Cookies & BarsNo. 4763 · The 2026 edition
Pumpkin Cheesecake Bars
Perfectly spiced pumpkin cheesecake on a buttery graham cracker crust—a fall dessert that's easy to slice and share.
Our own summary of the original — the full post and photos live at thefirstyearblog.com.
These pumpkin cheesecake bars feature a creamy pumpkin filling atop a crunchy graham cracker crust. They bake at two different temperatures, then cool slowly in the oven for a smooth texture. Chill thoroughly before slicing for clean, neat bars.
Ingredients
Directions
- Set your oven to heat to 350°F.
- If you have whole graham crackers, grind them in a blender or food processor until finely crushed (or buy pre-made crumbs). Measure 2 cups of crumbs, then stir in the melted butter and ¼ cup sugar until everything is evenly mixed.
- Transfer the crumb mixture to a 9x13-inch baking dish. Spread it out evenly and press it down firmly using the bottom of a glass or a measuring cup.
- Bake the crust for 8 to 10 minutes, until it turns lightly golden.
- Take the pan out of the oven and let the crust cool completely to room temperature.
- Reduce the oven temperature to 325°F.
- In a large bowl, beat the cream cheese until smooth, about 2 to 3 minutes. Add the ½ cup sugar, pumpkin pie spice, cinnamon, and vanilla, beating to combine. Mix in the pumpkin puree. Then add the eggs one at a time, beating after each addition. Beat for 1 more minute. Pour this filling over the cooled crust.
- Bake for 40 to 45 minutes. The bars are ready when the center jiggles slightly when you gently shake the pan, and the edges have set.
- Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 60 to 90 minutes, until it reaches room temperature.
- After cooling, refrigerate the cheesecake for at least 6 hours or overnight.
- Add a dollop of whipped cream if you like, then slice and serve.
