Halloween Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars feature a crunchy graham cracker crust infused with warm spices, topped with a silky, spiced pumpkin filling. The bars are baked until just set, then chilled to achieve a creamy, melt-in-your-mouth texture with a vibrant orange hue, perfect for fall celebrations.
Equipment
- 9x13-inch baking pan
- Food processor or rolling pin
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
- 1 1/2 cups graham cracker crumbs finely crushed
- 6 tablespoons unsalted butter melted
- 1/2 cup brown sugar
- 1 te teaspoon cinnamon ground
- 1/2 te teaspoon nutmeg ground
- 1/2 te teaspoon ground ginger ground
- 16 oz cream cheese softened
- 1 cup canned pumpkin
- 3 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
Instructions
- Place graham crackers in a food processor and pulse until fine crumbs form. If you don't have a processor, put them in a zip-top bag and crush with a rolling pin until finely ground.
- Transfer the crumbs to a mixing bowl and pour in the melted butter, brown sugar, cinnamon, nutmeg, and ginger. Mix everything together until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a lined 9x13 inch baking pan. Use the back of a spatula or your fingers to create an even, compact layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and set aside to cool slightly.
- In a large bowl, beat the softened cream cheese with a whisk or electric mixer until smooth and creamy. This helps create a silky filling base.
- Add the sugar and vanilla extract to the cream cheese and continue mixing until well combined and fluffy.
- Stir in the canned pumpkin and warm spices—cinnamon, nutmeg, and ginger—until the mixture is vibrant orange and fragrant with fall aroma.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The batter will become smooth and slightly thick.
- Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly with a spatula for a smooth, level top.
- Bake in the oven at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center has a slight jiggle. The filling will look slightly puffed and golden around the edges.
- Allow the bars to cool completely at room temperature for about an hour, then transfer to the refrigerator and chill for at least 2 hours until fully set.
- Once chilled, cut into squares and garnish with whipped cream, toasted pepitas, caramel sauce, or a sprinkle of cinnamon for a festive look.
Notes
For extra flavor, swirl caramel or chocolate into the filling before baking. Store leftovers in the refrigerator for up to 3 days.