Pumpkin Cheesecake Bars

These easy Pumpkin Cheesecake Bars are even better than pumpkin pie. The filling has plenty of sweetness and tanginess that pairs well with the crispy crust.

Prep Time20

Cook Time35

Chill Time2

Total Time2 55

Servings:

Calories: 136kcal

Author: Karin and Ken

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs
2 tablespoons brown sugar optional
6 tablespoons melted butter

Pumpkin Cheesecake Filling

1 brick (8 oz) cream cheese softened
¾ cup pumpkin purée
½ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 large egg

Crumble Topping

¼ cup flour
2 tablespoons brown sugar
2 tablespoons softened butter
Pinch of cinnamon or pumpkin pie spice
Pinch of salt

Optional Garnish

Whipped cream
Caramel drizzle

Instructions

Preheat oven to 325°F. Line an 8x8-inch pan with parchment.
Mix Graham crumbs, sugar (if using), and melted butter. Press into the pan and bake for 8 minutes. Cool slightly.
In a mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin, spice, vanilla, and egg. Mix until creamy and well combined.
Pour cheesecake filling over the crust and smooth the top.
In a small bowl, mix crumble ingredients with a fork until crumbly. Sprinkle evenly over the pumpkin layer.
Bake for 30–35 minutes, or until the center is just set.
Cool completely, then refrigerate for at least 2 hours before slicing.
Top with whipped cream or caramel drizzle just before serving if desired.

Notes

Store the bars in an airtight container for up to 5 days in the fridge.
Don’t store them at room temperature because they will grow bacteria.
Use room temperature ingredients for a perfectly creamy filling.

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