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    You are here: Crunchy Creamy Sweet / Dessert / Pumpkin Cheesecake Bars

    Pumpkin Cheesecake Bars

    Published: Oct 13, 2014 · Modified: Nov 10, 2019 by Anna 19 Comments · This post may contain affiliate links.

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    Pumpkin Cheesecake Bars - delicious and creamy pumpkin dessert for cheesecake lovers. You will love the flavors of fall in these bars!

    Pumpkin Cheesecake Bars

    PUMPKIN CHEESECAKE BARS

    And we are back to pumpkin! And cheesecake! Which means this is a perfect dessert for this time of year. Creamy cheesecake bars with pumpkin and spice. So so good!

    If you love pumpkin desserts and cheesecake - you will love these sweet and creamy bars! As you may know, I am a HUGE cheesecake fan and I love using seasonal flavors to make different variations. These pumpkin bars just had to happen. And since just last week I shared a big full size cheesecake, I thought it would be fun to make this one in a bar form.

    If you ever baked something with pumpkin, you know that things can get tricky. If you put too much pumpkin, the dessert can be gummy. When it comes to cheesecake, gummy is a no no for me. It's all about the right amount of pumpkin to cream cheese ratio.

    Pumpkin Cheesecake Bars - creamy and delicious bars with fall flavors

    I am very particular about the texture of my cheesecakes and I didn't want these bars to loose the creaminess and the silky texture. They are lighter in color than other pumpkin cheesecakes you may have seen but they are definitely not lacking in flavor. Let's face it - pumpkin desserts are all about the spices. There is enough of them here to make this a true fall dessert. Perfect for celebrating and enjoying this season.

    I left these cheesecake bars plain but feel free to dress each piece up with freshly whipped cream, a dash of cloves and a drizzle of caramel sauce. Or drizzle with chocolate ganache or melted chocolate. Whatever your heart desires!

     

    Pumpkin Cheesecake Bars

    Author: Anna
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 2 hrs 50 mins

    Ingredients
      

    for the crust:

    • ¾ cup crushed chocolate graham crackers
    • 4 Tablespoons unsalted butter melted

    for the filling:

    • 2 8 oz . packages cream cheese softened
    • 1 cup granulated sugar
    • ¾ cup pumpkin puree not pie filling!
    • 2 teaspoons pure vanilla extract
    • 3 Tablespoons all-purpose flour
    • 1 teaspoons and ½ pumpkin spice see note
    • ¼ teaspoon salt
    • 2 large eggs slightly beaten

    Instructions
     

    to make the crust:

    • Line an 8" square baking pan with parchment paper or aluminum foil. Set aside.
    • Preheat oven to 350 degrees F.
    • In a food processor or blender, crush crackers until fine. Add melted butter and process till combined.
    • Press the crust into the bottom of the prepared pan.
    • Bake in the oven for 7 minutes.

    to make the filling:

    • In a large mixing bowl, beat the cream cheese for 30 seconds until creamy.
    • Add sugar and mix well.
    • Add pumpkin and mix in well.
    • Add vanilla, flour, pumpkin spice and salt. Mix well.
    • Add eggs and mix until just incorporated. Do not overmix.
    • Pour the filling over the baked crust. Tap the pan against the counter to release the air and get rid off air bubbles on the surface.
    • Bake the cheesecake for 35 to 38 minutes.
    • Remove from the oven and let sit in room temperature until completely cool. Refrigerate for at least 2 to 4 hours. The longer the better.
    • Remove the cheesecake from the pan. Slice and serve.
    • Refrigerate any leftovers for up to 2 days, in an air-tight container.

    topping:

    • If desired, top the bars with whipped cream, a dash of ground cloves and a drizzle of caramel sauce.

    Notes

    The total time includes the minimum chilling time.
    If you do not have a pumpkin spice on hand, use 1 teaspoons ground cinnamon + ¼ teaspoons ground ginger + ¼ teaspoon ground cloves or nutmeg
    Recipe source: Crunchy Creamy Sweet
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Gene says

      November 11, 2017 at 8:20 am

      Can I triple the batter I would like to make for my friends for Christmas.

      Reply
      • Anna@CrunchyCreamySweet says

        November 16, 2017 at 1:46 pm

        Hi Gene! As long as you have enough pans, sure!

        Reply
    2. Lisa says

      November 11, 2015 at 8:00 am

      5 stars
      Hi Anna, your recipe was the hit of my women's circle last night! I did switch out half the sugar with coconut sugar and used almond flour as a partial substitution but it turned out gloriously anyway. I saved a piece for hubby and he said I can make this anytime! =) Thanks so much and happy November!

      Reply
      • Anna@CrunchyCreamySweet says

        November 11, 2015 at 9:16 am

        Hi Lisa! Awww! I love that! Thank you so much for trying the recipe, sharing it with others and for letting me know! Have a wonderful November as well!

        Reply
    3. Christina says

      September 04, 2015 at 2:39 pm

      I love pumpkin in the fall...and these look so delicious my mouth is watering!
      Can not wait to try pumpkin cheesecake bars!

      Pinned.

      Reply
      • Anna@CrunchyCreamySweet says

        September 04, 2015 at 2:49 pm

        Thank you, Christina!

        Reply
    4. Diana says

      November 18, 2014 at 10:43 pm

      these look amazing!!! For a topping, would you happen to have the whipped cream recipe? Would a cream cheese frosting work or would that make it too rich tasting? Thank you. 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        November 19, 2014 at 10:57 am

        Hi Diana! Thank you for the question! If you have a big sweet tooth than frosting would be great! I love topping cheesecake with whipped cream because it adds lightness to the dessert. You can easily make it by whipping a cup of heavy whipping cream with a teaspoon of granulated sugar. Whip it with a mixer until stiff peaks form. Do not over whip it or it will turn into butter! 🙂 Hope this helps! Let me know what you end up making! Have fun baking!

        Reply
    5. Lauren says

      October 20, 2014 at 1:53 pm

      I made these over the weekend and they were a huge hit! So creamy and delicious. Thank you!

      Reply
    6. Erin says

      October 14, 2014 at 12:08 pm

      They have chocolate graham crackers? What?! I want, I want! And the bars look awesome. 🙂

      Reply
    7. Mallory says

      October 13, 2014 at 8:27 pm

      Pumpkin and cheesecake are two of my favorites!

      Reply
    8. Christine says

      October 13, 2014 at 3:41 pm

      I love cheesecake in ANY flavor!

      Reply
    9. Kristen says

      October 13, 2014 at 1:01 pm

      You are like the queen of awesome desserts right now! Love this recipe!

      Reply
    10. amanda says

      October 13, 2014 at 12:40 pm

      These look awesome! I'm no good at cheesecake so you should definitely send me a piece or seven. 🙂

      Reply
    11. crazyforcrust says

      October 13, 2014 at 9:09 am

      I love that crust!!! So delish!!

      Reply
      • Anna@CrunchyCreamySweet says

        October 13, 2014 at 12:16 pm

        Thank you, Dorothy!

        Reply
    12. Curry and Comfort says

      October 13, 2014 at 7:19 am

      This is a definitely keeper for the Thanksgiving holiday... I may not be able to wait that long to eat it. 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        October 13, 2014 at 12:20 pm

        Thanks, Ramona!

        Reply
    13. Amy Stafford says

      October 13, 2014 at 6:11 am

      These look like a little slice of pumpkin heaven! Pinning.

      Reply

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