If fall had a signature dessert, these Pumpkin Cheesecake Bars would be it. Imagine a rich, velvety layer of spiced pumpkin cheesecake nestled over a crunchy graham cracker crust, each bite bursting with that cozy blend of cinnamon, nutmeg, and cloves that defines the season.
These bars deliver the perfect balance of creamy and tangy, thanks to a hint of cream cheese that complements the pumpkin’s earthy sweetness—ideal for anyone craving the comfort of pumpkin pie with an extra twist.
These bars are also incredibly easy to share, making them a go-to choice for Halloween parties and gatherings. Plus, they’re a breeze to cut and serve, so you don’t have to worry about the mess of slicing a full cheesecake.
A quick tip: let them chill overnight for the dreamiest texture! So, grab your baking tools, invite the rich aroma of pumpkin spice into your kitchen, and get ready to impress friends and family with these seasonal favorites.
Why I Love This Recipe (And You Will Too)
- Easy to Share: These bars are ideal for Halloween parties, letting everyone enjoy a piece without the fuss of slicing a pie.
- Perfect Texture: I’ve found that chilling them overnight gives the cheesecake layer a creamier, dreamier texture that’s totally worth the wait.
- Just the Right Sweetness: The pumpkin and spices balance perfectly with the tangy cream cheese, making each bite just sweet enough.
- Customizable Crust: I’ve even tried adding a touch of ginger to the graham cracker crust for extra warmth—it’s a small change that makes a big difference!
- Seasonal Vibes: Pumpkin everything is in, and these bars are right on trend, but with a cheesecake twist that feels just a bit extra special.
Halloween Pumpkin Cheesecake Bars Recipe
Equipment
- Baking parchment
- Cooking spray
- Food Processor
- Mixing Bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Large rimmed baking sheet
- Cooling Rack
- Sharp knife for slicing
Ingredients
Crust:
- 20 creme-filled chocolate sandwich cookies like Oreos
- 2 1/2 tablespoon butter melted
Filling:
- 16 ounces cream cheese room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- hot water
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment or foil, leaving an overhang. Lightly spray with cooking spray.
- For the crust, pulse cookies in a food processor until finely ground. Gradually add melted butter and pulse until combined.
- Press the crust mixture evenly into the lined pan and bake for 10 minutes. Set aside to cool for 10 minutes.
- In a mixing bowl, beat together cream cheese and sugar until smooth. Add pumpkin puree, then eggs one at a time, mixing well after each addition.
- Mix in vanilla, cinnamon, ginger, allspice, salt, and flour, beating until just combined.
- Pour the filling over the cooled crust, smoothing it evenly.
- Place the pan on a large, rimmed baking sheet. Carefully add hot water to the baking sheet until nearly full, creating a water bath.
- Bake for 40-45 minutes, until edges are set but the center is slightly jiggly. Cool completely, then chill for at least 3 hours before lifting out and slicing.