Pumpkin Cheesecake Bars – Creamy, Spiced, and Perfectly Fall
If you love the cozy flavors of pumpkin pie but want something easier to grab and serve, these Pumpkin Cheesecake Bars are your new fall favorite. With a buttery crust, creamy pumpkin cheesecake layer, and warm spices, they’re the perfect dessert for holidays, gatherings, or just a seasonal treat at home.
These bars are indulgent yet simple to make — no tricky crusts or multiple pans. They bake up with a luscious, velvety pumpkin cheesecake layer atop a golden, slightly crumbly base, making each bite perfectly balanced between creamy and tender.
Whether you’re serving them for Thanksgiving, a weekend brunch, or just because, these pumpkin cheesecake bars are sure to become a staple in your fall dessert rotation.
Why You’ll Love These Pumpkin Cheesecake Bars
1. Easy to make
No pie crusts to fuss with or intricate rolling — just a simple base and creamy cheesecake layer.
2. Perfectly spiced
Pumpkin, cinnamon, nutmeg, and ginger come together for that warm, cozy fall flavor.
3. Creamy and rich
The cheesecake layer is velvety, smooth, and perfectly sweetened to complement the pumpkin.
4. Portable dessert
Bars are perfect for potlucks, lunchboxes, or serving at parties.
5. Make-ahead friendly
Prepare them a day in advance — they actually taste better after chilling!
6. Gluten-free adaptable
Swap the crust for a gluten-free graham cracker or cookie base, and everyone can enjoy them.
What You’ll Need
For the Crust:
- 1 1/2 cups graham cracker crumbs (or gluten-free crumbs)
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Optional Topping:
- Whipped cream
- A sprinkle of cinnamon or nutmeg
Step-by-Step Instructions
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon.
Stir in melted butter until the mixture resembles wet sand and holds together when pressed.
Press the mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or a flat measuring cup to smooth it out.
Bake for 8–10 minutes until lightly golden. Remove from oven and let it cool slightly while you prepare the filling.
Step 3: Make the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add sugar and vanilla extract and mix until well combined.
Beat in the egg until incorporated.
Fold in pumpkin puree, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully combined.
Step 4: Assemble the Bars
Pour the pumpkin cheesecake mixture over the slightly cooled crust.
Smooth the top with a spatula so it’s even.
Bake at 350°F (175°C) for 35–40 minutes, or until the edges are set and the center is slightly jiggly. Do not overbake — the cheesecake will firm up as it cools.
Step 5: Cool and Chill
Allow the bars to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours (or overnight) to fully set.
Step 6: Slice and Serve
Use the parchment paper overhang to lift the bars from the pan.
Slice into 12–16 squares, depending on your preferred size.
Serve as-is or with a dollop of whipped cream and a light dusting of cinnamon for extra fall flair.
Tips for Perfect Pumpkin Cheesecake Bars
- Use room-temperature cream cheese
It blends more smoothly and prevents lumps in the filling. - Don’t overmix
Once the egg is incorporated, stop mixing to prevent cracks in the cheesecake. - Cool before refrigerating
Allowing the bars to cool slightly prevents condensation and soggy texture. - Chill for clean slicing
Chilling helps the bars firm up for easy cutting without crumbling. - Use parchment paper
It makes lifting the bars from the pan effortless. - Optional spices
Adjust cinnamon, nutmeg, and ginger to your taste — you can also add allspice or cloves for a more autumnal flavor.
Flavor Variations
Swirled Pumpkin Cheesecake Bars
Create a marbled effect by swirling a small portion of plain cheesecake mixture into the pumpkin filling before baking.
Chocolate Chip Pumpkin Cheesecake Bars
Fold mini chocolate chips into the pumpkin layer for a chocolatey twist.
Maple Pecan Pumpkin Cheesecake Bars
Top with chopped pecans and a drizzle of maple syrup after baking for a nutty, sweet addition.
Gluten-Free Version
Use gluten-free graham cracker crumbs or almond flour for the crust. Ensure all ingredients are certified gluten-free.
Serving Suggestions
- Serve chilled or at room temperature for best texture
- Add whipped cream, caramel drizzle, or a dusting of powdered sugar
- Pair with coffee, chai tea, or a warm latte for the perfect fall treat
- Great for potlucks, Thanksgiving desserts, or cozy nights in
How to Store and Reheat
Refrigerator:
Store in an airtight container for up to 5 days.
Freezer:
Wrap individual bars in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the refrigerator before serving.
Note: Reheating isn’t necessary, but you can warm slightly in the microwave for 10–15 seconds if desired.
Make-Ahead Option
You can prepare the crust and pumpkin cheesecake filling in advance and bake the bars when ready.
Alternatively, bake them ahead, cool, and store in the refrigerator or freezer.
This makes them perfect for holidays or busy schedules — just slice and serve.
Troubleshooting
Cracks in the cheesecake:
Use room-temperature cream cheese, avoid overmixing, and bake at an even temperature.
Soggy crust:
Bake the crust slightly before adding the filling and avoid overmixing the pumpkin layer.
Too soft or runny:
Chill longer to allow the cheesecake to set.
Edges browning too fast:
Cover loosely with foil halfway through baking.
Frequently Asked Questions
Can I use canned pumpkin?
Yes, 100% pure pumpkin puree works perfectly. Avoid pumpkin pie filling as it contains added sugar and spices.
Can I make these dairy-free?
Yes, use vegan cream cheese and butter alternatives.
Can I bake in a larger pan?
Yes, adjust baking time slightly for different pan sizes — a larger pan will require less time.
Can I add extra spices?
Absolutely. Nutmeg, allspice, cloves, or pumpkin pie spice can all be added to taste.
How do I get clean slices?
Chill the bars and use a sharp knife. Wipe the knife between cuts for perfect squares.
Nutrition Information (Approximate per bar, 12 servings)
- Calories: 220
- Protein: 4g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 1g
(Nutrition values vary slightly depending on crust and cheese used.)
Why This Recipe Works
These bars strike the perfect balance between rich, creamy cheesecake and tender pumpkin filling, all atop a buttery crust. Baking allows the flavors to meld together while the filling sets just right, so you get that classic pumpkin cheesecake taste without the fuss of a pie.
The spices elevate the pumpkin flavor and create a warm, comforting dessert perfect for fall or any cozy occasion. With simple ingredients and straightforward steps, even beginner bakers can create an impressive, crowd-pleasing dessert.
Tips for Customizing Your Pumpkin Cheesecake Bars
- Top with toppings: Chocolate drizzle, caramel, or crushed nuts add texture and flavor.
- Mini bars: Bake in a mini muffin pan for individual portions.
- Layered flavors: Add a ginger snap or chocolate cookie layer beneath the crust for extra richness.
- Make it spicier: Increase cinnamon or add a pinch of cayenne for a subtle warmth.
- Pair with drinks: Coffee, chai, or spiced lattes complement the pumpkin spices perfectly.
Final Thoughts
These Pumpkin Cheesecake Bars are a must-make for fall or any time you crave pumpkin spice desserts. They’re creamy, perfectly spiced, easy to slice, and ready to impress friends, family, or just yourself.
With a simple crust, luscious filling, and optional toppings, they’re versatile, portable, and make-ahead friendly. Each bite delivers the perfect blend of pumpkin flavor and cheesecake creaminess — a dessert that’s cozy, indulgent, and utterly irresistible.
Homemade pumpkin cheesecake has never been simpler — or more delicious.