Name: Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 45 min
Total time: 6 h
Cuisine: American
Ingredients: For the crust:; 2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; For the filling:; 3 (8 oz) packages cream cheese, softened; 1 cup pumpkin puree; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup sour cream; 1 1/2 tsp vanilla extract; 1 1/2 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1/4 tsp salt; 3 large eggs

Why You’ll Love This Recipe

Pumpkin cheesecake bars are a crowd-pleasing dessert that offers all the flavor of a traditional pumpkin cheesecake in an easy-to-serve bar form. They’re make-ahead friendly, slice beautifully, and are perfectly balanced with sweetness, spice, and a velvety texture. Whether for entertaining or indulging yourself, they’re an effortless way to impress.

Ingredients

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

For the crust:
graham cracker crumbs
granulated sugar
unsalted butter (melted)

For the filling:
cream cheese (softened)
pumpkin puree
granulated sugar
brown sugar
eggs
sour cream
vanilla extract
pumpkin pie spice
ground cinnamon
salt

Directions

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add pumpkin puree, granulated sugar, brown sugar, sour cream, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until well combined and smooth.
Add the eggs one at a time, mixing just until incorporated—do not overmix.
Pour the filling over the crust and smooth the top with a spatula.
Bake for 40–45 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door, and let the bars cool for 1 hour inside the oven.
Transfer to the refrigerator and chill for at least 4 hours, or overnight.
Once chilled, lift the bars out using the parchment overhang and cut into squares.

Servings and timing

This recipe makes about 20 bars.
Prep time: 20 minutes
Bake time: 45 minutes
Cooling & chilling time: 5 hours
Total time: approximately 6 hours (including chill time)

Variations

Swirled Version: Swirl some reserved plain cheesecake batter into the top for a marbled effect.
Crust Options: Use gingersnap cookies or crushed Biscoff cookies instead of graham crackers for extra spice.
Mini Bars: Bake in a muffin tin with liners for individually portioned treats.
Gluten-Free: Use gluten-free graham crackers for the crust.
Topping Ideas: Add a dollop of whipped cream or drizzle with caramel before serving.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars (cut or uncut) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. These bars are best served chilled and do not require reheating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-pureed and not watery. Drain excess liquid before adding it to the batter.

How do I know when the cheesecake bars are done?

The center should jiggle slightly but not be liquid. It will firm up as it cools.

Can I skip the sour cream?

You can substitute it with plain Greek yogurt or leave it out, but it adds a creamy tang and helps with texture.

Can I make this ahead of time?

Yes, these bars are perfect for making a day in advance since they require chilling.

Why did my cheesecake crack?

Cracks can result from overmixing or rapid temperature changes. Letting the bars cool gradually in the oven helps prevent this.

Do I have to use a water bath?

Not for this recipe. Baking at a lower temperature and allowing the bars to cool gradually helps avoid cracks without needing a water bath.

Can I use a different crust?

Absolutely. Try crushed gingersnaps, vanilla wafers, or digestive biscuits.

Should I line the pan with parchment paper?

Yes, it makes it easier to lift the bars out cleanly for slicing.

Can I freeze pumpkin cheesecake bars?

Yes, they freeze very well. Wrap tightly and store in an airtight container for up to 2 months.

What size pan should I use?

A 9×13-inch baking pan works best for even layers and clean slices.

Conclusion

Pumpkin cheesecake bars are the perfect make-ahead dessert for fall and holiday celebrations. With their creamy filling, spiced flavor, and buttery crust, they deliver the richness of pumpkin cheesecake in a simple, shareable form. Whether served at a festive gathering or enjoyed as a personal treat, these bars are sure to satisfy your seasonal sweet tooth.