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Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake bars on a buttery graham cracker crust. No water bath, no springform pan, and easy to make a day ahead for Thanksgiving.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Cool and chill 5 hours
Total Time 6 hours 15 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Graham cracker crust
  • 1 1/2 cups graham cracker crumbs (150 g), about 10 full sheets
  • 2 tbsp light brown sugar (25 g)
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter (85 g), melted
Pumpkin cheesecake filling
  • 16 oz cream cheese (450 g, two 8-oz blocks), full fat, room temperature
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup light brown sugar (50 g), packed
  • 3/4 cup pumpkin purée (170 g), plain canned pumpkin
  • 2 large eggs room temperature
  • 2 tbsp all-purpose flour (16 g)
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp fine salt

Method
 

  1. Heat the oven to 350°F (175°C). Line an 8x8-inch metal pan with parchment, leaving an overhang on two sides.
  2. Stir the graham cracker crumbs, brown sugar, cinnamon and melted butter until evenly moistened. Press firmly into the bottom of the pan with the bottom of a measuring cup. Bake 10 minutes, then lower the oven to 325°F (165°C).
  3. Beat the cream cheese with both sugars on low speed, or with a sturdy whisk, until completely smooth, scraping the bowl well.
  4. Add the pumpkin, flour, vanilla, spices and salt and mix until smooth. Add the eggs one at a time, mixing on low just until each disappears.
  5. Pour the filling over the warm crust and smooth the top. Tap the pan on the counter a few times to release air bubbles.
  6. Bake at 325°F (165°C) for 35 to 40 minutes, until the edges are set and the center still has a slight wobble.
  7. Cool in the pan on a rack for 1 hour, then refrigerate for at least 4 hours or overnight. Lift out using the parchment and cut into 16 bars with a hot, dry knife, wiping it between cuts.

Notes

  • Gingersnap crust: use 1 1/2 cups (150 g) gingersnap crumbs and only 1 tbsp brown sugar.
  • 9x13-inch pan: double everything and bake the filling 40 to 45 minutes.
  • To serve: top with lightly sweetened whipped cream and a pinch of cinnamon.
  • Storage: covered in the fridge up to 5 days, or frozen up to 2 months. Thaw overnight in the fridge.