Description
These creamy pumpkin cheesecake bars feature a buttery graham cracker crust and a velvety pumpkin-spiced filling, making them an easy and crowd-pleasing Thanksgiving dessert. Perfect for sharing, these bars are less fussy than pie and deliver all the cozy flavors of autumn.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp ground cinnamon (optional)
- 16 oz cream cheese, softened (full-fat recommended)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup sour cream (or Greek yogurt)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- Pinch of salt
- Whipped cream, for serving (optional)
- Toasted pecans or walnuts, chopped (optional)
- Extra sprinkle of cinnamon or pumpkin spice (optional)
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until mixture resembles wet sand. Press firmly into prepared pan for an even layer. Bake for 8 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and mix until combined. Blend in pumpkin puree, sour cream, and vanilla extract until silky and lump-free.
- Add eggs one at a time, beating on low after each addition. Sprinkle in cinnamon, nutmeg, ginger, and a pinch of salt. Mix just until combined; do not overbeat.
- Pour pumpkin cheesecake filling over cooled crust. Smooth top with spatula and tap pan lightly to release air bubbles.
- Bake for 35-40 minutes, or until edges are set and center jiggles slightly. Tent with foil if browning occurs.
- Remove from oven and cool to room temperature (about 1 hour). Refrigerate for at least 3 hours, preferably overnight.
- Lift bars from pan using parchment overhang. Cut into squares (20-24 pieces), wiping knife between cuts.
- Top with whipped cream, toasted pecans, and a sprinkle of cinnamon if desired. Serve chilled.
Notes
For best texture, use room temperature cream cheese and eggs. Do not overmix after adding eggs to prevent cracks. For gluten-free, use GF graham crackers or almond flour in the crust. Bars freeze well for up to 2 months. Chill overnight for clean slices. Add chopped nuts to the crust for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (based on 24 bars per batch)
- Calories: 180
- Sugar: 11
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
Keywords: pumpkin cheesecake bars, Thanksgiving dessert, easy cheesecake, pumpkin bars, autumn baking, holiday dessert, creamy cheesecake, graham cracker crust