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Easy Maple Pumpkin Cheesecake Bars

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These Ultimate Maple Pumpkin Cheesecake Bars feature a buttery graham cracker crust, a creamy cheesecake layer, and a spiced pumpkin layer, all tied together with real maple syrup for a deep, woodsy sweetness. They’re an easy, crowd-pleasing fall dessert that doesn’t require a water bath or springform pan.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (if using unsalted butter)
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup real maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with a little butter or non-stick spray.
  2. In a small bowl, combine the graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in the melted butter and stir with a fork until the mixture looks like wet sand and all the crumbs are moistened. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly while you make the fillings.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy—about 2 minutes. Scrape down the sides of the bowl. Add the ½ cup sugar and beat until combined. Add the 2 eggs, one at a time, beating on low after each just until incorporated. Finally, beat in the ¼ cup maple syrup and 1 teaspoon vanilla extract until smooth.
  4. In a separate medium bowl, whisk together the pumpkin puree, ¼ cup maple syrup, 1 egg, pumpkin pie spice, ½ teaspoon vanilla, and a pinch of salt. Whisk until everything is smooth and well combined.
  5. Pour the cheesecake mixture over the pre-baked crust and spread it into an even layer with a spatula. Then, carefully spoon the pumpkin mixture over the cheesecake layer in dollops. Use a butter knife or a skewer to gently swirl the two layers together. Do about 6-8 figure-eight motions.
  6. Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
  7. Remove the pan from the oven and let it cool completely on a wire rack—about 1 hour. Then, cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is even better.
  8. Once fully chilled, use the parchment paper overhang to lift the entire block of bars out of the pan. Place it on a cutting board. Use a sharp knife to slice into squares. For clean cuts, wipe the knife clean between each slice.

Notes

Room temperature ingredients are non-negotiable for a smooth cheesecake layer. Don’t overmix the cheesecake batter once eggs are added to avoid cracks. Use the jiggle test for doneness—the center should wobble slightly. Chill for at least 4 hours, preferably overnight, for best texture and flavor. For clean slices, wipe the knife clean between cuts.

Nutrition

Keywords: pumpkin cheesecake bars, maple pumpkin bars, fall dessert, cheesecake bars, pumpkin dessert, easy cheesecake bars, Thanksgiving dessert

Find it online: https://cheerycrisp.com/easy-maple-pumpkin-cheesecake-bars-recipe/