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Pumpkin cheesecake bars are easy to make, flavorful and so creamy. They are made with a cinnamon-spiced graham cracker crust, then topped with a smooth pumpkin cheesecake filling and caramel drizzle on top.
Since you’re here, you need to try The Best Crumbl Pumpkin Cake Cookies, Small batch mini cheesecakes with oreo crust, Starbucks Pumpkin Cream Cheese Muffins copycat as well as Crumbl Pumpkin Chocolate Chip Cookies | Muffin Top Cookies.
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.
Table of Contents
- This is the best Pumpkin bars recipe ever!
- Why you need to make this recipe!
- Ingredients for these pumpkin cheesecake bars
- How to make pumpkin cheesecake bars at home.
- Frequently asked questions – FAQ
- Pumpkin cheesecake bars
- The best pumpkin cheesecake bars Recipe
- Shop this recipe
- If you enjoyed this pumpkin cheesecake bars recipe make sure to pin it for later!
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
- Mix the crushed graham crackers, cinnamon, grnaulated sugar, salt, and melted butter.
- Press the the graham cracker mixture to a lined 8×8 inch baking pan and bake to set.
Make the pumpkin cream cheese filling
- Cream the cream cheese, granulated sugar, and brown sugar until smooth.
- Add in the pumpkin, and vanilla extract and mix again to combine.
- Mix in the eggs one at a time to combine on low speed.
- Sift in the dry ingredients and mix one more time on low until combined.
- Pour the cheesecake batter into the baking sheet with the graham crackers crust and bake in the preheated oven.
- 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.
- Refrigirate the cheesecake for 4 hours or overnight before cutting into it.
- 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
If you made these pumpkin cheesecake bars and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
The best pumpkin cheesecake bars
Equipment
Ingredients
Graham cracker crust
- 1 & 1/2 cup graham cracker crumbs
- 1/2 cup butter salted or unsalted, melted
- 3 tbsp granulated sugar
- 1/4 tsp salt.
- 1/4 tsp cinnamon
Pumpkin cheesecake filling
- 16 oz cream cheese 2 * 8oz full fat Philadephia cream cheese bars, softened
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup pumpkin puree at room temperature
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp AP flour sifted
Instructions
Make the graham cracker crust
- Preheat the oven to 350F.
- Mix the crushed graham crackers, cinnamon, granulated sugar, salt, and melted butter.
- Press the graham cracker mixture to a parchment-lined 8×8 inch baking pan and bake for 15 minutes to set, then set aside. Lower the oven temperature to 325F and make the cheesecake.
Make the pumpkin cream cheese filling
- Cream the softened cream cheese, granulated sugar, and brown sugar with a paddle attachment until smooth.
- Add in the pumpkin, and vanilla extract and mix again to combine. Mix in the eggs one at a time to combine on low speed.
- Add in the cinnamon, nutmeg, ginger, salt, and sifted flour, and mix one more time on low until combined.
- Pour the cheesecake batter into the baking pan with the graham cracker crust and place it in the middle rack of the oven. Place a glass baking pan on the lower rack of the oven and fill it up with hot water (this is used in place of a hot water bath). Bake the cheesecake for 45-50 minutes, or just until there is a slight wobble in the center of the cheesecake.
- Turn off the oven and 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.
- Refrigirate the cheesecake for 4 hours or overnight before cutting into it.
- Drizzle with homemade caramel or serve as is with whipped cream and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If you enjoyed this pumpkin cheesecake bars recipe make sure to pin it for later!
I needed a last minute dessert winner for our Thanksgiving last week and this one definitely came in clutch. Super quick and easy to make! The recipe was thorough and easy to follow along with. This is a go to for any future fall festivities!
That’s awesome Angel! Thank you for choosing this recipe! 😊
Question…What if I only have a hand mixer and not a stand mixer with a paddle attachment? Is that going to make a huge difference?
No it shouldn’t
My daughter made these and they were perfect!. We didn’t put the caramel on top but it didn’t need it! We will definitely be making this again! We were thinking maybe trying a ginger snap or shortbread cookie crust!
OMG love that! Thank you for trying out the recipe!
Yummy, but I think there is a mistake in the crust ingredients. I think it should be 1/2 stick of butter (1/4 c) instead of 1/2 cup of butter. I remade the crust with this change, and they came out great!
thanks for the feedback!
Do you cook it for 90 minutes if doubling the recipe?
Also, is it four 8 oz. cream cheese (totally 32 oz.)? I see a note about two 8 oz. if full fat. I’m doubling the recipe.
Thanks.
I would bake two separate batches at the same time instead of altogether when doubling the recipe. If you can increase the filling size, you start to mess with the overall baking time and will have to change it.
Hi! Two questions: 1) How many GRAMs of graham cookies crumbs is that? I won’t be using this type of cookie, so need to know grams. 2) If I bake it on Monday and serve it Thursday, is that OK?
It’s 84g graham crackers! IT would be better to make it closer to Thursday to make sure that the Crust stays fresh.
Chahinez
This recipe is amazing! Most of the recipes I try, I always bake once following the instructions and then I usually have to modify to better fit mine or my family’s tastes – but not this one!! I made this dessert to bring to my husband’s family Thanksgiving this year and it was gone first and quickly (I didn’t even get to take any pictures of it!). Honestly, these were great even without a topping, but my husband and I want to try them again with maybe a white chocolate drizzle and some candied ginger on top. It’s always so nice to find a recipe that is delicious, doesn’t need modifications, and makes you want to try more from the same person! I will be back to try more recipes, 100%. Thank you! ❤️
I am so happy to hear you loved these so much!! These with some white chocolate drizzle or candied ginger sounds out of this world!! Thank you so much for taking time out of your day to leave such an awesome review! Chahinez
I wasn’t sure I was going to make something that could look so good…..but I did thanks to you! These bars are amazing and very easy to make!
So happy to hear you loved these!
Chahinez
Loved this cheesecake recipe!!! I did not cut it into bars instead baked it like a regular cheesecake in a springform pan. If you do it in the springform put less butter in as the butter leaked out of the pan. Otherwise was delicious and a hit for dessert this weekend!!
So happy you enjoyed it, Emily!
chahinez
These were delicious. Followed directions exactly. Baked perfectly no cracks. Everybody lived them and were wanting more than one piece. Do you have a recipe for plain cheesecake bars?
That’s awesome and I have this recipe for plain cheesecake bars! Heres the link, https://lifestyleofafoodie.com/mini-cheesecake-recipe/ .😁