Name: Pumpkin Cheesecake Bars Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: 1 ½ cups (170 g) graham cracker crumbs; 2 Tablespoons granulated sugar; 1 Tablespoon brown sugar, firmly packed; 7 Tablespoons (100 g) salted butter, melted; 24 oz (680 g) cream cheese, softened; ¾ cup (150 g) granulated sugar; ¼ cup (50 g) light brown sugar, firmly packed; ½ cup (113 g) sour cream; 1 teaspoon vanilla extract; 3 large eggs, lightly beaten; ⅔ cup (168 g) canned pumpkin; 1 ½ teaspoons pumpkin spice

If you’re looking for a dessert that perfectly captures the cozy flavors of fall in an easy, handheld form, then you absolutely must try this Pumpkin Cheesecake Bars Recipe. I love this because it combines the creamy richness of cheesecake with the warm spices and sweetness of pumpkin—plus, the buttery graham cracker crust is just the right amount of crunch. Trust me, once you make these bars, they’ll quickly become your go-to for holiday parties, casual gatherings, or just an indulgent treat on a chilly evening!

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Why You’ll Love This Recipe

Perfect Fall Flavors: The combination of pumpkin and warm spices feels like a cozy hug in every bite.
Creamy Yet Easy to Cut: The bars hold their shape beautifully, making serving and sharing stress-free.
Simple Ingredient List: No weird stuff here—just staples you probably already have in your kitchen!
Customizable Swirls: You can easily adjust the pumpkin portion or spices to your liking, tailoring it to your perfect pumpkin cheesecake bar.

The image shows a slice of layered dessert with three layers. The bottom layer is crumbly and brown, resembling a baked crust. The middle layer is thick and creamy white, smooth and soft in texture. The top layer is thin with a light brown and white swirl pattern, creating a marbled effect. The dessert slice sits on a piece of parchment on a wooden surface, with other similar slices blurred in the background. The photo is taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake Bars, fall dessert recipe, easy pumpkin dessert, creamy cheesecake bars, holiday treat ideas

Ingredients You’ll Need

For this Pumpkin Cheesecake Bars Recipe, I love using simple pantry staples that work in harmony to create layers of flavor and texture. Each ingredient has its role, from the crunchy graham cracker crust to the smooth cheesecake filling, enhanced by that signature pumpkin twist.

Flat lay of fresh cream cheese blocks with smooth, white creamy texture, bright orange pumpkin puree in a small bowl, warm golden brown graham cracker crumbs with coarse texture scattered lightly, shiny brown sugar crystals piled neatly, fresh whole eggs with smooth beige shells, fresh sour cream dollops with glossy white swirls, cinnamon sticks and whole nutmeg adding rich brown tones, several star anise pods for deep rust color, all artfully arranged with natural spacing and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake Bars, fall dessert recipe, easy pumpkin dessert, creamy cheesecake bars, holiday treat ideas

Graham cracker crumbs: I prefer the classic honey-flavored kind for a subtle sweetness and crunch.
Granulated sugar: Adds the right amount of sweetness without overpowering the pumpkin flavor.
Brown sugar: The slight molasses notes here deepen the crust’s flavor.
Salted butter: Melted for easy mixing; I always use real butter for the best taste and texture.
Cream cheese: Make sure it’s softened to room temperature to avoid lumps in your batter.
Sour cream: This keeps the cheesecake nice and creamy, adding a subtle tang that balances the sweetness.
Vanilla extract: A splash of vanilla amps up the cozy flavor profile.
Eggs: Lightly beaten to blend evenly, they help set the cheesecake without drying it out.
Canned pumpkin: Use pure pumpkin puree (not pumpkin pie filling) for authentic flavor and texture.
Pumpkin spice: If you want to get fancy, make your own blend, but store-bought works fine too!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Pumpkin Cheesecake Bars Recipe is how easy it is to tweak to your preferences. Over time, I’ve experimented with a few variations to suit different moods and occasions, and I encourage you to play around with it too!

Maple Pumpkin Cheesecake Bars: I swapped the brown sugar for pure maple syrup once, infusing the bars with that rich, woody sweetness—my family went crazy for it!
Gluten-Free Option: Use gluten-free graham cracker crumbs or crushed nuts for the crust if you need a gluten-free version; the texture still thrills.
Spice it Up: Add extra cinnamon or a pinch of nutmeg to the pumpkin cheesecake layer if you love a spicier kick.
Chocolate Swirl: Try swirling in some melted dark chocolate for a decadent twist—trust me, it’s a crowd-pleaser.

How to Make Pumpkin Cheesecake Bars Recipe

Step 1: Prepare the Crust

First, preheat your oven to 325°F (160°C) and line a 9×9-inch baking pan with parchment paper. I love using parchment because it makes getting the bars out so much easier, plus it helps prevent cracking. In a bowl, stir together the graham cracker crumbs with both sugars. Then, add the melted butter and mix until the crumbs resemble wet sand—this ensures your crust will hold together nicely. Press this mixture evenly across the bottom of your pan and set it aside for now. Pro tip: don’t bake the crust beforehand; it’ll bake perfectly under the cheesecake layers.

Step 2: Mix the Classic Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese along with both sugars on medium speed until smooth and lump-free. This step is crucial—if there are lumps, the texture won’t be silky. Add in the sour cream and vanilla extract, mixing just until combined. Then, add the eggs one at a time on low speed, mixing after each addition to keep the batter uniform but avoid overmixing, which can cause cracks later. Don’t forget to scrape the sides and bottom of the bowl with a spatula to ensure an even blend!

Step 3: Prepare the Pumpkin Cheesecake Mixture

Measure out about one and a half cups of the cheesecake batter into a separate bowl. To this, add the canned pumpkin and pumpkin spice, stirring until the mixture is evenly combined and beautifully orange. Here’s what I learned: be sure not to use pumpkin pie filling because it’s already sweetened and spiced, which can throw off the flavor balance in the bars.

Step 4: Assemble and Bake

Now for the fun part—layering your bars for that lovely swirl effect! Alternate spoonfuls of the plain cheesecake and pumpkin cheesecake batters over the crust. Use a butter knife to gently swirl the two mixtures together for a marbled look—don’t overdo it, or you’ll lose the signature pumpkin swirl. Pop the pan into your preheated oven and bake for 40-45 minutes, or until the edges are set and the center is only slightly jiggly. If you’re using a glass or ceramic pan, baking may take longer, so start checking at 45 minutes.

After baking, let the bars cool completely at room temperature, then chill them in the fridge for at least 6 hours or overnight. This step is key—it allows the cheesecake to firm up so you get clean, neat slices.

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Pro Tips for Making Pumpkin Cheesecake Bars Recipe

Avoid Overmixing: I learned that beating eggs gently and not overmixing the batter prevents cracks and gives a silky texture.
Use Room Temperature Cream Cheese: This helps the batter come together easily and avoids lumps without overworking the mix.
Don’t Skip Chilling Time: Letting these chill overnight makes slicing clean and enhances flavors, which I discovered helps the cheesecake flavor really develop.
Swirl With Care: A gentle hand with the knife swirl ensures beautiful marbling without blending the layers too much.

How to Serve Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars Recipe - Serving

Garnishes

I usually keep the garnish simple so the bars shine on their own. A light dusting of powdered sugar or a dollop of whipped cream adds a lovely touch of elegance and balances the spices perfectly. Sometimes, I like to sprinkle a tiny bit of finely chopped toasted pecans for some nutty crunch that complements the creamy texture.

Side Dishes

These bars are rich, so I love pairing them with lighter sides like fresh fruit or a bright citrus salad to cut through the richness. A cup of coffee or a chai latte can elevate the whole experience—trust me, it’s like an autumn hug in mug form.

Creative Ways to Present

For special occasions, I’ve arranged these bars on a slate serving tray with mini pumpkins, cinnamon sticks, and fresh thyme sprigs around the edges—instant festive centerpiece! You could also drizzle caramel sauce or even dark chocolate over the top for a stunning presentation that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I always store leftover bars in an airtight container in the refrigerator. They keep really well for up to 5 days, and honestly, they sometimes taste even better the next day as the flavors meld. Just be sure to cover them tightly to avoid absorbing fridge odors.

Freezing

If you want to prepare in advance, these bars freeze beautifully. After chilling in the fridge, I wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. They keep for several months this way. When I’m ready to enjoy, I thaw them overnight in the fridge for best results.

Reheating

I usually eat these bars cold, but if you want to warm them up a bit, I pop a piece in the microwave for about 10-15 seconds. It softens the texture just right without melting the creamy layer too much. Just be careful not to overheat since the cream cheese can become grainy if it gets too warm.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Cheesecake Bars Recipe?

Yes! You can roast and puree fresh pumpkin yourself for this recipe. Just be sure to cook it well until soft, then puree it completely smooth. Keep in mind fresh pumpkin puree tends to be a bit more watery than canned, so you may want to drain some excess liquid or reduce other liquids in the recipe slightly to avoid a soggy cheesecake layer.
How do I prevent cracks from forming on the cheesecake bars?

Cracks often happen when the batter is overmixed or baked at too high a temperature. Make sure to mix eggs gently, avoid overbeating, and bake at the recommended 325°F (160°C). Also, letting the cheesecake cool gradually and chilling it overnight helps prevent cracking.
Can I use a bigger or smaller pan for this recipe?

This recipe is designed for a 9×9-inch pan. If you use a bigger pan, the bars will be thinner and may bake faster; adjust baking time accordingly. For a smaller pan, the layers will be thicker and might need longer baking—just keep a close eye and do the toothpick test.
Is it necessary to use sour cream?

Sour cream adds moisture and a slight tang that balances the sweetness of the cheesecake. You can substitute Greek yogurt if needed, but it may slightly change the texture and flavor. I recommend sticking with sour cream for the best results unless you have dietary restrictions.

Final Thoughts

This Pumpkin Cheesecake Bars Recipe holds a special place in my heart because it marries two of my favorite fall treats into one ridiculously delicious package. I remember the first time I made these; the house filled with that warm pumpkin-spice scent, and my family couldn’t get enough. If you’re craving a dessert that’s comforting, easy to share, and bursting with autumn flavor, give this recipe a try. I promise you’ll look forward to making it every season—and maybe even all year round!