Pumpkin Spice Cheesecake Bars

Pumpkin spice cheesecake bars are the quintessential fall dessert, perfectly blending the rich, tangy creaminess of classic cheesecake with the warm, comforting flavors of a spiced pumpkin pie. The bars typically start with a buttery, pressed crust made from finely crushed graham crackers. This sturdy base is then topped with a decadent filling, which is a harmonious mixture of softened cream cheese, eggs, and sugar, infused with real pumpkin puree and a generous amount of pumpkin pie spice—a blend of cinnamon, nutmeg, ginger, and cloves.

What makes these bars particularly appealing is their multi-layered texture and flavor profile. You get the contrasting sensation of the crisp, crumbly crust against the silky-smooth, velvet-like cheesecake filling. Served cold and topped with a dollop of fresh whipped cream and homemade salted caramel sauce, these pumpkin spice cheesecake bars offer an elegant, easy-to-serve alternative to a traditional pie. Making them a popular and crowd-pleasing treat for any fall gathering.

---

Pumpkin Spice Cheesecake Bars

Makes 16 bars

Ingredients

For The Graham Crust

• 1 3/4 cups (about 180g) graham cracker crumbs

• 1/4 cup plus 2 tbsp (75g) granulated sugar

• 8 tablespoons (113g) unsalted butter, melted

• Pinch of salt

For The Pumpkin Cheesecake

• 24 ounces cream cheese, room temperature

• 1 cup (220g) brown sugar

• 4 eggs, room temperature

• 1 Tablespoon ground cinnamon

• 1 1/2 teaspoons ground ginger

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground all spice

• 1/4 teaspoon ground cloves

• 15 ounces pumpkin puree (1 can)

• 1/4 cup (75g) greek yogurt

• 1 Tablespoon vanilla extract

Toppings

• Whipped cream

• Salted caramel sauce

• flaky sea salt (optional)

Method

For The Graham Crust

1. Preheat oven to 325°F. Line a 8x8 ” pan with parchment paper on all sides.

2. In a small bowl, combine graham cookie crumbs, sugar, salt, and melted butter.

3. Press evenly into the bottom of the pan and set aside.

For The Pumpkin Cheesecake

1. In a stand mixer fit with the paddle attachment or a large bowl using a handheld mixer, beat the softened cream cheese with the brown sugar until light, smooth, and fluffy, about 2 minutes. Then add in the eggs, one at a time, scraping down the bowl as you go to create a smooth batter.

2. Add in all of the spices, pumpkin puree, greek yogurt, and vanilla extract. Mixing for another minute, until everything is incorporated and smooth.

3. Pour the cheesecake batter into your prepared pan with the prepared graham crust. Smooth out the cheesecake using an offset spatula to evenly spread out the batter.

4. Bake for 1 hour and 15 minutes or until mostly set. To know when your cheesecake is done baking, the edges of the cheesecake should be set but the middle of the cheesecake should have the slightest jiggle when gently shaking the pan. Once done baking, open the oven door and wedge a wooden spoon to help crack the oven door open. Let the cheesecake to cool inside the slightly open oven for about half an hour before removing the cheesecake to your counter to cool completely. Once cheesecake is room temperature place in the fridge to set for at least 6 hours or overnight.

5. Once your cheesecake has chilled, slice into 16 squares and serve with salted caramel sauce and whipped cream. Enjoy!