Pumpkin Spice Cheesecake Bars

5 from 2 votes

Pumpkin cheesecake bars are a fun and easy version of a holiday cheesecake that can feed a crowd. Creamy, spiced and absolutely delicious. recipe is GF if you sub with GF graham crackers

Prep Time25

Total Time1 30

Servings: bars

Author: Sam Maccini

Equipment

8 x 8 baking pan

Ingredients

Graham Cracker Crust

12 sheets graham crackers*
6 tbs melted unsalted butter
¼ cup brown sugar
Pinch Salt

The Filling

14 oz cream cheese room temperature
10 oz plain greek yogurt room temperature . I like to use full fat
⅔ cup pumpkin puree
1 tbs pumpkin pie spice*
¼ cup brown sugar
¾ cup white sugar
1 teaspoon vanilla
2 eggs + 1 yolk room temperature

Instructions

All of your dairy ingredients need to be room temperature. This ensures no clumps in your cream cheese and a very creamy, perfect bake.
Preheat oven to 350°. Grease an 8×8 baking dish very well. I like to use butter. To ensure no sticking, use parchment as well. Set aside. Make sure a rimmed baking sheet is also available & set aside.
Make the Crust: In food processor (or trusty ziplock bag & rolling pin) add all of the graham crackers. Break up or process the graham crackers as fine as possible. In a small bowl, add melted butter, graham crackers and ¼ cup brown sugar. Mix until butter is completely incorporated and you see no dry pieces of graham cracker. Press mixture into 8×8 pan. Tamp down with flat glass to make sure the crust is really pressed in to the baking dish*
Bake crust for 8 minutes, remove from oven and set aside.
Make the Filling: In large bowl with hand mixer OR stand mixer with whisk attachment, add cream cheese. Beat until smooth & creamy with no lumps. Add yogurt & beat again until smooth & creamy with no lumps. Add sugars, pumpkin puree, pumpkin pie spice & vanilla extract. Beat again. Be sure to scrape the sides and bottom of your bowl! Finally add eggs one at a time beating on low until the egg is just incorporated. Stop as soon as they are mixed in.
Hot Water Bath: Pour filling into baked crust & spread evenly. Lightly tap on counter to remove any bubbles. Boil about 5 cups of water in a pot. When water is boiling, place cheesecake in center of rimmed baking sheet. Carefully pour water into the rimmed baking sheet (NOT onto the cheesecake) letting the water surround the cheesecake. Close oven & bake.
Bake for 50 minutes to an hour until there is a very light jiggle in the center. Like a tiny little belly jiggle. Start checking at 45 minutes. Remove from oven. Let sit until room temperature-ish before refrigerating 4-8 hours or overnight.
Carefully remove if using parchment, cut into bars & serve. Serve with dollops of whipped cream.

Notes

*Gluten Free Graham Crackers make this recipe entirely gluten free. Use 2tbs of brown sugar instead of ¼ cup as they tend to be sweeter.

* Tamping the crust is the most annoying part of this bake. It can be time consuming, but try to press and get it as flat & even as possible. This is what makes a nice snappy crust with no crumbling.

Nutrition