Pumpkin Cheesecake Cake Bars

Pumpkin cheesecake cake gives you the best of both worlds with a creamy spiced cheesecake layer on top of a buttery graham cracker crust all tied together by that cozy pumpkin flavor we crave as soon as sweaters make their seasonal return. I love slicing this into bars for just-right portions and it is my go-to whenever I want to impress at a holiday gathering without spending all day in the kitchen.

I first made this on a Sunday before Thanksgiving as a trial run and my family devoured half the pan before it was fully set. Now it is officially our must-have dessert for fall gatherings.

Ingredients

• Graham cracker crumbs: made with Lotus Biscoff or standard graham crackers add a caramelized note and make a tender yet sturdy crust. Aim for fine, even crumbs for easy packing
• Brown or granulated sugar: sweetens the crust and adds extra flavor. Brown sugar boosts that molasses undertone
• Unsalted butter: melted to help hold the crust together. Use fresh butter for the best taste and no fridge odors
• Vanilla extract: brings a warm aroma to both the crust and filling. Pure vanilla has the best and most natural flavor
• Cream cheese: softened for easy blending produces an ultra-smooth and creamy filling. Choose full-fat for the richest result
• Heavy cream: adds lushness and helps the filling whip up beautifully. Look for cream without added thickeners
• Granulated and brown sugar: ensure a balanced sweetness with a touch of depth from the brown sugar in the filling
• Salt: balances the sweetness and livens up the other flavors
• Lemon juice: offers a little tartness that makes the pumpkin pop and cuts the richness of the cream cheese
• Pumpkin purée: brings the classic autumn taste and beautiful color. Choose 100 percent pure canned pumpkin for best consistency
• Ground cinnamon: adds warmth and depth. Use freshly opened spice for bold flavor
• Extra crushed Biscoff or graham crackers: are perfect for a crunchy decorative topping

Step-by-Step Instructions

Prepare the Crust:

Combine graham cracker crumbs sugar melted butter and vanilla extract in a bowl. Mix until all crumbs are saturated and you see no dry pockets. Press into the bottom of an eight-inch or nine-inch square pan. Use a glass or the bottom of a measuring cup to make an even and compact layer. Place in the refrigerator for twenty minutes or longer to firm up while you make the filling

Make the Cheesecake Filling:

Beat softened cream cheese and both sugars with an electric mixer on medium for several minutes until absolutely smooth and creamy with no lumps. Scrape down the sides as needed. Add vanilla extract and lemon juice. Mix just until blended but do not overmix. Slowly pour heavy cream in three or four additions beating after each pouring. You want the mixture to look light and billowy with soft peaks forming. Switch to a spatula and fold in pumpkin purée and ground cinnamon. Mix gently until the color is even with no streaks of pumpkin or cheese

Assemble and Chill:

Spread the cheesecake filling evenly over the chilled crust. Smooth the surface with a spatula for tidy edges. Cover tightly with plastic wrap and refrigerate for at least eight hours or ideally overnight so it becomes firm enough to slice

Serve:

Take the pan from the fridge and run a thin knife around the edges to loosen. Carefully lift the cake out if using a flexible silicone pan or slice right in the dish if using glass. Wipe the knife between each cut for clean bar shapes. Sprinkle extra crushed Biscoff on top before serving for crunch and a bakery-style finish

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For me the best part is the thick creamy filling spiced just right with cinnamon and tangy cream cheese. Every time I make this it reminds me of cozy game nights at my cousin’s house where this dessert always disappeared first.

Storage Tips

Keep leftover pumpkin cheesecake bars covered in the refrigerator. They will stay fresh and creamy for up to four days. Make sure the dish is well sealed to prevent fridge smells from mingling with your dessert. If you have extra bars pop them in a freezer container for up to two months. Thaw overnight in the fridge before serving for the same rich texture.

Ingredient Substitutions

If you cannot find Biscoff try standard graham crackers or even gingersnaps for a warmly spiced base. Neufchâtel cheese works if you want a lighter version but for true creaminess stick with classic brick cream cheese. For the spices a pinch of nutmeg or ground ginger blended with cinnamon gives more fall flair. You can use coconut cream instead of heavy cream if you need a dairy free option but whip it well for that fluffy texture.

Serving Suggestions

Cut the cheesecake into small bars for easy sharing or serve as a traditional cheesecake slice. Top with extra whipped cream or a drizzle of caramel sauce if you are feeling festive. I like to set out a bowl of candied pecans for crunch or a sprinkle of sea salt if you want something extra special.

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Cultural Context

Pumpkin cheesecake bars blend classic American autumn flavors with the creamy cheesecake tradition that is so loved at holiday tables. Pumpkin as a dessert ingredient is a staple in both Thanksgiving pies and European cakes. Making it into an easy no bake bar is a modern touch that fits busy schedules and kitchen constraints.

Frequently Asked Questions

→ Can I substitute Biscoff for graham crackers?

Yes, Biscoff cookies bring a caramel flavor to the crust, but graham crackers work beautifully too.

→ How long should the bars chill before serving?

Chill for at least 8 hours, preferably overnight, to ensure the cheesecake layer sets for clean slices.

→ What’s the best way to get neat slices?

Loosen the edges with a knife and wipe the blade clean between each cut for sharp, tidy bars.

→ Can I use homemade pumpkin puree?

Homemade puree works well—just make sure it’s thick and not watery for the best texture.

→ Is this dessert freezer-friendly?

Yes, wrap the bars tightly and freeze for up to 1 month. Thaw in the fridge before serving.