Fall screams pumpkin everything and these bars are sure not to disappoint. I know you've probably seen no-bake cheesecake, rainbow cheesecake and mini cheesecake recipes; but in these pumpkin cheesecake bars, the harmonious combination of both cream cheese and pumpkin spice is perfect.

Do not let the total time discourage you because it is 120% worth it. Make this the night before thanksgiving as a dessert and you and your guests will be asking for seconds.

#SpoonTip: Here is how you can make your own pumpkin puree if you can't find it. 
Jane Yeo

Pumpkin Cheesecake Bars

  • Prep Time:30 mins
  • Cook Time:6 hrs
  • Total Time:6 hrs 30 mins
  • Servings:12
  • Medium

    Ingredients

  • 1 1/2 cups crushed graham crackers
  • 1/4 cup melted butter
  • 4 8oz packages cream cheese
  • 1 1/2 cup sugar
  • 1 cup pumpkin purée
  • 2 teaspoons pumpkin pie spice
  • 1/2 tablespoon vanilla extract
  • 4 eggs
Jane Yeo
Jane Yeo
  • Step 1

    Preheat oven to 300°F and line a 13 x 9" baking dish with parchment paper. Gather all ingredients and make sure cream cheese and eggs are room temperature.

    Jane Yeo
    Jane Yeo
  • Step 2

    Crush 1 1/2 cups of graham crackers.

    #SpoonTip: Use a plastic bag for easy cleanup.

    Jane Yeo
    Jane Yeo
  • Step 3

    Add graham crackers with 1/4 cup of melted butter in a bowl.

    Jane Yeo
    Jane Yeo
  • Step 4

    Press mixture into the bottom of a baking dish and make sure it is compact.

    Jane Yeo
    Jane Yeo
  • Step 5

    In a separate bowl, beat cream cheese and sugar together with a hand mixer.

    Jane Yeo
    Jane Yeo
  • Step 6

    Add 1 egg at a time and beat after each egg until light and fluffy.

    Jane Yeo
    Jane Yeo
  • Step 7

    Add vanilla extract and beat in.

    Jane Yeo
    Jane Yeo
  • Step 8

    Divide batter in half and spread half onto the graham cracker crust and save the other half.

    Jane Yeo
    Jane Yeo
  • Step 9

    Add pumpkin purée and pumpkin pie spice to the remaining batter and mix thoroughly with a spatula.

    Jane Yeo
    Jane Yeo
  • Step 10

    Spread the pumpkin purée evenly on top of the cream cheese mixture.

    Jane Yep
    Jane Yep
  • Step 11

    Place baking dish into the oven and bake for 50 minutes; after, turn the oven off and open the door slightly for 1 hour.

    Jane Yeo
    Jane Yeo
  • Step 12

    Place dish in the refrigerator for at least 3 hours before cutting—overnight is best.

    Jane Yeo
    Jane Yeo
  • Step 13

    Cut into bars and enjoy!

    #SpoonTip: Optional to serve with whipped cream and cinnamon.

    Jane Yeo
    Jane Yeo