Description

These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy pumpkin-spiced cheesecake filling. Topped with a light cinnamon whipped cream, they make a perfect autumn dessert that’s both festive and comforting. Baked in a single pan and easy to slice, these bars are ideal for sharing at gatherings or enjoying as a seasonal treat.

Ingredients

Scale

Crust

1 ½ cups Graham Cracker Crumbs
3 tablespoons Granulated White Sugar
6 tablespoons Butter (melted)

Filling

16 ounces Cream Cheese (room temperature)
½ cup Brown Sugar
¼ cup Granulated White Sugar
3 tablespoons Sour Cream
1 teaspoon Pure Vanilla Extract
⅔ cup Libby’s Canned Pumpkin Purée
1¾ teaspoons Pumpkin Pie Spice
2 Large Eggs

Cinnamon Whipping Cream

1 cup Heavy Whipping Cream
4 tablespoons Powdered Sugar
½ teaspoon Pure Vanilla Extract
¼ teaspoon Ground Cinnamon

Instructions

Prepare the Crust: Preheat the oven to 350℉ and line an 8″x8″ or 9″x9″ square baking dish with parchment paper, letting it hang over two sides for easy lifting. Using a food processor, blend graham crackers until fine crumbs form. Combine these crumbs with granulated sugar and melted butter until the mixture resembles sand. Press this evenly into the bottom of the prepared baking dish.
Make the Filling: In an electric mixer, beat the cream cheese, sour cream, brown sugar, and granulated sugar together until smooth and creamy. Add vanilla extract, pumpkin purée, and pumpkin pie spice, mixing well. Then add the eggs and mix just until combined; avoid overbeating to prevent air bubbles. Pour the cheesecake batter over the crust, spreading it evenly.
Bake the Bars: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the center of the cheesecake is set but still slightly jiggly. Remove from the oven and allow it to cool completely before chilling for best results.
Prepare Cinnamon Whipping Cream: Using a mixer with a whisk attachment or hand mixer, combine heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Begin whipping on low speed, gradually increasing to high, until stiff peaks form.
Serve: Slice the chilled pumpkin cheesecake bars and top each piece with a dollop of cinnamon whipped cream. Alternatively, use a piping bag with a star tip to decorate with whipped cream in a zig-zag pattern. For less topping coverage, make only half the whipped cream recipe.

Notes

Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
Do not overmix the eggs into the batter to keep the texture creamy and prevent cracking.
Chill the bars for at least 2 hours after baking to allow them to set properly, making slicing easier.
Use parchment paper to easily lift bars out of the pan for neat slicing.
Adjust the amount of pumpkin pie spice to taste if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin cheesecake bars, pumpkin dessert, fall dessert, graham cracker crust, pumpkin pie spice, whipped cream topping, easy cheesecake recipe