To start off the month of November , Haute Mom Living is going to put a twist on some traditional thanksgiving foods. This week, I’m starting with everyone’s favorite, pumpkin pie, and going to make you new lovers of Pumpkin Cheesecake Bars. Easy, simple, and still delicious!

Pumpkin Cheesecake Bars:

  • Yields: 8-10 servings
  • Prep Time: 10 minutes
  • Baking time : 50 minutes
  • Cool Down time: 1-2 hours
  • Refrigerate: Minimum 2-3 hours; recommend the day before ( 12-24 hours)


Ingredients (Crust):
  • 1 3/4 cups graham cracker crumbs
  • ¼ cup melted butter




  • 4 (8 oz) packages of cream cheese, softened
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 1 cup (8 oz) canned pumpkin
  • 2 teaspoons pumpkin pie spice


  • Heat the oven to 300°F.
  • Line a 9×13 baking pan with parchment paper.
  • Make graham cracker crumbs by placing full graham crackers into a Ziploc bag and crushing with a rolling pin.
  • Combine graham cracker crumbs with melted butter. It won’t be saturated.
  • With your fingers or a spoon, press the crumbs into the bottom of the pan— don’t worry, it will be thin, just make sure there are no holes.
  • Using a mixer, add cream cheese and sugar and mix until it’s fluffy.
  • Add the eggs one at a time.
  • Spread half of the mixture over the crust.
  • Add the pumpkin and pumpkin pie spice to the remaining filling and stir it together with a whisk.
  • Add the mixture to the pan and spread it evenly.
  • Bake the cheesecake bars for 50 minutes.
  • Take them out and let them cool for 1 hour, then place them in the refrigerator for 2-3 hours.
  • Cut the bars and top them with whipped cream and a sprinkle of pumpkin pie spice.









Photos by Marta Villalba Photography

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