Pumpkin Cheesecake Bars

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5 from 9 votes

Easy pumpkin cheesecake bars come together with a graham cracker crust and pumpkin cheesecake layer.

Prep Time

20 mins

Cook Time

1 hr

Chill Time

4 hrs

Total Time

5 hrs 20 mins

Servings: 16

Calories: 438 kcal

Course: Dessert

Cuisine: American

Ingredients

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/2 cup pecan crushed
1/2 cup butter melted, unsalted
1/2 teaspoon ground cinnamon

Pumpkin Cheesecake:

24 ounces cream cheese softened
2/3 cup light brown sugar packed
1/2 cup granulated sugar packed
3 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
3 large egg room temperature
2 teaspoons vanilla extract pure
15 ounces pumpkin puree
2 cups Whipped Cream (optional)

Instructions

Cup of Yum

Preheat the oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with baking spray then line the pan with parchment, leaving some overhang.
In a medium mixing bowl, stir together the graham crumbs, crushed pecans, melted butter, and cinnamon.
Press the crust mixture into an even layer in the bottom of the prepared pan. Bake for 15 minutes, then remove and set aside to cool. Reduce the oven temperature to 325 degrees F.
In the bowl of a stand mixer (you can also use a hand mixer), beat the cream cheese for 3-4 minutes, until smooth and creamy. Add sugars, pumpkin pie spice, and salt and beat for another 1-2 minutes.
Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Mix in the vanilla.
Add in the pumpkin puree and mix until just blended. Do not overmix.
Pour the mixture on top of the cooled crust, tapping it on the table a few times to release any air bubbles.
Bake for 40-50 minutes, until the middle has only a slight wobble. Turn off the oven and open the oven door, propping it open with a wooden spoon. Allow the cheesecake to cool for 1 hour.
Remove the pan from the oven and continue cooling it on a wire rack to room temperature. Cover the pan and chillin the refrigerator for at least 4 hours, or overnight.
When ready to serve, spread the whipped cream over the top of the cheesecake in an even layer. Use the parchment to lift the cheesecake out of the pan, place it on a cutting board, and cut it into bars.

Notes

Storing: Leftover pumpkin cheesecake bars can be stored in the fridge in an airtight container for up to one week. Make sure the seal on the container is tight to keep the cheesecake from drying out.
Leftover pumpkin cheesecake bars can be stored in the fridge in an airtight container for up to one week. Make sure the seal on the container is tight to keep the cheesecake from drying out.
Freezing: To freeze pumpkin cream cheese bars, wrap each tightly in plastic wrap (without whipped cream), then in a layer of aluminum foil. Place in an airtight container or bag and freeze for 3-4 months. Thaw in the fridge overnight and add whipped cream before serving.
To freeze pumpkin cream cheese bars, wrap each tightly in plastic wrap (without whipped cream), then in a layer of aluminum foil. Place in an airtight container or bag and freeze for 3-4 months. Thaw in the fridge overnight and add whipped cream before serving.

Nutrition Information

Calories 438kcal (22%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 35g (54%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 138mg (46%) Sodium 254mg (11%) Potassium 193mg (4%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 5376IU (108%) Vitamin C 1mg (1%) Calcium 94mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 438

% Daily Value*

Calories	438kcal	22%
Carbohydrates	27g	9%
Protein	6g	12%
Fat	35g	54%
Saturated Fat	19g	95%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	138mg	46%
Sodium	254mg	11%
Potassium	193mg	4%
Fiber	1g	4%
Sugar	19g	38%
Vitamin A	5376IU	108%
Vitamin C	1mg	1%
Calcium	94mg	9%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.