Go Back

Pumpkin Cheesecake Bars with Graham Cracker Crust

This recipe features a creamy pumpkin cheesecake filling baked atop a crunchy graham cracker crust with a touch of sea salt. The dessert has a smooth, dense texture with a golden-brown top, and the crust provides a crisp, crumbly contrast. It combines warm spices and rich pumpkin for a festive fall treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10 full graham crackers crushed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree canned or fresh
  • 3 large eggs
  • 3/4 cup granulated sugar for filling
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt for crust

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer or whisk
  • Spatula
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and sea salt. Pour in the melted butter and stir until the mixture resembles coarse wet sand. Press this mixture firmly into the bottom of your baking pan to create an even crust. Bake for 8 minutes, then remove from the oven and let cool slightly.
  2. While the crust cools, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and ginger. Continue mixing until the filling is well combined and smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
  3. Pour the pumpkin cheesecake filling over the partially baked crust, spreading it out evenly with a spatula. Gently tap the pan on the counter to remove air bubbles and settle the filling.
  4. Bake the bars for 40-50 minutes, or until the edges are set and the center is just slightly jiggly. The top will turn a light golden color and may crack slightly.
  5. Remove from the oven and let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 2 hours or until thoroughly chilled and firm.
  6. Using a sharp knife, cut the chilled pumpkin cheesecake into squares. Serve chilled, optionally garnished with whipped cream or a sprinkle of cinnamon. Enjoy the rich, creamy texture with a crisp crust and warm spice aroma.

Notes

For a more textured crust, you can add a handful of crushed pecans to the graham cracker mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.