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Easy Pumpkin Pie Spice Cheesecake Bars

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These quick and easy pumpkin pie spice cheesecake bars deliver all the cozy fall flavors without the fuss of traditional cheesecake. Ready in under an hour with no water bath needed, they’re perfect for weeknight cravings or last-minute gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon all-purpose flour
  • ½ cup sour cream (for topping)
  • 1 tablespoon sugar (for topping)
  • Additional pumpkin pie spice for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and salt. Pour in the melted butter and stir with a fork until the mixture looks like wet sand. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add ¾ cup sugar and beat for another minute until well combined.
  4. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on low until combined. Sprinkle in the flour and mix until just incorporated.
  5. Pour the filling over the pre-baked crust and spread evenly. Give the pan a gentle tap on the counter to release air bubbles. Bake at 350°F for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when shaken.
  6. Optional: About 5 minutes before the bars are done, mix together the sour cream and 1 tablespoon sugar. Carefully pull the pan out of the oven and spread the sour cream mixture over the top. Return to the oven for the remaining 5 minutes.
  7. Let the bars cool completely on a wire rack, about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  8. Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares using a sharp knife. Wipe the knife clean between each slice for clean cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the batter once eggs are added to prevent cracks. The jiggle test is key: edges should be set but center should wobble slightly. Chilling overnight yields the best texture and cleanest slices. For gluten-free, use gluten-free graham crackers or almond flour crust. For dairy-free, use dairy-free cream cheese and vegan butter.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin pie spice, easy cheesecake, fall dessert, quick dessert, no water bath, graham cracker crust

Find it online: https://recipebelle.com/easy-pumpkin-pie-spice-cheesecake-bars/