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Home » desserts

The Best Pumpkin Cheesecake Bars Ever!

Published on November 14, 2021 - Updated on June 19, 2022 by Chahinez 8 Comments

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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.

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Pumpkin cheesecake bar close up

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.
Pumpkin cheesecake bar ingredients

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.
Graham crackers and butter
Graham cracker crust
Graham crackers in a pan

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.
Cream the cream cheese with the sugar
Cream cheese and pumpkin puree in a bowl
Cheesecake batter in mixing bowl
Cheesecake batter in baking pan
Cheesecake bars with caramel on top

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.

Stack of pumpkin cheesecake bars with caramel

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.

Straight shot of pumpkin cream cheese bars

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 

Stack of pumpkin cheesecake bars with caramel

The best pumpkin cheesecake bars

These pumpkin cheesecake bars are a fun twist on the traditional pumpkin cheesecake. It is easy and perfect for crowds.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine amerian
Servings 16 bars
Calories 261 Calories

Equipment

  • 8×8 inch baking pan

Ingredients
 
 

Graham cracker crust

  • 1 cup graham cracker crumbs
  • ½ cup butter salted or unsalted, melted
  • 3 tablespoon granulated sugar
  • ¼ teaspoon salt.
  • ¼ teaspoon cinnamon

Pumpkin cheesecake filling

  • 16 oz cream cheese 2 * 8oz full fat Philadephia cream cheese bars, softened
  • ¾ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 cup pumpkin puree at room temperature
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 3 tablespoon 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

Calories: 261CaloriesCarbohydrates: 24gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 283mgPotassium: 107mgFiber: 1gSugar: 19gVitamin A: 2992IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword cheesecake bars with pumpkin, pumpkin cheesecake bars, thanksgiving dessert
Tried this recipe?Follow us and tag us on Instagram! @chahinez_tbt

Thank you for making it all the way down here 🙂

If you enjoyed this recipe don’t forget to let us know in the comments below! In the meantime, don’t forget to follow me on Instagram!

how to make no bake keto cheesecake

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Filed Under: bars, cheesecake, desserts Tagged With: pumpkin cheesecake, pumpkin cheesecake bars

Reader Interactions

Comments

  1. Monika

    December 12, 2021 at 2:27 pm

    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?

    Reply
    • Chahinez

      January 09, 2022 at 10:28 am

      It’s 84g graham crackers! IT would be better to make it closer to Thursday to make sure that the Crust stays fresh.
      Chahinez

      Reply
  2. Amber

    December 02, 2021 at 7:22 am

    5 stars
    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! ❤️

    Reply
    • Chahinez

      January 08, 2022 at 11:12 am

      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

      Reply
  3. Erin Hughes

    November 25, 2021 at 3:48 am

    5 stars
    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!

    Reply
    • Chahinez

      January 09, 2022 at 10:30 am

      So happy to hear you loved these!
      Chahinez

      Reply
  4. Emily

    November 15, 2021 at 12:53 pm

    5 stars
    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!!

    Reply
    • Chahinez

      November 15, 2021 at 6:46 pm

      So happy you enjoyed it, Emily!
      chahinez

      Reply

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Hey there! My name is Chahinez, and I’m the brains behind the blog, Lifestyle of a Foodie. LOAF was started back in 2018 during my last semester ...

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