Easy & Irresistible Pumpkin Cheesecake Bars Recipe

There’s something truly magical about the crisp air, the vibrant colors, and that cozy feeling that autumn brings. And for me, nothing captures the essence of fall quite like the aroma of pumpkin spice wafting through the kitchen. Today, I’m sharing a recipe that’s become a cherished tradition in my home, and I just know you’re going to fall in love with it too: these incredible Pumpkin Cheesecake Bars! Forget fussy pies or complicated desserts. These bars are wonderfully easy to whip up, shockingly quick to bake, and deliver all the creamy, spiced goodness you crave in a convenient, sliceable package. They’re so memorable, you’ll be making them every year!

Why You’ll Love Pumpkin Cheesecake Bars

Seriously, what’s not to love? These delightful bars check all the boxes for a perfect fall treat:

• Quicker Than a Whole Pie: No need to chill a crust or worry about a perfectly crimped edge. These come together in a flash!
• Effortlessly Easy: With straightforward steps and simple ingredients, even a beginner baker can nail these.
• Perfectly Giftable: Wrap a few slices in pretty parchment paper and tie with a ribbon for a thoughtful homemade gift.
• A Guaranteed Crowd-Pleaser: From holiday gatherings to a casual weeknight dessert, everyone will rave about these.

Ingredients

Gathering your ingredients is the first step to baking bliss! Make sure your cream cheese and eggs are at room temperature for the smoothest filling possible.

• For the Crust:

  • 1 cup gingersnap crumbs: About 14 to 16 cookies, finely crushed. These add a wonderful spicy kick!
  • 1 cup graham cracker crumbs: The classic cheesecake base.
  • 1 tablespoon sugar: Just a touch of sweetness for the crust.
  • ½ teaspoon cinnamon: Enhances the warm spice profile.
  • 5 tablespoons unsalted butter, melted: The binder that holds it all together.

• For the Filling:

  • 8 ounces cream cheese, room temperature: Essential for that creamy, smooth texture. Don’t skip the room temperature step!
  • 1 cup brown sugar: Adds a deeper, more molasses-like sweetness than white sugar.
  • 15 ounces pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling!
  • 2 eggs, room temperature: Help set the cheesecake and make it rich.
  • 12 ounces evaporated milk: Contributes to the luscious, custardy texture.
  • 1½ teaspoons vanilla: A must-have for any sweet treat!
  • 1 teaspoon ground cinnamon: More warm spice goodness.
  • 1½ teaspoons pumpkin pie spice: The star of the show, bringing all those classic fall flavors.
  • ¼ teaspoon salt: Balances the sweetness and enhances all the other flavors.

• For the Topping:

  • 2 cups pecans, finely chopped: Provides a delightful crunch and nutty flavor.
  • ½ cup packed brown sugar: For a sweet, caramelized pecan topping.
  • 3 tablespoons water: Helps create a sticky glaze for the pecans.

How to Make Pumpkin Cheesecake Bars

Let’s get baking! You’ll be surprised how simple it is to create such a show-stopping dessert.

For the Crust

1. Get Your Oven Ready: First things first, preheat your oven to a cozy 350°F. Then, line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides. This is going to be your best friend for lifting the bars out later!
2. Crumble Power: In a food processor, pulse together your gingersnap crumbs, graham cracker crumbs, cinnamon, and sugar. You want nice, fine crumbs. If you don’t have a food processor, a Ziploc bag and a rolling pin work wonders!
3. Add That Butter: Pour in the melted butter and pulse again (or mix by hand) until everything is nicely blended and moist.
4. Press It In: Press the crumb mixture evenly into the bottom of your prepared pan. Use the back of a spoon or the bottom of a glass to get it really compact.
5. A Quick Bake: Pop the crust into the preheated oven for 8 to 10 minutes. This helps set it and prevents it from getting soggy.
6. Cool Down: Once baked, take it out and let it cool for at least 10 minutes while you get your filling ready.

For the Filling

1. Cream It Up: In a large bowl, using a stand mixer or a hand mixer on medium speed, beat the room temperature cream cheese and brown sugar until it’s wonderfully smooth and creamy. Scrape down the sides of the bowl to make sure everything is incorporated.
2. Pumpkin Time: Add the pumpkin puree to your cream cheese mixture and mix on low speed until it’s just blended. Don’t overmix!
3. Eggs One by One: Crack in the eggs, adding them one at a time. Beat well after each addition, but again, keep the speed low and avoid overmixing.
4. Milk & Vanilla: In a separate small bowl, whisk together the evaporated milk and vanilla. Pour this into your pumpkin mixture and beat until just combined.
5. Spice It Up: Finally, stir in the ground cinnamon, pumpkin pie spice, and salt. Mix on low speed until everything is evenly distributed.
6. Pour and Bake: Gently pour this luscious filling over your cooled crust in the baking pan. Bake at 350°F for 50 minutes. You might notice a slight jiggle in the center – that’s perfectly normal!

For the Topping

1. Pecan Perfection: While your cheesecake is baking, grab a bowl and combine the finely chopped pecans, brown sugar, and water. Give it a good stir until the pecans are coated.
2. Top It Off: After the initial 50 minutes, carefully pull the partially baked pumpkin cheesecake out of the oven. Spread the pecan topping evenly over the top.
3. Finishing Bake: Return the pan to the oven and bake for another 30 minutes. Keep an eye on that pecan topping! If it starts to brown too quickly, you can gently tent it with a piece of aluminum foil.
4. Cool and Chill: Once baked, remove from the oven and place the pan on a wire rack to cool completely to room temperature. This is the hardest part – resisting! Once cool, pop the whole pan into the fridge and chill overnight. This chilling time is super important for the bars to set up properly and for those flavors to really meld together. Trust me, it’s worth the wait.
5. Slice and Serve: The next day, once thoroughly chilled, use the parchment paper overhang to lift the entire cheesecake slab out of the pan. Place it on a cutting board and cut into neat squares. Enjoy! For another delightful dessert that highlights creamy flavors, you might also love making Blueberry Cheesecake Swirl Rolls.

Substitutions & Additions

This recipe is already amazing, but I love playing around with flavors! Here are some ideas:

• Crust Variations: Not a fan of gingersnaps? You can use all graham cracker crumbs, or try shortbread cookie crumbs for a different twist. If you’re feeling adventurous, chocolate cookie crumbs would be incredible!
• Nutty Topping Swaps: Pecans are classic, but walnuts or even a mix of nuts would be delicious in the topping. For a nut-free option, you could do a simple brown sugar streusel or even just a sprinkle of cinnamon sugar.
• Caramel Swirl: Before adding the pecan topping, drizzle some warm caramel sauce over the pumpkin filling for an extra layer of decadence.
• Spice It Up: If you want more ginger kick, add a pinch of ground ginger to the filling. A tiny bit of freshly grated nutmeg would also be lovely!
• Cream Cheese Frosting: If you’re not into the pecan topping, these bars would be absolutely heavenly with a simple cream cheese frosting piped or spread on top once cooled.

Tips for Success

A few simple pointers to ensure your Pumpkin Cheesecake Bars turn out perfect every single time!

• Room Temperature is Key: I can’t stress this enough! Make sure your cream cheese and eggs are at room temperature. This helps them mix smoothly, preventing lumps in your filling and ensuring a perfectly creamy texture.
• Don’t Overmix: When beating the cream cheese and especially when adding the eggs, mix only until just combined. Overmixing can incorporate too much air, which can cause cracks in your cheesecake as it bakes and cools.
• Parchment Paper is Your Friend: Seriously, don’t skip lining the pan! It makes lifting the bars out for easy cutting an absolute breeze.
• Chill, Chill, Chill: The overnight chill isn’t optional, it’s crucial! This allows the cheesecake to fully set and the flavors to deepen. Patience pays off here.
• Tent if Browning: Keep an eye on that pecan topping during the final bake. If it’s getting too dark, a loose tent of aluminum foil will save it from burning.
• Prep Ahead: You can crush your cookies and chop your pecans a day or two in advance. You can even bake the crust ahead of time and store it covered at room temperature. For another make-ahead dessert bar, you might enjoy these Easy Sweet Potato Pie Bars!

How to Store Pumpkin Cheesecake Bars

Once you’ve made these delicious bars, you’ll want to store them properly to keep them fresh and tasty!

• Refrigerator: Keep your pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4-5 days. They actually taste even better cold!
• Freezer: Yes, you can freeze them! Place cooled, cut bars in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight, freezer-safe container or freezer bag, with parchment paper between layers to prevent sticking. They’ll keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.

FAQs

Q: Can I use a larger pan for this recipe?
A: Yes, you can use a 9×13-inch pan, but your bars will be thinner, and the baking time for both the crust and the filling will likely be reduced. Keep a close eye on them!

Q: Why did my cheesecake crack?
A: Cracks are often caused by overmixing the filling (which incorporates too much air) or by a sudden change in temperature during baking or cooling. Don’t worry, even a cracked cheesecake tastes delicious, especially with that pecan topping!

Q: Can I make my own pumpkin pie spice blend?
A: Absolutely! If you don’t have pumpkin pie spice on hand, you can make your own by combining 1 ½ teaspoons of cinnamon with ¼ teaspoon each of ground ginger, nutmeg, and allspice (or cloves).

Q: Is canned pumpkin puree the same as pumpkin pie filling?
A: No, they are different! Pumpkin puree is 100% pumpkin. Pumpkin pie filling already has spices and sweeteners added. Make sure to use pure pumpkin puree for this recipe.

I hope you absolutely adore these Pumpkin Cheesecake Bars as much as I do. They’re truly a taste of autumn in every single bite. Happy baking, friends!

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