The most delicious layered cookie bars you’ll eat this year! Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table.
Pumpkin and Chocolate go hand in hand. Love this Chocolate Chip Pumpkin Bread recipe! You’ve got to try our pumpkin chocolate chip dip too!
Easy Cheesecake Bars
Cheesecake Bars, how do I love thee? Let me count the ways.
- Eggnog Cheesecake Bars
- Pecan Pie Cheesecake Bars
- Pumpkin Cheesecake Bars Recipe
- No Bake cheesecake bars
PRO TIP: For a quick treat, use a family size roll of Pillsbury Chocolate Chip Cookie Dough instead of homemade cookie dough.
And you better not even think about judging me, because one bite of these cookie bars and you’d never know I cheated.
The middle cheesecake filling is sweet and creamy like cheesecake should be! It also has a delicious pumpkin flavor with all the great spices that pair so nicely with pumpkin pie.
And of course, these bars are not complete without the crunch of the graham cracker layer holding it all together.
If ready made cookie dough is what it takes to get these amazing bars into your mouth, then the “cheating” is worth it. You’re going to love how easy these are to make as much as you love how good they taste.
Important Ingredient Notes
While I love the simplicity of today’s recipe, you could swap out the refrigerated cookie dough and use our easy chocolate chip cookie recipe instead. Or use a batch of tollhouse cookie dough.
- Graham crackers– every delicious cheesecake bar needs a crust. You could also use our oreo cookie crust instead! Or swap out the graham crackers for gingersnaps.
- Cream cheese- you’ll want to soften to room temperature for best texture. Use our guide on how to soften butter as a starting point! Make sure you choose cream cheese in blocks (not the pre-softened or whipped cream cheese in tubs.
- Spice- we use a combination of cinnamon, nutmeg, and cloves. You can also swap those out for homemade pumpkin pie spice mix.
- Pumpkin puree- choose 100% pure pumpkin in the cans, not the pumpkin pie filling (which has other fillers in it). I have not tested the cheesecake with fresh pumpkin puree.
Step by Step Instructions
Make a graham cracker crust.
- Pulse graham crackers in a food processor until they turn into fine crumbs. Add sugar and melted butter, pulse until blended.
- Press crumbs into bottom of pan lined with parchment paper until evenly pressed.
Make the pumpkin cheesecake layer.
- In a large mixing bowl, beat all the cheesecake ingredients for 3-5 minutes until blended and smooth.
- Pour over the graham cracker crust and spread evenly with an offset spatula.
Add the cookie dough.
- You can either make your own chocolate chip cookie dough or grab a roll of refrigerated cookie dough and crumble the dough over the cheesecake layer.
- Bake the bars for a 30 – 35 minutes. Don’t worry if the center seems a little wiggly! That’s how it’s supposed to be.
Chill the bars.
- Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy!
- These taste amazing COLD with a cup of coffee. Our pumpkin cream cold brew pairs beautifully with these bars.
Recipe FAQs
Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days.
Pumpkin Chocolate Chip Cheesecake Bars keep beautifully in the freezer! After cutting, place them in a freezer safe bag or container with wax paper between layers. When ready to eat, let thaw in the fridge and serve. You could even freeze these in single serving bags to pack for trips or lunch boxes.
The center of the bars will look a little undone and wiggly. However, everything will continue to set and firm up as it cools and refrigerates.
Tips & Tricks
- For a white chocolate variation, substitute white chocolate morsels in your homemade cookie dough.
- If you want a plain pumpkin cheesecake bar without chocolate, make the cookie dough and omit the chocolate chips entirely.
- To change up the bars, you can also swap the graham crackers. Cinnamon or honey graham crackers are both delicious here but if you want MORE chocolate, go ahead and swap them for chocolate grahams.
How many kinds of cheesecake bars have you tried? Whether you’re an experienced cheesecake maker or brand new to homemade bars, this recipe is a must try.
More Easy Dessert Recipes
- Pumpkin Pie Dip
- Pumpkin Cheesecake Cake
- Pumpkin Truffles
- Pumpkin Dump Cake
- Pecan Tassies
- Pumpkin Cream Cheese Muffins
Easy Brownies and Bars
See all Brownies and Bars recipes
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Pumpkin Chocolate Chip Cheesecake Bars
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake:
- 2 packages cream cheese, softened 8 ounce each
- ¾ cup granulated sugar
- 1 cup pumpkin puree canned, NOT pumpkin pie filling
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the cookie dough:
- 1 package refrigerated Pillsbury Chocolate Chip Cookie Dough 30 ounce
Instructions
- For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.
- Line a 13×9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.
- In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.
- Either make your own cookie dough using this recipe for the cookie layer. Or (CHEAT ALERT!!!) use the refrigerated cookie dough and crumble the dough over the cheesecake layer.
- Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it’s okay.
- Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.
- Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.
Notes
- Use homemade chocolate chip cookie dough if you prefer to make the cookie dough from scratch!
- Swap out the spices for our homemade pumpkin pie spice mix.
- Store cheesecake bars in refrigerator for up to 4 days, or freeze for up to 3 months.
- See blog post for more recipe tips and tricks.
Video
Nutrition
Add these Pumpkin Cheesecake Bars packed with chocolate chips to your fall baking list now! Whether you use store bought cookie dough or make your own from scratch, this is one decadent dessert that’s as easy as it is delicious.
Are there no eggs in the cheesecake layer?
I find the filling to soft might add an egg next time
What sized can of pumpkin
Can you replace the canned pumpkin and spices with pumpkin pie filling or no? Thanks.
I made the pumpkin cheesecake bars for Thanksgiving and they were a huge hit! Is there a way I could make them with peppermint flavor instead of pumpkin spice? What would I need to substitute?
If it were me…I would do an OREO cookie crust. Regular cheesecake filling. And a chocolate chip cookie topping with Andes Peppermint Crunch pieces!
Were there supposed to be eggs in the cheesecake layer? I have never made cheesecake with out eggs. In the oven now but added 2 eggs. After I put it in the oven I started second guessing myself for putting the eggs in. It is baking as I type. Have my fingers crossed as it is for tomorrows ladies swim and wine night.
Nope. It will turn out just fine! The pumpkin replaces the eggs in this recipe. ENJOY 🙂
Do you think I could sub out graham crackers with crushed biscoff cookies?
Ummm, yah!!! That sounds awesome!
Is it really just one cup of pumpkin from a can instead of using one can of pumpkin? Will the rest of the pumpkin in the can be okay in the fridge for later use? Thanks
Yes and yes 🙂
I made these twice this month. Both times foolproof perfection. The first time shared them at meeting, recipe was asked for and I had to send it out. The second time for my husband’s work this week. Can’t wait to hear what they think. Thanks for easy yummy recipe.
So happy to hear this! We will be making these again near Thanksgiving. They are so good, to the point I lose all self control 🙂
Oh my, Beautiful bars! If the rest of pumpkin season looks like this, count me in all month long!
Holy smokes girl!! These look incredible!!
Thanks Ashton 🙂
These look fantastic! I pinned and stumbled. I think I might have to try to make these soon.
lovely place.. dear~ You have so many wonderful chocolate collection, do try to visit mineChocolate Recipes when time permits
Love ~ monu Teena
This looks amazing!
Were getting closer to fall, and I think this will be my first fall bar of the year!
Enjoy!!
Doozy is definitely a good thing! And you weren’t kidding 🙂 Go big or go home, especially after so many years of blogging, and you nailed these! Pinned!
Thanks for pinning 🙂 I’m so thrilled with how these bars turned out, my hips? Not so much.
omg for a second I thought you were saying your kitchen was literally on fire and I freaked out. Phew. Glad to know it was the fire of awesome pumpkin glory instead. These cheesecake bars are freakin’ glorious, Aimee, and I’m pinning them immediately for all my Fall baking needs! 😀
Haha, I actually had it written, ready to publish. During my final edit I thought, yikes, that sounds weird, hehe!! Thanks for pinning 🙂
Hi. My name is Jessica and I have a cheesecake problem. I am also completely in denial about fall nearly being here, but may begin to embrace it for this pumpkin-y goodness!
Haha!! Welcome to the group Jessica 😉
I have yet to dive into pumpkin recipes, but I am starting to warm up to the idea despite the highs still being in the 90s here. I may have to stock up on pumpkin just in case there’s a shortage by the time it cools down here! I’d hate to miss out on trying these.
Yes, you better stock up! And these bars are perfect for those “HOT” fall days, it’s cheesecake 🙂
Hold the phone. Pumpkin. Chocolate Chip. Cheesecake. All of my favorite things in one bar?!? Yum!