Pumpkin Pie Cheesecake Bars combine the creamy richness of cheesecake with the warm spices of pumpkin pie, all atop a buttery graham‑cracker crust. The bars are easy to slice, perfect for holiday gatherings, and deliver a balanced sweet‑spice flavor without any fuss.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8‑inch pan with parchment.
- Mix graham cracker crumbs, melted butter, and 2 tbsp sugar; press evenly into the pan and bake 8 minutes until lightly golden.
- While crust bakes, beat cream cheese until smooth, then add pumpkin puree, condensed milk, eggs, remaining sugar, and spices; blend until creamy.
- Pour the filling over the warm crust, spreading gently to the edges.
- Bake 25‑30 minutes, until the center is set but still slightly wobbling; a knife inserted should come out clean with a few moist crumbs.
- Cool the bars on a wire rack for 30 minutes, then refrigerate at least 2 hours before slicing.
Tips for Success
- Use room‑temperature cream cheese to avoid lumps in the filling.
- Do not over‑mix the batter; stop once ingredients are just combined for a silky texture.
- Press the crust firmly but not compacted to allow a tender base.
- If the top browns too quickly, tent with foil during the last 10 minutes of baking.
- Allow the bars to chill fully; they firm up and slice cleanly after a cold set.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. For longer keeping, freeze wrapped individually for up to 2 months and thaw in the fridge before serving; reheat briefly at 300°F if desired warm.
Notes
Room‑temperature cream cheese prevents lumps; chilling fully yields clean slices. Serve chilled or gently warmed for a cozy treat.
FAQs
Can I use canned pumpkin instead of fresh puree?
Yes, plain canned pumpkin puree works perfectly; just ensure it’s unsweetened and smooth.
What can I substitute for sweetened condensed milk?
You can replace it with 1/2 cup heavy cream mixed with 2 tbsp sugar, but the texture will be slightly less dense.
Do the bars need a water bath?
No water bath is required; the graham crust provides enough protection from over‑cooking the cheesecake layer.
