Go Back

Creamy Pumpkin Cheesecake Bars with Graham Cracker Crust

Pumpkin cheesecake bars pair a spiced, creamy pumpkin filling with a buttery graham cracker crust. Bake them in a 9x13-inch pan, chill until thoroughly set, and cut into 24 bars.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling and chilling 7 hours
Total Time 8 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 0.13 tsp kosher salt
For the filling
  • 3 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 cup pumpkin puree
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 3 eggs large, at room temperature

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides, and lightly grease the parchment.
  3. Stir the graham cracker crumbs, 1/4 cup sugar, melted butter, and 1/8 teaspoon salt together.
  4. Press the crust mixture firmly and evenly into the pan.
  5. Bake the crust for 10 minutes.
  6. Set the pan aside and reduce the oven temperature to 325°F.
Make the filling and bake
  1. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth, scraping the bowl as needed.
  2. Add 1 cup sugar, flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt, and beat on low just until combined.
  3. Mix in the pumpkin puree, sour cream, and vanilla until smooth.
  4. Beat in the eggs one at a time on low speed just until each is incorporated.
  5. Pour the filling over the crust.
  6. Bake at 325°F for 45 to 55 minutes, until the edges are set and the center reaches 160°F.
  7. Cool the bars in the pan on a wire rack for 1 hour.
  8. Refrigerate for at least 6 hours until thoroughly chilled.
  9. Lift the chilled bars from the pan using the parchment overhang.
  10. Cut into 24 pieces.

Notes

For a smooth filling, use softened cream cheese and beat it until no lumps remain. Refrigerate covered for up to 5 days; freeze yes, individually wrapped, for up to 2 months. For a gluten-free version, use certified gluten-free graham cracker crumbs and a 1:1 gluten-free flour blend.