Can I use low-fat cream cheese in Pumpkin Spice Cheesecake Bars?

Yes, you can substitute low-fat cream cheese, but keep in mind that it may alter the texture slightly. Full-fat cream cheese provides the creamiest, richest consistency. If using low-fat, consider adding a tablespoon of flour to help maintain structure.

How do I know when the cheesecake bars are done baking?

The bars are ready when the edges are set and the center has a slight jiggle. Avoid overbaking, as that can lead to cracks. After baking, allow them to cool completely at room temperature before refrigerating to finish setting.

Can I make Pumpkin Spice Cheesecake Bars ahead of time?

Absolutely! These bars are perfect for making ahead. Store them covered in the refrigerator for up to 5 days or freeze them (sliced and wrapped) for up to 2 months. Just thaw in the fridge overnight before serving.

Pumpkin Spice Cheesecake Bars – Easy Fall Treat

Name: Pumpkin Spice Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs: forms the base with a sweet, crumbly texture; 1/4 cup granulated sugar: adds sweetness to the crust; 1/2 cup unsalted butter, melted: binds the crust and provides richness; 24 oz cream cheese (3 blocks), softened: provides a creamy cheesecake filling; 3/4 cup granulated sugar: sweetens the cheesecake layer; 3 large eggs: add structure to the filling; 1 cup canned pumpkin puree: adds pumpkin flavor and moisture; 1 teaspoon vanilla extract: enhances overall flavor; 1 tablespoon pumpkin pie spice: adds warm fall spice flavor; 1 tablespoon all-purpose flour (optional): helps stabilize the filling; Whipped cream (optional): topping for added lightness; Caramel sauce (optional): topping for sweetness and flavor; Chopped pecans (optional): adds crunch; Ground cinnamon or nutmeg (optional): garnish for warm aroma

Description

These Pumpkin Spice Cheesecake Bars are a creamy, spiced fall dessert made with a buttery graham cracker crust and a luscious pumpkin cheesecake filling. Easy to prepare and perfect for autumn gatherings, these bars deliver classic fall flavors in every bite.

Ingredients

Scale

2 cups graham cracker crumbs: forms the base with a sweet, crumbly texture
1/4 cup granulated sugar: adds sweetness to the crust
1/2 cup unsalted butter, melted: binds the crust and provides richness
24 oz cream cheese (3 blocks), softened: provides a creamy cheesecake filling
3/4 cup granulated sugar: sweetens the cheesecake layer
3 large eggs: add structure to the filling
1 cup canned pumpkin puree: adds pumpkin flavor and moisture
1 teaspoon vanilla extract: enhances overall flavor
1 tablespoon pumpkin pie spice: adds warm fall spice flavor
1 tablespoon all-purpose flour (optional): helps stabilize the filling
Whipped cream (optional): topping for added lightness
Caramel sauce (optional): topping for sweetness and flavor
Chopped pecans (optional): adds crunch
Ground cinnamon or nutmeg (optional): garnish for warm aroma

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Instructions

Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
In a bowl, mix 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter until combined.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat 24 oz softened cream cheese until smooth and fluffy.
Add 3/4 cup granulated sugar and mix until combined.
Add 3 large eggs one at a time, mixing just until incorporated after each addition.
Stir in 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 tablespoon pumpkin pie spice, and 1 tablespoon flour (if using). Mix until smooth.
Pour the cheesecake mixture over the pre-baked crust and smooth the top with a spatula.
Bake for 35–40 minutes or until edges are set and center slightly jiggles.
Remove from oven and let cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Once chilled, slice into bars and top with whipped cream, caramel sauce, chopped pecans, or a sprinkle of cinnamon or nutmeg as desired.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Do not overmix the batter to prevent cracks in the cheesecake.
Chilling is essential for clean slicing and full flavor development.
Bars can be frozen individually for up to 2 months.
Optional toppings enhance presentation and flavor but can be skipped for a simpler version.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 300
Sugar: 18g
Sodium: 220mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg