These delicious Pumpkin Cheesecake Bars have a double cheesecake layer of vanilla cheesecake and pumpkin cheesecake on a buttery graham cracker crust.
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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 combine pumpkin and cheesecake into a delicious dessert? The combination of rich cream cheese and pumpkin flavors is perfect. If you like these, make Pumpkin Spice Bars or Pumpkin Snickerdoodles next!
Why I Love These Pumpkin Cheesecake Bars
- You don't have to choose between pumpkin pie and cheesecake - you can have both!
- They're the perfect fall dessert complete with pumpkin spice flavor.
- They're the perfect treat for the fall season.
Ingredient Notes
The ingredients to make these delicious pumpkin bars are easy to find at your local grocery store.
- Graham cracker crumbs. You can use store-bought graham cracker crumbs or make your own by pulsing graham crackers in the bowl of a food processor or placing them in a plastic bag and using a rolling pin to turn them into fine crumbs. You will need to use about one sleeve of graham crackers. You could also use Biscoff cookie or Gingersnap 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 cream cheese. 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.
- 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. 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.
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
Make the graham cracker crust
- Preheat your oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium 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. Add powdered 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 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 cheesecake mixture over the vanilla cheesecake layer and smooth it out with the back of a spatula.
- Bake pumpkin cheesecake bars 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 it for 1 hour with the oven door slightly ajar. This prevents 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!
Variations
- For a chocolate lover’s twist on the classic recipe, add 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.
Storage
Refrigerator: Cover with plastic wrap or place in an airtight container and store for 2-3 days.
Freezer: Wrap these snack bars in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 2 months.
Recipe 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.
Recipe FAQs
Pumpkin cheesecake 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.
More Pumpkin Recipes
More Cheesecake Recipes
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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 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℉.
- 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. 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 place it in the refrigerator for at least 3-4 hours. When thoroughly chilled, cut it into squares and serve
- When thoroughly chilled, cut it into squares and serve with a drizzle of caramel sauce and a dollop of whipped cream. Enjoy!
Recipe Notes:
- 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.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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