Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 55 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: Crust:; 2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 24 oz cream cheese, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 cup pumpkin puree (unsweetened); 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves); 2 tsp vanilla extract; 2 tbsp all-purpose flour (optional, for stability)

Why You’ll Love This Recipe

These bars combine the tangy richness of cheesecake with the comforting sweetness of pumpkin pie. They’re make-ahead friendly, slice beautifully, and offer perfectly portioned servings. With a crunchy crust, creamy filling, and warm pumpkin spice, they’re a guaranteed hit at any fall celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter (melted)

Filling:

Cream cheese (softened)
Granulated sugar
Brown sugar
Eggs
Pumpkin puree (unsweetened)
Pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
Vanilla extract
All-purpose flour (optional, for extra stability)

Directions

Preheat oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat cream cheese and both sugars until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, pumpkin spice, vanilla extract, and flour if using.
Pour the filling over the crust, spreading evenly.
Bake for 40–45 minutes, or until the center is set and the edges are slightly puffed.
Cool completely at room temperature, then refrigerate for at least 4 hours before slicing into bars.

Servings and timing

Makes 16 bars.
Prep time: 15 minutes
Cook time: 48–55 minutes (including crust pre-bake)
Chill time: 4 hours

Variations

Use gingersnap crumbs instead of graham crackers for extra spice.
Add a swirl of plain cheesecake batter on top for a marbled effect.
Sprinkle chopped pecans on top before baking for crunch.
Use a chocolate cookie crust for a richer flavor contrast.
Top with whipped cream and a sprinkle of cinnamon before serving.

Storage/Reheating

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze bars individually wrapped for up to 2 months; thaw in the refrigerator before serving. Do not reheat, as they are best served chilled.

FAQs

Can I use fresh pumpkin puree?

Yes, just make sure it’s well-drained and smooth to avoid excess moisture.

Can I make these ahead of time?

Yes, they actually taste better after chilling overnight.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less creamy.

Can I make them gluten-free?

Yes, use gluten-free graham crackers or cookies for the crust.

Can I add chocolate chips to the filling?

Absolutely, mini chocolate chips work well and add sweetness.

How do I know when they’re done baking?

The edges should be set and the center should have a slight jiggle.

Can I make a smaller batch?

Yes, halve the recipe and use an 8×8-inch pan.

Can I swirl in caramel?

Yes, drizzle and swirl caramel into the filling before baking.

Can I use pumpkin pie filling instead of puree?

Not recommended, as it already contains sugar and spices, which would alter the recipe.

How do I cut clean slices?

Chill fully, then use a sharp knife wiped clean between cuts.

Conclusion

Pumpkin Cheesecake Bars are a luscious blend of creamy cheesecake and warmly spiced pumpkin in an easy, sliceable format. With their buttery crust and smooth filling, they’re perfect for sharing at parties or enjoying as an indulgent fall dessert at home. These bars are proof that pumpkin season is meant to be savored one bite at a time.