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Smooth velvety cheesecake blends with fall comfort in these spiced pumpkin cheesecake squares that fill your kitchen with sweet cinnamon scents and dreamy textures whenever you make them. These bars are my favorite treat to bring to gatherings and family dinners especially when I need something that looks fancy but takes minimal effort.
The first batch I ever baked disappeared before we even sat down for the main course. This dessert always wins over everyone – even folks who aren't crazy about pumpkin.
Tasty Ingredients
- Graham cracker crumbs: create a firm foundation with subtle sweetness Try crushing them yourself for the freshest taste and texture
- Granulated sugar: brings sweetness to both layers Look for regular white sugar for best results
- Unsalted butter, melted: holds the crust together and adds buttery goodness Pick good quality butter for better flavor
- Cream cheese, softened: makes everything creamy and luxurious Full-fat blocks left out till soft work way better than cold ones
- Large eggs: help everything stick together and add richness Make sure they're not cold from the fridge
- Canned pumpkin puree: gives that fall feeling and keeps everything moist Double-check it's plain pumpkin without added ingredients
- Vanilla extract: makes flavors pop and rounds everything out Real vanilla tastes much better than artificial
- Pumpkin pie spice: delivers that classic fall taste with cinnamon nutmeg ginger and more
- All-purpose flour (optional): helps firm up the filling so bars don't fall apart
- Ground cinnamon or nutmeg, for dusting: adds a pretty finishing touch and boosts aroma
How to Make It
- Make the Crust:
- Stir graham cracker crumbs sugar and melted butter together until everything looks wet and sandy Get all those crumbs coated with butter for the best results
- Pack and Bake the Crust:
- Put parchment in your eight by eight pan for easy removal Push crumb mix down firmly across the bottom The bottom of a drinking glass works great for this Bake at three hundred twenty five degrees Fahrenheit for eight minutes until it starts to set
- Blend the Cheesecake Filling:
- Beat the cream cheese with your mixer until it's super smooth with no lumps Clean the sides of the bowl often Add sugar then mix in eggs one by one don't overmix
- Add Pumpkin and Flavorings:
- Stir in pumpkin puree vanilla and pumpkin pie spice Add the flour if you're using it and mix until everything's the same color and texture
- Pour and Bake:
- Spread your filling over the warm crust Tap the pan on the counter to pop any bubbles Bake at three hundred twenty five degrees Fahrenheit for eighteen to twenty two minutes The edges should look set but the middle should still jiggle a bit
- Cool and Chill:
- Let it cool on the counter for an hour Then stick it in the fridge for at least three hours Better yet leave it overnight This waiting time makes sure you get perfect squares and the creamiest texture
- Optional Garnish:
- Sprinkle some extra cinnamon or nutmeg on top right before you serve
The pumpkin makes these bars taste like fall in every bite The smooth base lifts the gentle earthy flavor into something light and dreamy My kid always tries to sneak tastes of the mixture before it's baked and honestly I can't blame him
Flavor Boosters
Try using gingersnaps instead of graham crackers for extra kick and crunch Gluten free grahams work just as well if needed You can use Neufchatel or reduced fat cream cheese to make them lighter Feel free to play with the spices by adding more cinnamon or a pinch of cloves
Serving Suggestions
Enjoy these squares plain or top with a spoonful of whipped cream for something extra special You can also cut them tiny for party trays A drizzle of caramel sauce or some chopped toasted pecans makes them look fancy without much work
Creative Twists
Pumpkin spice treats have been loved in America since colonial times evolving from simple puddings to today's pies and coffee drinks These bars mix classic cheesecake with the signature taste of fall making them perfect for any Thanksgiving table
Using parchment paper means you can lift out the whole thing for easy cutting. I've gotten photos from people who've made these for everything from office parties to kids' birthdays - they're just so versatile and everyone loves them.
Common Questions About This Recipe
- → Can I use fresh pumpkin instead of canned?
You bet. Just swap in the same amount of cooked, mashed fresh pumpkin for a more natural flavor. Make sure it's drained well first.
- → How do I know when the bars are baked through?
Look for set edges with a tiny jiggle in the middle. Don't worry, they'll get firmer once they cool in the fridge.
- → Is flour necessary for the filling?
You can skip the flour if you want a softer texture, but adding a tablespoon helps the bars hold their shape better.
- → Can I make these bars ahead of time?
For sure. Make them a day early and let them chill overnight. They'll be easier to cut and taste even better.
- → What's a good topping for serving?
A dash of cinnamon, some fresh whipped cream, or a few toasted nuts really bring out those fall flavors.