Pumpkin Cheesecake Bars

Easy pumpkin cheesecake bars come together with a graham cracker crust and pumpkin cheesecake layer.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Chill Time 4

Total Time 5 20

Servings

Calories 438kcal

Author Ashley C.

Ingredients

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/2 cup crushed pecans
1/2 cup unsalted butter melted
1/2 teaspoon ground cinnamon

Pumpkin Cheesecake:

24 ounces cream cheese softened
2/3 cup light brown sugar packed
1/2 cup granulated sugar packed
3 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
3 large eggs room temperature
2 teaspoons pure vanilla extract
15 ounces pumpkin puree
2 cups whipped cream (optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with baking spray then line the pan with parchment, leaving some overhang.
In a medium mixing bowl, stir together the graham crumbs, crushed pecans, melted butter, and cinnamon.
Press the crust mixture into an even layer in the bottom of the prepared pan. Bake for 15 minutes, then remove and set aside to cool. Reduce the oven temperature to 325 degrees F.
In the bowl of a stand mixer (you can also use a hand mixer), beat the cream cheese for 3-4 minutes, until smooth and creamy. Add sugars, pumpkin pie spice, and salt and beat for another 1-2 minutes.
Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Mix in the vanilla.
Add in the pumpkin puree and mix until just blended. Do not overmix.
Pour the mixture on top of the cooled crust, tapping it on the table a few times to release any air bubbles.
Bake for 40-50 minutes, until the middle has only a slight wobble. Turn off the oven and open the oven door, propping it open with a wooden spoon. Allow the cheesecake to cool for 1 hour.
Remove the pan from the oven and continue cooling it on a wire rack to room temperature. Cover the pan and chillin the refrigerator for at least 4 hours, or overnight.
When ready to serve, spread the whipped cream over the top of the cheesecake in an even layer. Use the parchment to lift the cheesecake out of the pan, place it on a cutting board, and cut it into bars.

Notes

Storing: Leftover pumpkin cheesecake bars can be stored in the fridge in an airtight container for up to one week. Make sure the seal on the container is tight to keep the cheesecake from drying out.

Freezing: To freeze pumpkin cream cheese bars, wrap each tightly in plastic wrap (without whipped cream), then in a layer of aluminum foil. Place in an airtight container or bag and freeze for 3-4 months. Thaw in the fridge overnight and add whipped cream before serving.

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