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Creamy Pumpkin Pie Cheesecake Bars: Easy 5-Ingredient Dessert

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These creamy pumpkin pie cheesecake bars are what happens when a kitchen disaster decides to be kind to you. With just five main ingredients, they come together in about 15 minutes of active prep time and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces full-fat cream cheese (two 8-ounce blocks), softened to room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine 1 ½ cups of graham cracker crumbs, 2 tablespoons of sugar, and a pinch of salt. Pour in the 6 tablespoons of melted butter and stir with a fork until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 10 minutes, then set it aside to cool slightly.
  3. Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides. Add ½ cup of sugar and 1 teaspoon of vanilla extract, and beat for another minute. Add the 2 eggs, one at a time, beating on low speed after each addition just until incorporated. Set aside.
  4. Make the pumpkin layer: In a separate medium bowl, whisk together 1 cup of pumpkin puree, ¼ cup of sugar, 1 egg, 1 ½ teaspoons of pumpkin pie spice, ½ teaspoon of cinnamon, and a pinch of salt. Whisk until completely smooth.
  5. Assemble the layers: Pour the cream cheese mixture over the pre-baked crust and spread into an even layer. Gently spoon the pumpkin mixture over the cream cheese layer in dollops. Use a butter knife or skewer to gently swirl the two mixtures together in a figure-eight pattern. Do not overswirl.
  6. Bake for 35 to 40 minutes. The edges should look set and slightly puffed, but the center will still jiggle slightly when you gently shake the pan.
  7. Cool completely on a wire rack for about 1 hour at room temperature. Then, transfer the pan to the refrigerator and chill for at least 4 hours, but overnight is even better.
  8. Once fully chilled, use the parchment paper handles to lift the entire block of bars out of the pan. Place on a cutting board and slice into 16 even bars using a sharp knife. Wipe the knife clean between each cut for clean slices.

Notes

Let cream cheese and eggs sit at room temperature for at least 30 minutes before starting. Do not over-swirl the layers or they will blend into one color. For clean slices, run the knife under hot water and dry it off before each cut. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, easy pumpkin recipe, fall dessert, cream cheese bars, 5-ingredient dessert

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