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Easy Pumpkin Cheesecake Bars with a graham cracker crust and creamy pumpkin spice filling – a perfect make-ahead dessert for fall and Thanksgiving!
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Pin It NowEASY PUMPKIN CHEESECAKE BARS (PERFECT FALL DESSERT!)
If you love pumpkin pie and cheesecake, these Pumpkin Cheesecake Bars are the ultimate fall dessert mashup! With a buttery graham cracker crust and a creamy, spiced pumpkin cheesecake filling, this recipe is easy enough for a weeknight bake but special enough for the Thanksgiving dessert table.
The best part? They are made in a 9×13 pan so you get all the flavors of cheesecake without the hassle of a springform pan or water bath that you typically use to make cheesecake.
Why you’ll love this recipe
- Easy to make: No fussy layers or complicated steps.
- Perfect for sharing: Makes a big batch of bars – perfect for holiday gatherings.
- Classic fall flavors: Pumpkin spice and cream cheese are simply perfection!
- Make-ahead friendly: These bars need chill time which makes them a great prepare-ahead dessert.
Life is short. Eat good food! Let’s go make Pumpkin Cheesecake Bars. :)
❤️ Ashley
PS: If you love all things pumpkin as much as I do, try these Pumpkin Cheesecake Cookies, Pumpkin Snickerdoodle Cookies, or this Pumpkin Coffee Cake!
how to make pumpkin cheesecake bars
Making pumpkin cheesecake bars is easier than you might think. In this guide, I’ll walk you through papering the crust, mixing the pumpkin cheesecake filling and baking to perfection.
- Prepare the pan: this step is important! I like to line the pan with parchment paper or foil overhanging on both sides. This allows for easy removal of the bars from the pan to cut into squares.
- Make the crust: I like to use graham crackers for my crust but you can also try making this with a gingersnap crust, a shortbread crust, or even a Biscoff cookie crust.
- Make the cheesecake filling: I recommend bringing your cream cheese to room temperature before making the filling to ensure that you have a creamy, smooth pumpkin cheesecake layer.
- Bake and cool: This part is important! After the cheesecake bars have baked, you will turn off the oven, crack it open it, and allow the cheesecake to cool slowly. This is done to help prevent cracking.
tips and tricks
Here are a few tips and tricks to ensure you end up with delicious pumpkin cheesecake bars every time!
- Don’t overmix: This can add air bubbles which can lead to cracks.
- Use full-fat cream cheese: the low-fat variety is not suitable for this purpose!
- Chill completely: Chill for at least 3 hours or overnight- this is a great make-ahead dessert option!
Variations to try
- Gingersnap Crust: swap graham crackers for crushed gingersnaps for extra spice!
- Caramel Drizzle: Top each bar with salted caramel sauce before serving.
- Swirled Look: Reserve a little plain cheesecake filling before adding pumpkin, then swirl it in for a marbled effect.
serving and storage
I like to serve these Pumpkin Cheesecake Bars with a little whipped cream and a sprinkle of pumpkin pie spice. Alternatively, you can add a drizzle of caramel or salted caramel.
Cover these cheesecake bars well, then store in the refrigerator for up to 5 days.
Pumpkin Cheesecake Bars are the kind of dessert that everyone asks for seconds of, and then the recipe too! ;) Whether you make them for a family gathering, Friendsgiving, or a cozy fall weekend, they’ll quickly become a seasonal favorite. Enjoy!
Pumpkin Cheesecake Bars
Ingredients
FOR THE CRUST:
- 1 ⅔ cups graham cracker crumbs about 13 whole graham crackers, finely crushed
- ¼ cup unsalted butter melted
- 2 tablespoons granulated sugar
FOR THE FILLING
- 4 packages 8 ounces each cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
FOR SERVING (OPTIONAL):
- Whipped cream
- Extra pumpkin pie spice or cinnamon for dusting
Instructions
- Prepare the Pan & Crust: Preheat oven to 300°F.
- Line a 9×13-inch baking dish with parchment paper or foil, leaving an overhang on two sides for easy lifting later. Tip: Even if you spray with nonstick spray, the bars can stick—so lining is highly recommended.
- In a medium bowl, combine 1 ⅔ cups graham cracker crumbs (about 13 whole graham crackers, finely crushed)with ¼ cup melted unsalted butter and 2 tablespoons granulated sugar. Stir until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl (or stand mixer with paddle attachment), beat 4 packages (8 ounces each) of softened cream cheese with 1 ½ cups granulated sugar on low speed until smooth and fluffy.
- Add 4 large eggs, one at a time, mixing just until combined after each addition. Do not overmix.
- Mix in 1 cup canned pumpkin puree (not pumpkin pie filling) and 2 teaspoons pumpkin pie spice until smooth.
- Assemble & Bake: Pour the pumpkin cheesecake filling over the crust and spread it into an even layer.
- Bake for 50–55 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door open, and let the cheesecake bars cool slowly for 60–90 minutes. This helps prevent cracks from forming.
- Chill & Serve: Cover lightly and refrigerate for at least 3 hours (overnight is best) to fully set.
- Use the parchment/foil overhang to lift the cheesecake from the pan before cutting into squares.
- Garnish with whipped cream and a sprinkle of pumpkin pie spice before serving.
FAQ
Absolutely! These bars actually taste better after chilling overnight. Make them a day ahead for easy entertaining.
Yes, you can use crushed gingersnaps, vanilla wafers, shortbread cookies, or even Biscoff cookies for the crust.
Cracks happen if the oven is too hot or the cheesecake cools too quickly. Bake at 300 degrees F and allow the bars to cool slowly with the oven door slightly open before refrigerating.
Try a dollop of whipped cream, a drizzle of caramel, chopped pecans or walnuts, or a dusting of cinnamon or pumpkin pie spice.
More of the best pumpkin recipes!
If you’re looking for more yummy pumpkin dessert recipes, here are some delicious options to try:
