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close-up of creamy pumpkin cheesecake bars with graham cracker crust and whipped cream topping
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Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars with a graham cracker crust and creamy pumpkin spice filling—perfect make-ahead dessert for fall and Thanksgiving!
Prep Time20 minutes
Cook Time55 minutes
Chill Time3 hours

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.