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+ servings
Two pumpkin pie cheesecake bars on top of each other.

Pumpkin Pie Cheesecake Bars

Easy to prepare and yummy to eat, these bars are so good. They are rich and creamy with a hint of vanilla in each bite.
Prep Time:20 mins
Cook Time:50 mins
Total Time:1 hr 10 mins
Servings:12 bars

Ingredients

For the crust:

  • 2 cups graham cracker crumbs
  • cup granulated sugar
  • 4 ounces unsalted butter melted

For the bars:

  • 32 ounces full-fat cream cheese 4 bricks, softened
  • 15 ounces pumpkin purée 1 can
  • 1 cup granulated sugar
  • cup brown sugar packed
  • 2 ½ teaspoons vanilla extract
  • 3 eggs room temperature
  • 3 egg yolks room temperature
  • 2 teaspoons all-purpose flour
  • 1 teaspoon pumpkin spice
  • ½ teaspoon ground cinnamon
  • ½ cup heavy cream

Instructions

To make the crust:

  • Preheat the oven to 350°F. Line a 9x13-inch baking pan with heavy-duty aluminum foil. Leave some foil hanging over both ends of the pan for easy removal later. Lightly spray the foil with non-stick cooking spray and set it aside.
  • Combine the graham cracker crumbs, sugar, and melted butter into a large mixing box and mix until well combined. Then transfer the mixture into the prepared pan and press it firmly into the bottom and slightly up the sides to create the base.
  • Bake for 10 minutes. Remove from the oven and set aside. Reduce the oven temperature to 325°F.

To make the bars:

  • Beat the cream cheese and pumpkin purée in a large mixing bowl until completely smooth.
  • Add the granulated sugar, brown sugar, and vanilla extract and beat until smooth. Be sure to scrape the insides of the bowl while beating. Then add the eggs and egg yolks and continue to beat until well combined.
  • Now stir in the flour, pumpkin spice, and cinnamon, and stir until just combined. Then fold in the heavy cream until incorporated.
  • Spread the filling over the top of the crust in the prepared pan and then bake for 40 minutes. It is ready to be removed from the oven once the edges are set, but the center still jiggles when moved.
  • Remove from the oven and let cool for one hour and then transfer it to the refrigerator to chill overnight or for at least 6 hours.
  • When ready to serve, remove the cheesecake from the baking pan and slice it into 12 bars. Use a sharp knife and rinse the blade under hot water in-between cuts. Optionally, top each bar with whipped cream and dust with cinnamon. Serve and enjoy!

Notes

  • Feel free to switch up the spices. You can add a pinch of nutmeg instead of cinnamon, for example.
  • Have the aluminum foil hanging over the baking dish for easy cheesecake bar removal.
  • Serve these delicious bars with cinnamon or pumpkin pie spice sprinkled on top.

Nutrition

Calories: 599kcal | Carbohydrates: 52g | Protein: 8g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 363mg | Potassium: 252mg | Fiber: 2g | Sugar: 41g | Vitamin A: 7037IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg