Pumpkin Cheesecake Squares

A slice of creamy pumpkin cheesecake bars taken from the side to show the creamy, smooth texture.

Pumpkin Cheesecake Squares

Smooth, creamy, super easy Pumpkin Cheesecake Bars. With a graham cracker crust and filled with fall spices - this pumpkin cheesecake recipe is the perfect dessert for fall.

Course Dessert

Cuisine American

Keyword Cheesecake Recipes, Pumpkin Cheesecake Bars

Prep Time 20

Cook Time 45

Total Time 1

Servings pieces

Calories 330kcal

Author Fiona Dowling

Ingredients

Graham Cracker Crust

2 cups graham crumbs
½ cup butter melted
2 tbs brown sugar
½ tsp cinnamon

Pumpkin Cheesecake

¾ cup brown sugar
1 cup granulated sugar
1 tablespoon pumpkin pie spice see recipe notes for how to make your own
1 tbs cornstarch
24 oz cream cheese* softened
2 cups pumpkin puree or use a 15 oz can
¼ cup sour cream room temperature
2 teaspoons vanilla extract
3 large eggs room temperature

US Customary - Metric

Instructions

Preheat the oven to 325F degrees.
Line a 9x13 inch glass baking pan with aluminum foil so that it hangs over the sides and lightly grease

Graham Cracker Crust

In a medium bowl stir together the graham crumbs, melted butter, brown sugar & cinnamon.
Press into the bottom of the prepared pan.
Bake in the preheated oven for 10 minutes. Remove from the oven and set on a cooling rack for the crust to cool.

Pumpkin Cheesecake Filling

In a medium bowl stir together the sugars, pumpkin pie spice, and cornstarch
In a large bowl beat the cream cheese until soft. Then beat in the sugar mixture.
Scrape down the sides of the bowl.
With the mixer on low beat in the sour cream, pumpkin puree & vanilla extract.
Mix in the eggs 1 at a time until just combined.
Pour the mixture into the prepared pan.
Bake for 40-45 minutes, or until theres just a slight wobble in the middle of the cheesecake.
Turn off the oven and open the oven door. Cool the cheesecake in the oven with the door open for 30 minutes.
Then remove from the oven and continue cooling to room temperature. Cover the pan, and chill in the fridge for at least 4 hours or overnight.
When ready to serve, use the aluminum foil to lift the cheesecake bars out of the pan and place on a cutting board.
Slice into pieces and serve with whipped cream.

Notes

*To make your own pumpkin pie spice - use 2 teaspoons cinnamon, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.

**Use full-fat, brick-style cream cheese that's been softened to room temperature.

Store leftovers in an airtight container in the fridge for up to days.

Cheesecake bars also freeze well. To freeze, cool the cheesecake bars fully. Place the cheesecake (sliced or whole) on a freezer safe plate, and wrap tightly with a few layers of plastic, followed by a layer of aluminum foil. Freeze for up to 3 months, then thaw in the fridge before serving.

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