Pumpkin Cheesecake Bars with Fresh Milled Crust

Pumpkin cheesecake bars bring a delightful twist to your fall dessert table. Imagine a layer of pumpkin-infused creamy cheesecake nestled on a fresh milled graham cracker crust, topped with a spiced cream cheese frosting that’s just the right balance of sweet and warm. These bars capture the essence of the perfect fall dessert in every bite, making it great for cozy nights or festive gatherings. If you’ve ever felt intimidated by cheesecake, these delicious pumpkin cheesecake bars might just win you over with their approachable style and inviting presentation.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake bars

Prep Time 40

Cook Time 52

Chill Time 6

Total Time 7 32

Servings bars

Calories 356kcal

Ingredients

Graham Cracker Crust:

2 ½ cups freshly milled graham cracker crumbs 270 grams
½ cup plus 2 tablespoons melted butter 144 grams

Cheesecake Filling:

1 cup honey 270 grams
32 ounces softened cream cheese 904 grams
3 tablespoons arrowroot powder or cornstarch
2 ½ teaspoons pumpkin pie spice
¾ cup pumpkin puree 170 grams
¼ cup sour cream room temperature (56 grams)
2 teaspoons vanilla
3 eggs room temperature

Frosting:

4 ounces softened cream cheese 113 grams
¾ cup softened butter 173 grams
1 cup powdered sugar 100 grams
½ teaspoon pumpkin pie spice
1 tablespoon maple syrup
1 teaspoon milk

Instructions

Preheat the oven to 350 degrees F. and line a 9x13 inch pan with parchment paper.
Combine the graham cracker crumbs and melted butter and press into the prepared pan. Bake for 10 minutes, then allow to cool.
In the bowl of a stand mixer, whip the honey on high speed for 3-5 minutes.
Add the cream cheese and beat until thoroughly combined.
Add the cornstarch and pumpkin pie spice and combine.
Add the pumpkin puree, sour cream, and vanilla and mix, then add the eggs.
Pour the filling on top of the graham cracker crust and spread evenly.
Bake for 45 minutes until the center is slightly jiggly in the center, but for the most part cooked through. Then, prop the door open, turn the oven off, and let it sit for 10 minutes.
Remove from the oven and allow to cool completely.
After it has cooled, place it to cool in the fridge overnight or at least for 6-8 hours.
Prepare the frosting by beating the cream cheese and butter until fluffy. Add the powdered sugar and pumpkin pie spice and beat. Add the maple syrup, then add the milk if the icing is still stiff.
Remove the bars from the pan using the parchment paper and spread the frosting over the bars.
Cut them into squares.

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