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featured pumpkin cheesecake bars

Easy Pumpkin Cheesecake Bars Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill: 4 hours
Total Time: 4 hours 50 minutes
Servings: 9 people
Calories: 452kcal
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
  • 1 stick ½ cup butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon pumpkin pie spice

For the Cheesecake Layer


For the Crust

  • Preheat your oven to 350F. Grease a 9x9 pan with non-stick baking spray and line it with parchment paper.
    how to make pumpkin cheesecake bars
  • In a small bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and 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.
  • 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!
    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).
    how to make pumpkin cheesecake bars
  • Slice and enjoy! Store any leftover cheesecake bars in an airtight container in the fridge for up to two days.


Calories: 452kcal | Carbohydrates: 41g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 388mg | Potassium: 189mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3214IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg