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Pumpkin Cheesecake Bars

These creamy and spiced pumpkin cheesecake bars are a delightful no-bake dessert option that slice beautifully and transport well for any Thanksgiving gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Use for the base of the bars.
  • 6 tablespoons melted butter Adds richness to the crust.
  • 3 tablespoons sugar For sweetness in the crust.
For the filling
  • 16 ounces cream cheese, room temperature Make sure it is softened for easy mixing.
  • 3/4 cup pumpkin puree Use canned or homemade.
  • 1/2 cup brown sugar For added moisture and flavor.
  • 2 large eggs To bind the filling.
  • 1 teaspoon vanilla extract For flavoring.
  • 1.5 teaspoons pumpkin pie spice Gives the filling its warm flavor.
  • 1 pinch salt Enhances the flavors.

Method
 

Preparation
  1. Heat oven to 325°F. Line an 8-inch square pan with parchment, leaving a little overhang for easy lifting.
  2. In a bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press firmly into the pan.
  3. Bake for 8 minutes, then cool slightly.
  4. In another bowl, beat cream cheese with remaining sugar, brown sugar, and salt until smooth. Add eggs one at a time, mixing in vanilla.
  5. Stir in pumpkin puree and pumpkin pie spice until just combined. Do not overmix.
  6. Pour filling over crust. For a swirl, reserve 2 tablespoons of filling and mix with a tiny splash of cream cheese, then dollop and drag a knife gently.
  7. Bake for 30 to 35 minutes, until the center is just set with a slight wobble.
  8. Cool to room temperature, then chill for at least 4 hours, preferably overnight. Slice with a warm knife for clean edges.

Notes

Make bars up to 2 days ahead and store in the fridge. They freeze well for up to a month. Thaw in the fridge the night before serving.