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Creamy Pumpkin Cheesecake Bars: Best Easy Fall Dessert

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These creamy pumpkin cheesecake bars feature a buttery graham cracker crust and a dense, tangy pumpkin filling. They are an easy, crowd-pleasing fall dessert that requires no water bath and offers a perfect balance of sweet and spicy flavors.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 24 ounces cream cheese, softened
  • 15 ounces pure pumpkin puree
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons granulated sugar, and cinnamon. Mix until resembling wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove and let cool. Lower oven temperature to 300°F (150°C).
  4. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down sides and bottom.
  5. Add 1 cup granulated sugar, brown sugar, sour cream, and heavy cream. Beat on low speed until just combined.
  6. Add pumpkin pie spice, ground ginger, nutmeg, vanilla extract, and salt. Mix until incorporated.
  7. Add pumpkin puree and beat on low speed until smooth.
  8. Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix.
  9. Pour filling over the cooled crust and smooth the top.
  10. Bake at 300°F (150°C) for 45-55 minutes until edges are set but the center has a slight jiggle.
  11. Turn off the oven, crack the door open, and let bars cool inside for 1 hour.
  12. Remove from oven and cool completely on a wire rack.
  13. Refrigerate for at least 4 hours or overnight until fully set.
  14. Lift bars out using parchment overhang. Cut into squares and serve with whipped cream if desired.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not overmix after adding eggs to prevent cracks. For clean cuts, use a sharp knife and wipe it between slices. The bars taste better after chilling overnight as flavors meld.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin recipe, graham cracker crust, cream cheese filling, autumn baking, holiday dessert

Find it online: https://blingbite.com/creamy-pumpkin-cheesecake-bars-best-easy-fall-dessert/