Spiced Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake swirled with warm spices atop a buttery graham cracker crust, cut into easy-to-serve bars perfect for fall gatherings.

This recipe quickly became a favorite at our autumn get-togethers thanks to its perfect balance of spices and smooth cheesecake filling.

Ingredients

• Crust: 1 ½ cups (150 g) graham cracker crumbs, ¼ cup (50 g) granulated sugar, ½ teaspoon ground cinnamon, 6 tablespoons (85 g) unsalted butter melted
• Cheesecake Filling: 16 oz (450 g) cream cheese softened, 1 cup (200 g) granulated sugar, 1 cup (240 g) canned pumpkin purée, 3 large eggs, 1 teaspoon pure vanilla extract, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon salt
• Optional Topping: Whipped cream for serving, Pinch of ground cinnamon for dusting

Instructions

Preheat oven:

Preheat oven to 325°F (163°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving an overhang for easy removal.

Make crust:

In a medium bowl combine graham cracker crumbs sugar cinnamon and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes then set aside to cool slightly.

Prepare filling:

In a large bowl beat the cream cheese until smooth. Add sugar and blend until creamy. Mix in pumpkin purée then eggs one at a time mixing just until incorporated. Stir in vanilla cinnamon ginger nutmeg cloves and salt until fully combined.

Assemble and bake:

Pour the cheesecake filling over the crust smoothing the top. Bake for 3537 minutes or until the center is just set and slightly jiggly.

Cool and chill:

Remove from oven and cool to room temperature. Refrigerate for at least 3 hours or until fully chilled.

Serve:

Lift out using the parchment overhang and cut into 16 bars. Top each bar with whipped cream and a dusting of cinnamon before serving if desired.

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Our family loves enjoying these bars with a hot cup of coffee on crisp fall afternoons.

Notes

For extra spice increase cinnamon or add a pinch of allspice. Pairs well with coffee or a glass of dessert wine.

Required Tools

9x13-inch (23x33 cm) baking pan, Parchment paper, Mixing bowls, Electric mixer or stand mixer, Spatula, Measuring cups and spoons, Knife for cutting bars

Allergen Information

Contains Dairy (cream cheese butter) Eggs Wheat (graham crackers). For allergies use dairy-free cream cheese and gluten-free crackers if necessary. Double-check all labels.

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Enjoy these spiced pumpkin cheesecake bars as a festive treat that captures the essence of fall in every bite.

Common recipe questions

→ What spices are used in these bars?

Cinnamon, ginger, nutmeg, and cloves are blended into the filling for warm autumnal flavor.

→ Can I make these bars gluten-free?

Yes, substitute standard graham crackers with gluten-free alternatives to maintain the crust texture.

→ How long should the bars chill before serving?

Refrigerate for at least 3 hours to allow the filling to firm up properly.

→ What is the best way to cut the bars?

Use the parchment paper overhang to carefully lift the set bars out of the pan, then cut into 16 even pieces.

→ How can I add extra spice to the flavor?

Increase the cinnamon amount or add a pinch of allspice to enhance the spice profile.