Pumpkin Cheesecake Bars – Creamy, Spiced, and Perfect for Fall
These rich and velvety cheesecake bars are swirled with pumpkin spice goodness, layered on a buttery crust, and baked into the ultimate fall dessert. Easy to make, easy to slice, and guaranteed to impress!
Pumpkin cheesecake bars are the best of both worlds: the classic, cozy flavors of pumpkin pie meet the creamy decadence of cheesecake.
Originating as a fun twist on the traditional holiday cheesecake, these bars make dessert prep easier while still delivering an elegant, crowd-pleasing treat.
They’re perfect for Thanksgiving, potlucks, or anytime you want to wow your family with something simple yet special.
Why You’ll Love This Recipe
- Two desserts in one – The creamy richness of cheesecake meets the spiced sweetness of pumpkin pie.
- Perfect for sharing – Bake in a pan, slice into squares, and serve at parties, potlucks, or holiday dinners.
- Make-ahead friendly – Tastes even better after chilling overnight.
- Customizable – Add swirls, chocolate drizzle, or a crunchy nut topping.
- Easier than cheesecake – No water bath or springform pan required!
Pumpkin Cheesecake Bars
Ingredients
- For the Crust:
- 1 ¾ cups graham cracker crumbs can substitute crushed gingersnaps or vanilla wafers
- ¼ cup sugar
- ½ cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened (Neufchâtel works for a lighter option)
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour helps bars hold shape
- For the Pumpkin Layer:
- 1 cup pumpkin puree not pumpkin pie filling
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice or substitute with ¼ tsp nutmeg + ¼ tsp ginger
- 2 tbsp sugar
- Optional Toppings:
- Whipped cream
- Caramel drizzle
- Crushed pecans or walnuts
- A sprinkle of cinnamon
Instructions
- Preheat & Prep: Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, until lightly golden and fragrant. Let cool slightly.
- Prepare Cheesecake Base: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in vanilla and flour until just combined (avoid overmixing).
- Make Pumpkin Layer: In a separate bowl, mix 1 cup of the cheesecake batter with pumpkin puree, cinnamon, pumpkin pie spice, and sugar until well blended.
- Assemble: Pour the plain cheesecake batter over the cooled crust, spreading evenly. Gently spoon the pumpkin mixture on top. Use a butter knife to swirl the two layers together for a marbled effect, or leave layered for a two-tone look.
- Bake: Bake for 40–45 minutes, or until the center is set but still slightly jiggly when gently shaken. The edges should look firm and lightly golden.
- Cool & Chill: Allow bars to cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best) for a firm texture and clean slices.
- Slice & Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into squares with a sharp knife, wiping between cuts for neat slices. Top with whipped cream, caramel drizzle, or nuts if desired.
Pro Tips & Variations
Flavor Variations:
- Swirled Look: Drag a knife through the pumpkin and cheesecake layers before baking for a marbled effect.
- Chocolate Pumpkin Bars: Add ½ cup melted chocolate chips to half the cheesecake batter for a chocolate-pumpkin swirl.
- Nutty Crust: Replace part of the graham cracker crumbs with finely chopped pecans or walnuts for extra crunch.
Dietary Adjustments:
- Gluten-Free: Use gluten-free graham crackers or almond flour in the crust.
- Dairy-Free: Swap cream cheese for a plant-based version and use coconut cream in place of sour cream (if used in variations).
- Lower Sugar: Use a sugar substitute such as monk fruit sweetener or erythritol.
Storage & Reheating Tips:
- Refrigerator: Store bars tightly covered for up to 5 days.
- Freezer: Freeze slices individually by wrapping in plastic wrap, then foil, for up to 2 months. Thaw overnight in the refrigerator.
- Serving Tip: Bars are best served cold, but you can let them sit at room temperature for 10–15 minutes before serving for a softer texture.
Serving Suggestions
- Perfect Pairings: Serve with coffee, chai tea, or a pumpkin spice latte. A drizzle of caramel or a dollop of whipped cream makes them extra indulgent.
- Toppings: Add toasted pecans, a dusting of cinnamon, or even a drizzle of chocolate for a festive touch.
- Occasions:
- Holidays: A must-have for Thanksgiving or Christmas dessert tables.
- Parties & Potlucks: Easy to slice and share—perfect for gatherings.
- Make-Ahead Treat: Prep the night before for stress-free entertaining.
- Weeknight Dessert: Bake on Sunday and enjoy a little square after dinner throughout the week.
Frequently Asked Questions
Can I make pumpkin cheesecake bars ahead of time?
Yes! These bars actually taste better after chilling overnight, making them a great make-ahead dessert.
Can I freeze them?
Absolutely. Freeze in individual slices wrapped tightly, then thaw in the fridge before serving.
Why did my cheesecake crack?
Cracks often happen from overbaking or overmixing the batter. Don’t worry—they’ll still taste amazing, and whipped cream makes the perfect cover-up.
Do I need to use a water bath?
Nope! Unlike a full cheesecake, these bars bake evenly without the need for a water bath.
