Layers of cheesecake, pumpkin and graham cracker crust make the best Pumpkin Cheesecake Bars. This easy treat will soon be a Fall favorite and it’s easy too.
What could be better than cheesecake? Easy Pumpkin Cheesecake Bars of course. The entire dessert is really decadent and full of the best layers.
I love making all the best pumpkin recipes year after year. Our family loves this Pumpkin Lasagna Dessert recipe and it’s also a great Thanksgiving dessert. You might also want to try Pumpkin Cobbler Recipe or Pumpkin Bread Recipe.
This recipe for Pumpkin Cheesecake Bars is so creamy, delicious and full of flavor. We love the pumpkin swirl combined with graham cracker crumbs that takes a classic cheesecake to the next level.
You may also love this Pecan Pie Cheesecake Recipe.
Table of Contents
Why We Love This Holiday Dessert
- Favorite Flavors – The combination of the pumpkin layer, cheesecake layer and the buttery graham cracker crust makes this the best holiday dessert.
- Easy to Prepare – Each layer is easy to make starting with the easy homemade crust. The creamy layers takes minutes to prepare and then layered to make an amazing dessert.
- Crowd Pleaser – These cheesecake bars are made in a 9×13 pan which is perfect for feeding a large crowd.
Ingredients
- Full Graham Crackers. Crushed into fine crumbs.
- Brown Sugar. Homemade Brown Sugar Recipe
- Butter. Melted.
For the Filling
- Cream Cheese. Softened so it’s easier to combine.
- Sugar. White granulated sugar.
- Eggs. Large eggs, room temperature.
- Canned Pumpkin -not pumpkin pie mix.
- Pumpkin Spice (Learn how to make Pumpkin Pie Spice)
- Whipped Cream – for topping
Jump to recipe at the bottom for complete ingredients.
Step By Step Instructions
Step 1 – Mix together the crust ingredients. I normally use a medium bowl.
Step 2 – Press this mixture into the bottom of the baking dish.
Step 3 – Mix together the cream cheese and sugar in a large bowl with an electric mixture.
Step 4 – Mix in the eggs, one at at time until combined.
Step 5 – Pour half of this mixture on top of the crust layer in the 9X13 baking pan.
Step 6 – Stir the canned pumpkin and pumpkin pie spice into the remaining cream cheese mixture.
Step 7 – Spread the pumpkin mixture onto of the cream cheese layer in the baking pan. Be careful to not mix the 2 layers.
Step 8 – Bake, chill the cheesecake bars for at least 4 hours. Then they are ready to slice, serve and enjoy!
Topping Ideas
- Homemade Whipped Cream – We like to make homemade whipped cream as it only takes a few ingredients.
- Cool Whip – Cool whip is also a great addition to this holiday dessert.
- Cinnamon – For added flavor, sprinkle with teaspoon ground cinnamon.
Recipe Tips
- Cream Cheese – When we prepare this dessert, we recommend using full fat cream cheese. Using low fat cream cheese could change the texture.
- Canned Pumpkin – Make sure to use canned pumpkin puree and not pumpkin pie filling.
- Don’t Overmix – When mixing the cheesecake batter, make sure not to overmix. This could cause the cheesecake to crack.
- Let bars cool – Once you have prepare your pumpkin cheesecake bars let rest to room temperature. Then let it cool in the refrigerator for at least 8 hours. We recommend cooling overnight.
- Line Pan – I found it best to line the pan with parchment paper. The cheesecake bars can easily be removed from the pan.
- Use food Processor – The fastest and easiest way to crush the graham cracker crust is to use a food processor. But if you don’t have a food processor, simply put the graham crackers in a plastic bag and crush with a rolling pin.
- Press graham crumbs firmly in pan – Use a measuring cup or your hands to firmly press in the crust so it doesn’t crumble later.
- Use an 8X8 pan – These can be made in a smaller pan if you like thicker cheesecake bars. If you make thicker bars, you’ll need to increase the cook time. Cook to around 60-75 minutes until they are cooked through.
Frequently Asked Questions
We do not recommend using fresh pumpkin puree as it has to much moisture. Use canned pumpkin puree for this recipe.
In this recipe, this is no need to place cheesecake in a water bath.
The sides will be set but the center will be a little jiggly. The center will continue to set as it cools.
Yes, this is the perfect dessert to make ahead of time. Feel free to make this dessert 1 to 2 days in advance and keep in the fridge.
Store any leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to one week.
Pumpkin cheesecake bars can be frozen for up to 3 months. To freeze, allow the bars to cool completely.
Then flash freeze the bars by putting them on a plate and placing them in the freezer for at least 1 hour. Then wrap the cheesecake bars in plastic wrap and in aluminum foil.
Place in a freezer safe bag or container up to 3 months. When ready to serve, unwrap the foil and place the cheesecake bars in the refrigerator to thaw.
More Pumpkin Desserts
- Pumpkin Dump Cake Recipe
- Pumpkin Lasagna Dessert Recipe
- Instant Pot Pumpkin Cheesecake Recipe
- Easy Pumpkin Bread
- Pumpkin Pie Cake Recipe
- Pumpkin Ice Cream Recipe
If you make this pumpkin dessert, please leave a comment and star recipe rating. It is so much fun to hear from you!
Pumpkin cheesecake bars
Ingredients
- For the Crust:
- 8 full Graham Crackers crushed into crumbs
- 1/4 cup Brown Sugar
- 4 Tbsp Butter melted
- 1/8 tsp Salt
- For the Filling:
- 4 8 oz packages of Cream Cheese, softened
- 1 1/2 cup Sugar
- 4 Large Eggs
- 1 cup canned Pumpkin not pumpkin pie mix
- 2 tsp Pumpkin Pie Spice
- Whipped Cream Topping
Instructions
- Preheat the oven to 350 degrees F and line a 9X13 baking pan with parchment paper or foil.
- Crush up the graham crackers in a food processor to make graham cracker crumbs.
- Mix together the crust ingredients in a medium size mixing bowl. Then press this mixture into the bottom of the 9X13 baking pan.
- Then cream together on high with a hand held mixer or stand up the mixer, the cream cheese and the sugar until the mixture is light and fluffy.
- Reduce the speed to medium and add in the eggs, one at a time. Mix until well combined and the mixture is smooth.
- Spread half of the cream cheese mixture onto of the crust in the 9X13 baking pan.
- Stir in the canned pumpkin and pumpkin pie spice with the remaining cream cheese mixture.
- Carefully spread the pumpkin and cream cheese mixture on top of the cream cheese mixture in the pan.
- Bake uncovered for 40-45 minutes until set and slightly firm.
- Allow the bars to cool completely at room temperature and then chill in the refrigerator before cutting and serving. Chill the bars for a minimum of 4 hours but overnight is ideal so that they can fully set.
- Top with the whipped cream when serving and enjoy!
