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Best Easy Pumpkin Cheesecake Bars with Graham Crust

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These quick pumpkin cheesecake bars with graham crust are creamy, spiced, and ready in under an hour. No water bath, no springform pan, no fuss—just a delicious fall dessert that’s perfect for busy weeknights and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • ¼ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons cream cheese, softened (for optional swirl)
  • 1 tablespoon powdered sugar (for optional swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, ¼ teaspoon salt, and ½ teaspoon cinnamon. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  3. Bake the crust for 8 minutes. Set aside to cool slightly. Keep the oven on.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add ½ cup granulated sugar and beat for another minute.
  5. Add eggs one at a time, beating on low speed just until incorporated. Stir in vanilla extract by hand with a spatula. Set aside.
  6. In a separate bowl, whisk together pumpkin puree, ¼ cup granulated sugar, brown sugar, 1 egg, pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt until smooth.
  7. Pour cheesecake mixture over the pre-baked crust and spread evenly. Spoon pumpkin mixture over the cheesecake layer in dollops. Use a butter knife or skewer to gently swirl the two layers together, creating figure-eight patterns. Do not over-swirl.
  8. If making the optional cream cheese swirl, mix 2 tablespoons softened cream cheese and 1 tablespoon powdered sugar until smooth. Drop small spoonfuls on top and swirl gently with a toothpick.
  9. Bake at 350°F (175°C) for 35 to 40 minutes, until edges are set and center is slightly jiggly. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 3 hours, preferably overnight.
  10. Lift bars out using parchment overhang. Place on a cutting board and cut into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the cheesecake batter to avoid cracks. Chill bars completely before cutting for clean slices. For a water bath alternative, place a shallow pan of hot water on the bottom rack of the oven while baking. If bars crack, cover with whipped cream or powdered sugar.

Nutrition

Keywords: pumpkin cheesecake bars, easy pumpkin dessert, fall baking, graham crust, quick dessert, Thanksgiving dessert

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