That just so happen to be no-bake. (“Thanks much!” your oven says.) These bars are pumpkin-y as can be (they use a whole can), thanks to a secret ingredient that creates a custardy, set structure.

  • Pumpkin cheesecake filling
  • (¼ ounce) packet unflavored gelatin
  • 12 ounces (340 grams) cream cheese, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 pinch kosher salt
  • (15-ounce, 425 grams) can pumpkin puree
  • Graham cracker crust
  • 13 whole (195 grams) graham cracker sheets
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 teaspoon kosher salt
  • 8 tablespoons (1 stick, 113 grams) unsalted butter, melted


  • Line an 8×8-inch baking pan (you can also use a 9×9-inch in a pinch) with parchment, so there’s a few inches of overhang on two of the four sides.
  • Bloom the gelatin for the cheesecake filling: Add the gelatin to ½ cup very hot water, stir to dissolve, then let cool while you prepare the rest of the ingredients.
  • Make the graham cracker crust: Break up the graham cracker sheets into a food processor and pulse until finely ground. Add the sugar and salt, and pulse a couple times to incorporate. Add the butter and pulse to incorporate, removing the lid to scrape up the bottom as needed. Dump the mixture into the parchment-lined pan, then use a measuring cup (¼ cup works nicely) to firmly press the crumbs into a thin, even crust. Stick in the freezer while you make the filling.
  • Make the pumpkin cheesecake filling: Wipe out the bowl of the food processor so there are no remaining crumbs. Break the cream cheese into a few big chunks and add these to the food processor. Pulse, scraping down as needed, until smooth. Add the sugar and salt and process, scraping down as needed, until smooth. Add the pumpkin puree and process, scraping down as needed, until smooth. Add the gelatin mixture and process one last time until totally smooth.
  • Pour the pumpkin cheesecake filling into the frozen crust. Tap the pan on the counter a few times to release any air bubbles, then stick in the fridge. Chill for at least 6 hours or until firm.
  • To remove from the pan, run a knife along the exposed sides, then use the extra parchment to pull up. If the bars resist (or you feel the crust starting to bend), simply cut out a couple squares on one of the exposed sides. Serve very cold.