These pumpkin cheesecake bars are my favorite dessert to make when I want just a little something sweet. They’re perfectly portioned, easy to make, and impossible to resist. Made with real pumpkin puree, tangy cream cheese, and a buttery graham cracker crust, I crave these bars all year long!
Cheesecake bars are one of my favorite easy desserts to share with friends, and these pumpkin cheesecake bars are perfect for the chillier weather. With pumpkin pie spice in both the crust and the filling, these bars are fall-inspired from top to bottom. Plus, they’re so easy to make with no fancy water bath required!
What’s in This Pumpkin Cheesecake Bar Recipe?
- Graham Cracker Crumbs: Form the sweet base of the crust.
- Butter: Unsalted butter helps bind the crust.
- Sugar: Granulated sugar sweetens both the crust and the filling.
- Pumpkin Pie Spice: Adds warmth to both the crust and the filling.
- Cream Cheese: Forms the tangy and creamy base of the filling.
- Pumpkin Puree: Adds rich pumpkin flavor and color to the filling.
- Vanilla Extract: Enhances the sweet flavor of the filling.
- Eggs: Help bind the filling and give it body.
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How to Store
Store leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Double this recipe if you’re serving a crowd of over 9 people! You can use a 9×13-inch pan instead of an 8×8, but you may need a longer baking time.
- The cheesecake should be set in the middle and no longer jiggle when the pan is shaken.
- These bars are best when they’re able to chill overnight in the refrigerator. They’re a wonderful make-ahead dessert for this reason, especially before busy days like Thanksgiving.
Pumpkin Cheesecake Bars Recipe
Ingredients
For the Crust
- 2 cups graham cracker crumbs 284 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ¼ cup granulated sugar 50 grams
- ½ teaspoon pumpkin pie spice
For the Cheesecake Layer
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- ¾ cup granulated sugar 150 grams
- ½ cup pumpkin puree 114 grams (about ¼ can)
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon pumpkin pie spice 3 grams
- 3 large eggs 150 grams, room temperature
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Stand Mixer
Instructions
For the Crust
- Preheat oven to 350°F. Grease an 8×8-inch baking pan with nonstick baking spray and line it with parchment paper. Set aside.
- In a small bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice.2 cups graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated sugar, ½ teaspoon pumpkin pie spice
- Press the crust into the bottom of the pan creating a compact, even layer. Set aside until ready to use.
For the Cheesecake Layer
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium-low speed until well combined, about 1 minute. Make sure to scrape down the sides of the bowl as needed.24 ounces cream cheese, ¾ cup granulated sugar, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice
- With the mixer on low speed, add the eggs one at a time. Once all of the eggs have been incorporated, scrape down the sides of the bowl and then turn the mixer to medium speed and mix for another 10-15 seconds. This is just to make sure all of the ingredients are well incorporated!3 large eggs
- Pour the cheesecake layer over the crust and bake for 35-40 minutes or until the cheesecake is set in the center and no longer jiggles when the pan is shaken.
- Allow the cheesecake bars to cool to room temperature. Then, place them in the fridge to chill for at least 4 hours (although overnight is preferred). Slice and enjoy.
Notes
How to Make Pumpkin Cheesecake Bars Step-by-Step
Mix the Crust: Preheat oven to 350°F. Grease an 8×8-inch baking pan with nonstick baking spray and line it with parchment paper. Set aside. In a small bowl, combine 2 cups of graham cracker crumbs, ½ cup of melted unsalted butter, ¼ cup of granulated sugar, and ½ teaspoon of pumpkin pie spice.
Set the Crust: Press the crust into the bottom of the pan creating a compact, even layer. Set aside until ready to use.
Mix the Filling: Add 24 ounces (1 brick) of softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Add ¾ cup of granulated sugar, ½ cup of pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Mix on medium-low speed until well combined, about 1 minute. Make sure to scrape down the sides of the bowl as needed. With the mixer on low speed, add 3 large eggs one at a time. Once all of the eggs have been incorporated, scrape down the sides of the bowl and then turn the mixer to medium speed and mix for another 10-15 seconds. This is just to make sure all of the ingredients are well incorporated!
Bake the Cheesecake: Pour the cheesecake layer over the crust and bake for 35-40 minutes or until the cheesecake is set in the center and no longer jiggles when the pan is shaken.
Cool the Cheesecake: Allow the cheesecake bars to cool to room temperature. Then, place them in the fridge to chill for at least 4 hours (although overnight is preferred). Slice and enjoy.
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