Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Dish

1. Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving a slight overhang on the sides for easy removal later.
2. Tip: Using parchment paper will help you lift the bars out of the pan cleanly once they’re fully set. This makes cutting and serving much easier.

Step 2: Make the Graham Cracker Crust

1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon (if using). Stir until the mixture resembles wet sand and the crumbs are evenly coated in butter.
2. Pour the graham cracker mixture into the prepared baking dish and press it firmly into an even layer using the back of a spoon or a flat-bottomed measuring cup.
3. Bake the crust for 10 minutes until lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Tip: Pre-baking the crust ensures it stays crispy and doesn’t get soggy once the cheesecake filling is added.

Step 3: Make the Pumpkin Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese on medium speed with a hand mixer or stand mixer until smooth and lump-free, about 2 minutes.
2. Add the granulated sugar and brown sugar and beat until well combined.
3. Next, add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix on low speed until the pumpkin is fully incorporated into the batter.
4. Add the eggs one at a time, mixing on low speed after each

Step 3: Make the Pumpkin Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese on medium speed with a hand mixer or stand mixer until smooth and lump-free, about 2 minutes.
2. Add the granulated sugar and brown sugar and beat until well combined.
3. Next, add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix on low speed until the pumpkin is fully incorporated into the batter.
4. Add the eggs one at a time, mixing on low speed after each

Step 4: Assemble the Cheesecake Bars

1. Pour the pumpkin cheesecake filling over the pre-baked graham cracker crust. Use a rubber spatula to spread the filling evenly across the crust, ensuring it reaches the corners of the pan.
2. Smooth the top of the cheesecake filling to create an even layer.

Tip: Tap the pan gently on the counter to remove any air bubbles trapped in the cheesecake filling. This will help prevent cracks from forming as the cheesecake bakes.

Step 5: Bake the Pumpkin Cheesecake Bars

1. Place the 9×13-inch baking dish in the preheated oven and bake the bars at 325°F (163°C) for 50-60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center when done.
2. Check for doneness: Gently shake the pan to see if the center jiggles slightly. If it does, it’s ready to come out of the oven. If the entire cheesecake wobbles, bake for an additional 5-10 minutes.

Tip: Avoid opening the oven frequently while the cheesecake is baking, as this can cause temperature fluctuations, which may lead to cracks.

Step 6: Cool and Chill the Cheesecake Bars

1. Once the cheesecake is done baking, remove it from the oven and place it on a cooling rack. Allow the bars to cool completely at room temperature, about 1-2 hours.
2. After the bars have cooled, transfer them to the refrigerator and chill for at least 3 hours, or overnight for best results. Chilling allows the cheesecake to firm up and makes slicing easier.

Tip: Chilling overnight helps the cheesecake flavors develop fully and ensures the bars will be firm enough to cut cleanly.