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Easy Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars recipe
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Pumpkin Cheesecake Bars are a simplified version of a classic pumpkin cheesecake. Instead of baking a full cheesecake, the creamy pumpkin filling is poured over a crisp crust and baked in a rectangular pan. The result is perfectly portioned bars with all the flavor of traditional cheesecake — creamy, spiced, and slightly tangy — but with less effort and faster baking time.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)

  • ¼ cup granulated sugar

  • 6 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 16 oz (450g) cream cheese, softened

  • ¾ cup brown sugar (packed)

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 cup pumpkin purée (not pumpkin pie filling)

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 1 tablespoon all-purpose flour

  • Pinch of salt

Optional topping (for garnish):

  • Whipped cream

  • Caramel drizzle or chopped pecans

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line a baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Step 2: Make the Crust

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and look like damp sand. Press the mixture firmly into the bottom of the pan using the back of a spoon or the bottom of a glass to create an even crust layer.
Bake for 8–10 minutes, then set aside to cool slightly while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes). Add brown sugar and beat again until well combined and fluffy.

Step 4: Add Remaining Ingredients

Add eggs one at a time, mixing gently after each addition. Then add vanilla extract, pumpkin purée, flour, and spices (cinnamon, nutmeg, and cloves). Beat just until smooth — avoid overmixing to prevent cracks during baking. The batter should be thick, creamy, and evenly colored.

Step 5: Assemble the Bars

Pour the pumpkin cheesecake filling over the cooled crust and spread evenly with a spatula. Smooth the top for an even finish.

Step 6: Bake

Bake for 35–40 minutes, or until the center is set but still slightly jiggly when gently shaken. The edges will be firm and lightly golden.
Avoid overbaking to maintain a creamy texture.

Step 7: Cool and Chill

Remove from the oven and let the cheesecake bars cool completely at room temperature. Then refrigerate for at least 4 hours (or overnight) to allow them to set fully before slicing.

Step 8: Slice and Serve

Lift the cheesecake out of the pan using the parchment paper overhang. Slice into squares or rectangles using a sharp knife, wiping the blade between cuts for clean edges.
Top with whipped cream, caramel drizzle, or chopped pecans for an extra touch of indulgence.

Find it online: https://gordonramsayeats.com/pumpkin-cheesecake-bars/