These easy Pumpkin Cheesecake Bars feature two creamy layers - classic vanilla and rich pumpkin - on a buttery graham cracker crust. It's the perfect make-ahead fall dessert for Thanksgiving, potlucks, or just because.
If you're already baking your way through pumpkin season with recipes like Crustless Pumpkin Pie, Smoked Pumpkin Pie, and Pumpkin Bread with Cream Cheese Frosting, these fall cheesecake bars should be next on your list.
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Looking for more cheesecake recipes? Try my Strawberry Cheesecake Snack Bars, No-Bake Mini Biscoff Cheesecakes, and No-Bake Mini Egg Cheesecake next!
These layered pumpkin cheesecake bars are everything I love about fall in one easy dessert. They look impressive, taste amazing, and no one will guess how simple they are to make. Keep a batch in the freezer and thank yourself later.
If you like these, then you'll also love these Pumpkin Spice Bars and Pumpkin Snickerdoodles!
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Why You'll Love This Recipe
- Double the cheesecake, double the flavor: Two layers, one pan. Pure magic.
- Fall flavors: Warm pumpkin spice meets creamy vanilla.
- Make ahead friendly: Chill overnight and slice when you're ready.
- Crowd favorite: Perfect for Thanksgiving, Friendsgiving, or just because.
Recipe Ingredients
- Graham cracker crumbs. You can use store-bought graham cracker crumbs or make your own by pulsing one sleeve of graham crackers in a food processor or placing them in a plastic bag and using a rolling pin to turn them into fine crumbs. You could also use Biscoff cookies or ginger snap cookie crumbs.
- Brown sugar. You could also use regular sugar or a sugar substitute such as Stevia or Truvia.
- Butter or margarine. This is used with the graham cracker crumbs to form the base of the cheesecake bars.
- Cream cheese. I used Philadelphia full-fat cream cheese. Let it come to room temperature before mixing so that the cheesecake is creamy and not lumpy.
- Icing sugar. Also known as icing sugar and confectioner's sugar.
- Sour cream. You could also use plain Greek yogurt.
- Vanilla extract. I used pure vanilla extract.
- Eggs. I used large eggs at room temperature.
- Pumpkin puree. Be sure to use pure pumpkin, not pumpkin pie filling.
- Pumpkin pie spice. This is added to both the crust and the pumpkin filling. I used my homemade pumpkin pie spice, which is made with cinnamon, ginger, nutmeg, allspice, and ground cloves.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How to Make Pumpkin Cheesecake Bars
Prep the pan. Grease or line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang on the sides to make it easier to lift the bars out after chilling.
Make the crust. In a medium bowl, combine 1½ cups of graham cracker crumbs, 1 tablespoon of brown sugar, ½ teaspoon of pumpkin pie spice, and ¼ cup of melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the bottom of a glass, measuring cup, or your fingers.
Mix the cheesecake filling. In a large mixing bowl (or stand mixer with the paddle attachment), beat 2 blocks of softened cream cheese (16 ounces total) on medium speed until smooth and creamy. Add ¾ cup powdered sugar and ½ cup sour cream. Beat again until well combined. Add 2 eggs, one at a time, beating just until each is incorporated. Stir in 1 teaspoon vanilla extract.
Create layers. Pour half of the cheesecake batter (about 2 cups) over the baked crust and smooth it into an even layer. To the remaining batter, add ¾ cup pumpkin puree and 1 teaspoon pumpkin pie spice. Stir until fully combined. Carefully pour the pumpkin layer over the plain cheesecake layer. Use a spatula to gently smooth it out. Try not to mix the layers.
Bake and cool. Place the pan in the center of the preheated oven. Bake for 35 to 40 minutes at 350°F, or until the center is just set; it should still have a slight jiggle. Turn the oven off, crack the door open slightly, and let the bars cool in the oven for 1 hour. This gradual cooling helps prevent cracks on top.
Chill and slice. After the hour is up, transfer the pan to a wire rack to cool completely to room temperature. Once cooled, cover the pan and refrigerate for at least 4 hours, or overnight. When ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares using a sharp knife (wipe the blade between cuts for cleaner edges).
Variations
- Add a swirl: Drop spoonfuls of the pumpkin layer into the vanilla and swirl with a knife.
- Top with whipped cream or pecans. You can also make a pecan streusel topping by combining ½ cup brown sugar, 2½ tablespoons flour, ½ cup of chopped pecans, and 2½ tablespoons of melted butter in a small bowl. Sprinkle the crunchy streusel topping over the cheesecake before baking.
- Try a gingersnap crust for an even spicier treat.
- Add chocolate chips to the pumpkin layer or top the bars with chocolate ganache.
Related Recipe: Smoked Cheesecake on Pellet Grill
Storage and Freezer Instructions
Store: Cover with plastic wrap or place in an airtight container and store for 2-3 days.
Freezer: Freeze bars individually (after chilling), wrapped tightly, for up to 2 months. Thaw overnight in the fridge.
Make Ahead Tips
This is the perfect make-ahead dessert. Prep it a day or two in advance and chill until ready to slice and serve. The flavor gets even better after a day or two in the fridge.
Jeri's Tips
- Use room temperature ingredients. Cold cream cheese and eggs lead to lumpy batter. Let everything sit out for 30 minutes before mixing.
- Don't overmix after adding eggs. Once the eggs go in, mix just until combined. Overbeating adds too much air to the batter, which can cause the cheesecake to puff and then crack.
- Use hot water for clean slices. For bakery-style bars, dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for clean, neat edges.
- Cool slowly to prevent cracking. Letting the bars cool in the oven with the door cracked helps the filling settle gently and prevents sudden temperature changes that can split the top.
Recipe FAQs
Pumpkin cheesecake should be refrigerated. The pumpkin puree and the cream cheese can go bad if left out at room temperature for too long.
Yes, it's a good idea to make cheesecake the day before. That way it will be cool enough for the texture to firm up.
Yes. Bake it in a 9x13-inch pan and increase the bake time to 45-50 minutes.
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Printable Recipe
Pumpkin Cheesecake Bars
Equipment
- Baking dish 8 x 8
Ingredients
Ingredients for the crust
- 1½ cups graham cracker crumbs
- ¼ cup butter melted
- 1 tablespoon brown sugar
- ½ teaspoon pumpkin pie spice
Ingredients for the cheesecake filling
- 2 (8 oz) packages cream cheese softened
- ¾ cup powdered sugar
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
Instructions
Make the Graham Cracker Crust
- Preheat the oven to 350℉.
- Combine graham cracker crumbs, brown sugar, and pumpkin pie spice with the melted butter and mix well.
- Press the crumb mixture into the bottom of a greased 8 x 8 baking pan or parchment paper-lined dish. Use the bottom of a glass or measuring cup to firmly pack it down into an even layer. There's no need to pre-bake the crust; just set it aside while you make the cheesecake filling.
Make the cheesecake filling
- Place the cream cheese in a large bowl. Use a hand mixer on low speed to mix it up until creamy. Add sugar and sour cream and mix on medium speed until smooth. Scrape the sides of the bowl with a spatula as needed. Add eggs one at a time, mixing after each egg. Add the vanilla extract and mix again until smooth.
- Pour 2 cups of the cheesecake batter over the graham crust in an even layer. Use a spatula to smooth the filling.
- Add the pumpkin puree and pumpkin pie spice to the bowl with the remaining cheesecake mixture. Mix the pumpkin mixture with an electric mixer until well combined. Pour the pumpkin layer over the vanilla cheesecake layer. Smooth it out with the back of a spatula.
- Bake pumpkin cheesecake bars in the oven at 350℉ for 35-40 minutes, or until the center is just a bit jiggly. Turn off the oven, and let the cheesecake sit in the oven for 1 hour with the oven door slightly ajar.
- Remove the cheesecake and place it on a wire rack to cool for one more hour. Then, cover it and refrigerate for at least 3-4 hours. When thoroughly chilled, cut into squares and serve with a drizzle of caramel sauce and a dollop of whipped cream. Enjoy!
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Notes
- Pumpkin Purée: Use plain canned pumpkin, not pumpkin pie filling. If you have leftovers, freeze tablespoon-sized scoops on a parchment-lined baking sheet, then transfer to a freezer bag for future iced pumpkin spice lattes or smoothies.
- Cream Cheese: For the creamiest texture, use full-fat brick-style cream cheese. Let it soften to room temperature before mixing.
- Crust Substitution: No graham crackers? Use digestive biscuits, gingersnaps, or vanilla wafers for a fun twist.
- Make Ahead: These bars taste even better the next day! Chill overnight for the cleanest slices and best flavor.
- Slicing Tip: For clean cuts, run a sharp knife under hot water and wipe it clean between each slice.
- Storage: Store leftovers in an airtight container in the fridge for 2-3 days, or freeze for up to 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Leslee Duncan says
When you talk about making this recipe you state that you put the cream cheese mixture over the baked crust. No where in this recipe does it state how long to bake the crust? I would like to know
Jeri Walker says
The crust doesn't need to be pre-baked separately; it bakes along with the cheesecake layers in the oven. I'll update the recipe instructions to make that clearer. Thanks! 😊