Creamy Pumpkin Cheesecake Bars that taste just like pumpkin pie but in cheesecake form! Perfect alternative to pie for this holiday season!
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These cheesecake bars don’t need a lot of extra spices, just the delicious flavor of pumpkin and cream cheese!
Can we just talk about these bars today? Would that be alright with you? I know blog followers probably read all of the time someone saying “wow these are THE BEST…. you will ever taste”.
I get it, you are probably thinking “yeah right”.
Can I be stereotypical for a moment and say these Pumpkin Cheesecake Bars are life changing? There I said it. Don’t throw stones, k!
I made these last week in kind of a rush. I was doing some work on my computer and my hubby texted to ask if I wanted to have lunch. I never say no to that but I knew I needed to do some baking for pumpkin week (more on that later).
I had already been to the grocery store that morning and picked up all of my items that I needed. I also already had everything laid out, I was just in that waiting period of letting things come to room temperature. Which seems to take forever, btw!
Well I followed my recipe for these Chocolate Chip Pumpkin Cheesecake Bites and made a few adjustments. So it was super simple to pull together!
But back to these bars, they tasted like pumpkin pie, kid you not. As you will note there is no pumpkin spice or any kid of spice in these! So I was super impressed about how they did taste!
So if your looking for something different than pie this coming season, look no further! I’ve got you covered! Enjoy!
HOW TO MAKE PUMPKIN CHEESECAKE BARS!
Ingredients:
- FOR THE CRUST:
- 1½ cups graham cracker crumbs, 12 graham crackers
- 6 ounces unsalted butter, melted
- FOR THE FILLING
- 2 8 ounce blocks cream cheese, room temperature
- 1 cup granulated sugar
- 2 eggs
- ¼ cup pumpkin puree
Directions:
- Preheat oven 325 degrees
- Spray an 8×8 pan with non stick cooking spray. Set aside.
- In small bowl combine graham cracker crumbs and butter. Press firmly into the bottom of your pan.
- In large mixing bowl combine cream cheese and sugar. Mix till sugar is incorporated well.
- Add one egg at a time and mix till smooth.
- Add pumpkin and continue to mix for 1 minute.
- Pour mixture into pan over crust.
- Bake for 45 minutes or until cheesecake has set.
- Remove from oven and allow to cool.
- Place in refrigerator and allow to chill for 2 hours.
- Keep in refrigerator for up to 1 week. ENJOY!
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Pumpkin Cheesecake Bars
Equipment
Ingredients
- FOR THE CRUST:
- 1½ cups graham cracker crumbs 12 graham crackers
- 6 ounces unsalted butter melted
- FOR THE FILLING
- 2 8 ounce blocks cream cheese room temperature
- 1 cup granulated sugar
- 2 eggs
- ¼ cup pumpkin puree
Instructions
- Preheat oven 325 degrees
- Spray an 8x8 pan with non stick cooking spray. Set aside.
- In small bowl combine graham cracker crumbs and butter. Press firmly into the bottom of your pan.
- In large mixing bowl combine cream cheese and sugar. Mix till sugar is incorporated well.
- Add one egg at a time and mix till smooth.
- Add pumpkin and continue to mix for 1 minute.
- Pour mixture into pan over crust.
- Bake for 45 minutes or until cheesecake has set.
- Remove from oven and allow to cool.
- Place in refrigerator and allow to chill for 2 hours.
- Keep in refrigerator for up to 1 week. ENJOY!
Video
Nutrition
- Pumpkin Pie Moscow Mule from Love and Confections
- Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker
- Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee
- Easy Pumpkin Pie Cheesecake from Daily Dish Recipes
- Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table
- Pumpkin Blondies from It Bakes Me Happ
- Pumpkin Coffee Cake from The Chef Next Door
- Pumpkin Madeleines from Mildly Meandering
- Pumpkin Pie Energy Bites from Making Miracles.
- Pumpkin Pie Oatmeal from Seduction in the Kitchen
- Pumpkin Pie Tassies from Cindy’s Recipes and Writings
- Pumpkin Scones from The Freshman Cook
- Pumpkin Spice Donuts from A Day in the Life on the Farm
- Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks
- Pumpkin Zucchini Streusel Bread from An Affair from the Heart
- Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte
Erin @ The Spiffy Cookie
I’m with you, I try not to overuse “the best __” for my recipes so I try to reserve it for those extra special recipes so they know I mean it! So that means I need to try these 😉
Wendy Klik
I, too, am surprised that there are no spices in this recipe. Now my curiosity is piqued.