Creamy and warmly spiced pumpkin cheesecake bars with a buttery graham cracker crust, perfect for fall gatherings or a cozy make-ahead dessert.

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

16 ounces cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and let cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt until fully combined and smooth.
Pour the pumpkin cheesecake filling over the pre-baked crust and smooth the top evenly.
Bake for 35–40 minutes, until the center is set but still slightly jiggly.
Cool at room temperature, then refrigerate for at least 3 hours or until fully chilled before slicing into 9 bars.

For extra spice, substitute graham crackers with gingersnap crumbs.

Add 2–3 tablespoons of sour cream to the filling for extra richness.

Drizzle melted white chocolate over chilled bars for decoration.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 2 months; thaw overnight in the refrigerator before serving.

Avoid overmixing or overbaking to prevent cracks.