Pumpkin Cheesecake Bars are the perfect fusion of two much-loved desserts: the creaminess of classic cheesecake and the warm, cozy flavor of pumpkin pie. These bars have a buttery graham cracker crust, a silky-smooth pumpkin cheesecake filling, and a tender texture that melts on the tongue.

They’re festive, comforting, and absolutely irresistible—especially during autumn, Halloween, Thanksgiving, or any moment when you’re craving something sweet and cozy.

These bars also make serving much easier than a traditional cheesecake—they slice beautifully, portion perfectly, and are great for gatherings, parties, or dessert tables.

Why I Love This Recipe

What I adore most about this recipe is how beautifully balanced it is. The cheesecake layer is rich yet not overly sweet, the pumpkin brings warmth and spice, and the crust adds just the right amount of texture. It feels indulgent but not heavy.

I also love that this recipe is beginner-friendly. No water bath is needed, no complicated steps—yet the final result looks and tastes bakery-level.

It’s one of those recipes that instantly makes a house feel warm and festive.

Why It’s a Must-Try Dish

✔ A perfect fall dessert
✔ Creamy, flavorful, and beautifully layered
✔ Stores and freezes extremely well
✔ Great for sharing and batch baking
✔ Crowd-pleaser with universal seasonal appeal

If you love pumpkin or cheesecake—or both—this dessert will become a forever favorite.

Time, Servings & Nutrition

Category	Details
Prep Time	15–20 minutes
Cook Time	35–40 minutes
Cooling/Chilling Time	Minimum 3 hours
Total Time	About 4 hours
Servings	12–16 bars
Calories	Approx. 210–260 calories per bar
Course	Dessert
Cuisine	American Fall/Seasonal

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
¼ teaspoon cinnamon

For the Pumpkin Cheesecake Filling:

16 oz (450g) cream cheese, softened
¾ cup pumpkin puree
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
2 tablespoons sour cream (optional for extra creaminess)

Cooking Directions

Preheat the oven to 350°F (175°C) and line an 8×8 or 9×9 pan with parchment.
Mix the crust ingredients until sandy in texture. Press firmly into the baking dish.
Bake the crust for 8 minutes, then set aside to cool.
Beat cream cheese and sugars until creamy and smooth.
Add pumpkin, eggs, vanilla, spices, and sour cream. Mix until just combined—avoid overmixing.
Pour the filling over the cooled crust and smooth the top.
Bake for 35–40 minutes or until the edges are set and the center jiggles slightly.
Allow to cool completely, then refrigerate at least 3 hours before slicing.

Step-by-Step Method

Step 1: Make the Crust

Combine crumbs, cinnamon, sugar, and melted butter.
Press down firmly using your hand or the bottom of a glass.
Pre-bake to keep it crisp.

Step 2: Make the Cheesecake Mixture

Beat cream cheese fully to prevent lumps.
Add sugars → blend.
Add pumpkin and spices.
Add eggs last and gently mix in.

Step 3: Bake

Bake until just slightly wobbly in the center.

Step 4: Cool and Chill

First, cool at room temperature.
Then refrigerate until fully set.

Step 5: Slice and Serve

Cut into clean squares using a sharp warmed knife.

How to Serve

Serve chilled with:

A dusting of cinnamon
Whipped cream
Caramel drizzle
Crushed pecans

Perfect after dinner, part of a dessert board, or paired with hot coffee, chai, or apple cider.

Tips for Best Results

Soft cream cheese is key for a smooth filling.
Avoid overmixing once eggs are added—prevents cracking.
Chill before slicing or bars may be messy.
Use pure pumpkin puree, not pie filling.

Variations

Type	Idea
Crunch Factor	Replace graham crumbs with gingersnap cookies
Chocolate Swirl	Add melted chocolate and swirl before baking
Maple Twist	Add 1–2 tbsp maple syrup to filling
Nutty	Add a layer of pecans or walnuts to the crust
Crustless	Skip crust for a keto-style cheesecake square

Freezing & Storage

Method	Duration
Refrigerator	4–5 days in airtight container
Freezer (whole slab or individually wrapped bars)	Up to 2 months
Thawing	In fridge overnight

Special Equipment Needed

Electric mixer or stand mixer
8×8 or 9×9 baking pan
Parchment paper
Offset spatula (optional but useful)

FAQ

Q: Can I make this ahead?
Yes—this dessert is perfect to chill overnight and serve later.

Q: My bars cracked—why?
Overmixing, overbaking, or lack of cooling can cause cracks. The slight jiggle test helps prevent it.

Q: Can I use low-fat cream cheese?
You can, but full-fat creates the best texture and flavor.

Conclusion

Pumpkin Cheesecake Bars are cozy, creamy, and perfectly spiced—everything you want in a fall dessert. With a buttery crust and velvety pumpkin filling, they’re festive enough for celebrations yet easy enough for everyday baking.