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Pumpkin Cheesecake Bars Close up of three stacked pumpkin cheesecake bars with a golden crust, topped with a swirl of whipped cream, set on a ceramic plate with cinnamon sticks nearby, blurred pumpkins in the background, warm natural lighting highlighting the creamy texture and autumnal colors, high-resolution food photography.

Pumpkin Cheesecake Bars

Rich, creamy, and spiced pumpkin cheesecake bars baked on a buttery graham cracker crust—perfect for cozy fall moments.
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Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours 5 minutes
Servings: 20
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups graham cracker crumbs finely crushed, for crust
  • 6 tablespoon unsalted butter melted (room temperature, for crust)
  • ¼ cup granulated sugar for crust sweetness
  • 24 oz full-fat cream cheese softened to room temperature
  • ½ cup granulated sugar for cheesecake filling
  • 2 teaspoon pumpkin pie spice or blend of cinnamon, nutmeg, cloves
  • ½ teaspoon ground cinnamon for extra warmth
  • 1 teaspoon vanilla extract pure, for flavor
  • ¾ cup pumpkin puree canned or fresh, smooth
  • 3 large eggs room temperature, beaten individually

Method
 

  1. If using whole graham crackers, pulse them in a blender until finely ground. prep
  2. Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a small bowl until evenly mixed. mix
  3. Press the crumb mixture firmly and evenly into the bottom of a 9×13 inch glass pan. assemble
  4. Bake the crust for 8–10 minutes until lightly golden, then remove and let cool to room temperature. bake
  5. In a large mixing bowl, beat cream cheese for 2–3 minutes until smooth and creamy. mix
  6. Add ½ cup sugar, pumpkin pie spice, ½ teaspoon cinnamon, and vanilla extract. Mix until fully incorporated. mix
  7. Add eggs one at a time, mixing after each addition, then beat for 1 additional minute until creamy. mix
  8. Pour the cheesecake mixture evenly over the cooled crust. assemble
  9. Bake for 40–45 minutes, until edges are firm and center slightly wobbles. bake
  10. Turn off the oven and open the door slightly, letting the cheesecake cool inside for 60–90 minutes. finish
  11. Chill in the refrigerator for at least 6 hours or overnight before slicing. finish
  12. Optionally, top with whipped cream, cut into 20 bars, and serve. finish

Nutrition

Serving: 90ServingCalories: 210kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 15gVitamin A: 350IUCalcium: 40mgIron: 1mg

Notes

These pumpkin cheesecake bars are creamy, spiced, and melt-in-your-mouth delightful—perfect for a cozy dessert or holiday treat.

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