These deliciously rich pumpkin cheesecake bars are so easy to make and full of Fall-spiced flavors!
The homemade pumpkin cheesecake filling is baked on a graham cracker crust and topped with whipped cream for the perfect intro to all things pumpkin.
Pumpkin Cheesecake Bars are the Perfect Dessert Because…
- They have the perfect balance of savory pumpkin and tangy cheesecake.
- All the creamy texture of a fancy bakery cheesecake without the springform pan, the water bath, or any complicated steps!
- Make and freeze an extra batch of pumpkin cheesecake bars for last-minute invitations and cut them to any size needed!
Ingredient Tips For Pumpkin Cheesecake Bars
Crust: Graham cracker crumbs, brown sugar, and butter make the base—any type of cookie crumbs can be used; just give them a pulse or two in the food processor.
Pumpkin: This recipe uses pumpkin puree—the only ingredient should be pumpkin. Avoid pumpkin pie filling for this recipe.
Cream Cheese: Use a block of full-fat cream cheese, don’t use spreadable cream cheese as it won’t firm up as well. Light cream cheese can be used, but the bars will be slightly softer.
Topping: If time is short, use whipped topping or a can of whipped cream. This decadent dessert can get dressed up with tasty toppings like caramel sauce, a crunchy sprinkle of toasted pecans, a pumpkin spice granola, or a streusel topping.
How to Make Pumpkin Cheesecake Bars
A quick overview of the steps for this recipe— check out the full recipe below.
- Make crust: Combine the crust ingredients right in the pan to save a bowl if you’d like! Simply stir and press.
- Prep filling: Ensure the ingredients are room temperature (including the eggs) for the smoothest filling.
- Bake and cool: Spread the cheesecake filling over the crust and bake. Cool completely before cutting.
Garnish with cinnamon sugar, chopped pecans, or other toppings if desired.
Holly’s Quick Tip
Line the baking pan with parchment; this makes the bars easy to lift out and cut.
Storing Pumpkin Cheesecake Bars
Keep leftover pumpkin cheesecake bars in a covered container in the refrigerator for up to 5 days. Freeze a whole pan or bars wrapped in plastic wrap for up to three months. Pop a portion or two into a backpack or briefcase, and they’ll be thawed in time for a sweet mid-morning treat!
More Pumpkin Recipes We Love
Did you make these Pumpkin Cheesecake Bars? Leave a comment and a rating below!
Pumpkin Cheesecake Bars
Ingredients
Crust
- 10 tablespoons unsalted butter melted
- 2 cups graham cracker crumbs about 14 graham cracker sheets, crushed
- ⅓ cup light brown sugar
Filling
- 24 ounces cream cheese softened, do not use reduced-fat
- 1 ¼ cups pumpkin puree
- ¾ cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 ¼ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs
Whipped Cream
- 1 cup heavy whipping cream cold
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
Instructions
To Make The Crust
- Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
- In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
- Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
- Bake the crust for 12 minutes.
To Make The Filling
- While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
- Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
- Add the eggs one at a time, beating just until combined after each addition.
- Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
- When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
Whipped Cream
- Add cold cream and vanilla to a medium bowl.
- Beat on low speed for about 2 minutes or until foamy.
- Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.
Notes
Let the bars chill in the refrigerator to set completely before slicing to ensure clean cuts and perfect layers. 2 tablespoons of Amaretto Liqueur and ½ teaspoon of almond extract can be added to the filling if desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Could you redo this recipe to fit the normal size graham pie shell?
We use this pumpkin cheesecake for a standard sized graham crust.
Made this for Christmas dinner dessert. I baked assembled dessert as directed, 30-35 minutes at 300°. At 35 minutes, the dessert was still liquidy, and I ended up baking for an additional 25+ minutes. Was my oven temperature incorrect? Next time I will make sure my oven’s temperature is correct. Definitely making again.
Oh no! How disappointing Peggy. Did you use store brand, low fat, or spreadable cream cheese? Those can cause it to remain liquidy. You want to bake until the bars are just set as they will continue to firm as they cool. I hope this helps!
These sound so good. I am wondering what I can substitute for the amaretto. I know it plays an important part in the flavor, but…….
You can leave out the Amaretto Peggy, but it will change the flavor. I haven’t tried it without so I can’t say for sure, but there are lots of other spices so I think it will still be delicious Peggy!
Rebecca, these look AMAZING! I wish I had one for dessert tonight! I’ll have to try the recipe.
I agree Andi, I could eat the whole pan myself!!