Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are a smooth, creamy combination of pumpkin, cream cheese, and warm spices over a buttery graham cracker crust, and then baked to perfection. Top with a little whipped cream and this dessert is the perfect sweet finish to any holiday meal! These bars can be made up to 2 days in advance and they’re freezer friendly!
Pumpkin Cheesecake Bars combine two classic desserts. They have that amazing cheesecake flavor joined with the nostalgic flavor of pumpkin pie, which is pretty much a match made in heaven! The graham cracker crust is sweet and adds the crunchy texture you want in a creamy treat.
This recipe comes together quickly without needing a water bath. They turn out smooth, sweet, absolutely delicious and so perfect for your holiday table.
Put pumpkin cheesecake bars and a pumpkin pie head-to-head in a taste test and the bars come out the winner every time! They are lusciously creamy, perfectly sweet and full of fall spices. This treat is sure to impress and earn you rave reviews from family and friends!
Turned out amazing! My family loved them, everyone went for seconds.
— Kathryn
Ingredients needed
This pumpkin cheesecake bars recipe is made with simple ingredients, most of which are pantry staples. They come together with two main components, the crust and the filling. Here’s everything you’ll need:
- For the crust. The graham cracker crust is a mixture of graham cracker crumbs, granulated sugar, ground cinnamon and melted unsalted butter.
- Cream cheese. Use full-fat brick-style cream cheese that has been softened, so it mixes easily with the other ingredients.
- Sugar. This recipe uses a combination of granulated sugar and brown sugar to perfectly sweeten the filling.
- Spices. A blend of cinnamon, ground nutmeg, ground ginger and ground cloves adds warm, cozy flavor. Use 3 teaspoons pumpkin pie spice, instead, if you’d like.
- Eggs. You’ll need 5 large eggs that are at room temperature to give the filling rich, creamy, smooth texture.
- Pumpkin puree. We recommend Libby’s pumpkin puree for the perfect consistency. Be sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. The only ingredient you should see on the back label is pumpkin.
- Vanilla extract. To add a subtle sweet, warm flavor.
Recipe tip
You need about 16 full sheets of graham crackers, to yield about 2 cups of crumbs. For convenience, you can purchase a box of graham cracker crumbs in most grocery stores down the baking aisle. To make the crumbs at home, pulse the graham crackers in a food processor until they are a fine crumb. Alternatively, you can put them in a zip top bag and crush them with a rolling pin. If you want to make this recipe gluten free, use gluten-free graham crackers.
How to make this recipe
If you have been intimidated by making cheesecakes in the past, get ready to gain all the confidence you need! This pumpkin cheesecake recipe is so easy, you’ll be able to prep it in no time. Here’s the simple process:
- Prep. Preheat oven to 350 degrees F. If you will want to remove bars before slicing, line a 9×13-inch baking dish with parchment paper or foil, so the sides hang over the edges of the baking pan.
- Make the crust. In a medium mixing bowl, stir together graham cracker crumbs, sugar, cinnamon and melted butter. Press the mixture firmly into the bottom of the prepared dish. Bake for 10 minutes. Remove from the oven and set aside on a cooling rack. Reduce the oven temperature to 325 degrees F.
- Make the cheesecake batter. In a large bowl, use a mixer to beat the cream cheese until smooth. Scrape the sides of the bowl and beat in the sugars and spices. Add eggs one at a time, beating well after each one is added. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla and beat until completely smooth. Pour the filling over the prepared crust, and spread evenly.
- Bake. Place in the oven and bake for about 45-50 minutes, or until the edges have set and the middle has a small bit of wiggle to it. It will continue to get firm as it cools.
- Cool and chill. Allow bars to cool at room temperature on a wire rack for about two to three hour. Cover and then refrigerate for at least 4-6 hours, or overnight.
- Serve. To serve, use a large, sharp knife to cut into squares. We recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of whipped topping and enjoy!
Expert tips
- Cream cheese & eggs. Your cream cheese should be very soft and your eggs should be at room temperature before starting this recipe. This will ensure all of the ingredients combine well and will keep your batter from getting lumpy. You can microwave the cream cheese in 15 to 20 second increments to soften it quickly.
- Don’t over-mix the batter. It’s important to mix the filling ingredients only long enough to remove the lumps and to combine everything sufficiently. However, mixing the batter too much will introduce extra air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the filling at low and consistent speeds to reduce the risk of beating in too much air.
- Cool completely. Allow the cheesecake to cool completely at room temperature. This may take several hours. It’s important to slowly transfer these from heat to cool to avoid cracks and condensation.
- Make ahead. These can be made up to 2 days before you plan to serve them. Cover the pan with plastic wrap and store them in the fridge, once they have cooled to room temperature.
Variations
Here are some easy ways to customize these dessert bars and make them your own:
- Add a topping. These pumpkin cheesecake bars are fabulous served as-is, but we especially love them topped with whipped cream and a sprinkle of cinnamon. It really dresses them up, too!
- Gingersnap crust. Try using gingersnap cookies for the crust instead of graham crackers for an additional hit of spice flavor.
- Oreo crust. To add a bit of a chocolate flavor an Oreo crust would be amazing. For a 9×13-inch Oreo crust, follow these Oreo cookie crust instructions and use Sally’s recommendations of 30 Oreos (340g) + 8 Tablespoons (1/2 cup, or 115g) butter.
- Caramel sauce. Instead of or in addition to whipped cream, try serving these with a drizzle of caramel sauce.
Frequently asked questions
Typically, cheesecake bars crack due to over-beating the batter or opening the oven door while baking. Once the filling is smooth, be sure to stop beating it.
For the cleanest slice, we recommend wiping the knife clean with a damp cloth between each slice.
Yes, and these bars freeze beautifully! Almost any type of cheesecake can be frozen, either whole or as individual slices, and you don’t need to adjust the recipe. See below for freezing instructions.
Storing and freezing recommendations
- Storing leftovers. Store leftover bars covered with plastic wrap or in an airtight container in the refrigerator, for 3-4 days.
- To freeze. Fully cool the bars to room temperature. Then, after chilling the bars in the refrigerator for at least 6 hours first, place the chilled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag, seal the bag and return it to freezer for up to 2 months. When ready to serve, remove the foil and thaw in the fridge overnight.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Pumpkin Cheesecake Bars
Ingredients
For the crust:
- 2 cups graham cracker crumbs, (about 16 full sheets of graham crackers)
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
For the bars:
- 4 (8 ounce) packages full-fat cream cheese, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cloves
- 5 large eggs, (at room temperature)
- 1 (15 ounce) can pumpkin puree, (about 2 cups)
- 2 teaspoons vanilla extract
Instructions
For the crust:
- Preheat oven to 350 degrees F. If you will want to remove bars before slicing, line a 9×13-inch baking dish with parchment paper or foil so the sides hang over the edges of the dish.
- In a medium mixing bowl, stir together graham cracker crumbs, sugar, cinnamon and butter. Press the mixture firmly into the bottom of the prepared dish. Bake for 10 minutes. Remove from the oven and set aside on a cooling rack.
For the bars:
- Reduce the oven temperature to 325 degrees F.
- In a large bowl, use a mixer to beat the cream cheese until smooth. Scrape the sides of the bowl and beat in the sugars and spices. Add eggs one at a time, beating well after each one is added. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla and beat until completely smooth.
- Pour the filling over the prepared crust, and spread evenly.
- Bake for about 45-50 minutes, or until the edges have set and the middle has a small bit of wiggle to it. It will continue to get firm as it cools.
- Allow bars to cool at room temperature for about two to three hours. Cover, and then refrigerate for at least 4-6 hours, or overnight.
- To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of whipped topping and enjoy!
Notes
- Storing leftovers. These pumpkin cheesecake bars will keep fresh, stored in the refrigerator, for 3-4 days. You may also freeze them for up to 2 months.
- To freeze. Fully cool the bars to room temperature. Then, after chilling the bars in the refrigerator for at least 6 hours first, place the chilled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag, seal the bag and return it to freezer for up to 2 months. When ready to serve, remove the foil and defrost in the fridge overnight.
Did you make this recipe?
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I followed every single step and it was a success, my coworkers loved this recipe.
Turned out amazing! My family loved them, everyone went for seconds.
This is such an amazing pumpkin recipe! Such a huge hit at my house!
My coworkers loved those and me too! Thank you for sharing!
Yes, these were so good! Perfect holiday treat! Very well explained recipe.
These were a hit! I will say they took some time and effort, but it honestly was worth it for how many compliments the bars received!
Absolutely delicious!!! I’d definitely make these again.
These are incredibly silky and decadent without being too sweet!!!
My whole family loved them. I was asked to make it again for thanksgiving instead of a pumpkin pie.