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featured pumpkin cheesecake bars

Easy Pumpkin Cheesecake Bars Recipe

Course: Bars, cheesecake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill: 4 hours
Total Time: 4 hours 50 minutes
Servings: 9 bars
Calories: 548kcal
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.
Print Recipe


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


For the Crust

  • Preheat oven to 350°F. Grease an 8x8-inch baking pan with nonstick baking spray and line it with parchment paper. Set aside.
    how to make pumpkin cheesecake bars
  • 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
    how to make pumpkin cheesecake bars
  • Press the crust into the bottom of the pan creating a compact, even layer. Set aside until ready to use.
    how to make pumpkin cheesecake bars

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
    how to make pumpkin cheesecake bars
  • 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.
    how to make pumpkin cheesecake bars
  • 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.
    how to make pumpkin cheesecake bars


  • Double this recipe if you're serving a crowd over 9 people! You can use a 9x13-inch pan instead of an 8x8, 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.
Storage: Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month.


Serving: 1bar | Calories: 548kcal | Carbohydrates: 42g | Protein: 8g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 384mg | Potassium: 187mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3529IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg