These Pumpkin Cheesecake Bars are the ultimate fall dessert—creamy, spiced pumpkin cheesecake layered on a buttery graham cracker crust. Every bite delivers that classic pumpkin pie flavor with the rich, velvety texture of cheesecake. The first time I made them, I was amazed at how simple they were to prepare yet how elegant they looked once cut into neat squares. Whether for Thanksgiving dessert tables, potlucks, or cozy weekend baking, these bars are guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
These cheesecake bars have everything you love about pumpkin pie and classic cheesecake—warm spices, creamy filling, and a perfectly crisp crust. You’ll love that they’re easier to make than a full cheesecake, require no water bath, and cut beautifully into bars for effortless serving. They taste luxurious but are simple enough for everyday baking. Serve chilled with whipped cream or a drizzle of caramel for the perfect fall treat.
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Pumpkin Cheesecake Bars – Creamy, Spiced, and Perfect for Fall
- Total Time: 4 hours (including chilling)
- Yield: 12 bars
- Diet: Vegetarian
Description
Pumpkin Cheesecake Bars are a rich, creamy, and perfectly spiced fall dessert with layers of buttery graham cracker crust, velvety pumpkin cheesecake filling, and a touch of warm cinnamon. They’re easy to make, slice beautifully, and are perfect for Thanksgiving or cozy autumn gatherings.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/3 cup melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 cup sour cream
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and sour cream until fully combined.
- Pour the pumpkin cheesecake filling over the cooled crust and spread evenly.
- Bake for 35–40 minutes, or until the center is just set and slightly jiggly.
- Cool to room temperature, then refrigerate for at least 3 hours or overnight to firm up.
- Lift the cheesecake out of the pan using the parchment paper and cut into bars before serving.
Notes
- For extra flavor, drizzle with caramel sauce or sprinkle with crushed pecans before serving.
- To prevent cracks, avoid overmixing once eggs are added and let the cheesecake cool slowly.
- Store bars covered in the refrigerator for up to 5 days.
- These bars can be frozen for up to 2 months — thaw in the fridge overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham Cracker Crumbs: The base of the crust—sweet, buttery, and slightly crisp.
Butter: Binds the crust together and adds rich flavor.
Sugar: Sweetens the crust and helps it hold shape.
Cream Cheese: The heart of the cheesecake layer—use full-fat for the creamiest texture.
Pumpkin Purée: Brings the cozy, earthy flavor of fall. Be sure to use pure pumpkin, not pumpkin pie filling.
Brown Sugar: Adds depth and caramel-like sweetness to the filling.
Eggs: Provide structure and help the cheesecake set properly.
Vanilla Extract: Enhances both the cheesecake and pumpkin flavor.
Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that defines pumpkin desserts.
Flour: A small amount helps the cheesecake set without cracks.
Whipped Cream (optional): For topping when serving.
Caramel Sauce (optional): A drizzle of caramel adds the perfect finishing touch.
Directions
Preheat your oven to 325°F (163°C) and line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then let cool slightly.
In a large mixing bowl, beat cream cheese and brown sugar together until smooth and creamy. Add eggs one at a time, mixing just until combined. Stir in vanilla extract, pumpkin purée, pumpkin pie spice, and flour. Mix until smooth and uniform.
Pour the pumpkin cheesecake mixture over the cooled crust and smooth the top with a spatula. Bake for 35–40 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the bars cool inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours (or overnight) before slicing.
To serve, cut into bars and top with whipped cream, caramel drizzle, or a sprinkle of cinnamon.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 9–12 bars. Preparation time: 15 minutes. Baking time: 40 minutes. Cooling and chilling time: 5 hours. Total time: approximately 6 hours.
Storage/reheating
Store in the refrigerator, covered, for up to 5 days. For longer storage, freeze the bars (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations and Customizations
Gingersnap Crust: Swap graham crackers for gingersnap cookies for extra spice.
Swirled Cheesecake Bars: Reserve a little plain cheesecake batter and swirl it into the pumpkin layer before baking for a marbled effect.
Pecan Topping: Add chopped pecans or candied nuts on top for crunch.
Salted Caramel Pumpkin Bars: Drizzle caramel sauce and sprinkle with sea salt before serving.
Chocolate Crust: Use crushed chocolate cookies instead of graham crackers for a richer flavor.
Maple Pumpkin Bars: Replace some of the brown sugar with pure maple syrup for a warm, earthy sweetness.
Gluten-Free Option: Use gluten-free graham crackers for the crust.
Mini Cheesecake Bites: Bake in a muffin tin for individual servings.
No-Bake Version: Use a no-bake cheesecake base with gelatin and chill until firm.
Spiced Whipped Cream Topping: Add a pinch of cinnamon or nutmeg to whipped cream for a festive finish.
FAQs
Can I use pumpkin pie filling instead of purée?
No, it already contains sugar and spices—use pure pumpkin for best results.
How do I know when the cheesecake is done?
The center should jiggle slightly when you gently shake the pan; it will firm up as it cools.
Can I make this ahead of time?
Yes, it’s perfect for making a day in advance since it needs time to chill.
Can I freeze the bars?
Absolutely—wrap tightly and freeze for up to 2 months.
Why did my cheesecake crack?
It’s likely overbaked—remove it while it’s still slightly jiggly in the center.
Can I use low-fat cream cheese?
You can, but the texture will be less creamy. Full-fat is best for a rich result.
How can I make it dairy-free?
Use vegan cream cheese and plant-based butter for the crust.
What’s the best way to cut clean slices?
Wipe your knife clean between cuts and use a warm knife for smooth edges.
Can I add a crust topping?
Yes, sprinkle crushed cookies or pecans on top before baking for extra texture.
How long should I chill before serving?
At least 4 hours, but overnight chilling gives the best texture and flavor.
Conclusion
These Pumpkin Cheesecake Bars combine the best of both worlds—classic cheesecake creaminess and pumpkin pie spice. With their buttery crust, velvety filling, and warm fall flavors, they’re the perfect dessert for holidays, parties, or cozy nights in. Easy to make, easy to serve, and absolutely irresistible, these bars are everything you love about fall wrapped into one delicious bite.
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