These easy to make Pumpkin Cheesecake Bars are creamy, decadent, and perfectly portioned! Enjoy a dollop of whipped cream atop your new favorite pumpkin dessert today.
Easy Pumpkin Cheesecake Bars Recipe
Any type of cheesecake bar recipe is always a hit! They’re so easy to slice up into their little squares and hand out at potlucks, parties, and everything in-between. These pumpkin cheesecake bars are ideal if you’re hosting a large crowd for Thanksgiving!
The sweet graham cracker crust is also deliciously pumpkin spiced, so it serves as the most amazing base for the creamy pumpkin cheesecake. From top to bottom, these bars are wonderfully fall-inspired! If you’re a pumpkin lover, this recipe is calling your name.
We love pumpkin cheesecake, but these bars are so much faster and easier, they’re a great quick fix when you need it!
Why You’ll Love this Pumpkin Cheesecake Recipe:
- Easy: No water bath is required for these pumpkin cheesecake bars. It doesn’t get much easier than that!
- Pumpkin: The cheesecake itself here is rich with real pumpkin flavor, and the crust compliments it with a delicious dash of pumpkin pie spice.
- Portioned: I love how well portioned these bars always come out. They hit the spot without being too much!
How to Make Pumpkin Cheesecake Bars for Fall and Thanksgiving
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a baking dish.
- Create the crust be combining all of the ingredients, then pressing the mixture into the bottom of the baking dish.
- For the cheesecake mixture, start by first combining the cream cheese, sugar, pumpkin, vanilla, and pumpkin pie spice.
- Add the eggs one at a time to the mixture.
- Pour the cheesecake mixture onto the crust.
- Bake.
- Cool.
- Chill in the refrigerator.
- Slice and enjoy!
No, you need to use 100% pumpkin puree. Pumpkin pie filling is already sweetened and won’t provide the correct rich pumpkin flavor we’re looking for.
The cheesecake should be set in the middle and no longer jiggle when the pan is shaken.
In an airtight container in the refrigerator, these bars will stay fresh for up to 2 days. They’re great for making the day before Thanksgiving!
You sure can! While that may be a pretty popular brand, you can use any brand of cream cheese you’d like to whip up these delicious bars.
Don’t forget to top your cheesecake bars with a simple dollop of whipped cream and a sprinkle of cinnamon! It’s the best way to top off these tasty pumpkin treats.
Serve these cheesecake bars at a fall potluck, a Sunday game night, or as your main Thanksgiving dessert. No matter where you slice and serve them, these decadently rich and creamy pumpkin cheesecake bars are sure to be a huge hit.
Recipe Tips and Notes
- Double this recipe if you’re serving a crowd over 9 people! You can use a 9×13-inch pan instead of an 8×8, but you may need a longer baking time.
- For the best flavor, use Homemade Pumpkin Pie Spice. It’s easy to make and has such a wonderful impact on the warm, earthy flavor of the dessert.
- 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.
More Pumpkin Recipes
- Pumpkin Pie Cheesecake
- Pumpkin Sugar Cookies
- Baked Pumpkin Donuts
- Pumpkin Chocolate Chip Cookies
- Pumpkin Brownies
Easy to make and impossible to resist – these pumpkin cheesecake bars are really an autumnal dream come true! This is one of those recipes that I crave all year long, even when fall is long gone.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy 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)
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
- Double this recipe if you’re serving a crowd over 9 people! You can use a 9×13-inch pan instead of an 8×8, but you may need a longer baking time.
- For the best flavor, use Homemade Pumpkin Pie Spice. It’s easy to make and has such a wonderful impact on the warm, earthy flavor of the dessert.
- 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.
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