Pumpkin spice cheesecake is a twist on a classic and easy-to-make. Perfect for a crowd with amazing flavor and texture.
Pumpkin and cheesecake were a match made in heaven, but you can make this match happen in a simple (and delicious) dessert too! This pumpkin spice cheesecake recipe is an incredible tasting dessert that can add a nice touch to your holiday table, dinner party or please the whole family.
Pumpkin cheesecake bars are fairly simple to make, or at the very least not much harder than the skills needed to make a pumpkin pie. If you can do that, you can no doubt do this, mixing ingredients in a bowl and pouring it in a pan is about as easy as a recipe can get (trust me on that!) 😉
Ingredients for Pumpkin Spice Cheesecake
For the Crust
- Graham crackers
- Butter
- Ginger
- Cloves
For the Filling
- Pumpkin puree
- Cream cheese
- Sugar
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Allspice
- Lemon juice
- Vanilla extract
- Maple extract
- Eggs
- Heavy cream
Optional Toppings
- caramel sauce
- pecans
- whipped cream
How to Make Pumpkin Cheesecake Bites
- For the crust, you will need to preheat your oven to 325 degrees.
- Crush up your graham crackers by hand or in a food processor.
- Mix your crumbs with butter and add the spices, mixing until combined.
- Press the crust into the bottom of a 9×13 pan and bake for 10-15 minutes.
- Let cool while you make the filling.
- In a large bowl, whip the cream cheese until smooth (using a hand mixer, or by hand).
- Add in the pumpkin and continue whipping until combined.
- Add in the sugar, salt, and spices and mix.
- Add in the eggs one at a time, mixing well after each addition.
- Add in the lemon juice and extracts, mix until combined.
- Add in the heavy cream and mix for 2 minutes.
- Pour into the prepared crust and bake for 45 minutes or until the center isn’t jiggly and measures 150 degrees.
- Let the pumpkin cheesecake cool and then chill for at least an hour before serving.
Small pieces of pumpkin cheesecake can be considered pumpkin cheesecake bites. This recipe makes great pumpkin cheesecake bites because you can cut them into small pieces. They are great at a party!
To see if your cheesecake is done baking you can use an instant-read thermometer to see if it has reached the proper temp (160º). You can also shake the pan a little bit while it is sitting on the oven rack and test the jiggliness of the cheesecake.
You want it to be a slight jiggle, but not look like a waterbed. Do not check the doneness with a knife.
A baked cheesecake will finish firming up inside the fridge, which is why it is best to cool your cheesecake and put it in the fridge for at least an hour or longer before serving.
Obviously the longer the better, but don’t be afraid if the cheesecake starts to sweat a little bit in the fridge as this is condensation and a natural reaction to the temperature change.
Pumpkin Cheesecake Bars
Equipment
Ingredients
For the Crust
- 16 graham crackers about 2 sleeves
- 1/2 cup butter melted
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
For the Filling
- 15 ounces pumpkin puree
- 1 1/2 pounds cream cheese 3 packages
- 1 1/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1/2 teaspoon maple extract
- 5 eggs room temperature
- 1 cup heavy cream
Optional Toppings
- caramel sauce
- pecans
- whipped cream
Instructions
For the Crust
- Preheat oven to 325ºF.
- Crush the graham crackers by hand or in a food processor.
- Add the butter and spices and mix until combined.
- Press into the bottom of a 9×13 pan.
- Bake for 10-15 minutes. Let cool.
For the Filling
- Whip the cream cheese until smooth (see note).
- Add the pumpkin and whip until combined.
- Add the sugar, salt, and spices and mix until combined.
- Add the eggs one at a time, mixing well between each addition.
- Add lemon juice and extracts. Mix until combined.
- Add the heavy cream and mix for 2 minutes.
- Bake for 45-60 minutes, or until the center isn't jiggly and measures 160ºF.
- Let cool and then chill for at least 1 hour.
Alli says
Love this easy cheesecake.