Pumpkin Cheesecake Bars

By FionaUpdated Feb 26, 2021, Published Aug 14, 2019
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Total Time 1 hour
Servings 18 pieces

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Pumpkin Cheesecake Bars are smooth, creamy and filled with fall spices. The graham cracker crust has a hint of cinnamon, then top them with a little whipped cream for the perfect fall dessert. A slice of creamy pumpkin cheesecake bars taken from the side to show the creamy, smooth texture.

If you love super creamy cheesecake, and delicious pumpkin desserts – then these pumpkin cheesecake bars are definitely for you. The graham cracker crust has a little hint of cinnamon and brown sugar. Then the cheesecake layer is filled with warm spices, delicious pumpkin, and has a velvety smooth texture that’ll make you be asking for a second piece.

Now – I absolutely love cheesecake. And when pumpkin season comes around – there’s nothing that makes me happier than a slice of pumpkin cheesecake. Because shouldn’t every season be commemorated with cheesecake? I also find that the pumpkin flavor compliments the tanginess of the cream cheese so perfectly. So you really can’t go wrong with these beauties. 

Cheesecake Bars = Cheesecake for a Crowd

These pumpkin cheesecake bars make a whole lot of cheesecake. It’s also a great option because since the cheesecake has to chill in the fridge, you can easily make it the day before serving (and it’s actually tastier that way). Making cheesecake bars is also a great option because unlike a round cheesecake – you don’t need a springform pan, and there’s no water bath involved. Instead, the cheesecake is made in a 9×13 inch pan. You could half the recipe and make it in an 8×8 or 9×9 inch pan. The bake time will be similar.

3 pieces of pumpkin cheesecake bars stacked on a white plate.

Tips for Making Pumpkin Cheesecake Bars

  • Make sure all the ingredients are room temperature before getting started
  • Adding sour cream makes the cheesecake extra smooth
  • 1 tablespoon cornstarch (or 2 tablespoons of flour) to help prevent cracks
  • Use pure pumpkin – not pumpkin pie filling
  • Be careful not to over bake the cheesecake, it should still have a little wobble in it when you remove it from the oven
  • Chill in the fridge for at least 4 hours before serving, or preferably overnight

Smooth, creamy, delicious pumpkin cheesecake – every time. If you’re having a lot of people over for Thanksgiving, these pumpkin cheesecake bars are the perfect thing. Or if you’re looking for a pumpkin dessert other than pie, then I definitely recommend making these.

A slice of extra creamy pumpkin spice cheesecake with a bite taken out of it to show the texture.

Looking for a no-bake version? Try this no-bake pumpkin cheesecake instead. Or for more pumpkin desserts be sure to try:

A slice of creamy pumpkin cheesecake bars taken from the side to show the creamy, smooth texture.
4.89 from 9 votes

Pumpkin Cheesecake Squares

By: Fiona Dowling
Smooth, creamy, super easy Pumpkin Cheesecake Bars. With a graham cracker crust and filled with fall spices - this pumpkin cheesecake recipe is the perfect dessert for fall. 
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 18 pieces
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Ingredients

Graham Cracker Crust

  • 2 cups graham crumbs
  • 1/2 cup butter, melted
  • 2 tbs brown sugar
  • 1/2 tsp cinnamon

Pumpkin Cheesecake

  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon pumpkin pie spice, see recipe notes for how to make your own
  • 1 tbs cornstarch
  • 24 oz cream cheese*, softened
  • 2 cups pumpkin puree, or use a 15 oz can
  • 1/4 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
US Customary - Metric

Instructions 

  • Preheat the oven to 325F degrees.
  • Line a 9x13 inch glass baking pan with aluminum foil so that it hangs over the sides and lightly grease

Graham Cracker Crust

  • In a medium bowl stir together the graham crumbs, melted butter, brown sugar & cinnamon.
  • Press into the bottom of the prepared pan.  
  • Bake in the preheated oven for 10 minutes. Remove from the oven and set on a cooling rack for the crust to cool.

Pumpkin Cheesecake Filling

  • In a medium bowl stir together the sugars, pumpkin pie spice, and cornstarch
  • In a large bowl beat the cream cheese until soft. Then beat in the sugar mixture. 
  • Scrape down the sides of the bowl. 
  • With the mixer on low beat in the sour cream, pumpkin puree & vanilla extract.
  • Mix in the eggs 1 at a time until just combined.
  • Pour the mixture into the prepared pan. 
  • Bake for 40-45 minutes, or until theres just a slight wobble in the middle of the cheesecake. 
  • Turn off the oven and open the oven door. Cool the cheesecake in the oven with the door open for 30 minutes. 
  • Then remove from the oven and continue cooling to room temperature. Cover the pan, and chill in the fridge for at least 4 hours or overnight. 
  • When ready to serve, use the aluminum foil to lift the cheesecake bars out of the pan and place on a cutting board.
  • Slice into pieces and serve with whipped cream.

Notes

*To make your own pumpkin pie spice - use 2 teaspoons cinnamon, 1/2 teaspoon ginger powder, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
**Use full-fat, brick-style cream cheese that's been softened to room temperature.
Store leftovers in an airtight container in the fridge for up to  days. 
Cheesecake bars also freeze well. To freeze, cool the cheesecake bars fully. Place the cheesecake (sliced or whole)  on a freezer safe plate, and wrap tightly with a few layers of plastic, followed by a layer of aluminum foil.  Freeze for up to 3 months, then thaw in the fridge before serving. 

Nutrition

Calories: 330kcal, Carbohydrates: 33g, Protein: 5g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 92mg, Sodium: 249mg, Potassium: 157mg, Fiber: 1g, Sugar: 26g, Vitamin A: 4975IU, Vitamin C: 1.2mg, Calcium: 74mg, Iron: 1.2mg
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29 Comments

  2. I made these last Thanksgiving and now my nephew is asking for them again but without the pumpkin! Could this be converted without using the pumpkin for standard cheesecake bars, maybe with sprinkles, or how would you go about converting that?

    Reply

    1. So glad that your nephew loved the recipe so much! I would use this recipe instead: for a non-pumpkin version

      Reply

    1. It would be fine – the bake time may just be a few minutes shorter. I would watch it carefully because I do find that it can be a bit more likely to crack in a metal pan.

      Reply

  6. 5 stars
    My son requested pumpkin cheesecake and this recipe did not disappoint. Thank you. The only change I made was to substitute 1 cup ginger snap crumbs for 1 cup graham cracker crumbs in the crust.

    Reply

  8. 5 stars
    Skeptical at first. Best cheesecake I have ever had in my life. My favourite now. Can’t eat other ones anymore. I want to tell you to stop sending these delights into work with hubby, but I’m not crazy :oD

    Reply

    1. I’m so glad we were able to convert you! I know pumpkin and cheesecake can sound like a bit of a weird combo – but I think it’s even better than pumpkin pie

      Reply

  9. HI Fiona — I wanted to make these for Thanksgiving but I had one concern. you mentioned using vanilla in the text of the recipe but not in the ingredients list. I was wondering how much vanilla to use? Thanks and Happy Thanksgiving.

    Reply

    1. I have’t tried it – so I can’t be certain of the results. I’d check the package of the sugar substitute and see if they mention if it can be substituted for sugar in baking

      Reply