Is there anything that says ‘Happy Thanksgiving’ more than the smell of pumpkin and spice wafting from your kitchen? I don’t think so. But between wrangling family and getting the turkey just right, who has time for a fussy, complicated dessert? That’s exactly why I fell head over heels for these Pumpkin Spice Cheesecake Bars. They give you all the creamy, dreamy flavor of a classic pumpkin cheesecake without the stress of a water bath or cracked top. They’re the perfect make-ahead treat that lets you actually enjoy the holiday. Let’s get baking, y’all.
Top Reasons To Make It
First off, these bars are a total crowd-pleaser. They combine two beloved classics into one irresistible handheld dessert. But the real magic is in how easy they are. You don’t need any special equipment or fancy techniques. The crust is a simple press-in situation, and the filling comes together in one bowl. They’re also the ultimate make-ahead dessert. You can bake them up to two days before the big day, which frees up your oven and your sanity for the turkey and all those sides. Seriously, a lifesaver.
Ingredients
- For the Graham Cracker Crust:
- 2 cups graham cracker crumbs: Forms that classic, sweet, and sturdy base.
- 1/2 cup unsalted butter, melted: Binds the crumbs together for that perfect texture.
- 1/4 cup granulated sugar: Adds a little extra sweetness to the crust.
- For the Pumpkin Cheesecake Filling:
- 2 (8-ounce) blocks full-fat cream cheese, softened: The rich, creamy heart of the filling.
- 3/4 cup canned pure pumpkin puree: Not pie filling! This gives the bars their signature flavor and color.
- 2 large eggs: Helps set the filling for a smooth, sliceable bar.
- 1/2 cup granulated sugar: Sweetens the deal perfectly.
- 1/2 cup packed light brown sugar: Adds a warm, molasses-like depth.
- 1 1/2 teaspoons pumpkin pie spice: The star of the show! That warm, cozy flavor we all love.
- 1 teaspoon pure vanilla extract: Enhances all the other flavors beautifully.
- 1/4 teaspoon salt: Balances the sweetness and makes the flavors pop.
Instructions
- Heat your oven to 325°F and line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Make the crust by stirring the graham cracker crumbs, melted butter, and sugar together in a medium bowl until it looks like wet sand. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes, then set it aside to cool slightly.
- While the crust is cooling, make the filling. In a large bowl, use an electric hand mixer (or a stand mixer with the paddle attachment) to beat the softened cream cheese until it’s completely smooth and lump-free. This is the key to a silky filling!
- Beat in the pumpkin puree, then add both sugars, the pumpkin pie spice, vanilla, and salt. Mix until everything is well combined and smooth. Finally, add the eggs one at a time, beating on low speed just until each egg is incorporated. Be careful not to overmix after adding the eggs.
- Pour the filling over your pre-baked crust and spread it out into an even layer.
- Bake for 35-40 minutes. The edges should be set, but the center will still have a slight jiggle to it—that’s perfect! It will continue to set as it cools.
- Let the pan cool completely on a wire rack, then transfer it to the refrigerator to chill for at least 4 hours, but ideally overnight. Use the parchment paper overhang to lift the whole slab out of the pan before cutting into neat bars.
Pumpkin Spice Flavor Variations
Feel free to play around with the flavors to make these bars your own. If you’re a ginger fan, add a tablespoon of finely chopped crystallized ginger to the crust mixture. For a little textural crunch and extra warmth, sprinkle some chopped pecans or walnuts over the top before baking. And if you’re a chocolate lover, a handful of mini chocolate chips folded into the filling is a divine twist. Honestly, a drizzle of salted caramel sauce over the top right before serving is my personal favorite move. So good.
Serving Ideas & Pairings
These bars are fantastic all on their own, but a little dollop of freshly whipped cream takes them right over the top. They pair beautifully with a hot cup of coffee after your big Thanksgiving meal or even with a glass of cold milk. For a real show-stopping dessert spread, set them out next to a classic pecan pie and a simple apple crisp. They cover all the bases and please every single guest at your table.
Storage & Reheating
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months. Just wrap them tightly in plastic wrap and then foil before popping them in the freezer. Thaw overnight in the fridge before serving. No reheating needed—these are best served cold straight from the fridge!
Pro Tips For Successful Baking
- Make sure your cream cheese is truly softened to room temperature. This is the number one trick to avoiding a lumpy filling. I just leave it on the counter for a good couple of hours before I start.
- Don’t overmix the batter once you add the eggs. Overmixing can incorporate too much air and lead to cracks. Mix just until you no see streaks of egg.
- For super clean cuts, dip your knife in hot water and wipe it dry between each slice. It makes the bars look bakery-perfect.
- And please, for the love of all that is good, use pure pumpkin puree and not pumpkin pie filling. The filling is already pre-sweetened and spiced, and it will throw off your whole recipe.
Frequently Asked Questions
- Can I make these bars ahead of time? Absolutely! In fact, I highly recommend it. They need that overnight chill in the fridge anyway, so making them the day before is the perfect plan for your Thanksgiving desserts.
- Can I use a different crust? Sure thing. A gingersnap crust would be delicious here. Just use the same amount of gingersnap crumbs as you would graham cracker crumbs.
- My filling is a little lumpy. What happened? This almost always means your cream cheese wasn’t soft enough. Next time, give it more time on the counter. For now, you can try pressing the finished bars through a fine-mesh sieve—but honestly, the taste will still be fantastic.
- Are there any easy Thanksgiving dessert ideas for a smaller crowd? This recipe is it! You can easily cut it in half and bake it in a loaf pan for a smaller batch of these delicious Pumpkin Spice Cheesecake Bars.