The best Pumpkin Cheesecake Bars recipe is here, packed with flavor and easy to make! Layered with a graham cracker crust, cheesecake filling, pumpkin filling, and topped with fresh whipped cream, this is a dreamy dessert!
I love pumpkin desserts, from our tasty pecan pumpkin pie to pumpkin pie dip and pumpkin bars!
Why This Recipe is Best
Pumpkin pie and cheesecake bars combine in this beautiful dessert that’s super easy to make – and eat!
Two desserts are always better than one, and you will adore this mash-up that’s perfect for fall and the holidays! Plus, there are just layers and layers to love.
- A crunchy graham cracker crust
- A creamy, perfect cheesecake layer
- Warm and spiced homemade pumpkin filling
- Whipped cream adds the perfect finishing touch!
Today’s recipe was inspired by our delicious pumpkin pie cheesecake recipe. We wanted to make it even easier and perfect for a holiday crowd!
Ingredient Notes
- Graham Crackers – This forms the classic graham cracker crust base, but you could also swap them out for gingersnap cookies for a ginger-y twist!
- Unsalted Butter – We prefer unsalted butter for baking. Also, using melted butter helps you combine the crust faster.
- Cream Cheese – Use full-fat cream cheese and the kind in a brick, not the one found in a tub. It makes the cheesecake richer and creamier.
- Sour Cream – You can substitute plain Greek yogurt for the sour cream if desired.
- Vanilla Extract – Make sure you use pure vanilla extract, not imitation, or you can try my homemade vanilla extract recipe.
- Eggs – Use room-temperature eggs as they add richness and lightness to the cheesecake.
- Pumpkin Puree – We use canned pumpkin in the pumpkin layer. Make sure to use only pure pumpkin, NOT pumpkin pie mix in today’s recipe.
How to Make Pumpkin Cheesecake Bars
Step 1. Make the crust. Pulse the graham crackers and sugar in a food processor then add in the melted butter. Press the crust into the prepared baking dish. Bake for 15 minutes then set aside to cool.
Step 2. Make the cheesecake layer. Beat cream cheese, sugar, flour and sour cream for several minutes. Add the eggs one at a time and then mix in the vanilla. Pour half the filling onto the cooled graham cracker crust.
Step 3. Make the pumpkin layer. To the remaining cheesecake filling, add in pumpkin puree, pumpkin pie spice and cinnamon. Beat until combined then spread over the cheesecake layer.
Step 4. Bake and chill. Bake the bars for about 35 minutes, until the edges are set. Let cool then cover and refrigerate for at least 3 hours. Slice, top with whipped cream and serve!
Tips and Tricks
- Use room temperature ingredients. They come together quickly and make a smoother cheesecake batter.
- Once the eggs are added to the cheesecake filling, be careful not to over beat, as this can lead to cracks in the cheesecake.
- Lining the baking pan with parchment paper helps the bars lift out cleanly and neatly after baking.
- Be sure to let the bars chill for at least 3 hours – overnight is better! – so they set up fully and get nice and chilled.
Recipe FAQs
First, make sure the bars are completely chilled. Then, there are two effective methods. 1. Dip your knife in hot water and cut slices. Make sure you wipe the knife with a paper towel after every cut. Or 2. Use a disposable plastic knife, as the cheesecake won’t stick to a plastic knife.
Keep the cheesecake bars covered with plastic wrap and store in the refrigerator for up to 4 days.
Yes, these freeze well. Keep bars in an airtight container (or wrap in plastic wrap and foil) and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Absolutely. After baking, the bars need to cool and then be chilled for at least 3 hours or overnight. So they are best made in advance.
More Desserts
More Easy Dessert Recipes
See all Desserts recipes
Pin this now to find it later
Pin It
Pumpkin Cheesecake Bars
Ingredients
For the Crust
- 15 graham crackers
- 2 Tablespoons light brown sugar packed
- ½ cup unsalted butter melted
For the Cheesecake Filling
- 3 packages cream cheese, softened 8 ounce each
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- ¼ cup sour cream
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- 1 can pure pumpkin puree 15 ounce (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Whipped cream garnish, optional
- cinnamon/nutmeg garnish, optional
Instructions
- Preheat oven to 350 degrees F. Grease a 13×9 baking dish with shortening or line it with parchment paper (my preferred method). Set aside.
- Make the crust by placing graham crackers in food processor with brown sugar. Pulse until fine crumbs, then slowly add in the melted butter. Remove and press the crumbs into the bottom of the baking dish.
- Bake crust for 15 minutes, then remove from oven to cool. Meanwhile, lower temperature of oven to 325 degrees F.
- For the cheesecake filling, beat cream cheese, sugar, flour, and sour cream with an electric mixer for several minutes until smooth (scraping down the sides of the bowl as needed). Add the eggs, one at a time, then add in the vanilla extract. Mix just until the last egg and vanilla has been incorporated (do not over beat).
- Pour half the filling onto the cooled graham cracker crust.
- To the remaining cheesecake filling, add in pumpkin puree, pumpkin pie spice, and cinnamon. Beat until combined (about 1 minute). Spread over the cheesecake layer.
- Bake bars for about 35 minutes, until the edges are set (but the center may still be a bit wobbly). Let the bars cool at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 3 hours (or overnight).
- Slice and serve with whipped cream and pinch of cinnamon and nutmeg, if desired.
Notes
- Plain Greek yogurt can be substituted for the sour cream, if desired.
- Storage- Keep cheesecake bars covered with plastic wrap and store in refrigerator for up to 4 days.
- Freezer- Keep bars in airtight container (or wrap in plastic wrap and foil) and freeze for up to 2 months. Thaw in refrigerator overnight before serving.
- Once the eggs are added to the cheesecake filling, be careful not to continue beating, as this can lead to cracks in the cheesecake.
Can this be made using the Philadelphia cheesecake found in a tub. It’s new I believe. It’s not plain cream cheese but already prepared cheesecake mixture in a tub TIA
No, I wouldn’t rely on the tub to provide excellent results. I haven’t tested using that new product.
Craving for these! Gotta make these soon!
Two of my favorite things in one delicious bar!!! I need to make these for Thanksgiving…or sooner! LOL
These are delicious. Just my kinda dessert! Pumpkin and cheesecake together is everything!
These are awesome! Such great flavor!
Pumpkin and cream cheese is one of my favorite flavor combinations for fall. This recipe is right up my alley!
Such a classic treat for fall! And cheesecake and pumpkin is such an amazing flavor combination. Thanks for such a quick and easy recipe.
Such a classic treat for fall! And cheesecake and pumpkin is such an amazing flavor combination. Thanks for such a quick and easy recipe.
Pumpkin and cheesecake are one of my all time favorite dessert combinations. I love how easily these bars come together for a fall dessert!
Nothing better than pumpkin and cheesecake together! I love that you can freeze them too!