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.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.