Pumpkin Cheesecake Bars

Introduction

Pumpkin Cheesecake Bars are the perfect dessert to welcome the fall season. They combine the cozy flavors of pumpkin pie with the creamy richness of cheesecake, all in a portable bar form. With a buttery graham cracker crust, velvety smooth pumpkin cheesecake filling, and hints of warm spices, these bars are everything you love about fall in one bite.

Unlike a traditional pumpkin pie or cheesecake, these bars are easier to make, easier to slice, and easier to serve. They’re crowd-pleasers for parties, family gatherings, or potlucks. Plus, they look elegant while still being simple enough for beginner bakers.

Why I Love This Recipe

I love this recipe because it’s comforting, festive, and versatile. Pumpkin spice paired with creamy cheesecake makes for an indulgent dessert that isn’t overly heavy. Each bite tastes like fall with cinnamon, nutmeg, and pumpkin blending beautifully with tangy cream cheese.

They’re also easier than a full cheesecake since you don’t need a water bath, and they cut perfectly into bars for sharing. This recipe is foolproof, make-ahead friendly, and a guaranteed hit wherever you take it.

Why It’s a Must-Try Dish

• Fall flavor perfection – Pumpkin and warm spices in every bite.
• Creamy meets crunchy – Graham cracker crust + cheesecake filling = pure bliss.
• Beginner-friendly – No complicated cheesecake techniques required.
• Great for gatherings – Easy to slice, serve, and transport.
• Make-ahead friendly – Stores well in the fridge or freezer.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Cooling & Chilling Time: 3 hours
• Total Time: ~4 hours 5 minutes
• Servings: 16 bars
• Calories per serving: ~280 kcal
• Course: Dessert
• Cuisine: American

Ingredients

For the Crust

• 1 ¾ cups graham cracker crumbs (about 12 full sheets)
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 tbsp all-purpose flour

Step-by-Step Preparation Method

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press mixture firmly into the bottom of a greased 9×13-inch baking pan.
4. Bake for 8 minutes, then remove and let cool slightly.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
2. Add eggs one at a time, mixing well after each.
3. Mix in vanilla extract.
4. Add pumpkin puree, flour, and spices; beat until smooth and creamy.

Step 3: Assemble & Bake

1. Pour the pumpkin cheesecake batter over the prepared crust.
2. Spread evenly with a spatula.
3. Bake for 40–45 minutes, or until the center is set but still slightly jiggly.

Step 4: Cool & Chill

1. Let bars cool at room temperature for 1 hour.
2. Refrigerate for at least 2 hours (or overnight) to set completely.

Step 5: Slice & Serve

1. Use a sharp knife to cut into squares or rectangles.
2. Wipe the knife between cuts for clean slices.

How to Serve

• Top with whipped cream and a sprinkle of cinnamon.
• Drizzle with caramel sauce for extra indulgence.
• Serve alongside coffee, tea, or mulled cider for the perfect fall dessert pairing.

Recipe Tips

• For best texture, use room temperature cream cheese.
• Don’t overbake—the cheesecake should have a slight jiggle in the center.
• Line your pan with parchment paper for easy lifting and slicing.
• Chill thoroughly before slicing for clean, firm bars.

Variations

• Swirled Bars: Reserve a little plain cheesecake batter and swirl it on top before baking.
• Nutty Crunch: Add a pecan or walnut topping for extra crunch.
• Chocolate Twist: Use crushed chocolate cookies for the crust instead of graham crackers.
• Mini Bars: Make in a muffin tin for individual cheesecake bites.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze bars (well wrapped) for up to 2 months. Thaw in the refrigerator overnight before serving.

Special Equipment Needed

• 9×13-inch baking pan
• Electric mixer (hand or stand)
• Parchment paper (optional but recommended)
• Spatula for smooth spreading

FAQ

Q1: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices—stick to pure pumpkin puree.

Q2: Do I need a water bath for these cheesecake bars?
No, these bars don’t require a water bath, making them much easier than traditional cheesecake.

Q3: Can I make them gluten-free?
Yes! Use gluten-free graham crackers for the crust.

Q4: Can I add a topping?
Absolutely—try whipped cream, caramel drizzle, or crushed nuts.

Q5: How do I get clean slices?
Chill bars thoroughly and use a sharp knife, wiping between cuts.

Conclusion

These Pumpkin Cheesecake Bars are the ultimate fall dessert—rich, creamy, and bursting with pumpkin spice flavor. They’re simple to make, easy to serve, and guaranteed to impress at any holiday table. Whether you’re celebrating Thanksgiving, Halloween, or just craving a cozy autumn treat, these bars are a must-try recipe that captures the heart of the season.