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A slice of pumpkin cheesecake dessert on a white plate.
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5 from 5 votes

Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are perfect for the fall, with a graham cracker crust, cheesecake layer, and pumpkin pie on top with all of the fall holiday spices you love.
Prep Time30 minutes
Cook Time1 hour
Additional Time1 hour
Total Time2 hours 30 minutes
Course: Desserts
Cuisine: American
Servings: 16 pieces
Calories: 258kcal
Author: Julie Pollitt

Ingredients

Graham Cracker Crust

  • 1-1/2 cups of graham crackers crushed 10-12 crackers from the sleeves
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar
  • 8 Tablespoons butter melted
  • 1/2 teaspoon cinnamon

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

Pumpkin Pie Layer

  • 15 ounce can pumpkin puree not pumpkin pie mixture
  • 12 ounce can evaporated milk
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions

  • Grease a 9-inch by 9-inch baking pan and line with parchment paper. Grease the parchment paper. You will be baking at 350 degrees but will not preheat the oven until you start mixing the pumpkin pie layer.
  • Graham Cracker Crust
  • Crush the graham crackers in a baggie or a Cuisinart and add to a bowl.
  • Add the granulated sugar, brown sugar, cinnamon, and melted butter and mix well.
  • Press the mixture into a 9" x 9" baking dish.
  • Cream Cheese Layer
  • In another bowl, add the softened cream cheese and cream with a hand mixer.
  • Add the egg, sugar, and vanilla extract and mix. Pour on top of the graham cracker crust and refrigerate for 30 minutes.
  • Pumpkin Pie Layer
  • Preheat the oven to 350 degrees.
  • Add the evaporated milk and pumpkin puree to a large bowl and mix.
  • Next, add the eggs, sugar, salt, cinnamon, ginger, cloves, and nutmeg and mix well.
  • Pour over the cream cheese mixture and bake for 60 minutes or until a cake tester comes out clean,
  • Refrigerate the pumpkin cheesecake bars for at least one hour before cutting.

Video

Notes

Keep the cheesecake bars in an airtight container or cover with plastic wrap and keep refrigerated.

Nutrition

Serving: 1 | Calories: 258kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 251mg | Fiber: 1g | Sugar: 21g