If you’re dreaming of an easy, cozy fall dessert that delivers all the flavors of pumpkin pie and the richness of cheesecake, pumpkin cheesecake bars are the answer.
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Pumpkin Cheesecake Bars Recipe
Pumpkin cheesecake bar is a seasonal dessert that combines the tanginess of cheesecake with the warmth of pumpkin and fall spices. These indulgent treats feature a smooth pumpkin spice cheesecake layer over a buttery crust, baked to perfection for a warm and satisfying bite.
Once baked and chilled, they slice beautifully into bars that are perfect for sharing at Thanksgiving, potlucks, or any fall gathering.
These pumpkin cheesecake bars go well with a variety of fall and holiday flavors. They can be served alongside a steaming mug of chai tea, hot apple cider, or rich hot chocolate for a festive drink pairing. Freshly brewed coffee or espresso is a classic choice, especially at brunch or afternoon tea.
For a more decadent spread, the bars complement caramel-drizzled apple slices, spiced pecans, or a platter of gingerbread cookies. A fruit-forward option like cranberry compote or roasted pears adds both color and flavor contrast. The dish can also round out dessert tables next to cinnamon rolls, pecan pie, or vanilla ice cream.
Here’s how to make the pumpkin cheesecake bars:
Pumpkin Cheesecake Bars
Nutrition
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- 6 tbsp unsalted butter melted
- ¼ cup granulated sugar
For the Filling
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup heavy whipping cream
- 2 large eggs
- Cinnamon for dusting optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla. Mix until fully combined. Beat in eggs one at a time until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 25–30 minutes, or until the center is just set (slightly jiggly is okay—it will firm up as it cools).
- Allow bars to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours (or overnight) before cutting into 12 squares.
- Top with whipped cream and a light sprinkle of cinnamon.
Notes
- You can use gingersnap cookies for the extra spiced crust.
- Use canned 100% pumpkin, not pumpkin pie filling.
- Caramel drizzle pairs wonderfully with the pumpkin flavor.
SIMILAR RECIPES:
Variations
There are many versions of these pumpkin cheesecake bars. Here are some suggestions:
- Nutty Biscoff Crust uses spiced Biscoff cookies and melted butter instead of graham crackers for a caramelized, warmly spiced base.
- Greek Yogurt Filling replaces half the cream cheese with Greek yogurt for a lighter, tangier cheesecake texture.
- Maple Pecan Topping features a topping of glazed pecans and a dusting of cinnamon, adding a sweet crunch to every slice.
- White Chocolate Pumpkin Swirl melts white chocolate into the filling and creates a marbled effect for a hint of richness and visual flair.
- Gluten-Free Pumpkin Cheesecake Bar swaps the crust for blended nuts and dates. These are perfect for gluten-free snacking or serving at gatherings with dietary needs.
- Spiced Whipped Cream Topping crowns each bar with homemade cinnamon or nutmeg whipped cream for extra flavor and softness.
- Mini Cheesecake Cups divide the mixture into muffin liners for individual, portable servings ideal for parties or potlucks.
- Vegan Version substitutes dairy products with cashew cream, coconut oil, and plant-based yogurt for a creamy, entirely plant-powered bar.