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Pumpkin Cheesecake Bars – festive Halloween cheesecake bars

Alright, friends, if you love the cozy flavors of fall and have a serious soft spot for creamy cheesecake, you’re going to adore these Pumpkin Cheesecake Bars. Picture this: a rich, velvety pumpkin cheesecake swirled over a buttery, cinnamon-spiced crust that fills your kitchen with that intoxicating aroma of fall spices and sweet pumpkin. I swear, every bite feels like a warm hug on a crisp October night. Plus, these bars are perfect for Halloween parties or just sneaking a little seasonal goodness whenever the craving hits. Trust me, once you try these out, your pumpkin obsession will hit a whole new level!

Quick Facts

Yield: Serves 16
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (including cooling)

Ingredients

For the Main Dish:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1 tsp ground cinnamon
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
Pinch of salt

How I Make It

Step 1:

First, preheat your oven to 325°F. Mix the graham cracker crumbs, 1/4 cup sugar, cinnamon, and melted butter in a bowl until it looks like wet sand. Press this mixture firmly into the bottom of a greased 9×13-inch baking pan. This crust will hold everything together while adding a wonderful crunch.

Step 2:

In a large mixing bowl, beat the cream cheese with the 3/4 cup sugar until smooth and creamy—no lumps, please! Add in the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree, vanilla, spices, and a pinch of salt. Your filling should be beautifully smooth and speckled with spice.

Step 3:

Pour the cheesecake mixture over your prepared crust, smoothing out the top with a spatula for an even finish. Pop it into the oven and bake for about 45 minutes, or until the edges are set and the center just slightly jiggles — it will firm up while cooling.

Step 4:

Once out of the oven, let it cool completely at room temperature before chilling it in the fridge for at least 3 hours. This step is crucial for those clean, sharp cheesecake bars that cut like a dream.

Step 5:

When you’re ready to serve, slice into nice squares and enjoy! If you want, add a dollop of whipped cream or a sprinkle of cinnamon on top for that extra festive touch.

Variations & Tips

Swap graham crackers for gingersnap crumbs for a spicier crust.
Add a swirl of caramel sauce on top before baking for a decadent twist.
If you’re short on time, these bars can be frozen for up to a month—just thaw overnight in the fridge before serving.
Use fresh pumpkin puree if you have it—just roast and puree a sugar pumpkin for an even fresher flavor.
To avoid cracks, try placing a pan of water in the oven while baking for gentle steam.

How I Like to Serve It

This dessert shines bright at any Halloween gathering, but I also love serving it after a cool autumn dinner with a hot cup of spiced cider or coffee. It makes a fantastic treat for school parties or potlucks, too—guaranteed to disappear fast! For a little extra fun, top each bar with festive Halloween sprinkles or edible glitter to impress the kids.

Notes

Store leftover bars in an airtight container in the fridge for up to 5 days.
Reheat slightly in the microwave for about 10 seconds if you want a softer, creamier texture.

Closing: These Pumpkin Cheesecake Bars are a foolproof way to bring a little cozy, creamy, and festive joy to your kitchen anytime fall rolls around.

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