Pumpkin Cheesecake Bars are the ultimate combination of rich, creamy cheesecake and warm, spiced pumpkin pie. This delightful dessert is perfect for fall gatherings, holiday parties, or simply enjoying a cozy autumn afternoon treat. Imagine layers of velvety cream cheese swirled with pumpkin filling, all resting on a buttery graham cracker crust! Whether you're a seasoned baker or just love experimenting in the kitchen, this recipe is sure to impress your family and friends. Read on to discover the perfect Pumpkin Cheesecake Bars recipe and everything you need to make them.

What Are Pumpkin Cheesecake Bars?
Pumpkin Cheesecake Bars are a scrumptious dessert made by layering a spiced pumpkin filling with a rich, creamy cheesecake layer. These bars are baked atop a graham cracker or cookie crust, offering the perfect contrast of crunchy, creamy, and smooth textures. The pumpkin filling is spiced with traditional fall spices like cinnamon, nutmeg, and cloves, while the cheesecake layer adds a luxurious, melt-in-your-mouth creaminess. The result is a delicious, portable dessert that's perfect for potlucks, parties, or any fall occasion.
Ingredients List for Pumpkin Cheesecake Bars
For the Crust:
- 1 ½ cups graham cracker crumbs (you can substitute gingersnap cookies for an added fall twist)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- 1 teaspoon vanilla extract
Substitutions and Variations
One of the best things about Pumpkin Cheesecake Bars is their versatility. There are a few substitutions and variations you can use to tailor this recipe to your liking or dietary needs:
- Gluten-Free: If you’re gluten-intolerant, swap out the graham crackers for gluten-free graham crackers or cookies. Make sure your other ingredients, like vanilla and spices, are certified gluten-free.
- Dairy-Free: For a dairy-free version, substitute the cream cheese with a dairy-free alternative like almond-based cream cheese, and use coconut oil instead of butter in the crust.
- Sweetener Swap: If you want to reduce your sugar intake, you can substitute the sugar with a sweetener like Stevia or Monk fruit, but be sure to adjust the quantities according to the sweetener you’re using.
- Spice it Up: Want a bit more flavor? Add ¼ teaspoon of allspice or cardamom to your pumpkin filling for extra warmth and depth.
Step-by-Step Cooking Instructions

- Prepare the Crust: Start by preheating your oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper, leaving some overhang to easily lift the bars out after baking. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of your prepared pan to form an even crust. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the fillings.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add in the sugar and continue mixing until fully incorporated. Next, add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla extract. Set aside.
- Prepare the Pumpkin Layer: In another bowl, combine the pumpkin puree, brown sugar, egg, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Stir until the mixture is smooth and all the ingredients are well combined.
- Assemble the Bars: Pour the cheesecake mixture over the cooled crust, spreading it out evenly. Then, spoon dollops of the pumpkin filling on top of the cheesecake layer. Use a knife or toothpick to gently swirl the pumpkin filling into the cheesecake for a marbled effect.
- Bake the Bars: Place the assembled bars in the oven and bake for 40-45 minutes, or until the center is set and no longer jiggly. The edges will puff up slightly, and the center should have a bit of give but not be runny.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, refrigerate the bars for at least 4 hours or overnight. Chilling helps the bars firm up and makes them easier to slice.
- Slice and Serve: Once the bars are fully chilled, lift them out of the pan using the parchment paper overhang and place them on a cutting board. Use a sharp knife to cut them into squares or rectangles.
How to Cook Pumpkin Cheesecake Bars: A Step-by-Step Guide
Cooking Pumpkin Cheesecake Bars is all about layering and baking in stages. Start with a buttery graham cracker crust, which forms the foundation for your dessert. The creamy cheesecake layer provides a rich contrast to the earthy pumpkin layer. Swirling the pumpkin mixture into the cheesecake creates beautiful marbled bars that are as visually appealing as they are delicious. Don’t rush through the steps—baking the crust separately and chilling the bars after baking ensures the perfect texture and flavor balance.
Common Mistakes to Avoid
- Overmixing the Cheesecake Layer: Be careful not to overmix the cheesecake batter, as it can lead to a dense or cracked texture. Mix just until smooth and incorporated.
- Using Pumpkin Pie Filling Instead of Pumpkin Puree: Be sure to use pure pumpkin puree. Pumpkin pie filling contains additional sugar and spices, which will alter the flavor and texture of your bars.
- Skipping the Chill Time: Don’t skip the chilling process! Chilling the bars in the refrigerator helps them set, making them easier to cut and giving them a firmer texture.
- Not Pre-Baking the Crust: Pre-baking the crust ensures that it doesn’t become soggy when the fillings are added. Don’t skip this step if you want a firm, crunchy base.
Serving and Presentation Tips
When serving Pumpkin Cheesecake Bars, consider topping them with a dollop of freshly whipped cream or a drizzle of caramel sauce for added indulgence. A light dusting of powdered sugar can also give a pretty finishing touch.
How to Serve Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are best served chilled. For an elegant touch, plate them on dessert plates with a swirl of whipped cream on the side. You can also pair them with a hot cup of coffee, tea, or a spiced latte for a cozy fall treat. For larger gatherings, serve the bars directly from the baking dish for easy transport and minimal cleanup.
Presentation Ideas for Pumpkin Cheesecake Bars
- Swirled Pumpkin Design: Create intricate swirls with the pumpkin filling and cheesecake layer for a stunning visual presentation.
- Decorative Toppings: Top the bars with a sprinkle of cinnamon or nutmeg, or even a few crumbled gingersnap cookies.
- Seasonal Garnishes: Garnish each bar with a pecan half or a small pumpkin-shaped candy for a festive look.
Pumpkin Cheesecake Bars Recipe Tips
- Room Temperature Ingredients: Make sure the cream cheese is at room temperature before mixing to avoid lumps in your cheesecake layer.
- Sharp Knife for Slicing: Use a sharp knife to slice the bars and clean the knife between each cut for neat, clean edges.
- Make Ahead: These bars can be made a day or two in advance, making them perfect for prepping ahead of time for a party or event.
Frequently Asked Questions (FAQs)
1. Can I freeze Pumpkin Cheesecake Bars?
Yes! You can freeze Pumpkin Cheesecake Bars. After they’ve cooled and been sliced, place them in an airtight container or wrap them tightly in plastic wrap and aluminum foil. They’ll keep in the freezer for up to 2 months. Just thaw them in the fridge before serving.
2. Can I use store-bought crust?
Yes, a store-bought graham cracker crust can be a time-saving alternative. Just press it into your pan and follow the same instructions for baking.
3. How long can I store Pumpkin Cheesecake Bars?
You can store the bars in an airtight container in the refrigerator for up to 5 days.
4. Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree can be used in place of canned. Just make sure it’s cooked, pureed, and well-drained to avoid adding extra moisture to your bars.
5. What’s the best way to cut cheesecake bars cleanly?
Use a sharp knife and wipe it clean between cuts. Chilling the bars for several hours also helps them slice neatly.
Conclusion
Pumpkin Cheesecake Bars are the perfect fusion of fall flavors and creamy cheesecake goodness. With their crunchy crust, smooth cheesecake, and spiced pumpkin filling, these bars are bound to be a hit at your next gathering. Plus, they’re easy to make and can be prepped ahead of time, making them ideal for busy holiday schedules. Try this recipe for your next autumn get-together and savor the rich, seasonal flavors! Don’t forget to share your creation and spread the pumpkin joy!
PrintPumpkin Cheesecake Bars Recipe
Pumpkin cheesecake bars are the perfect fall dessert, blending the creamy richness of cheesecake with the warm, spiced flavors of pumpkin. Easy to prepare, these bars make a great treat for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- All-purpose flour
Instructions
- Preheat oven and prepare the crust by mixing graham cracker crumbs and melted butter. Press into baking dish.
- Beat the cream cheese, sugar, and pumpkin puree until smooth. Add eggs, vanilla, and spices, then stir in flour.
- Pour mixture over crust and bake.
- Let cool, then refrigerate before slicing into bars.
Notes
- For best results, refrigerate the bars for at least 2 hours before serving.
- Top with whipped cream or a caramel drizzle for added flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 19g
- Sodium: 180mg
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