Oh, hey there, friend! Pull up a chair, grab a mug of something warm, because I’ve got to tell you about these Thanksgiving Pumpkin Cheesecake Bars. Honestly, they’ve become a total holiday staple in my house, and I didn’t expect that when I first stumbled upon the idea. I remember it like it was yesterday: a few Thanksgivings ago, I had this grand vision of a perfectly sculpted pumpkin cheesecake. You know, the kind you see on fancy magazine covers? Well, let’s just say my actual attempt looked more like a pumpkin landslide in a springform pan. Total kitchen chaos, I tell ya! But the flavor? Oh my goodness, the flavor was all there – that creamy, spiced pumpkin magic. My husband, bless his heart, said it tasted amazing even if it looked like it lost a fight with a whisk. That’s when I thought, “Why not bars?” Less fuss, same incredible taste, and honestly, way easier to portion out when you’re already juggling a turkey and a dozen side dishes. These bars are just… comforting. They smell like autumn baking, like cozy sweaters and crackling fires, and every bite is like a warm hug. It’s my little rebellion against the tyranny of the perfectly baked pie, and frankly, I think it’s a delicious win!

My first time making these bars, I nearly forgot to press the crust down! I was so excited about the filling, I just spooned it right over the loose crumbs. Oops. Luckily, I caught myself before it went into the oven. Total close call, and a crumbly disaster averted!

Thanksgiving Pumpkin Cheesecake Bars: A Cozy Holiday Treat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Chef AI
• Prep Time: 20 Minutes
• Cook Time: 50 Minutes
• Total Time: 70 Minutes
• Yield: 16 Servings 1x
• Category: Dessert

Print Recipe

Pin Recipe

---

Description

Indulge in these easy, festive Pumpkin Cheesecake Bars—a perfect blend of creamy cheesecake and spiced pumpkin for your Thanksgiving dessert table. My go-to recipe for holiday joy!

---

Ingredients

Scale 1x2x3x

• Crust Ingredients:
• 1 1/2 cups graham cracker crumbs (about 10–12 full graham cracker sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pumpkin Cheesecake Filling:
• 2 (8-ounce) packages cream cheese, softened
• 1 (15-ounce) can pumpkin purée (NOT pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Optional Topping:
• Whipped cream
• Extra cinnamon or pumpkin pie spice for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Get That Crust Ready!: First things first, let’s tackle that crust. Preheat your oven to 350°F (175°C), and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides – trust me, it’ll make lifting these beauties out so much easier later! In a medium bowl, combine your graham cracker crumbs and the 1/4 cup granulated sugar. Pour in that melted butter and mix it all up until it’s evenly moistened. It should look like wet sand, you know? Then, press this mixture firmly into the bottom of your prepared pan. I always use the bottom of a glass to get it super compact. This is where I almost forgot to press it down once; nearly had a crumbly mess!
2. Whip Up the Cream Cheese Magic: Now for the star of the show: the filling! In a large bowl, using an electric mixer, beat your softened cream cheese until it’s wonderfully smooth and creamy. This is crucial – you don’t want lumps! I always take the cream cheese out hours ahead, otherwise it’s a lumpy disaster, and honestly, nobody wants lumpy cheesecake. Add in the pumpkin purée, 1/2 cup granulated sugar, and brown sugar. Beat until everything is well combined and looks beautifully orange. The smell starts to get amazing right about now, a real harbinger of autumn.
3. Add the Spices and Eggs: Next up, let’s get those warm, cozy spices in there! Beat in the vanilla extract, cinnamon, ginger, nutmeg, and cloves. Oh, the aroma! It just fills the kitchen, doesn’t it? Finally, crack in those two large eggs, one at a time, beating just until each is incorporated. Don’t overmix here, hon; we want a lovely, light texture, not a dense brick. Overmixing eggs can sometimes lead to cracks in your cheesecake, and I’ve been there, done that, and cried a little.
4. Bake the Crust (Just a Little!): Pop that pressed graham cracker crust into your preheated oven and bake for about 8-10 minutes. This little pre-bake helps set the crust and prevents it from getting soggy once the filling goes in. I didn’t expect that this small step would make such a difference, but it really creates a sturdy foundation for the bars. While it’s baking, you can give your filling one last gentle stir to make sure everything’s perfectly combined.
5. Pour and Bake!: Once the crust is lightly golden and fragrant, pull it out of the oven. Carefully pour your pumpkin cheesecake filling evenly over the warm crust. Smooth out the top with a spatula. Now, return the pan to the oven and bake for another 40-50 minutes. The center should be mostly set but still have a slight jiggle when you gently shake the pan. Don’t worry if it looks a little soft; it’ll firm up as it cools. I always peek too much, which probably isn’t great for consistent heat, but I can’t help myself!
6. Cool Down and Chill Out: This is the hardest part, I swear! Once baked, turn off the oven and prop the door open slightly, letting the bars cool in the oven for about 30 minutes. This slow cooling helps prevent cracking – a trick I learned after many cracked cheesecakes! Then, remove the pan from the oven and let it cool completely on a wire rack at room temperature. Once it’s totally cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or even better, overnight. Honestly, the chilling is non-negotiable for perfectly set, sliceable bars.

---