Go Back

Layered Pumpkin Cheesecake Bars

These layered pumpkin cheesecake bars feature a crisp graham cracker crust topped with a creamy, spiced pumpkin filling. They are decorated with bright orange icing and a candy eye, resulting in a visually fun and textured dessert with a smooth interior and a crunchy base.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10-12 crackers crushed fine
  • 1/4 cup sugar granulated
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup canned pumpkin puree unsweetened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup heavy cream optional for extra creaminess
  • 1 cup orange frosting or icing for topping
  • 1 candy eye candy eye decorating piece for spooky decoration

Equipment

  • Mixing bowls
  • 9x13 inch baking pan
  • Spatula
  • Measuring cups and spoons
  • Electric mixer or whisk
  • Parchment paper
  • Cooling rack

Method
 

  1. Combine the graham cracker crumbs and sugar in a bowl and stir until evenly mixed. Pour in the melted butter and mix until the crumbs are coated and resemble wet sand. Press this mixture firmly into the bottom of your baking pan to form an even crust. Bake at 350°F (175°C) for 8-10 minutes until lightly golden, then let it cool.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy with an electric mixer. Add the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and cloves. Mix until well combined and the filling is smooth.
  3. Beat in the eggs one at a time, mixing on low speed after each addition. This ensures a silky, stable batter without overmixing. If using, add the heavy cream for an extra creamy texture and blend until just combined.
  4. Pour the pumpkin cheesecake filling over the cooled crust, spreading it out evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles and smooth the top.
  5. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Let the bars cool completely on a cooling rack before decorating.
  6. Smooth the orange frosting or icing on top of the cooled pumpkin layer, creating a vibrant, even coating that resembles a sunset or harvest hue. Use a spatula or piping bag for clean lines and a decorative finish.
  7. Place a candy eye onto the icing for a spooky, whimsical touch, positioning it to appear as a cheeky
    1/4 cup sugar
  8. Enjoy these festive pumpkin cheesecake bars as a deliciously creamy and textured treat, perfect for any Halloween celebration.

Notes

For an extra touch, add additional piped decorations or sprinkles for a more festive look.