Best Pumpkin Cheesecake Bar Recipe

Best Pumpkin Cheesecake Bar Recipe

Pumpkin Cheesecake Bars are the perfect hybrid dessert for fall. They take all the beloved elements of pumpkin pie and cheesecake and combine them into portable, easy-to-serve bars, ideal for taking along to Thanksgiving gatherings, holiday parties, or just a cozy night in with the family. Our take on this delicious dessert elevates it even more with a crunchy granola crust, we hope you will try it this holiday season! 

 

Pumpkin Cheesecake filling:

  • 16 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 tsp. Vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/8 tsp cloves
  • 1 TBSP flour

For the crust

  • 3/4 cup graham cracker crumbs
  • 3/4 cup Maple Pecan Granola ( crushed slightly by pulsing in a food processor)
  • ½ cup butter, melted
  • ¼ tsp. cinnamon
  • 2 TBSP Honey

Step 1:

Preheat the oven to 350F . Line a 9x13 inch baking pan with parchment paper leaving an overhang on the sides to easily lift the bars out later.
Combine the graham crackers, crushed granola, cinnamon and melted butter. Stir till the crumbs are evenly coated in butter. Press firmly into the pan to form an even crust. Bake for 8-10 min or until the crust is golden. Remove from the oven and let cool slightly while preparing the filling. 

Step 2:

Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.  Add the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, cloves, and flour. Beat on low until thoroughly mixed. Spread the filling evenly over the cooled crust using a spatula to smooth the top.  Return the bars to the oven for 45 min or until the edges are set but the center still jiggles slightly when gently shaken. The bars will continue to set as they cool. Remove from the oven and allow the bars to cool completely. Once cooled transfer the pan to the fridge and chill for at least 3 hours to fully set before removing from the pan. 
Once the bars are fully chilled, use the parchment paper to lift them out of the pan. Transfer to a cutting board and slice into squares. 
Tip- Don't over bake - this will cause the bars to be dry and crack.
  • Chilling completely helps the bars set properly and makes it easier to slice.
  • Use a sharp knife dipped in warm water for neat edges.

 

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