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Pumpkin Cheesecake Bars with Graham Cracker Crust

Pumpkin cheesecake bars with graham cracker crust bake in a 9x13-inch pan for an easy-to-slice dessert. The creamy pumpkin-spice filling sits on a buttery graham cracker base and chills until firm.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chilling 4 hours
Total Time 5 hours 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 Cooking spray for the parchment and exposed pan sides
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 0.25 tsp kosher salt
For the filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 cup pumpkin puree canned
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 3 eggs large, at room temperature

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides, then lightly coat the parchment and exposed pan sides with cooking spray.
  3. Stir the graham cracker crumbs, sugar, melted butter, and salt in a medium bowl until evenly moistened.
  4. Press the crumb mixture firmly into an even layer in the pan.
  5. Bake the crust for 10 minutes.
  6. Set the pan on a wire rack while you make the filling.
Make the filling
  1. Reduce the oven temperature to 325°F.
  2. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth, scraping down the bowl as needed.
  3. Add the sugar, flour, cinnamon, ginger, and nutmeg, and beat on low just until combined.
  4. Add the pumpkin puree, sour cream, and vanilla, and beat on low until smooth.
  5. Add the eggs one at a time, mixing on low just until each is incorporated; do not overmix.
Bake and chill
  1. Pour the filling over the crust.
  2. Smooth the top.
  3. Bake at 325°F for 45 to 55 minutes, until the edges are set and the center reaches 160°F and has only a slight jiggle.
  4. Cool the bars completely in the pan on a wire rack.
  5. Cover and refrigerate for at least 4 hours.
  6. Lift the bars out by the parchment and cut into 16 bars.

Notes

For clean cuts, make sure the bars are thoroughly chilled before slicing. Store covered in the refrigerator for up to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free swap, use gluten-free graham cracker crumbs and a gluten-free 1:1 flour blend.