Can I use pumpkin pie filling instead of pumpkin puree?

Nope. Make sure to use 100% pure pumpkin puree. Pumpkin pie filling already has sugar and spices mixed in (and usually in different amounts than we want here) so it will throw off the flavor and texture. Stick to the pure stuff for the best results.

What is pumpkin pie spice?

Pumpkin pie spice is a cozy pre-mixed blend of warm spices that are traditionally used in pumpkin pie like cinnamon, nutmeg, cloves, ginger and sometimes allspice, cardamom or ground lemon peel.

How to store pumpkin cheesecake bars (and can they be frozen)?

Place them in an airtight container and store for 3 to 4 days in the fridge. Yes, they can also be frozen! Just store them in a freezer safe container for up to 3 months. Let them thaw in the fridge overnight or at room temperature for a few hours before serving.

Can I use a 9x9 baking dish instead?

For sure! They'll just be a little thinner and bake a bit faster so keep an eye on them!

Can I make these without a food processor?

Totally. The food processor just makes things super easy (and gives you that ultra smooth creamy filling) but you can absolutely make them without one. Crush the graham crackers in a freezer bag with something heavy like a rolling pin. Then mix the crust together by hand in a bowl and use a stand or hand mixer to make the cheesecake filling.

Pumpkin Cheesecake Bars | Maple + Mango

Description

Creamy, spiced pumpkin cheesecake filling on a chocolate graham cracker crust (yes, please!!!). These pumpkin cheesecake bars are pure fall dessert magic. So easy to make and totally irresistible!

Ingredients

Scale

For the chocolate graham cracker crust:

1½ cups graham cracker crumbs (see notes)
⅓ cup melted unsalted butter
¼ cup organic cane sugar
¼ cup Dutch-processed cocoa powder
1 teaspoon vanilla extract
½ teaspoon sea salt

For the pumpkin cheesecake filling:

1 cup pumpkin puree
2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
¾ cup organic cane sugar
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 large eggs, room temperature

Toppings before serving:

whipped cream
dark chocolate shavings (see notes)
pumpkin pie spice or cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prep baking dish: Preheat the oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the pumpkin cheesecake bars later.
Make the chocolate graham cracker crust: Add all the crust ingredients to your food processor and pulse until combined. Pour the crust mixture into your lined baking dish, spread it out evenly and press it down nice and firm with the bottom of a glass or measuring cup (you want a smooth, even layer here!).
Prebake crust: Bake for 10 minutes and set aside to cool down while you make the pumpkin cheesecake filling.
Make the pumpkin cheesecake filling: Wipe the food processor clean. Then add all the pumpkin cheesecake filling ingredients except for the eggs and process until smooth and creamy (stopping to scrape down the sides of the food processor as needed). Add the eggs and pulse until just incorporated. Pour the cheesecake filling over the crust and smooth it out evenly.
Bake: Bake for about 40 to 45 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake.
Chill and set: Place the baking dish on a wire rack and let it cool to room temperature. Then cover and transfer to the fridge to chill for at least 4 to 5 hours (I recommend overnight) to fully set before slicing and serving.
Slice and serve: Lift the whole thing out of the baking dish using the parchment paper and set it on a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or store in an airtight container in the fridge for 3 to 4 days. Right before serving, top each slice with a little dollop of whipped cream, some dark chocolate shavings and sprinkle of pumpkin pie spice or cinnamon.

Notes

Graham cracker crumbs: I like to make them by pulsing whole graham crackers in the food processor until finely ground.
Pumpkin Puree: Make sure to buy 100% pure pumpkin puree, NOT pumpkin pie filling (which looks similar).
Easy chocolate shavings: Grab a bar of dark chocolate and use a vegetable peeler to shave along the edge. Or you can also use the coarse side of a box grater.
The food processor is seriously the MVP here! It does all the hard work (with minimal mess!). Turns the graham crackers into perfect crumbs, mixes up the crust and then (after a quick rinse!) blends up the creamiest pumpkin cheesecake filling. This is the food processor I use (I’ve had it forever and it’s still going strong…love it!).
Room temperature cream cheese and eggs are key: Cold straight from the fridge = lumpy filling. Let them hang out on the counter until they’re room temperature for that super smooth, creamy cheesecake texture.
Alternative crust option: 1½ cups graham cracker crumbs (digestive or arrowroot biscuits also work well – pulse in food processor until finely ground), ¼ cup melted unsalted butter, 2 tablespoons organic cane sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ½ teaspoon sea salt