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Halloween Pumpkin Cheesecake Bars with Chai Spice

These pumpkin cheesecake bars feature a buttery graham cracker crust topped with a creamy pumpkin filling infused with chai spices such as cinnamon, cardamom, and cloves. The mixture is baked until set and topped with optional whipped cream or decorative spooky elements, resulting in a firm, smooth-textured dessert with a vibrant appearance.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs preferably fine
  • 6 tablespoons unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin pure pumpkin puree
  • 3 large eggs
  • 1 ½ teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment paper
  • Rolling pin or glass for pressing crust
  • Oven

Method
 

  1. Line your baking pan with parchment paper, leaving overhang for easy removal. Mix graham cracker crumbs with melted butter until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of the pan using the back of a spoon or a glass, creating an even crust. Bake in a preheated oven at 350°F (175°C) for about 8 minutes until set, then remove and let cool.
  2. In a large mixing bowl, beat the softened cream cheese with a whisk or hand mixer until smooth and creamy, about 2 minutes. Add granulated sugar and continue mixing until well combined and fluffy. Then, incorporate the pumpkin puree and vanilla extract, mixing until the mixture is smooth and slightly thickened.
  3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The filling should become silky and slightly thickened after the addition of eggs. Mix in the ground cinnamon, cardamom, and cloves, adjusting the spice levels to taste.
  4. Pour the pumpkin filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles and ensure a flat surface. Place the pan into the oven and bake at 350°F (175°C) for 35-40 minutes; the edges should be set, and the center slightly jiggly but not liquid.
  5. Once baked, turn off the oven and let the cheesecake bars cool in the pan for 20 minutes to prevent cracking. Then, transfer the pan to a wire rack and allow it to cool completely at room temperature.
  6. Refrigerate the bars for at least 4 hours or ideally overnight, which helps them set fully and enhances the flavor. Once chilled, cut into squares with a sharp knife, and garnish with whipped cream or spooky decorations if desired. Serve chilled for the best texture and flavor.

Notes

Ensure the cheesecake is fully cooled and chilled before slicing to prevent cracking. Adjust spice levels according to your preference for a milder or more robust chai flavor.