Looking for the perfect fall dessert to serve at your next gathering or simply to enjoy at home? These Pumpkin Cheesecake Bars are the ultimate combination of rich cheesecake and the warm, comforting flavors of pumpkin pie. This recipe will walk you through each step to create creamy, smooth, and flavorful bars that are sure to impress. The creamy pumpkin layer blends perfectly with a spiced graham cracker crust, making it a go-to fall favorite. So grab your apron, read through the whole recipe, and discover how to make these delightful Pumpkin Cheesecake Bars that everyone will love!
What Are Pumpkin Cheesecake Bars?
Pumpkin Cheesecake Bars are the perfect blend of two classic desserts: pumpkin pie and cheesecake. With a buttery graham cracker crust, a layer of creamy pumpkin cheesecake filling, and a smooth, velvety top, these bars are cut into portions that make them easy to serve. These bars feature the warmth of cinnamon, nutmeg, and cloves, balancing the sweetness of the cheesecake layer with the earthy flavor of pumpkin puree. They’re the perfect treat for fall, especially for Halloween, Thanksgiving, or any autumn celebration.
Ingredients List for Pumpkin Cheesecake Bars
Here’s a breakdown of the ingredients you'll need to make the most delicious Pumpkin Cheesecake Bars:
For the Graham Cracker Crust:
- 2 cups of graham cracker crumbs (about 14 whole graham crackers)
- ½ cup of unsalted butter, melted
- ¼ cup of granulated sugar
- ½ teaspoon of ground cinnamon (optional for extra spice)
For the Pumpkin Cheesecake Filling:
- 16 oz (2 blocks) of cream cheese, softened
- 1 cup of pumpkin puree (not pumpkin pie filling)
- ¾ cup of granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- 2 tablespoons of all-purpose flour
- ¼ cup of sour cream or Greek yogurt (optional for extra creaminess)
Substitutions and Variations
If you don't have all the ingredients on hand or want to change up the recipe a bit, here are a few substitutions and variations you can try:
- Crust Variations: Instead of graham crackers, you can use crushed gingersnap cookies or digestive biscuits for a spicier, more flavorful crust. You can also use Oreo cookie crumbs for a chocolatey twist.
- Pumpkin Substitute: If you can't find pumpkin puree, you can make your own by roasting and pureeing a sugar pumpkin. In a pinch, sweet potato puree or butternut squash puree can be used as a substitute for pumpkin.
- Cream Cheese Alternatives: If you're looking to make a lighter version, you can substitute regular cream cheese with low-fat or Neufchâtel cheese. For a dairy-free option, use a plant-based cream cheese and swap the sour cream with a dairy-free yogurt.
- Flavor Variations: Feel free to get creative with spices. Add a pinch of ginger or cardamom for more depth of flavor. You can also swirl a bit of caramel or chocolate sauce into the cheesecake layer for a decadent twist.
Step-by-Step Cooking Instructions

Here’s a detailed breakdown of how to prepare these Pumpkin Cheesecake Bars:
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of the prepared pan to form a compact crust. You can use the back of a measuring cup or your hands to press it down firmly.
- Bake the crust in the preheated oven for 10 minutes, then set it aside to cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together using a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
- Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves. Beat until the pumpkin mixture is fully incorporated and smooth.
- Add in the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in the flour and sour cream (if using), and mix until smooth.
Step 3: Assemble and Bake
- Pour the pumpkin cheesecake filling over the prepared crust, spreading it evenly with a spatula.
- Tap the pan gently on the countertop to remove any air bubbles.
- Bake the bars for 35-40 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden brown.
- Once baked, remove the pan from the oven and allow the bars to cool at room temperature for about 1 hour. Then refrigerate for at least 3 hours or overnight for the best results.
How to Cook Pumpkin Cheesecake Bars: A Step-by-Step Guide
Here’s a quick recap of how to make these Pumpkin Cheesecake Bars:
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar, then bake until golden.
- Make the pumpkin cheesecake filling by combining softened cream cheese, pumpkin puree, spices, and eggs.
- Pour the filling over the crust and bake until set, then refrigerate until firm before slicing.
Common Mistakes to Avoid
- Overmixing the batter: Overmixing the cheesecake batter can incorporate too much air, causing the cheesecake to crack during baking. Mix the ingredients just until combined to avoid this issue.
- Using cold ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. Cold ingredients don’t mix well and can result in a lumpy filling.
- Skipping the cooling step: Don't rush the cooling process. Cheesecake bars need to cool at room temperature and chill in the fridge to set properly. Cutting too early can lead to a gooey texture.
Serving and Presentation Tips
Presentation plays a big role in how enjoyable your Pumpkin Cheesecake Bars will be. Here are some tips to elevate your dessert’s presentation:
How to Serve Pumpkin Cheesecake Bars
- Once chilled, carefully lift the parchment paper to remove the bars from the baking dish.
- Slice the cheesecake into even squares or rectangles using a sharp knife. Wipe the knife clean between cuts for neat edges.
- Serve each slice with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for extra flair.
Presentation Ideas for Pumpkin Cheesecake Bars
- Top with caramel drizzle: Add a drizzle of salted caramel sauce for a more decadent touch.
- Add candied pecans: Sprinkle chopped candied pecans over the top of the bars before serving for a sweet crunch.
- Garnish with a dusting of powdered sugar: For a minimalist look, lightly dust the bars with powdered sugar before serving.
Pumpkin Cheesecake Bars Recipe Tips
- Refrigeration: Chill the bars for at least 3 hours or overnight before slicing for best results. This allows the cheesecake layer to fully set.
- Room temperature cream cheese: Make sure your cream cheese is completely softened to avoid lumps in your cheesecake filling.
- Uniform slices: Use a hot knife to get clean, smooth cuts when slicing the bars. Simply run the knife under hot water, dry it off, and slice.
Frequently Asked Questions (FAQs)
Q: Can I make these bars ahead of time?
A: Yes! These Pumpkin Cheesecake Bars can be made a day or two in advance. In fact, they taste even better after being refrigerated for a day, as the flavors have time to meld.
Q: Can I freeze Pumpkin Cheesecake Bars?
A: Absolutely. Once cooled, slice the bars and wrap each piece individually in plastic wrap. Place the wrapped bars in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: What type of pumpkin puree should I use?
A: Be sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cheesecake.
Q: How long do these bars last?
A: These Pumpkin Cheesecake Bars can be stored in the refrigerator for up to 5 days in an airtight container.
Conclusion
These Pumpkin Cheesecake Bars are a fantastic dessert option for fall, combining the creamy richness of cheesecake with the spicy warmth of pumpkin. Whether you're serving them at a festive holiday gathering or simply indulging at home, these bars are sure to be a hit. With the perfect balance of textures and flavors, they're easy to make and even easier to enjoy. Follow the steps in this guide, experiment with variations, and soon you'll be baking up a batch of these irresistible Pumpkin Cheesecake Bars that will have everyone coming back for seconds!
PrintPumpkin Cheesecake Bars Recipe
Pumpkin cheesecake bars are a delicious fall dessert combining creamy cheesecake with pumpkin spice flavors. Perfect for any occasion, these bars have a buttery graham cracker crust and a smooth pumpkin cheesecake layer. Ideal for parties, holidays, or a cozy night in, they’re sure to satisfy your pumpkin cravings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 10 minutes (includes chilling time)
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Unsalted butter (melted)
- Cream cheese (softened)
- Granulated sugar
- Pumpkin puree
- Eggs
- Sour cream
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- Whipped cream (optional for topping)
Instructions
- Preheat oven and prepare a baking dish with parchment paper.
- Combine graham cracker crumbs and melted butter, press into the baking dish, and bake.
- Beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, sour cream, vanilla, and spices. Mix well.
- Pour the cheesecake mixture over the crust and smooth out.
- Bake until set, then cool completely.
- Chill for at least 4 hours before cutting into bars. Serve with whipped cream if desired.
Notes
- Use room-temperature cream cheese for a smoother texture.
- Chill bars thoroughly for the best flavor and consistency.
Nutrition
- Serving Size: 1 bar
- Calories: 285 kcal
- Sugar: 18g
- Sodium: 190mg
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