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Pumpkin Cheesecake Bars are a wonderful blend of flavors and textures found in traditional Pumpkin Pie and Pumpkin Cheesecake. These easy to make squares could be the answer to that always important holiday question… “What’s for dessert?”

An overhead shot of a dozen squares of pumpkin cheesecake with whipped cream on top.

Easy Pumpkin Cheesecake Bars

This is another one of our super easy pumpkin recipes that’s great for any fall gathering, holiday meal or just because you still have canned pumpkin puree in the pantry. If your family and friends like pumpkin treats, they’re going to love these creamy, well spiced bars.

A collage of ingredients needed to make pumpkin cheesecake bars.

Tricia’s tips… what you need to know

These bars are made with basic ingredients you probably already have in your pantry like sugar, graham crackers, spices, vanilla, salt and canned pumpkin puree.

Next, gather common refrigerated items like butter, eggs and cream cheese and you’re ready to go!

The eggs and cream cheese should be at room temperature for easy blending.

Don’t worry if the mixture has a few lumps of cream cheese remaining. It’s best to not over-beat the filling.

Use unsweetened pumpkin puree, not pumpkin pie filling like we use in our Pumpkin Dump Cake.

Don’t skimp on the spices. If your bottle of pumpkin pie spice has been hanging in your pantry for years, consider buying new for the most robust flavor.

Use store-bought or homemade Pumpkin Spice blend. It’s all good!

Our Pumpkin Cheesecake Bars can be made a day or two ahead. Once baked, cool completely before covering and refrigerating until needed. If you cover a warm pan of cheesecake bars, condensation will form and you’ll end up with water drops on the cheesecake.

Graham cracker crust ingredients stirred together in a bowl.

Making Pumpkin Cheesecake Bars

These bars don’t require special kitchen skills or unique equipment. Simply grease a 13×9-inch baking pan, line it with parchment paper (for easy removal) and preheat the oven.

Prepare the crust:

Prepare the crust by mixing together graham cracker crumbs, sugar, ginger and melted butter. Pour the crust into the prepared pan, press into an even layer and bake until light brown. Cool while preparing the filling.

For the filling:

Use an electric mixer to beat the cream cheese until smooth. Add the sugars until fully incorporated. Add the remaining ingredients and mix until blended. Pour the filling over the prepared crust and bake until the edges are slightly puffed and the center is just set.

A side view of a pan of pumpkin cheesecake bars cut into squares each topped with swirls of whipped cream.

Serving Pumpkin Pie Bars

Once cooled, this dessert can be cut into anywhere from 12 or 20 bars depending on how many you need.

We top our bars with whipped cream with a sprinkle of cinnamon or pumpkin spice. These would also be cute decorated with candy corn or candied pumpkins.

If you love nuts, sprinkle finely chopped pecans over the whipped topping.

Pumpkin Pie Bars on parchment paper with one being lifted out with a spatula.

For Clean Pretty Slices

Line your pan with a parchment sling so the finished bars can be lifted out and easily sliced.

Use a large, thin, sharp knife that has been warmed under hot water and carefully dried. Do this between each cut.

Don’t drag the knife through the entire pan. Cut only halfway through (or about the length of the knife) then turn the bars to reach the other side and repeat.

Decorate each piece as desired. We love whipped cream but feel free to serve plain.

A pumpkin pie square on a plate with a fork on the side.

A pumpkin pie square with a fork cutting off the corner piece.

Pumpkin Cheesecake Bar topped with swirly whipped cream on a plate.

Pumpkin Cheesecake Bars

Prep Time: 30

Cook Time: 1

Total Time: 9 30

Yield:

Course: Dessert

Author: Tricia

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The perfect fall dessert 🍁 These bars are luscious, well spiced and super creamy. They taste like a cross between pumpkin pie and cheesecake. They're also easy to make and serve, and can be prepared a few days in advance. Bonus!

Ingredients

For the crust:

15 whole graham crackers broken into 1-inch pieces (2 cups or 230g)
¼ cup granulated sugar (55g)
½ teaspoon ground ginger
1 teaspoon pumpkin spice
8 tablespoons unsalted butter melted (113g or 4oz)

For the cheesecake layer:

32 ounces cream cheese room temperature
1 cup granulated sugar (220g)
½ cup light brown sugar packed (112g)
4 large eggs room temperature
1 tablespoon pumpkin spice store-bought or homemade
½ teaspoon salt
15 ounce unsweetened canned pumpkin puree
1 tablespoon vanilla extract
1 tablespoon cornstarch (8g)

Instructions

Preheat oven to 325℉. Lightly grease or spray a 13×9-inch baking pan and line with parchment paper creating a sling for easy removal. Set aside.

To prepare the crust:

Crush the graham crackers into fine crumbs. Add the sugar, ginger and melted butter. Stir until combined. Pour the mixture into the prepared pan and press into an even layer. Bake until just starting to brown, 15 to 18 minutes. Cool while preparing the filling.

To prepare the filling:

Using an electric mixer beat the cream cheese on medium speed until smooth and creamy. With the mixer running gradually add the sugars and beat until fully incorporated. Add the eggs, one at a time, blending just until the yolk disappears. Add the pumpkin spice, salt and canned pumpkin. Dissolve the cornstarch in the vanilla then add to the pumpkin mixture. Blend until incorporated, about 30 seconds.
Using a spatula, scrape down the sides and bottom of the bowl and fold together until well blended. A few small lumps of cream cheese is okay.
Pour the filling over the baked crust. Bake for 45 to 50 minutes or until the edges are slightly puffed and the center is just set. Turn off the oven and cool for 1 hour with the door slightly ajar.
Remove from the oven and cool completely. Cover and refrigerate once cooled until ready to serve.
To serve, lift the cheesecake bars out of the pan using the parchment paper as a sling. Using a large sharp knife, cut the cheesecake into bars. Do not drag the knife through the bars but instead try cutting half the length or just one side at a time.

Recipe Notes

Store leftovers in the refrigerator for up to 5 days.
Bars can be frozen, well sealed in an airtight container for up to 3 months.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Easy Pumpkin Cheesecake Bars

Tricia’s tips… what you need to know