Pumpkin Cheesecake Bars Recipe
User Reviews
5
Pumpkin Cheesecake Bars Recipe
Description
This recipe builds from a crushed graham cracker crust mixed with melted butter and sugar, pressed firmly and chilled. The cheesecake layer blends room-temperature cream cheese, sugar, pumpkin puree, pumpkin pie spice, and eggs until smooth, providing a creamy base with warm autumn flavors.
The topping is a crumble made from flour, brown sugar, butter, and cinnamon, rubbed together to create coarse crumbs that bake to a crisp texture contrasting the creamy cheesecake below.
After assembling the layers, the bars bake at 350°F until the edges are set but the center remains slightly jiggly, assuring a moist and tender texture. Once cooled and chilled for several hours, the bars are sliced for serving.
The bars make for a seasonal dessert with balanced sweetness and spice, suitable for potlucks or dessert plates. Using room temperature dairy ingredients helps achieve a smooth filling.
Ingredients
Graham Crackers Crust:
- 10 graham crackers crushed into crumbs
- 5 tbsp butter melted, unsalted
- 1 tbsp granulated sugar
Pumpkin Cheesecake Filling:
- 16 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
- 2 egg room temperature
- 1 cup pumpkin puree
Crumble Topping:
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 5 tbsp butter unsalted
- 1 tsp cinnamon
Instructions
Graham Crackers Crust:
- Preheat the oven to 350 F. Line an 8X8 baking dish with parchment paper.
- Mix graham crackers and butter in a bowl, press in at the bottom of the baking dish using a measuring cup. Place the baking dish in the freezer for 10 minutes so it sets.
While the crust is in the freezer, make the cheesecake filling:
- In a bowl, mix cream cheese and sugar using an electric mixer. Add in pumpkin pie spice and mix well. Add in the eggs, mix well after each.
- Mix in the pumpkin puree. Make sure the mixture is even and smooth.
Crumble Topping:
- Place the flour and sugar in a bowl. Whisk until fully incorporated. Add in butter and using a fork or the tip of your fingers, rub it into the flour mixture until you have crumbles.
Assemble:
- Take the graham crackers crust out of the freezer, Pour the cheesecake filling on the crust. Sprinkle the crumbles on top of the cheesecake.
- Bake in the oven for 30-40 minutes until only the center is a little bit jiggly.
- Take the cheesecake out of the oven and let it cool in the room temperature.
- Once fully cool, place the cheesecake in the fridge and let it chill for at least 3-4 hours. Slice and serve.
Notes
- Use a food processor or rolling pin inside a sealed bag to crush graham crackers finely for the crust.
- Room temperature cream cheese and eggs blend more evenly for a smooth filling.
- Adjust sugar in the filling to taste; increase for a sweeter cheesecake.
- Chill bars 4 to 5 hours before slicing to allow proper setting and clean cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 284mg | 12% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 5356IU | 107% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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