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Creamy Baked Pumpkin Cheesecake Bars with Graham Cracker Crust

A thick slice of pumpkin cheesecake bars showing a graham cracker crust, a white cream cheese layer, and a bright orange pumpkin layer topped with crumbs.
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Make these easy, creamy pumpkin cheesecake bars with a simple graham cracker base. They are perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of ground nutmeg

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth.
  5. Beat in the pumpkin puree, egg, vanilla extract, cinnamon, ginger, and nutmeg until just combined. Do not overmix.
  6. Pour the pumpkin cheesecake filling evenly over the slightly cooled crust.
  7. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the bars cool in the oven for 30 minutes. This helps prevent cracking.
  9. Remove the pan from the oven and cool completely on a wire rack.
  10. Chill the bars in the refrigerator for at least 4 hours, or preferably overnight, before slicing into squares.

Notes

  • For easy slicing, use the parchment paper overhang to lift the entire block of bars out of the pan before cutting. Wipe your knife clean between cuts.
  • If you prefer a gingersnap crust, substitute gingersnap crumbs for the graham cracker crumbs.
  • For a no-bake option, omit the egg and reduce the cream cheese to 6 ounces. Chill for 6 hours instead of baking.

Nutrition

Find it online: https://cookerykings.com/pumpkin-cheesecake-bars/