Description
Easy Pumpkin Cheesecake Bars combine the creamy richness of cheesecake with the warm spices of pumpkin pie. With a buttery graham cracker crust and smooth pumpkin swirl, they’re the perfect fall dessert for gatherings or cozy nights in.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan to form an even crust.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla.
- Pour half the cheesecake mixture over the crust and spread evenly.
- Mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and flour into the remaining cheesecake batter.
- Pour the pumpkin layer over the plain cheesecake layer and smooth the top.
- Bake for 35–40 minutes, or until the center is just set. Cool completely.
- Refrigerate for at least 4 hours or overnight. Cut into bars and serve.
Notes
- Use gluten-free graham crackers for a gluten-free version.
- For extra flavor, mix chopped nuts into the crust or sprinkle on top.
- Drizzle with chocolate or caramel for a decorative finish.
- Bars freeze well—wrap individually and store up to 2 months.
- Microwave for 10–15 seconds for a warm treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 18g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
