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.

Pumpkin Cheesecake Bars in a white serving plate topped with whipped cream and sprinkled with cinnamon on top.
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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.

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 for the Crust:

Ingredients to make pumpkin cheesecake bars: Graham Crackers, Brown Sugar, Butter, Salt, Cream Cheese, sugar, Eggs, Canned Pumpkin, Pumpkin Pie Spice and whipped cream.
  • Full Graham Crackers -crushed into fine crumbs
  • Brown Sugar
  • Melt Butter
  • Salt

Jump to recipe at the bottom for complete ingredients.

Ingredients for the Filling:

  • Softened Cream Cheese
  • Sugar
  • Large Eggs
  • Canned Pumpkin -not pumpkin pie mix.
  • Pumpkin Spice (Learn how to make  Pumpkin Pie Spice)
  • Whipped Cream – for topping

How to Make Pumpkin Cheesecake Bars:

Let’s make the crust:

The graham cracker crumbs, brown sugar, melted butter and salt mixed together in a large mixing bowl.

Step 1 – Mix together the crust ingredients. I normally use a medium size mixing bowl. 

The graham cracker crust mixture pressed into the bottom of a 9X13 baking dish lined with parchment paper.

Step 2 – Press this mixture into the bottom of the baking pan.

How to Make the Cheesecake Filling:

The cream cheese and sugar mixed together in a large mixing bowl.

Step 3 – Mix together the cream cheese and sugar in a large bowl with an electric mixture.

The eggs being mixed into the mix bowl with the cream cheese and the sugar already combined and fluffy.

Step 4 – Mix in the eggs, one at at time until combined.

Half of the cream cheese mixture spread on top of the crust in the baking dish.

Step 5 – Spread half of this mixture on top of the crust layer in the 9X13 baking pan.

The canned pumpkin and pumpkin pie spice mixed into the remaining cream cheese mixture.

Step 6 – Stir the canned pumpkin and pumpkin pie spice into the remaining cream cheese mixture.

Pumpkin cheesecake in a baking dish

Step 7 – Spread the pumpkin mixture onto of the cream cheese layer in the baking pan. Be careful to not mix the 2 layers.

Pumpkin Cheesecake bars cut into slices on a cutting board

Step 8 – Bake, chill the cheesecake bars for at least 4 hours. Then they are ready to slice, serve and enjoy!

Keep reading below for the full step by step instructions on how to make pumpkin cheesecake bars.

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.
Slice of pumpkin cheese topped with whipped cream and cinnamon on a piece of parchment paper

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:

Can I Use Fresh Pumpkin Puree?

We do not recommend using fresh pumpkin puree as it has to much moisture. Use canned pumpkin puree for this recipe.

Do I Need a Cheesecake water bath?

In this recipe, this is no need to place cheesecake in a water bath.

How do I know when Cheesecake is Done:

The sides will be set but the center will be a little jiggly. The center will continue to set as it cools.

Can I Make Pumpkin Pie Cheesecake Bars ahead of time?

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.

How to store?

Store any leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to one week.

Can you Freeze Pumpkin Cheesecake Bars:

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:

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

4.53 from 19 votes
Layers of cheesecake, pumpkin and graham cracker crust make the best Pumpkin cheesecake bars. This easy treat will soon be a Fall favorite.
Prep Time 15 minutes
Cook Time 45 minutes
Chill 4 hours
Total Time 5 hours
Servings 20
Cuisine American
Course Dessert
Calories 169

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
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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!

Nutrition Facts

Calories 169kcal, Carbohydrates 24g, Protein 2g, Fat 8g, Saturated Fat 4g, Trans Fat 1g, Cholesterol 51mg, Sodium 122mg, Potassium 69mg, Fiber 1g, Sugar 20g, Vitamin A 2177IU, Vitamin C 1mg, Calcium 28mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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