These pumpkin cheesecake bars are the perfect dessert, filled with a sweet and tangy cheesecake pumpkin filling, and a crunchy graham cracker crust.
Cream cheese and pumpkin are such a delicious, fall favorite combination; I happen to be a huge fan!
In fact, have you seen my Pumpkin Churro Cheesecake Bars, my No-Bake Pumpkin Cheesecake Phyllo Bites, or even my Pumpkin Cheesecake Pie? Or are you thinking about going keto? Try this keto cheesecake!
These pumpkin cheesecake bars are so easy to make, with a sweet graham cracker crust, tangy cream cheese, and pumpkin filling blended with warm pumpkin pie spices.
With a dollop of whipped cream on top, they’re the perfect fall dessert!
Trust me, you’ll love serving up these pumpkin cheesecake bars this fall!
Ingredients for pumpkin cheesecake bars
For crust:
- Graham crackers – These crackers make the perfect sweet base for our bars. Gingersnap cookies would also be a delicious choice instead!
- Melted butter – The melted butter helps hold the crust together and gives a nice crunch!
- Granulated sugar – For a touch of extra sweetness.
- Pumpkin pie spice – To enhance and replicate the flavors in the filling, I’ve added extra pumpkin pie spice to the crust!
For the filling:
- Vanilla extract – Vanilla extract helps bring all of the flavors together and adds sweetness.
- Eggs – Eggs help to emulsify and bring the batter together.
- Pumpkin pie spice – Feel free to use homemade or your favorite store-bought variety.
- Pumpkin puree – This will add delicious pumpkin flavor.
- Granulated sugar – To add a little extra sweetness.
- Cream cheese – Tangy and smooth, the star of our cheesecake!
Make ahead
These pumpkin cheesecake bars can be ready when you are!
You can make them an entire day beforehand, and keep them covered with plastic wrap in the refrigerator.
When you’re ready to serve, just uncover, and top each bar with whipped cream!
Make your own pumpkin spice
Pumpkin pie spice can be found easily in the spice aisle of most major grocery stores.
But there’s nothing wrong with wanting to make your own at home!
My favorite blend is cinnamon, ginger, nutmeg, and cloves.
Storage and leftovers of cheesecake bars
Store any remaining cheesecake bars in an airtight container in the refrigerator for up to 3 days.
More cheesecake recipes
- Need something no-bake? Try my Salted Caramel No Bake Cheesecake.
- Want a fun dip for a party? Try my Cherry Cheesecake Dip.
- Love all things mini? Try my No Bake Raspberry Lemon Mini Cheesecakes.
- Looking to impress? Try my Cheesecake Stuffed Strawberries.
Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the perfect dessert, filled with a sweet and tangy cheesecake pumpkin filling, and a crunchy graham cracker crust.
Ingredients
For crust:
- 2 cups graham cracker crumbs
- 1 stick (½ cup) butter, melted
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
For cheesecake:
- 24 ounces (3 bricks) cream cheese, softened
- ¾ cup granulated sugar
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 large eggs
Instructions
For crust:
- Preheat your oven to 350 degrees F.
- Grease a 9x9 pan with non-stick baking spray and line it with parchment paper.
- In a small bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice.
- Press the crust into the bottom of the pan creating a compact, even layer.
- Set aside until ready to use.
For cheesecake:
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Add the granulated sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium-low speed until well combined, about 1 minute. Make sure to scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the eggs one at a time.
- Once all of the eggs have been incorporated, scrape down the sides of the bowl and then turn the mixer to medium speed and mix for another 10-15 seconds. This is just to make sure all of the ingredients are well incorporated!
- Pour the cheesecake layer over the crust and bake for 35-40 minutes or until the cheesecake is set in the center and no longer jiggles when the pan is shaken.
- Allow the cheesecake bars to cool to room temperature. Then, place them in the fridge to chill for at least 4 hours, although overnight is preferred.
- Slice and enjoy! Store any leftover cheesecake bars in an airtight container in the fridge for up to two days.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 136mgSodium: 598mgCarbohydrates: 41gFiber: 1gSugar: 28gProtein: 21g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
