The Best Pumpkin Cheesecake Bars Ever!

Pumpkin cheesecake bars were my first thanksgiving dessert experience. Yes! Before Pumpkin Pie, and even before Apple Pie with Crumb Topping… I know! Crazy!

But that has totally shaped my love for pumpkin cheesecake! Every Thanksgiving I find myself looking forward to having it.

This is the best Pumpkin bars recipe ever!

Something I truly enjoy and think you would too is the fact that pumpkin cheesecake bars are better for crowds. Even though this recipe makes an 8×8-inch cheesecake it will yield more even slices as opposed to the more traditional round cheesecake.

Making cheesecake bars also allows you to decorate each bar as you please too! I opted for caramel on top but you can do some whipped cream on top to keep it more traditional.

Why you need to make this recipe!

• It is super easy!
• These pumpkin cheesecake bars are perfect for crowds.
• This dessert is made with simple ingredients.
• You can dress these cheesecake bars however you like.

Ingredients for these pumpkin cheesecake bars

Here are the ingredients you will need to make this pumpkin cheesecake bar recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

• Graham crackers– The graham crackers crushed are used to make the cheesecake crust.
• Granulated sugar & brown sugar– The cheesecake recipe uses brown sugar and granulated sugar in the cheesecake batter as well as granulated sugar in the graham crust.
• Butter– The butter will be melted and mixed with the graham crackers to make the crust.
• Cream cheese– Use Philadephia softened cream cheese for best results.
• Pumpkin puree– Make sure to use pumpkin puree and not pumpkin pie filling.
• Eggs– The eggs will hold our cheesecake stable.
• Vanilla– The vanilla will add extra depth of flavor.
• Salt– The salt will balance out the sweetness of the cheesecake.
• Cinnamon, nutmeg, ginger– Can’t have a fall inspired pumpkin dessert without these spices.
• Flour– The flour will also help stabilize the cheesecake bars.
• Caramel sauce– This is optional but I ove a good pumpkin cheesecake with caramel! you can make the Easy Fail Proof Homemade Caramel Sauce or purchase your own.

How to make pumpkin cheesecake bars at home.

This is how you can make these pumpkin bars. Make sure to scroll down to the recipe card for the full detailed instructions!

Make the graham cracker crust

1. Mix the crushed graham crackers, cinnamon, grnaulated sugar, salt, and melted butter.
2. Press the the graham cracker mixture to a lined 8×8 inch baking pan and bake to set.

Make the pumpkin cream cheese filling

1. Cream the cream cheese, granulated sugar, and brown sugar until smooth.
2. Add in the pumpkin, and vanilla extract and mix again to combine.
3. Mix in the eggs one at a time to combine on low speed.
4. Sift in the dry ingredients and mix one more time on low until combined.
5. Pour the cheesecake batter into the baking sheet with the graham crackers crust and bake in the preheated oven.
6. Slightly prop the oven door open and let the cheesecake cool down for 30 minutes before pulling it out to cool down fully at room temp.
7. Refrigirate the cheesecake for 4 hours or overnight before cutting into it.
8. Drizzle with homemade caramel or serve as is with whipped cream.

Frequently asked questions – FAQ

Can these cheesecake bars be made in advance?

You can make this dessert up to 24 hours in advance. Make sure to store it in the fridge until you’re ready to serve it. Top it with caramel and or whipped cream.

Do I have to use a double boiler for this cheesecake?

The good news is we are using a different trick for this one. So instead of using a double boiler, we are going to fill up a glass pan with hot water, then place that on the bottom rack of the oven, place the cheesecake in the center rack and bake.

No need for a double boiler but this trick does the same thing and will keep your cheesecake from cracking.

Can you freeze cheesecake?

Absolutely!

To freeze your cheesecake, let it cool down fully, wrap with plastic wrap then with aluminum foil. Freeze for up to 2 months, then thaw in the fridge overnight before enjoying it.

You can store your cheesecake bars in the freezer either whole or sliced.

Pumpkin cheesecake bars

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