Oh my gourd, thank you for being here! Whether you’ve come in search of an easy autumn dessert or you’re already a die-hard pumpkin fan (hi, I see you!), I’m thrilled to share these Pumpkin Cheesecake Bars with you. This treat is the ultimate fusion of cozy fall spices and creamy indulgence—and it’s shockingly simple to whip up.
Pumpkin Cheesecake Bars combine the best of two beloved desserts: spiced pumpkin pie and velvety cheesecake. Right after the first bite, you’ll know this one’s a keeper. Don’t forget to subscribe to my newsletter to get cozy recipes like this sent straight to your inbox!
What Are Pumpkin Cheesecake Bars?
Pumpkin cheesecake bars are a layered dessert that starts with a buttery graham cracker crust, followed by a rich and tangy cream cheese layer swirled with spiced pumpkin puree. It’s like pumpkin pie and New York cheesecake had the most delicious autumn baby!
These bars slice beautifully, travel well, and store even better. Whether you’re prepping ahead for Thanksgiving or just need something sweet to enjoy with your PSL—these bars deliver big fall flavor with zero fuss.
Why You’ll Love This Recipe
Make-ahead friendly: Chill them in the fridge and they taste even better the next day.
One bowl (mostly): No mountains of dishes here!
Crowd-pleaser: Perfect for potlucks, holiday tables, or just Tuesday.
Customizable: Add chocolate chips, a caramel drizzle, or even a gingersnap crust. I promised you versatile, and here’s proof!
What Do Pumpkin Cheesecake Bars Taste Like?
Imagine the tangy creaminess of cheesecake paired with the warm, earthy notes of cinnamon, nutmeg, and pumpkin puree. The graham cracker crust adds just the right amount of crunch and sweetness. It’s a fall flavor explosion in every single bite. Seriously—anything but boring!!
Benefits of Making Pumpkin Cheesecake Bars
Portion control: Bars are easier to cut and serve than a full cheesecake.
No water bath drama: Unlike traditional cheesecake, this recipe is way more forgiving.
Perfect texture: Creamy but firm enough to hold its shape.
Easily doubled: Feeding a crowd? Just use a larger pan.
Ingredients for Pumpkin Cheesecake Bars
For the crust:
1 ½ cups graham cracker crumbs (about 10 full sheets)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake filling:
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup canned pumpkin puree (not pumpkin pie filling!)
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
Pinch of salt
Tools You’ll Need
8×8 or 9×9 inch square baking pan
Parchment paper (for easy lifting!)
Electric mixer or stand mixer
Mixing bowls
Spatula
Measuring cups and spoons
Ingredient Swaps and Additions
Crust options: Swap graham crackers for gingersnaps or Biscoff cookies for extra spice.
Dairy-free: Use plant-based cream cheese and butter alternatives.
Topping ideas: Whipped cream, caramel drizzle, or crushed pecans.
Mix-ins: Mini chocolate chips or a swirl of Nutella (just trust me on this one!).
How to Make Pumpkin Cheesecake Bars
Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C). Line your baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then let cool slightly.
Step 2: Make the Cheesecake Layer
In a large bowl, beat the cream cheese until smooth and fluffy (about 2–3 minutes). Add sugar and beat again. Mix in eggs, one at a time, then vanilla.
Remove about 1 cup of this plain cheesecake batter and set aside. To the remaining batter, stir in pumpkin puree and spices until fully combined.
Step 3: Layer & Swirl
Pour the pumpkin cheesecake mixture over the cooled crust. Then, dollop the plain cheesecake batter on top and use a toothpick or butter knife to create pretty swirls.
Step 4: Bake
Bake at 325°F (165°C) for 35–40 minutes, or until the edges are set and the center jiggles just slightly.
Let cool at room temperature, then refrigerate for at least 4 hours (overnight is best!).
Step 5: Slice & Serve
Once chilled, lift the bars out using the parchment paper. Slice into squares and serve chilled or at room temperature.
What to Serve with Pumpkin Cheesecake Bars
A dollop of whipped cream or a scoop of vanilla ice cream.
A mug of chai tea or a pumpkin spice latte (go full fall!).
Try pairing them with mulled wine or apple cider at a fall gathering.
Tips for Perfect Pumpkin Cheesecake Bars
Use room temperature cream cheese for the smoothest texture.
Don’t overmix after adding eggs—this helps avoid cracks.
Let them chill completely before cutting for clean edges.
Use parchment paper with overhang for easy removal and no-fuss cleanup.
How to Store Pumpkin Cheesecake Bars
Refrigerate in an airtight container for up to 5 days. These bars also freeze beautifully! Wrap individual squares tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Just thaw in the fridge overnight before serving.
General Info About Pumpkin Cheesecake Bars
This recipe yields about 9 large bars or 16 smaller ones, depending on how you slice it. They’re ideal for Thanksgiving dessert tables, Halloween parties, or just because fall flavors deserve to be celebrated!
The blend of textures—the crunchy crust, creamy filling, and soft swirls—makes these bars a standout among seasonal desserts. And the best part? You don’t need any fancy equipment or baking degrees to pull this off.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, as long as it’s thick and not watery. Drain excess moisture by blotting with paper towels if needed.
Do I need a water bath?
Nope! This recipe is low-stress. The bars set beautifully without one.
Can I double the recipe?
Absolutely. Use a 9×13 inch pan and bake a few extra minutes.
Do these bars taste more like pumpkin pie or cheesecake?
They strike a perfect balance! The pumpkin layer is spiced like pie, but the texture is closer to creamy cheesecake.
What if my top cracks a little?
Don’t stress—it happens! A little whipped cream covers all.
Conclusion: A Cozy, Crowd-Pleasing Fall Favorite
There’s something so comforting about these Pumpkin Cheesecake Bars—they’re sweet, spiced, and impossibly creamy. Whether you’re baking ahead for a holiday or just treating yourself to something seasonal, these bars are bound to impress.
If you try them, please leave a review and share a photo on Pinterest—I love seeing your delicious creations!
Looking for more pumpkin goodness? You might also love:
Pumpkin Crumb Muffins
Spiced Pumpkin Bread with Maple Glaze
Nutrition Information (per serving, based on 16 servings)
Calories: ~210
Fat: 14g
Carbohydrates: 18g
Sugar: 12g
Protein: 3g
Note: Nutrition info is approximate and will vary depending on specific ingredients used.
Happy baking, friend! Let me know if these bars make it to your fall favorites list—I have a hunch they just might. 🎃