Can I use pumpkin pie filling instead of pumpkin puree?

It’s better to stick with pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can make your pumpkin spice cheesecake bars too sweet and alter the texture of the filling.

How do I keep cheesecake bars from cracking?

Avoid over-mixing once you add the eggs and let the bars cool gradually in the oven with the door slightly open. This slow cooling helps prevent cracks from sudden temperature changes.

Can I make these bars ahead of time?

Absolutely. These pumpkin cheesecake bars actually taste better after chilling overnight. The flavors deepen and the texture sets perfectly for clean slices the next day.

Can I freeze pumpkin spice cheesecake bars?

Yes, you can. Freeze them in a single layer until solid, then transfer to an airtight container. Thaw in the refrigerator overnight before serving for the best texture.

What kind of crust works best for pumpkin spice cheesecake bars?

A graham cracker crust is classic, but gingersnap cookies or even crushed pecans add a delicious twist and pair beautifully with the pumpkin spice flavor.

Pumpkin Spice Cheesecake Bars – 5 Irresistible Fall Treats You’ll Love

Name: Pumpkin Spice Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Yield: 12 bars
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (or crushed gingersnaps); 6 tablespoons unsalted butter, melted; 2 tablespoons brown sugar; 16 ounces cream cheese, softened; 1 cup pumpkin puree (not pumpkin pie filling); ¾ cup granulated sugar; 2 large eggs; ½ cup sour cream; 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice; ½ teaspoon ground cinnamon; Pinch of salt; Whipped cream or caramel drizzle for topping; Crushed pecans or gingersnap crumbs for garnish

Description

There’s something magical about the scent of pumpkin and warm spices when the weather turns crisp. These Pumpkin Spice Cheesecake Bars combine the creamy richness of cheesecake with the cozy flavors of fall—perfect for Thanksgiving, potlucks, or a comforting weekend dessert.

Ingredients

Scale

2 cups graham cracker crumbs (or crushed gingersnaps)

6 tablespoons unsalted butter, melted

2 tablespoons brown sugar

16 ounces cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

¾ cup granulated sugar

2 large eggs

½ cup sour cream

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

Pinch of salt

Whipped cream or caramel drizzle for topping

Crushed pecans or gingersnap crumbs for garnish

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Instructions

1. Preheat oven to 325°F and line a 9×13-inch baking pan with parchment paper.

2. Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan and bake for 8–10 minutes. Let cool.

3. Beat cream cheese until smooth. Add sugar and beat again until creamy.

4. Add eggs one at a time, mixing gently. Then stir in sour cream, vanilla, pumpkin puree, spices, and salt until smooth.

5. Pour the filling over the crust and smooth the top. Bake for 35–40 minutes until the center is just set.

6. Turn off the oven, crack the door open, and let bars cool inside for about an hour.

7. Chill for at least 4 hours or overnight before slicing.

8. Top each bar with whipped cream or caramel drizzle before serving.

Notes

For a gluten-free version, use gluten-free cookies or almond flour crust.

The bars taste best after chilling overnight to allow the flavors to develop.

Freeze individual slices for up to one month; thaw in the refrigerator overnight.

Prep Time: PT20M
Cook Time: PT40M
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 24g
Sodium: 220mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg