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Mellowcreme Pumpkin Cheesecake Bars

Mellowcreme Pumpkin Cheesecake Bars

Published October 13, 2026

Spiced pumpkin cheesecake bars on a graham crust, decorated after chilling with leftover mellowcreme pumpkins.

Add the mellowcreme pumpkins only after chilling; they melt and weep in the oven. Let the cream cheese soften fully for a lump-free filling.

Keeps 4 days covered in the fridge. Cut with a hot, dry knife for clean edges.

Cook time
1 hr 8 min
Rating
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Ingredients

Scale
Measurement units
  • 1 ½ cup graham cracker crumbs
  • 6 tbsp unsalted butter
  • 2 tbsp granulated sugar for the crust
  • ⅝ cup granulated sugar for the filling
  • 16 oz cream cheese
  • ½ cup pumpkin puree
  • 2 eggs
  • ¼ cup sour cream
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 16 mellowcreme pumpkins

Instructions

Make the crust
Heat the oven to 350°F and line a 9-inch square pan with parchment, leaving an overhang.
Stir graham cracker crumbs (1 ½ cup) with unsalted butter (6 tbsp) and granulated sugar for the crust (2 tbsp) until moistened.
Press firmly into the bottom of the pan.
Equipment: 9-inch square baking pan, parchment paper
Bake the crust
Bake about 8 minutes, until lightly toasted, then lower the oven to 325°F.
Make the filling
Beat cream cheese (16 oz) with granulated sugar for the filling (⅝ cup) until smooth.
Beat in pumpkin puree (½ cup), sour cream (¼ cup), pumpkin pie spice (1 tsp) and vanilla extract (1 tsp).
Add eggs one at a time, mixing on low just until combined.
Pour over the warm crust and smooth the top.
Bake the bars
Bake about 35 minutes, until the center is just set with a slight wobble.
Chill
Cool on a rack for 1 hour, then refrigerate at least 3 hours, until fully set.
Decorate
Lift out by the parchment, cut into 16 bars and top each bar with one of the mellowcreme pumpkins.
Equipment: parchment paper

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