Introduction

These Pumpkin Cheesecake Bars combine creamy cheesecake with the warm flavors of pumpkin spice, creating a perfect autumn treat. Easy to make and wonderfully rich, they’re ideal for gatherings or cozy nights in.

A square slice of layered dessert sits on a white plate with a light tan rim, placed on a white marbled surface. The dessert has three distinct layers: a crumbly brown crust at the bottom, a thick creamy white middle layer, and a smooth light brown top layer dusted with tiny flecks. On top, there is a swirl of white whipped cream sprinkled lightly with dark specks. A gold fork rests on the right side of the plate, and in the blurred background, there is another similar dessert slice on a white plate, along with autumn decorations like small gourds and pumpkins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (8 oz) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin
2 tsp pumpkin pie spice
Whipped cream, optional
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted

Instructions

Step 1: Heat the oven to 300 degrees Fahrenheit. Spray a 9 x 13-inch pan with non-stick spray and set aside.
Step 2: In a small bowl, combine graham cracker crumbs and melted butter to make the crust.
Step 3: Press the crust mixture evenly into the bottom of the prepared pan.
Step 4: In a medium bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
Step 5: Spoon half of the cream cheese mixture evenly over the crust.
Step 6: Stir canned pumpkin and pumpkin pie spice into the remaining cream cheese mixture.
Step 7: Carefully spread the pumpkin mixture over the layer in the pan.
Step 8: Bake for 50 minutes, or until just set. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool slowly for about an hour.
Step 9: Refrigerate until firm before cutting into bars. Serve with whipped cream if desired.

Tips & Variations

Use fresh pumpkin puree instead of canned for a fresher flavor.
Add a handful of chopped pecans to the crust for extra crunch.
For a spicier kick, increase pumpkin pie spice to 3 teaspoons.
Ensure cream cheese is fully softened to avoid lumps in the batter.

Storage

Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months and thaw in the fridge overnight. Reheat briefly at room temperature before serving, if desired.

How to Serve

A square slice of two-layer cake rests on a white plate with a crumbly brown crust on the bottom layer, a smooth thick white middle layer, and a light brown top layer with a soft texture. On top of the cake sits a dollop of white whipped cream sprinkled with a little brown spice. A fork holds a small bite-sized piece showing all three layers clearly, placed in the foreground near the plate's edge. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for these bars?

Yes, you can substitute the graham cracker crust with crushed digestive biscuits or ginger snaps for a different flavor twist.

How do I prevent cracks in the cheesecake layer?

Slowly cooling the cheesecake by leaving the oven door ajar after baking helps prevent cracks by allowing it to set gently.

Pumpkin Cheesecake Bars Recipe

Print Recipe

★★★★★

5 from 93 reviews

These Pumpkin Cheesecake Bars feature a creamy, spiced pumpkin cheesecake layered over a buttery graham cracker crust. Perfect for fall or any time you crave a rich, festive dessert, these bars combine the classic flavors of pumpkin pie with the smooth texture of cheesecake.

Author: Tara
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours 5 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1 1/2 cups Graham Cracker Crumbs
1/4 cup Butter, melted

Cheesecake Filling

4 (8 oz) Cream Cheese, softened
1 1/2 cups Sugar
4 Eggs
1 cup Canned Pumpkin
2 tsp Pumpkin Pie Spice
Whipped Cream, optional (for serving)

Instructions

Preheat Oven: Heat your oven to 300 degrees Fahrenheit. Spray a 9 x 13 inch pan with non-stick spray and set aside to prepare the crust.
Make the Crust: In a small bowl, combine the graham cracker crumbs with the melted butter until well mixed. Press this mixture evenly into the bottom of the prepared pan to form the crust layer.
Prepare Base Cheesecake Mixture: In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully.
Layer Base Mixture: Spoon half of the cream cheese mixture over the prepared crust and spread it evenly.
Mix Pumpkin Layer: To the remaining cream cheese mixture, add the canned pumpkin and pumpkin pie spice. Stir gently until combined to create the pumpkin-flavored layer.
Top with Pumpkin Mixture: Carefully spoon the pumpkin mixture over the first layer in the pan, trying to keep the layers distinct.
Bake: Place the pan in the oven and bake for 50 minutes, or until the cheesecake is just set but still slightly jiggly in the center.
Cool Slowly: Turn off the oven and leave the door ajar to allow the cheesecake bars to cool gradually for about an hour, which helps prevent cracking.
Refrigerate and Serve: Once cooled, refrigerate the cheesecake bars until they are fully set and firm. Cut into bars and serve chilled, optionally topped with whipped cream.