Description
Creamy, spiced pumpkin cheesecake bars with a buttery graham cracker crust perfect for fall gatherings, Thanksgiving dessert tables, or cozy weekend baking.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs (about 12 sheets)
- 1/2 cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- 16 ounces cream cheese (softened (full-fat recommended))
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake for 8–10 minutes, then cool slightly.
- Make the filling: Beat cream cheese until smooth. Add granulated and brown sugars, mix well. Add pumpkin puree, eggs, vanilla, and spices. Mix in flour just until combined.
- Assemble: Spread filling evenly over cooled crust. Optional: swirl plain cheesecake mixture on top for a marbled look.
- Bake 40–45 minutes until center is set but slightly jiggly. Cool 1 hour, then refrigerate 3 hours (or overnight).
- Slice & serve: Cut into bars and garnish with whipped cream or caramel drizzle.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Gingersnaps can replace graham crackers for a spicier crust.
- Chill fully before slicing to ensure clean cuts.
Nutrition
- Calories: 280
