Pumpkin Cheesecake Bars With A Buttery Graham Cracker Crust

Looking for the perfect dessert to ring in Pumpkin season? Look no further than our Pumpkin Cheesecake Bars. Buttery, cinnamon graham cracker crust, creamy, silky cheesecake, and warm spiced pumpkin cheesecake come together to make the perfect Fall dessert. Serve this as your Thanksgiving dessert and you’ll forget that pie even exists.

Ingredients in Pumpkin Cheesecake Bars

Graham Cracker Crust – made up of graham cracker crumbs, butter, sugar (white or brown sugar), and ground cinnamon. You can also use Biscoff biscuits or Oreo cookies. Cream Cheese Sugar Sour Cream Vanilla Extract Salt Eggs Pumpkin Puree – make sure to use pumpkin puree NOT pumpkin pie filling Pumpkin Pie Spice – you can also make your own pumpkin spice with a combination of cinnamon, ginger, cloves, and nutmeg. Optional: top your pumpkin cheesecake bars with whipped cream, nuts, cinnamon, melted white chocolate, or caramel sauce

Tips for Baking

About an hour before you want to start baking, set the cream cheese, sour cream, and eggs out on the counter to come to room temperature. This will ensure the smoothest and creamiest cheesecake batter. Line the baking pan with enough parchment paper to hang over on the sides. This makes for easy clean up and it also makes it easy to lift the bars out of the pan to cut them. Cut on a cutting board with a large knife. You can also wet the knife for easier cutting. I prefer using aluminum foil over plastic wrap to cover the pan in the fridge because the plastic wrap can sink and stick to the top of the bars. Use a food processor or blender to make the finest graham cracker crumbs. You don’t want any large chunks. A few pulses should do the trick! For even more flavor, drizzle with melted white chocolate or with caramel sauce.

Storing and Freezing

Store leftover Pumpkin Cheesecake Bars in a single layer in an airtight container in the fridge. You can also freeze them! Make sure to wrap tightly or store in an airtight container. Let thaw in the fridge overnight before serving. Use within two months of freezing. Read More: The BEST Pumpkin Dessert Recipes for Fall