Pumpkin Cheesecake Bars with Graham Cracker Crust are a perfect blend of creamy, spiced pumpkin cheesecake atop a buttery, crunchy graham cracker base. These bars are a delightful twist on classic pumpkin pie and cheesecake, making them easy to serve as portable, bite-sized treats.

With warm fall spices like cinnamon, nutmeg, and ginger, they capture the essence of autumn in every bite. Perfect for holiday gatherings, potlucks, or a cozy dessert at home, these bars are indulgent yet approachable.

Why I Love This Recipe

I love this recipe because it combines the creamy richness of cheesecake with the comforting flavors of pumpkin and spices. The graham cracker crust adds a buttery crunch that contrasts beautifully with the smooth pumpkin layer.

It’s easy to slice, serve, and store, making it ideal for both casual family desserts and special occasions. The balance of sweet, spiced, and creamy textures makes every bite irresistible.

Why It’s a Must-Try

This recipe is a must-try because it’s a portable, crowd-pleasing dessert that elevates pumpkin season. Unlike traditional pies, these bars are easy to make, cut, and serve, making them convenient for parties.

The combination of a rich cheesecake layer with spiced pumpkin is decadent yet balanced, providing a dessert that’s both comforting and sophisticated.

Preparation Time & Cooking Time

Preparation time: 20 minutes
Cooking time: 45–50 minutes
Cooling time: 2 hours (or overnight for best results)
Total time: 3 hours
Servings: 16 bars
Calories per serving: ~320 kcal

Cuisine & Course

Cuisine: American / Fall-inspired
Course: Dessert / Bars

Ingredients

For the Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 10 full sheets)
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the Pumpkin Cheesecake Filling

16 oz (2 packages) cream cheese, softened
1 cup pumpkin puree (canned or fresh)
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp ginger + pinch of cloves)
1/4 tsp salt

Simple Cooking Directions

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter; press into a greased 9×13-inch baking pan. Bake 8–10 minutes.
Beat cream cheese until smooth; add sugars, pumpkin, eggs, vanilla, spices, and salt; mix until combined.
Pour cheesecake mixture over baked crust.
Bake 35–40 minutes, until center is set but slightly jiggly.
Cool completely, refrigerate 2+ hours, then cut into bars.

Step-by-Step Preparation Method

Preheat Oven and Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or nonstick spray and line with parchment paper for easier removal.
Make Graham Cracker Crust
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter.
- Press mixture firmly into the bottom of the prepared pan to form an even layer.
- Bake for 8–10 minutes until lightly golden. Remove and let cool slightly.
Prepare Pumpkin Cheesecake Filling
- In a large mixing bowl, beat 16 oz softened cream cheese until smooth and creamy.
- Add 1/2 cup granulated sugar, 1/4 cup brown sugar, and beat until combined.
- Mix in 1 cup pumpkin puree, 2 large eggs, 1 tsp vanilla extract, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt until smooth and fully incorporated.
Assemble the Bars
- Pour the pumpkin cheesecake filling over the pre-baked crust.
- Spread evenly with a spatula.
Bake
- Bake in the preheated oven for 35–40 minutes, until the edges are set and the center slightly jiggles when gently shaken.
- Allow to cool completely at room temperature.
Chill and Slice
- Refrigerate for at least 2 hours (or overnight for best flavor and texture).
- Lift out using parchment paper and cut into 16 bars using a sharp knife.

How to Serve

Serve chilled for the best texture.
Optional: drizzle with caramel sauce, chocolate, or a dollop of whipped cream.
Perfect for parties, potlucks, or dessert trays.

Additional Recipe Tips

For clean slices, chill the bars and wipe the knife between cuts.
Use room-temperature cream cheese to avoid lumps.
Avoid overbaking to prevent cracks in the cheesecake.
For extra flavor, sprinkle a pinch of cinnamon or nutmeg on top before serving.
Line pan with parchment for easy removal.

Variations

Swirled Version: Drop some caramel or chocolate sauce on top and swirl with a knife before baking.
Nutty Topping: Sprinkle chopped pecans or walnuts on the crust before baking.
Gluten-Free: Use gluten-free graham crackers for the crust.
Mini Bars: Bake in a muffin tin for individual servings.
Maple Spice: Substitute some sugar with maple syrup and add extra cinnamon for deeper flavor.

Freezing & Storage

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw in the fridge overnight before serving.

Special Equipment Needed

9×13-inch baking pan
Mixing bowls
Electric mixer or whisk
Spatula
Parchment paper (optional)
Measuring cups and spoons

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?
- Yes, roast or steam pumpkin until soft and puree it; use 1 cup for the recipe.
Can I make this ahead of time?
- Yes, they can be prepared a day in advance and stored in the fridge.
Can I add chocolate chips or swirls?
- Absolutely! Fold in chocolate chips or swirl in caramel or chocolate before baking.
Why did my bars crack?
- Avoid overbaking; a slight jiggle in the center is perfect. Cracks can also happen if the batter is overmixed.
Can I halve this recipe?
- Yes, use an 8×8-inch pan and reduce baking time slightly (30–35 minutes).

Conclusion

Pumpkin Cheesecake Bars with Graham Cracker Crust are a deliciously creamy, spiced dessert that’s perfect for fall and holiday gatherings. With a buttery crust, rich pumpkin cheesecake filling, and easy-to-cut bar format, this recipe is both practical and indulgent. They’re easy to make, visually appealing, and packed with the warm flavors of pumpkin spice—making them a must-try for pumpkin lovers and dessert enthusiasts alike.