Pumpkin Cheesecake Bars - delicious and creamy pumpkin dessert for cheesecake lovers. You will love the flavors of fall in these 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.
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!
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Pumpkin Cheesecake Bars
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
Related Recipes:
Caramel Swirl Pumpkin Cheesecake Bars
Chocolate Chip Pumpkin Muffins
Gene says
Can I triple the batter I would like to make for my friends for Christmas.
Anna@CrunchyCreamySweet says
Hi Gene! As long as you have enough pans, sure!
Lisa says
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!
Anna@CrunchyCreamySweet says
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!
Christina says
I love pumpkin in the fall...and these look so delicious my mouth is watering!
Can not wait to try pumpkin cheesecake bars!
Pinned.
Anna@CrunchyCreamySweet says
Thank you, Christina!
Diana says
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. 🙂
Anna@CrunchyCreamySweet says
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!
Lauren says
I made these over the weekend and they were a huge hit! So creamy and delicious. Thank you!
Erin says
They have chocolate graham crackers? What?! I want, I want! And the bars look awesome. 🙂
Mallory says
Pumpkin and cheesecake are two of my favorites!
Christine says
I love cheesecake in ANY flavor!
Kristen says
You are like the queen of awesome desserts right now! Love this recipe!
amanda says
These look awesome! I'm no good at cheesecake so you should definitely send me a piece or seven. 🙂
crazyforcrust says
I love that crust!!! So delish!!
Anna@CrunchyCreamySweet says
Thank you, Dorothy!
Curry and Comfort says
This is a definitely keeper for the Thanksgiving holiday... I may not be able to wait that long to eat it. 🙂
Anna@CrunchyCreamySweet says
Thanks, Ramona!
Amy Stafford says
These look like a little slice of pumpkin heaven! Pinning.