If you love the cozy flavors of fall wrapped up in a luscious, creamy treat, these Pumpkin Cheesecake Bars will quickly become your new favorite dessert to bake and share. Combining a buttery graham cracker crust with a perfectly swirled pumpkin-spiced cheesecake filling, they offer a delightful balance of tangy cream cheese and warm autumn spices in every bite. Easy to prepare yet impressively decadent, these Pumpkin Cheesecake Bars are a must for anyone who adores seasonal sweets that deliver both comfort and elegance.

Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the perfect texture and flavor for your Pumpkin Cheesecake Bars. From the crispy crust to the rich, creamy filling, these simple components come together beautifully without any fuss.

Graham cracker crumbs: Using finely crushed crumbs ensures a sturdy crust that holds together well and adds a mild sweetness.
Granulated sugar: Balances sweetness in both the crust and cheesecake, keeping every bite perfectly sweetened without overpowering.
Unsalted butter: Melted butter binds the crust, giving it that irresistible buttery crunch you crave.
Cream cheese: The heart of the cheesecake filling, providing that creamy richness and the iconic tangy flavor.
Eggs: They help set the cheesecake filling, ensuring a smooth and firm texture after baking.
Flour: Adds just a touch of structure to prevent cracks and keep the bars dense yet tender.
Vanilla extract: Infuses the filling with a warm, aromatic note that complements the pumpkin perfectly.
Pumpkin puree: Not pumpkin pie filling—pure pumpkin adds natural sweetness, moisture, and that unmistakable fall flavor.
Pumpkin spice mix: A blend of cinnamon, nutmeg, and other spices that brings the classic pumpkin spice magic to life.

How to Make Pumpkin Cheesecake Bars

Step 1: Preparing the Graham Cracker Crust

Preheat your oven to 375 degrees Fahrenheit and line a 9 by 9 inch baking dish with parchment paper, crossing two pieces to create overhangs for easy lifting. The crust sets the stage for everything, so take some time to crush your graham crackers finely—either with a food processor or by hand.

Mix the crushed graham crackers with sugar and melted butter until the texture reminds you of wet sand. Press this mixture firmly into the bottom of your baking dish to ensure an even, compact base that will crisp up nicely when baked.

Bake the crust for 6 to 8 minutes, watching for the edges to turn golden brown. This pre-baking step is crucial because it keeps your crust from becoming soggy once the creamy filling is added.

Step 2: Making the Classic Cheesecake Filling

Lower your oven temperature to 325 degrees Fahrenheit after removing the crust. While still warm, start working on the cheesecake filling by beating room temperature cream cheese until smooth and creamy. Gradually beat in sugar until fluffy, then add eggs one at a time to create a silky texture.

Incorporate flour and vanilla extract for subtle flavor and structure. This classic base is the canvas that will be split into two batches to create the signature Pumpkin Cheesecake Bars swirl.

Step 3: Creating the Pumpkin-Spiced Mixture

Divide the cheesecake mixture evenly into two bowls. To one bowl, whisk in pumpkin puree and pumpkin spice mix thoroughly. This step transforms ordinary cheesecake into those cozy Pumpkin Cheesecake Bars with warm autumn flavors layered throughout.

Step 4: Assembling and Baking the Bars

Take the hot crust out of the oven and alternate spoonfuls of the plain cheesecake mixture and the pumpkin-spiced mixture onto it. For a beautiful marbled effect, use a knife to swirl the two batters together gently by moving it back and forth and then turning the pan to swirl the other direction.

Bake the bars at 325 degrees Fahrenheit for 35 minutes. Then, turn off the oven and leave the cheesecake inside for one hour without opening the door—this slow cooling helps prevent cracks. Finally, cool them on the counter before refrigerating for at least four hours for the best texture.

How to Serve Pumpkin Cheesecake Bars

Garnishes

A dollop of stabilized whipped cream adds lightness and a touch of elegance to each bar, balancing the rich cheesecake perfectly. You can also sprinkle a bit of cinnamon or nutmeg on top for a pop of spice aroma that makes every bite even more inviting.

Side Dishes

These bars shine on their own but pairing them with a warm cup of coffee, chai tea, or even hot apple cider makes the experience extra cozy—perfect for fall afternoons or holiday gatherings.

Creative Ways to Present

For a festive touch, arrange the Pumpkin Cheesecake Bars on a wooden board surrounded by fall leaves, mini pumpkins, or caramel drizzle. Alternatively, serve them in individual ramekins topped with crushed pecans or a drizzle of maple syrup for a gourmet presentation that guests will adore.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Cheesecake Bars fresh by covering them tightly with plastic wrap or storing in an airtight container in the refrigerator. They will stay moist and flavorful for up to five days—perfect for enjoying throughout the week.

Freezing

If you want to prepare ahead or save extras, wrap bars individually in plastic wrap and then in foil before freezing. Stored this way, they can last up to two months. Thaw overnight in the refrigerator before serving to maintain that creamy texture.

Reheating

While cheesecake bars are typically served chilled, if you prefer a slightly warm treat, pop a slice into a preheated oven at 300 degrees Fahrenheit for about 10 minutes. Avoid microwaving as it can make the texture rubbery or watery.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best not to substitute pumpkin pie filling as it contains extra sugars and spices, which can throw off the balance of sweetness and spices in the bars. Stick to pure pumpkin puree for the most authentic taste.

How do I prevent cracks in my Pumpkin Cheesecake Bars?

Slow cooling is key—after baking, cool the bars in the oven with the door closed for one hour, then leave them on the counter before refrigerating. This gradual temperature change helps avoid cracks in your cheesecake.

Can I make these bars gluten-free?

Absolutely! Use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies for the crust. Just ensure all other ingredients are gluten-free certified.

What’s the best way to cut these bars cleanly?

Use a sharp knife dipped in hot water and wiped dry before slicing. This prevents sticking and helps create clean edges on your Pumpkin Cheesecake Bars.

Can I add toppings like nuts or chocolate chips?

Definitely! Swirling in some chopped pecans or mini chocolate chips into the pumpkin or plain mixture before baking can add wonderful texture and flavor contrast to your bars.

Final Thoughts

There’s something truly magical about Pumpkin Cheesecake Bars—they’re rich yet approachable, perfect for sharing or savoring solo alongside your favorite fall beverage. Trust me, once you bake a batch, they’ll quickly become a dessert you’ll want to make again and again. So grab your ingredients, dive into this recipe, and enjoy every creamy, spiced, buttery bite!

Pumpkin Cheesecake Bars Recipe

★★★★★

5.3 from 13 reviews

Author: Olivia
Total Time: 5 hours 5 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cheesecake Bars combine a rich, creamy cheesecake base with spiced pumpkin swirls over a buttery graham cracker crust. Perfect for autumn gatherings or holiday desserts, these bars offer a delightful balance of smooth texture and warm pumpkin spice flavor.

Instructions

Prepare the Crust: Preheat your oven to 375°F (190°C). Cut two pieces of parchment paper to fit a 9×9 inch baking dish, allowing the sheets to cross over forming an X with overhang for easy removal later.
Make the Crust Mixture: Combine graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. Press this mixture evenly into the bottom of your prepared baking dish.
Bake the Crust: Bake the crust for 6 to 8 minutes, or until the edges turn golden brown. Once done, reduce oven temperature to 325°F (163°C).
Beat the Cream Cheese: In a large mixing bowl or stand mixer, beat the cream cheese until smooth, scraping down sides as needed to ensure even consistency.
Add Sugar and Eggs: Beat in granulated sugar, then add eggs one at a time, mixing well after each addition.
Incorporate Flour and Vanilla: Mix in the flour followed by the vanilla extract, beating until the mixture is smooth and creamy.
Prepare Pumpkin Mixture: Divide the cheesecake batter into two bowls. To one bowl, add the pumpkin puree and pumpkin spice mix, whisking to combine thoroughly.
Assemble the Bars: Remove crust from oven. Alternate spoonfuls of plain cheesecake mixture and pumpkin cheesecake mixture over the hot crust, layering as needed to fill the dish.
Create Swirls: Using a knife, gently swirl the two mixtures together by moving the knife back and forth and then turning the pan to create a marbled effect.
Bake the Cheesecake: Place the pan back in the oven at 325°F (163°C) and bake for 35 minutes. After baking, turn off the oven and leave the cheesecake inside for 1 hour without opening the door to finish setting.
Cool the Bars: Remove the cheesecake from the oven and allow it to cool at room temperature for at least one hour. Then refrigerate for a minimum of 4 hours to fully set and chill.
Serve: Lift the bars out of the pan using the parchment paper edges. Cut into 16 equal-sized bars. Optionally, pipe stabilized whipped cream on top before serving for added richness.

Notes

Use pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
Ensure cream cheese and eggs are at room temperature for a smooth batter.
Do not open the oven door during the one-hour resting period post-baking to avoid cracks.
Allow cheesecake bars to cool slowly to help prevent splitting.
Stabilized whipped cream adds a decorative and tasty topping, but is optional.
Store leftovers tightly covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American