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A close-up side profile of a sliced Pumpkin Spice Cheesecake Bar revealing its golden-brown baked graham cracker crust and dense orange center.

Pumpkin Spice Cheesecake Bars: The Ultimate Fall Autumn Dessert

Master the art of autumn baking with these Pumpkin Spice Cheesecake Bars. Featuring a thick golden-brown graham crust, dense orange pumpkin cream cheese filling, and stark white whipped cream, this SEO-optimized fall dessert is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs Finely ground
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter Melted
Pumpkin Cream Cheese Filling
  • 16 oz full-fat cream cheese Room temperature
  • 1/2 cup brown sugar Packed
  • 1/4 cup granulated sugar
  • 1 cup pure pumpkin puree Blotted to remove moisture
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 large eggs Room temperature
Whipped Cream Garnish
  • 1 cup heavy whipping cream Cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 pinch ground cinnamon powder For dusting

Equipment

  • 1 8x8 inch baking pan Light-colored metal preferred to prevent burnt crust edges.
  • 1 Stand mixer or hand mixer Essential for beating the cream cheese into a smooth, dense texture.
  • 1 Piping Bag with Star Tip Required for garnishing with the stark white whipped cream.

Method
 

Preparation and Crust
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang.
  2. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until a thick, golden-brown baked crust forms. Let cool completely.
Filling and Baking
  1. In a stand mixer, beat the room-temperature cream cheese, brown sugar, and granulated sugar on medium-low speed until smooth and lump-free.
  2. Scrape the bowl, then add the blotted pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until an even, orange-hued batter forms.
  3. Add the eggs one at a time, mixing on low speed just until combined to avoid whipping excess air into the batter.
  4. Pour the filling over the cooled crust and smooth the top. Bake at 350°F (175°C) for 35 to 45 minutes until the edges are set, the center has a slight jiggle, and the top has a slightly glossy baked texture.
  5. Turn off the oven, crack the door, and let cool inside for 30 minutes. Remove and chill in the refrigerator for at least 4 hours.
Garnishing
  1. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Using a hot, clean knife, slice the chilled cheesecake block into 16 squares. Transfer the stark white whipped cream to a piping bag and pipe a swirl onto the center of each bar.
  3. Finish by lightly dusting the piped cream and glossy orange surface with finely ground brown cinnamon powder.

Notes

Tip 1: Always blot your pumpkin puree with paper towels to ensure the filling remains dense rather than soggy.
Tip 2: Use a hot knife wiped clean between every slice to achieve sharp, bakery-quality squares.