Introduction
Pumpkin Cheesecake Ghost Bars are a delightfully spooky twist on classic cheesecake bars, blending creamy pumpkin cheesecake with a buttery graham cracker crust and topped with adorable whipped cream “ghosts.” They are festive, flavorful, and the perfect Halloween dessert that combines comforting autumn spices with playful holiday decoration.
These bars are not only fun to look at but also melt-in-your-mouth delicious. They strike the perfect balance between a smooth pumpkin cheesecake and the whimsy of ghostly toppers, making them an unforgettable treat for parties, family gatherings, or a spooky night in.
Why I Love This Recipe
I love this recipe because it’s two treats in one—a seasonal pumpkin cheesecake and a creative Halloween dessert. Every bite gives you the warm flavors of fall—pumpkin, cinnamon, nutmeg, and cream cheese—wrapped up in a dessert that looks as fun as it tastes.
Another reason I love it is that the ghost decorations allow you to get artsy in the kitchen. Each ghost can have its own little personality depending on how you pipe the whipped cream and decorate the eyes. It’s as fun to make as it is to eat.
Why It’s a Must-Try Dish
- Combines classic fall flavors with festive Halloween design.
- Easy to make ahead and perfect for parties.
- Whimsical decorations bring joy to kids and adults alike.
- Creamy, spiced cheesecake + crunchy crust = perfection.
Recipe Overview
- Preparation Time: 25 minutes
- Baking Time: 45 minutes
- Chilling Time: 2 hours
- Total Time: ~3 hours 10 minutes
- Servings: 12 bars
- Calories per Serving: ~280–320 kcal
Cuisine & Course
- Cuisine: American
- Course: Dessert / Halloween Treat
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese (softened)
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 tbsp all-purpose flour
For the Ghost Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Mini chocolate chips or black gel icing (for ghost eyes & mouths)
Simple Cooking Directions
- Prepare crust by mixing crumbs, butter, and sugar, then bake briefly.
- Beat cream cheese, pumpkin, sugar, eggs, and spices until smooth.
- Pour filling over crust and bake until set.
- Chill until firm, then slice into bars.
- Pipe whipped cream ghosts on top and decorate faces.
Step-by-Step Preparation Method
Step 1: Make the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into a greased or parchment-lined 9x13 pan.
- Bake for 8 minutes, then set aside.
Step 2: Prepare Cheesecake Filling
- Beat softened cream cheese until smooth.
- Add pumpkin purée, sugars, eggs, vanilla, spices, and flour.
- Mix until creamy and lump-free.
Step 3: Bake the Cheesecake
- Pour mixture over crust and spread evenly.
- Bake for 40–45 minutes or until edges are set but center is slightly jiggly.
- Remove and cool completely.
Step 4: Chill the Bars
- Refrigerate for at least 2 hours (or overnight) until firm.
Step 5: Add Ghost Topping
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe ghost shapes on chilled bars using a piping bag with a round tip.
- Add mini chocolate chips or icing dots for eyes and mouths.
How to Serve
- Serve chilled for the best flavor and texture.
- Arrange on a platter with a sprinkle of crushed graham crackers or candy corn around for a festive touch.
- Perfect for Halloween dessert tables or spooky movie nights.
Additional Recipe Tips
- Make sure cream cheese is softened to avoid lumps.
- Don’t overbake—cheesecake should still jiggle slightly in the center.
- Pipe ghosts just before serving for the freshest look.
- If serving at a party, keep refrigerated until ready to enjoy.
Variations
- Chocolate Pumpkin Bars: Add ½ cup melted chocolate to the cheesecake batter.
- Spiced Crust: Use gingersnaps instead of graham crackers.
- Mini Ghost Cups: Bake in cupcake liners for individual servings.
- Vegan Version: Use vegan cream cheese and coconut whipped cream.
Freezing & Storage
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze without whipped cream topping for up to 2 months. Thaw overnight in fridge and decorate with ghosts before serving.
Special Equipment Needed
- 9x13 baking pan
- Electric mixer (hand or stand)
- Parchment paper (optional, for easy removal)
- Piping bag with round tip (for ghosts)
Conclusion
These Pumpkin Cheesecake Ghost Bars are the ultimate Halloween dessert—creamy, spiced, and topped with adorable ghostly whipped cream figures. They’re festive, flavorful, and easy enough for beginner bakers, yet impressive enough to wow guests. With their perfect mix of cozy autumn flavors and spooky fun, they’re sure to become a Halloween tradition in your home.
