Preheat oven to 350°F. Grease an 8x8-inch baking pan with nonstick baking spray and line it with parchment paper. Set aside.
In a small bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice.
2 cups graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated sugar, ½ teaspoon pumpkin pie spice
Press the crust into the bottom of the pan creating a compact, even layer. Set aside until ready to use.
For the Cheesecake Layer
Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium-low speed until well combined, about 1 minute. Make sure to scrape down the sides of the bowl as needed.
24 ounces cream cheese, ¾ cup granulated sugar, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice
With the mixer on low speed, add the eggs one at a time. Once all of the eggs have been incorporated, scrape down the sides of the bowl and then turn the mixer to medium speed and mix for another 10-15 seconds. This is just to make sure all of the ingredients are well incorporated!
3 large eggs
Pour the cheesecake layer over the crust and bake for 35-40 minutes or until the cheesecake is set in the center and no longer jiggles when the pan is shaken.
Allow the cheesecake bars to cool to room temperature. Then, place them in the fridge to chill for at least 4 hours (although overnight is preferred). Slice and enjoy.
Double this recipe if you're serving a crowd over 9 people! You can use a 9x13-inch pan instead of an 8x8, but you may need a longer baking time.
For the best flavor, use Homemade Pumpkin Pie Spice. It's easy to make and has such a wonderful impact on the warm, earthy flavor of the dessert.
These bars are best when they're able to chill overnight in the refrigerator. They're a wonderful make-ahead dessert for this reason, especially before busy days like Thanksgiving.
Storage: Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month.