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Pumpkin Spice Cheesecake Bars

Pumpkin spice cheesecake bars have a buttery graham cracker crust and a smooth pumpkin-spiced filling baked until the edges are set and the center still has a slight wobble. Chill the bars before cutting for neat squares with creamy centers.
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Prep Time 25 minutes
Cook Time 1 hour 2 minutes
cooling and chilling 5 hours
Total Time 6 hours 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the filling
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree canned
  • 1 tbsp all-purpose flour
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp kosher salt

Equipment

  • 1 9x13-inch metal baking pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Grease a 9x13-inch metal baking pan, then line it with parchment paper, leaving overhang on two sides.
  3. Stir the graham cracker crumbs, sugar, and melted butter together in a medium bowl.
  4. Press the mixture evenly into the pan.
  5. Bake the crust for 10–12 minutes, until fragrant and set.
  6. Let the crust cool for 10 minutes.
Make the filling
  1. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium-low speed until smooth.
  2. Beat in the eggs one at a time on low speed, mixing just until each is incorporated.
  3. Mix in the vanilla.
  4. Whisk the pumpkin puree, flour, pumpkin pie spice, and salt in a medium bowl.
  5. Mix the pumpkin mixture into the cream cheese mixture on low speed just until smooth.
Bake and chill
  1. Pour the filling over the crust.
  2. Smooth the top.
  3. Bake for 40–50 minutes, until the edges are set and the center still has a slight wobble.
  4. Cool completely in the pan on a rack, about 1 hour.
  5. Cover the pan and refrigerate for at least 4 hours before cutting into bars.

Notes

For neat bars, chill completely before cutting and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; these bars can be frozen. For a gluten-free option, use gluten-free graham cracker crumbs and a gluten-free all-purpose flour blend.