Pumpkin Spice Cheesecake Bars (Easy and Creamy)
These Pumpkin Spice Cheesecake Bars are a creamy, spiced fall dessert made with a buttery graham cracker crust and a luscious pumpkin cheesecake filling. Baked to perfection and chilled until set, they’re the perfect treat for Thanksgiving, Halloween, or cozy nights in.Easy to prepare, crowd-pleasing, and freezer-friendly, they’re a must-bake for the fall season.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the filling:
- 24 oz cream cheese softened (3 blocks)
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour optional, for structure
Optional toppings:
- Whipped cream
- Caramel sauce
- Chopped pecans
- Ground cinnamon or nutmeg
Instructions
Prepare the crust:
- Combine graham cracker crumbs, melted butter, and sugar.
- Press into a parchment-lined 9x13-inch baking pan.
- Bake for about 8–10 minutes at 325°F to help it firm up.
Make the filling:
- Beat softened cream cheese until smooth and fluffy.
- Add sugar, then eggs one at a time, mixing just until combined.
- Mix in pumpkin puree, vanilla, pumpkin spice, and a tablespoon of flour if using.
Bake:
- Pour the cheesecake filling over the baked crust.
- Bake at 325°F for 35–40 minutes, or until the edges are set but the center still slightly jiggles.
- Let cool at room temperature, then chill for at least 4 hours before slicing.