As the leaves begin to fall and the air gets crisp, there's no better way to celebrate the season than with a delicious dessert that combines the best flavors of autumn. If you're looking for a recipe that's rich, creamy, and packed with the warm spices of fall, these Pumpkin Cheesecake Bars are exactly what you need. Perfect for a holiday gathering, a weekend treat, or just because, this recipe is sure to become a staple in your fall baking repertoire. So, grab your ingredients and read on to discover how you can make these irresistible Pumpkin Cheesecake Bars at home.

What are Pumpkin Cheesecake Bars?
Pumpkin Cheesecake Bars are a delightful dessert that perfectly balances the rich creaminess of cheesecake with the sweet, earthy flavors of pumpkin. They start with a buttery graham cracker crust, followed by a luscious pumpkin-infused cheesecake layer. The bars are baked until set and then chilled, creating a smooth, creamy texture that's incredibly satisfying. These bars are perfect for anyone who loves the taste of pumpkin pie but wants something a little more decadent. Plus, they’re easy to slice and serve, making them ideal for parties or holiday gatherings.
Ingredients List for Pumpkin Cheesecake Bars
To make these delicious Pumpkin Cheesecake Bars, you'll need the following ingredients for the crust:
Crust:
- 15 whole rectangular graham crackers: These will be crushed into fine crumbs to form the base of your cheesecake bars.
- ¼ cup granulated sugar: Adds a touch of sweetness to the crust, balancing the flavors.
- 8 tablespoons unsalted butter, melted: This binds the graham cracker crumbs together, creating a firm and flavorful crust.
Now, let’s move on to the ingredients for the creamy pumpkin cheesecake filling:
Filling:
- 1¼ cups pumpkin puree: The star ingredient, providing that classic pumpkin flavor.
- 1½ teaspoons pumpkin pie spice: A blend of spices like cinnamon, nutmeg, and cloves, essential for that warm, autumnal flavor.
- 1½ teaspoons ground cinnamon: Enhances the spice profile, making the pumpkin flavor pop.
- 1 tablespoon all-purpose flour: Helps to thicken the filling slightly, ensuring a smooth texture.
- Three 8-oz packages full-fat cream cheese, at room temperature: The base of the cheesecake, providing richness and creaminess.
- 1⅔ cup granulated sugar: Sweetens the filling to balance the tanginess of the cream cheese.
- 1½ teaspoons pure vanilla extract: Adds a lovely depth of flavor to the cheesecake.
- ½ cup full-fat sour cream: Contributes to the creamy texture and slight tanginess of the cheesecake.
- ⅛ teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 3 large eggs, at room temperature: These bind the filling together, giving it structure and a silky texture.
Substitutions and Variations
If you don't have all the ingredients on hand or want to tweak the recipe to suit your tastes, here are some substitutions and variations you can try:
- Graham crackers: If you’re out of graham crackers, you can substitute with digestive biscuits, gingersnaps, or even vanilla wafers for a different flavor twist.
- Pumpkin puree: While canned pumpkin puree is convenient, you can make your own by roasting and pureeing fresh pumpkin. Alternatively, sweet potato puree can also work for a different yet equally delicious flavor.
- Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to your preference.
- Full-fat cream cheese: For a lighter version, you can use reduced-fat cream cheese, but keep in mind that the texture might be slightly different.
- Sour cream: Greek yogurt can be used in place of sour cream if you’re looking for a healthier option with a slight tang.
- Add-ins: For a bit of crunch, consider folding in some chopped pecans or walnuts into the filling, or sprinkling them on top before baking. You can also add chocolate chips for a touch of sweetness.
Step-by-Step Cooking Instructions
Making these Pumpkin Cheesecake Bars is straightforward, but following the steps carefully will ensure the best results. Here's how to do it:

- Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when you're ready to bake.
- Prepare the crust: In a food processor, pulse the graham crackers until they become fine crumbs. Alternatively, you can place the crackers in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the granulated sugar. Pour the melted butter over the mixture and mix until the crumbs are evenly coated and resemble wet sand.
- Form the crust: Press the graham cracker mixture firmly into the bottom of a 9x13-inch baking pan lined with parchment paper. Use the back of a spoon or the bottom of a measuring cup to ensure the crust is even and tightly packed.
- Bake the crust: Place the pan in the preheated oven and bake for about 10 minutes, or until the crust is golden brown and set. Remove from the oven and let it cool slightly while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the pumpkin puree, pumpkin pie spice, ground cinnamon, flour, vanilla extract, and salt. Beat until fully combined.
- Incorporate the eggs: Add the eggs one at a time, beating well after each addition. This helps to prevent overmixing, which can cause cracks in your cheesecake. Finally, fold in the sour cream until just combined.
- Assemble the bars: Pour the pumpkin cheesecake filling over the cooled crust. Spread it out evenly with a spatula to ensure a smooth top.
- Bake the cheesecake: Place the pan back into the oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Cool and chill: Allow the cheesecake bars to cool at room temperature for about an hour, then transfer them to the refrigerator to chill for at least 4 hours or overnight. Chilling is essential for the bars to fully set and develop their flavors.
Common Mistakes to Avoid
Even though this recipe is straightforward, there are a few common mistakes that can affect the outcome:
- Overmixing the filling: Overmixing can incorporate too much air into the batter, leading to cracks as the cheesecake cools. Mix just until the ingredients are combined.
- Skipping the chill time: While it might be tempting to dig in right away, skipping the chill time will result in bars that are too soft and won’t hold their shape.
- Using cold ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you begin. This helps them blend more smoothly, resulting in a creamier cheesecake.
Serving and Presentation Tips
Pumpkin Cheesecake Bars are a stunning dessert on their own, but with a few extra touches, you can elevate their presentation:
- Whipped cream: Add a dollop of freshly whipped cream on top of each bar before serving. You can even sprinkle a bit of cinnamon or nutmeg on the whipped cream for extra flair.
- Caramel drizzle: A drizzle of caramel sauce can add a delightful sweetness that complements the pumpkin and spices beautifully.
- Chopped nuts: For added texture, sprinkle chopped pecans or walnuts on top before serving. They add a nice crunch and pair well with the creamy cheesecake.
How to Serve Pumpkin Cheesecake Bars
These bars are best served chilled, right out of the fridge. Use a sharp knife to cut them into squares or rectangles, and wipe the knife clean between cuts for the neatest slices. Arrange them on a serving platter and garnish with your choice of whipped cream, caramel drizzle, or chopped nuts. Serve them as a dessert at a holiday gathering, or enjoy a slice with a hot cup of coffee on a crisp fall afternoon.
Presentation Ideas for Pumpkin Cheesecake Bars
Presentation is key when serving these bars, especially for special occasions. Here are a few ideas to make your Pumpkin Cheesecake Bars look as good as they taste:
- Individual plates: Serve each bar on a small dessert plate, garnished with a swirl of whipped cream and a sprinkle of cinnamon. Add a sprig of mint or a small edible flower for a touch of elegance.
- Tiered stand: Display the bars on a tiered dessert stand. This not only looks impressive but also makes it easy for guests to help themselves.
- Rustic style: For a more casual look, arrange the bars on a wooden cutting board with some scattered cinnamon sticks and star anise. This presentation is perfect for a cozy, rustic-themed event.
Pumpkin Cheesecake Bars Recipe Tips
To make the most out of this recipe, keep these tips in mind:
- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth filling. Cold ingredients can result in a lumpy mixture.
- Don’t rush the cooling process: Cooling the cheesecake slowly at room temperature before chilling in the fridge helps prevent cracks and ensures a creamy texture.
- Use a water bath: If you're worried about cracks, you can bake the cheesecake bars in a water bath. Simply place the baking pan inside a larger pan filled with a bit of hot water. The steam created in the oven helps the cheesecake cook evenly and prevents cracking.
Frequently Asked Questions (FAQs)
Q: Can I make these bars ahead of time? A: Yes, Pumpkin Cheesecake Bars can be made a day or two in advance. Store them in the refrigerator until you’re ready to serve.
Q: Can I freeze Pumpkin Cheesecake Bars? A: Absolutely. Wrap the bars tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: What if I don’t have pumpkin pie spice? A: You can make your own by mixing cinnamon, nutmeg, ginger, and cloves, or simply use a combination of cinnamon and nutmeg.
Q: How can I prevent my cheesecake from cracking? A: Avoid overmixing the batter and allow the bars to cool gradually at room temperature before refrigerating. Using a water bath during baking can also help.
Q: Can I use a different crust? A: Yes, you can substitute the graham cracker crust with a gingersnap or Oreo crust for a different flavor profile.
Conclusion
Pumpkin Cheesecake Bars are the perfect way to indulge in the flavors of fall. With their buttery graham cracker crust and creamy, spiced pumpkin filling, they’re sure to be a hit at any gathering. Whether you’re serving them at a holiday party or enjoying them as a special treat, these bars are a delicious way to celebrate the season. So why not try this recipe today? You won’t be disappointed!
PrintPumpkin Cheesecake Bars Recipe
Pumpkin Cheesecake Bars combine a spiced pumpkin puree with a creamy cheesecake filling over a buttery graham cracker crust. This recipe is a crowd-pleaser for fall and holiday desserts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including cooling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust: 15 whole rectangular graham crackers, ¼ cup granulated sugar, 8 tablespoons unsalted butter (melted)
- Filling: 1-¼ cups pumpkin puree, 1-½ teaspoons pumpkin pie spice, 1-½ teaspoons ground cinnamon, 1 tablespoon all-purpose flour, three 8-oz packages full-fat cream cheese (room temperature), 1-⅔ cup granulated sugar, 1-½ teaspoons pure vanilla extract, ½ cup full-fat sour cream, ⅛ teaspoon salt, 3 large eggs (room temperature)
Instructions
- Preheat oven and prepare a baking pan.
- Crush graham crackers and mix with sugar and melted butter. Press into the pan to form a crust.
- Mix pumpkin puree, spices, and flour.
- Beat cream cheese, sugar, and vanilla until smooth. Add the pumpkin mixture, sour cream, and salt. Mix well.
- Add eggs one at a time, mixing just until combined.
- Pour filling over crust and bake until set.
- Cool, chill, slice, and serve.
Notes
Ensure all ingredients are at room temperature for a smooth filling. Chill bars for at least 4 hours before serving for best results.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 21g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
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