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Stack of pumpkin cheesecake bars with graham cracker crust on a white plate

Pumpkin Cheesecake Bars

All the fall flavor, none of the fuss. Creamy pumpkin cheesecake on a buttery graham cracker crust, cut into 12 bars.
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Servings: 12 bars
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp butter melted
Filling
  • 16 oz cream cheese softened
  • ½ cup sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Equipment

  • 9x9 baking pan
  • Parchment paper
  • Mixer

Method
 

  1. Heat oven to 350°F. Line a 9x9 pan with parchment.
  2. Mix graham crumbs, sugar, and melted butter; press firmly into the pan. Bake 8 minutes.
  3. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, and pumpkin pie spice; beat until creamy.
  4. Pour over the crust and bake 30–35 minutes, until the center is just set.
  5. Cool completely, then chill at least 3 hours. Cut into 12 bars!

Notes

Chill at least 3 hours before cutting.