Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. An easy fall dessert!
If you’re anything like me, I’ve never been a huge fan of traditional pumpkin pie. Don’t get me wrong, I adore pumpkin-flavored breads, muffins, and other autumn treats, but pumpkin pie always got skipped in favor of French Silk Pie or Banana Cream Pie at Thanksgiving.
PUMPKIN CHEESECAKE BARS
Well, that all changed when I made these creamy Pumpkin Cheesecake Bars! 😉 From the layers of creamy cheesecake and spiced pumpkin pie filling sit atop a buttery graham cracker crust, you’ll be swooning with every bite. These bars are topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice, making each slice a delightful mix of sweet, creamy, and lightly spiced goodness. These pumpkin bars are the ultimate fall dessert recipe for family gatherings, Thanksgiving, or anytime you want a treat that tastes like pumpkin pie but with a classic cheesecake twist. This might just be the best pumpkin cheesecake bars recipe I’ve ever tried! Trust me—you’ll be making these bars again and again! Don’t forget to save this recipe for later.
Don’t forget to tag me in all of your pumpkin cheesecake bar creations on Instagram and Facebook @lifeinthelofthouse, and happy fall to you and yours! 🍁
Why You’ll Love These Pumpkin Cheesecake Bars:
- Seasonal Flavors In Every Bite: The creamy pumpkin cheesecake layer is spiced with warm pumpkin pie spice, giving you all the cozy autumn vibes.
- Creamy Cheesecake Layers: You get the best of both worlds with this fall recipe: a classic creamy cheesecake base topped with rich pumpkin cheesecake.
- Buttery Graham Cracker Crust: Sweet, slightly crunchy, and the perfect base for the smooth cheesecake layers.
- Great For Serving Large Crowds: Slice them into bars for easy serving at holiday dinners, Friendsgiving, or cozy weekend get-togethers.
- Make-Ahead Friendly: Chill these delicious pumpkin bars overnight, and they’ll be even more irresistible and creamier the next day, making them perfect for stress-free entertaining.
Ingredients
Crust
- 1 ½ cups graham crackers crumbs
- 1/4 cup melted butter
Pumpkin Cheesecake Layers
- 4 packages (8 ounces, each) cream cheese softened
- 1 ½ cups granulated sugar
- 4 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Topping
- whipped cream
- pumpkin pie spice
Instructions
Heat oven to 300°F. Line a 9×13-inch baking pan with parchment paper; leaving about 1 inch of paper hanging over the sides.
For The Crust
In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Press this mixture in the bottom of the prepared pan. Set aside while making the cheesecake layers.
For The Pumpkin Cheesecake Layers
In the bowl of a stand-mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust and spread evenly.
Add the pumpkin puree and pumpkin pie spice to the remaining cream cheese mixture. Whisk until smooth. Carefully, spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate, uncovered, for at least 3 hours before cutting into bars. Top each bar with whipped cream and a dust of pumpkin pie spice. Enjoy!
Servings
Yields 12 large bars or 24 small bars
Storage
Store your Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days, keeping them chilled when not serving. For make-ahead prep, bake them a day or two in advance and add whipped cream topping just before serving. To freeze, wrap cooled bars tightly in plastic wrap, place in a freezer-safe container, and store for up to 2 months; thaw overnight in the fridge before enjoying.
Holly’s Tips for the Best Pumpkin Cheesecake Bars:
- Use Room Temperature Cream Cheese: This ensures a smooth, lump-free cheesecake batter that bakes evenly.
- Don’t Overmix: After adding the eggs, avoid overmixing as it can incorporate too much air, causing cracks in the cheesecake. Beat just until combined.
- Press The Crust Firmly: Use the bottom of a measuring cup to compact the graham cracker crust so it holds together when sliced.
- Alternate Layers: When adding the pumpkin cheesecake layer over the plain layer, spoon it on carefully to avoid mixing the two.
- Check For Doneness: The center should still have a slight wobble; it will firm up as it cools. No need for a toothpick.
- Chill Before Slicing: Refrigerating for at least 3 hours (or overnight) helps the bars set and makes for cleaner cuts.
Frequently Asked Questions:
No, pumpkin pie filling already contains sugar and spices, which would throw off the flavor and texture of your bars. For best results, use pure pumpkin puree so you can control the sweetness and spice levels.
Make sure your cream cheese is at room temperature before mixing, avoid overmixing once you add the eggs, and let the bars cool slowly in the oven with the door slightly open.
Yes, these bars are even better the next day after they’ve had time to fully chill and set. You can make them up to 2 days in advance and store them covered in the fridge.
Yes! While graham crackers are classic, you could try gingersnap cookies for a spicier flavor, vanilla wafers for a sweeter crust, or even chocolate cookies for a rich twist.
Similar Recipes
Craving something similar? Give my Pumpkin Cheesecake Cupcakes a try!
Another classic autumn treat to try is my cream cheese-stuffed Pumpkin Rolls.
Classic pumpkin pie fan? Try my Slow Cooker Pumpkin Pie Pudding aka all the best flavors of a pumpkin pie in a dish, minus the pie crust.
My Pumpkin Spice Crumb Cake is a moist pumpkin spice cake with cinnamon and brown sugar crumb topping and vanilla glaze.
Looking for the perfect to bring to your next fall gathering? My Pumpkin Torte is a tiered pumpkin cake layered with whipped cream and topped with chewy caramel and toffee pieces.
Have you made this Pumpkin Cheesecake Bars recipe? 🎃
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCheesecakeBars #FallBaking #FallDesserts #LifeInTheLofthouse
Pumpkin Cheesecake Bars
Ingredients
Crust
- 1 ½ cups graham crackers crumbs
- 1/4 cup melted butter
Pumpkin Cheesecake Layers
- 4 packages (8 ounces, each) cream cheese softened
- 1 ½ cups granulated sugar
- 4 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Topping
- whipped cream
- pumpkin pie spice
Instructions
- Heat oven to 300°F. Line a 9×13-inch baking pan with parchment paper; leaving about 1 inch of paper hanging over the sides.
- Crust: In a medium size bowl, combine the graham cracker crumbs with the melted butter. Press this mixture in the bottom of the prepared pan. Set aside while making the cheesecake layers.
- Pumpkin Cheesecake Layers: In the bowl of a stand-mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
- Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust and spread evenly.
- Add the pumpkin puree and pumpkin pie spice to the remaining cream cheese mixture. Whisk until smooth. Carefully, spoon over mixture in pan.
- Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
- Refrigerate, uncovered, for at least 3 hours before cutting into bars. Top each bar with whipped cream and a dust of pumpkin pie spice. Enjoy!
Notes
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I just absolutely love, love your blog. All of your recipes rock! This, as usual looks awesome and am trying it next week.
Ditto what Debi said. These bars can’t wait for Thanksgiving!
So glad to find this site. Gonna try the pumpkin bars:)