Pumpkin Cheesecake Bars

This is the perfect Fall dessert! Who doesn’t love cheesecake and pumpkin flavor?!

pumpkin cheese cake bars

Ingredients

for 12 servings

  • 6 tablespoons butter, melted
  • 10 graham crackers, crushed
  • 32 oz cream cheese(905 g), at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar(300 g)
  • 15 oz pumpkin puree(425 g), 1 can

CRUMBLE TOPPING

  • ½ cup butter(115 g)
  • 1 cup flour(125 g)
  • ½ cup brown sugar(110 g)
  • 1 tablespoon ground cinnamon

Preparation

  1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  2. Cover the bottom of a greased 9 x13-inch (23×33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
  3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  5. Preheat the oven to 325˚F (160˚C).
  6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  10. Top the cheesecake with the crumble topping and bake for another 25 minutes.
  11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  12. Enjoy!

Recipe + photo via Tasty.

Jenna’s notes:

I find the amount of cinnamon it calls for a little much for me personally so I cut down on how much cinnamon I add. This will also affect the color of the crumble.

The first layer (the plain cheesecake layer) that goes into the freezer to freeze, I would recommend letting it set for at least an hour.

Half the cheesecake is plain and the other half is pumpkin. I recommend making sure the two halves are even or add slightly more plain cheesecake as the pumpkin layer can be quite overpowering in flavor.

I enjoy doubling the graham cracker crust. It calls for a thin layer but I think having it thicker makes the bars tastier.

It is crucial to let the dessert chill overnight before serving. I almost find it even better the third day. Whatever you do, I would not serve it the day you make it as it needs time to set.


These are super yummy and addicting!! I also made a reel if you want to see a video on how to make these. Tag me in your posts on IG if you make them! I would love to see your renditions. Happy baking!

-Jenna xoxo

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