted

Pumpkin Pie Cheesecake Filling

• 4 (8 ounce) packages full-fat cream cheese, softened
• 1 (15 ounce) can pumpkin puree
• 1 cup granulated sugar
• 2/3 cup dark brown sugar, packed
• 2 teaspoons pure vanilla extract
• 2 tablespoons bourbon (optional)
• 3 large eggs plus 3 egg yolks, at room temperature
• 2 teaspoons all-purpose flour
• 1 teaspoon pumpkin spice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 cup heavy cream

Instructions

1. Prepare the crust: Preheat your oven to 350°F. Line a 9×13-inch baking pan with heavy-duty aluminum foil, leaving an overhang on two sides of at least 2 inches, and lightly spray with nonstick baking spray to prevent sticking.
2. Mix crust ingredients: In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a rubber spatula to thoroughly mix until the crumbs are evenly coated.
3. Form the crust: Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan to form an even crust layer.
4. Bake crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove it from the oven and set it on a cooling rack to cool while you prepare the filling.
5. Reduce oven temperature: Lower the oven heat to 325°F to prepare for baking the cheesecake bars.
6. Mix cream cheese and pumpkin: Using a blender, food processor, stand mixer with whisk attachment, or hand mixer, beat the softened cream cheese and pumpkin puree together until completely smooth.
7. Add sugars, vanilla, and bourbon: Add the granulated sugar, dark brown sugar, vanilla extract, and bourbon (if using). Beat until the mixture is smooth, making sure to scrape down the sides and bottom of the mixing bowl for even incorporation.
8. Add eggs: Beat in the 3 large eggs and 3 egg yolks until fully combined, maintaining a smooth texture.
9. Add flour and spices: Stir in the all-purpose flour, pumpkin spice, ground cloves, ground ginger, and cinnamon, mixing just until everything is combined without overmixing.
10. Fold in cream: Using a rubber spatula, gently fold the heavy cream into the batter until just incorporated, keeping the mixture light and airy.
11. Assemble bars: Pour the cheesecake filling evenly over the cooled graham cracker crust and spread it smooth with a spatula.
12. Bake cheesecake bars: Confirm your oven is at 325°F. Place the pan on the middle rack and bake for 38 to 40 minutes, or until the edges are set and the center is still slightly jiggly. The center will firm up as it cools.
13. Cool and chill: Remove the bars from the oven and let them cool at room temperature for one hour. Then refrigerate the bars for at least 6 hours or overnight to fully set.
14. Serve: When ready to serve, use the foil overhang to lift the cheesecake slab from the pan. Transfer to a cutting board and slice into squares with a large sharp knife, wiping the blade clean between cuts for neat edges. Serve immediately.

Notes

• Using full-fat cream cheese and heavy cream ensures a rich and creamy texture.
• Allowing eggs to come to room temperature helps with smoother mixing and avoids lumps.
• The bourbon is optional but adds a subtle depth to the flavor; omit if preferred.
• Letting the bars chill overnight yields the best texture and flavor.
• For cleaner slices, warm the knife blade under hot water, wipe dry, and then cut.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Pumpkin Pie Cheesecake Bars, Pumpkin Dessert, Cheesecake Bars, Fall Dessert, Holiday Dessert, Pumpkin Spice, Cream Cheese Bars