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Ultimate Easy Baked Pumpkin Cheesecake Bars with Graham Cracker Crust

Three stacked pumpkin cheesecake bars featuring a graham cracker crust, bright orange pumpkin layer, and white cream cheese swirl.
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Create rich, creamy pumpkin cheesecake bars featuring a buttery graham cracker crust. This recipe balances classic pumpkin pie spice with smooth cheesecake for a perfect fall dessert. These bars are simple to prepare and excellent for make-ahead serving at gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 (15 ounce) can pure pumpkin puree
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes. Remove and let it cool slightly.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth. Beat in the egg, vanilla extract, cinnamon, ginger, and nutmeg until just combined. Do not overmix.
  4. Prepare the pumpkin layer: In a separate bowl, whisk together the pumpkin puree and heavy cream until smooth.
  5. Assemble the bars: Spread the cream cheese mixture evenly over the cooled crust. Gently dollop the pumpkin mixture over the cream cheese layer. Use a knife or skewer to gently swirl the two layers together to create a marbled effect.
  6. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle.
  7. Cool the bars completely on a wire rack. Once cool, cover the pan and refrigerate for at least 4 hours, or preferably overnight, before slicing into squares.

Notes

  • For clean slices, chill the bars thoroughly before cutting. Use the parchment overhang to lift the entire block out of the pan before slicing with a sharp knife.
  • You can substitute the graham cracker crust with a gingersnap crust by using gingersnap cookie crumbs instead of graham crackers.
  • For an extra layer of flavor, sprinkle a pinch of cinnamon sugar over the top just before baking.

Nutrition

Find it online: https://delishsymphony.com/pumpkin-cheesecake-bars/