Name: Pumpkin Cheesecake Bars
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup canned pumpkin puree; ¾ cup granulated sugar; 2 large eggs; 2 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; ¼ teaspoon salt

Hey y'all! If you're craving something rich, creamy, and perfectly spiced for autumn, these Pumpkin Cheesecake Bars are about to be your new obsession. They marry the silky smoothness of cheesecake with the iconic flavors of pumpkin pie—ideal for family gatherings, potlucks, or just treating yourself on a cozy evening. They're simple to make, look gorgeous, and taste even better the next day. Let’s get cooking!

Why You'll Love This Pumpkin Cheesecake Bars Recipe

Perfectly creamy and rich, with the comforting flavor of pumpkin spice in every bite.
Ideal for make-ahead desserts—tastes even better after chilling overnight.
Simple to slice and serve, making them great for parties, potlucks, or lunchbox treats.
Easier and less fuss than a traditional cheesecake but just as crave-worthy.
Family-friendly, crowd-pleasing, and guaranteed to vanish fast!

Pumpkin Cheesecake Bars Ingredients

For the Crust:
1 ½ cups graham cracker crumbs (about 10 whole crackers)
¼ cup granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
For the Pumpkin Layer:
1 cup canned pumpkin puree
1 large egg
⅓ cup granulated sugar
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract

How to Make Pumpkin Cheesecake Bars

Step 1: Prep the Pan & Crust

Preheat your oven to 325ºF (163ºC).
Line a 9x9-inch baking pan with parchment paper, leaving a little overhang for easy removal.
In a medium bowl, mix together graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly while preparing the filling.

Step 2: Prepare the Cheesecake Layer

In a large mixing bowl, beat softened cream cheese and sugar together with a hand mixer until smooth and fluffy, about 2 minutes.
Beat in eggs, one at a time, scraping down the sides as needed, then mix in vanilla extract.
Spread half of the cheesecake batter evenly over the cooled crust. Set aside remaining batter.

Step 3: Mix the Pumpkin Layer

In another bowl, whisk together pumpkin puree, egg, sugar, pumpkin pie spice, cinnamon, and vanilla until blended.
Stir pumpkin mixture into the reserved cheesecake batter until well combined. Gently pour the pumpkin cheesecake mixture over the plain cheesecake batter in the pan.
Optional: Swirl the layers gently with a knife for a marbled effect.

Step 4: Bake and Cool the Pumpkin Cheesecake Bars

Bake at 325ºF (163ºC) for 40–45 minutes, or until the center is just set and slightly jiggly.
Remove pan from oven and allow to cool to room temperature, then refrigerate for at least 3 hours (or overnight for best results).
Lifting with the parchment, transfer bars to a cutting board, slice, and enjoy!

Notes & Helpful Tips for Pumpkin Cheesecake Bars

For extra smooth cheesecake, ensure your cream cheese is fully softened before mixing. See more tips on Sally's Baking Addiction.
If you don’t have pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
Chilling overnight enhances flavor and texture!

Pumpkin Cheesecake Bars Variations

Gluten-Free: Use gluten-free graham crackers in the crust.
Chocolate Swirl: Add a few tablespoons of melted dark chocolate to the top and swirl before baking.
Pecan Crust: Swap half the graham cracker crumbs for finely chopped pecans for a nutty crunch.

Equipment Needed for Pumpkin Cheesecake Bars

9x9-inch baking pan
Hand mixer or stand mixer
Mixing bowls
Parchment paper
Measuring cups and spoons
Rubber spatula

Pumpkin Cheesecake Bars Storage Instructions

Store your Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them (layered between parchment) for up to 2 months—just thaw in the fridge overnight before serving.

Serving Suggestions & Pairings for Pumpkin Cheesecake Bars

Top each bar with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
Serve with hot coffee, spiced chai tea, or a glass of cold milk for the perfect fall treat.
Pair with a scoop of vanilla ice cream for an extra indulgent dessert.

Pumpkin Cheesecake Bars Pro Tips

For sharp, clean slices, use a hot knife (rinse between cuts).
Don’t overbake—the center should have a slight jiggle for that creamy texture. Find more cheesecake troubleshooting tips from King Arthur Baking.
Line your pan well with parchment for easy removal and precise cutting.

Pumpkin Cheesecake Bars FAQ

Can I use homemade pumpkin puree?: Absolutely! Just make sure it’s thick and not watery for best consistency. Check this guide to homemade pumpkin puree.
Do I have to use a hand mixer for the cheesecake layers?: No, but a mixer helps achieve a smoother, creamier texture—just be sure to mix well by hand if not using.
Can I double this Pumpkin Cheesecake Bars recipe for a larger batch?: Yes! Simply double all ingredients and bake in a 9x13-inch pan, adding 5–10 minutes to the baking time as needed.

Pumpkin Cheesecake Bars