These delicious double-layer Pumpkin Cheesecake Bars are an easy dessert recipe that will be a huge hit with your friends and family. With creamy cheesecake layers of vanilla and pumpkin on a buttery graham cracker crust, this will become a new favorite. Plus, it's perfect for Fall gatherings or as a Thanksgiving dessert.
I am so excited for fall! And what better way to celebrate the season than with some delicious pumpkin cheesecake bars?
After all, I love cheesecake. Like, really love it. It's one of my all-time favorite desserts.
From strawberry cheesecake snack bars to no-bake cheesecake to strawberry cheesecake ice cream, I love them all.
Now with the fall season here, I have been making some of my favorite pumpkin recipes, from crustless pumpkin pie to smoked pumpkin pie to Pumpkin Bread With Cream Cheese Frosting.
And I thought, why not put pumpkin and cheesecake together into a delicious dessert?
These sweet and creamy bars are perfect for any fall gathering, and they're sure to be a hit with family and friends.
I love the combination of rich cream cheese and pumpkin flavors in these bars, and the hint of spice from the cinnamon and nutmeg is just perfect.
The crust is made with graham crackers, so it has that classic cheesecake flavor.
Whether you're looking for a Fall dessert or a Thanksgiving treat, these creamy pumpkin cheesecake bars are definitely a must-make, so be sure to give them a try!
👩🏻🍳 More pumpkin recipes
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❤️ Why this recipe works
- You don't have to choose between pumpkin pie and cheesecake - you can have both!
- These easy pumpkin cheesecake bars are easy to make and only require a few ingredients.
- They're the perfect fall dessert: they're festive, tasty, and satisfying. You will love the pumpkin spice flavor.
- This recipe is guaranteed to please everyone, whether they're a pumpkin fan or not.
- These are the best pumpkin cheesecake bars, and one of my all-time favorite fall desserts. One bite will knock your socks off!
- They're perfect for any occasion - from Halloween parties to Thanksgiving dinner.
- They're also great for breakfast… because who doesn't love cheesecake for breakfast?
🎃 Ingredients
The ingredients to make these delicious pumpkin bars are easy to find at your local grocery store.
- Graham cracker crumbs. Use graham cracker crumbs, or make your own by pulsing graham crackers in the bowl of a food processor or place them in a plastic bag and use a rolling pin to turn them into fine crumbs. You will need to use about one sleeve of graham crackers.
- Brown sugar. This adds a little bit of sweetness to the crust.
- Butter or margarine. This is used with the graham cracker crumbs to form the base of the cheesecake bars.
- Cream cheese. Use good quality cream cheese. Philadelphia cream cheese is a good option because it is thick, creamy, and has a great flavor. Let it come to room temperature before mixing so that the cheesecake is creamy and not lumpy.
- Icing sugar. I used icing sugar, also known as confectioner's sugar. This ensures that the cheesecake is super smooth.
- Sour cream. The sour cream adds richness and a subtle tanginess to the bars.
- Vanilla extract. I used pure vanilla extract.
- Eggs. I used large eggs that were at room temperature.
- Pumpkin puree. Make sure to use pure pumpkin and not pumpkin pie filling.
- Pumpkin pie spice. This is added to both the crust and the pumpkin pie filling for delicious flavor. I used my homemade pumpkin pie spice, but feel free to use whichever one you have in your cupboard.
- Caramel sauce, optional. Take these bars to the next level with a drizzle of caramel sauce!
- Whipped topping, optional. You can use Cool Whip or make your own whipped cream by whipping heavy cream until soft peaks form, then add maple syrup to taste. Serve a dollop of whipped topping on each cheesecake bar before serving.
See the printable recipe card for quantities.
🥄 How to make pumpkin cheesecake bars
Make the graham cracker crust
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Remove from heat. 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 pack the crust down in the bottom of the pan.
Make the cheesecake filling:
In a large bowl, use a hand mixer on low speed to mix up cream cheese until creamy.
Next, 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.
Very carefully pour the pumpkin cheesecake mixture over the vanilla cheesecake layer.
Smooth it out with the back of a spatula.
Bake pumpkin cheesecake bars in the oven at 350 degrees F 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. This is to prevent sudden temperature changes that may cause cracking.
Remove the cheesecake and place it on a wire rack to cool for 1 more hour.
Then, cover it and transfer it to the fridge for 3-4 hours.
When completely chilled, cut it into squares, and serve.
For an extra decadent treat, add a dollop of whipped cream just before serving.
Enjoy!
🧾 Substitutions
- Graham cracker crust. I like to use a graham cracker crust for a traditional cheesecake flavor. You can use graham cracker crumbs or make your own out of graham crackers. For a sweeter flavor, you could also use crushed gingersnap cookies to make a gingersnap crust.
- Sugar. You could also use regular sugar or a sugar substitute such as Stevia or Truvia.
- Sour cream. You could also use Greek yogurt.
📋Variations
- Add some crushed pecans to the graham cracker crust. Or make the crust with crushed gingerbread cookies.
- For a chocolate lover’s twist on the classic recipe, try adding chocolate chips to the cheesecake mixture. Or top the bars with chocolate ganache.
- Top the bars with a delicious layer of caramel sauce or salted caramel sauce.
- Add cinnamon to the crust for a cinnamon graham cracker crust instead of pumpkin pie spice.
- Add a pecan streusel topping by combining ½ cup brown sugar, 2.5 tablespoons flour, ½ cup of chopped pecans, and 2.5 tablespoons of melted butter in a small bowl. Sprinkle the crunchy streusel on top of the cheesecake before baking.
🍽 Equipment
To make these delicious cheesecake bars, you'll need a few pieces of equipment:
- An 8 x 8-inch baking dish, preferably with high sides. You can also use a 9 x 9-inch baking dish.
- A food processor is helpful for making the crust if using graham crackers.
- A stand mixer or handheld mixer is necessary for preparing the cheesecake filling.
- A rubber spatula comes in handy for stirring everything together.
🌡️ Storage
Fridge: If you're going to store them in the refrigerator, make sure to place them in an airtight container, so they don't dry out. You can also use plastic wrap to cover the bars in the container.
Freezer: You can also freeze these snack bars by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. This will help keep them fresh for up to two months. Then, take out a bar whenever you feel like having one!
💭 Top tips
- Use room-temperature cream cheese. It will be much easier to mix with the other ingredients and make for a smoother cheesecake bar.
- Don't overmix the batter! Instead, mix until all of the ingredients are just combined.
- Be careful not to overbake the bars! Overbaking will dry them out and make them crumbly. Instead, bake just until the center is a bit jiggly.
- Let the bars cool completely before cutting into them. If they're not cooled properly, they'll be messy to cut into.
❓ FAQ
Yes, you can freeze pumpkin cheesecake. Place the cheesecake in an airtight container and store it in the freezer for up to 2 months. When you're ready to eat it, thaw the cheesecake in the refrigerator overnight.
Pumpkin cheesecake often cracks because the filling shrinks as it cools. This is due to the high water content from the pumpkin puree. It also may crack if it is overcooked and it gets dried out. To prevent cracking, do not overbake the cheesecake. Also, it is important to cool the cheesecake slowly in the oven with the door slightly ajar.
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. This allows the flavors to meld and the texture to firm up.
How to serve pumpkin cheesecake bars
There are a few different ways you can serve these cheesecake bars. You can keep it simple and just serve them as is, or serve them with a dusting of powdered sugar or crumbled graham crackers.
Another great option is to serve them with a dollop of whipped cream or ice cream on top.
You can also get creative and top them with caramel sauce (my favorite), chocolate chips, or even chopped pecans.
I hope you enjoyed this recipe for How To Make Pumpkin Cheesecake Bars. If you try it out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment below.
📋 Recipe
How To Make Pumpkin Cheesecake Bars
Equipment
- Large mixing bowl
- Electric hand mixer
- Baking dish 8 x 8
- Spoon or spatula
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 icing 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 degrees F (175 degrees C).
- 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 pack the crust down in the bottom of the pan.
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. Very carefully 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 degrees F 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. This is to prevent sudden temperature changes that may cause cracking.
- Remove the cheesecake and place it on a wire rack to cool for one more hour. Then, cover it and transfer it to the fridge for at least 3-4 hours. When thoroughly chilled, cut it into squares, and serve.
- Add a drizzle of caramel sauce and a dollop of whipped cream just before serving for an extra decadent treat.
- Enjoy!
Notes
- Fridge: If you're going to store them in the refrigerator, make sure to place them in an airtight container so they don't dry out. You can also use plastic wrap to cover the bars in the container.
- Freezer: You can also freeze these snack bars by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. This will help keep them fresh for up to two months. Then, take out a bar whenever you feel like having one!
- Use room-temperature cream cheese. It will be much easier to mix with the other ingredients and make for a smoother cheesecake bar.
- Don't overmix the batter! Instead, mix until all of the ingredients are just combined.
- Be careful not to overbake the bars! Overbaking will dry them out and make them crumbly. Instead, bake just until the center is a bit jiggly.
- Make sure to let the cheesecake cool in the oven with the door slightly ajar after they are done baking.
- Let the bars cool completely before cutting into them. If they're not cooled properly, they'll be messy to cut into.
Nutrition
⭐ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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