Easy Pumpkin Cheesecake Bars Recipe

These creamy pumpkin cheesecake bars combine a buttery graham cracker crust with layers of classic cheesecake and spiced pumpkin filling for the perfect fall dessert! Much easier than traditional cheesecake, these bars deliver all the decadent flavor without the fuss. Perfect for Thanksgiving, fall gatherings, or anytime you’re craving the cozy flavors of the season!

Fall in the Midwest brings crisp mornings, colorful leaves, and an undeniable craving for all things pumpkin. While I love pumpkin pie, there’s something special about these pumpkin cheesecake bars that elevates the humble pumpkin to spectacular new heights. Growing up in Minnesota, my mother would make a similar version of these bars every autumn Sunday afternoon, filling our farmhouse kitchen with warm spices and the promise of something delicious to come.

What makes these pumpkin cheesecake bars so irresistible is the contrast between the silky-smooth layers of tangy cheesecake and spiced pumpkin filling, all resting on a perfectly crunchy graham cracker crust. Unlike traditional cheesecake, these bars require no water bath, no special springform pan, and significantly less baking time – yet still deliver that rich, creamy texture we all crave.

Why You’ll Love These Easy Pumpkin Cheesecake Bars

• Simpler than traditional cheesecake – No water bath or springform pan needed
• Perfect texture contrast – Crunchy crust, creamy cheesecake, silky pumpkin layer
• Make-ahead friendly – Actually taste better when made a day ahead
• Easily transportable – Perfect for potlucks and holiday gatherings
• Customizable – Add a streusel topping, caramel drizzle, or keep it classic
• Foolproof recipe – Even novice bakers can achieve perfect results
• Perfect portion control – Pre-cut squares make serving a breeze

These bars have become my signature fall dessert because they’re so dependable yet impressive. Whether I’m hosting Thanksgiving or bringing a dessert to a fall potluck, these pumpkin cheesecake bars are always met with rave reviews and requests for the recipe.

Ingredients for Easy Pumpkin Cheesecake Bars

For the Graham Cracker Crust

• 2 cups graham cracker crumbs – Creates the perfect crunchy foundation
• 1/4 cup granulated sugar – Adds sweetness to the crust
• 1/2 cup unsalted butter, melted – Binds the crust together

For the Cheesecake Layer

• 16 oz (2 blocks) cream cheese, softened – The star of any cheesecake
• 3/4 cup granulated sugar – Perfectly sweetens without overwhelming
• 2 large eggs, room temperature – Provides structure and creaminess
• 1 teaspoon vanilla extract – Enhances the flavor profile
• 1/4 cup sour cream – Adds tanginess and moisture

For the Pumpkin Layer

• 1 cup pumpkin puree – Use canned or homemade
• 1/3 cup granulated sugar – Balances the pumpkin flavor
• 1 large egg, room temperature – Binds the pumpkin layer
• 1 teaspoon vanilla extract – Complements the warm spices
• 1 1/2 teaspoons pumpkin pie spice – The quintessential fall flavor blend
• 1/4 teaspoon salt – Enhances all the flavors

Optional Toppings

• Whipped cream – For a light, airy contrast
• Caramel sauce – Adds rich sweetness
• Crushed pecans – For a delightful crunch

Ingredient Notes and Substitutions

For the graham crackers: You can substitute gingersnap cookies or vanilla wafers for a flavor variation.

For the cream cheese: Full-fat cream cheese delivers the best flavor and texture, but you can use reduced-fat if preferred.

For the pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

For the pumpkin pie spice: No pumpkin pie spice on hand? Make your own by combining: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.

For dairy-free options: Dairy-free cream cheese and vegan butter can be substituted with good results.

How to Make Easy Pumpkin Cheesecake Bars

These bars come together with minimal effort but look and taste like you spent hours in the kitchen. The key is to be patient with each layer and allow proper cooling time.

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This “parchment sling” makes it easy to lift the entire dessert out for clean cutting.

Pro tip: Spritz the pan with a little cooking spray before adding parchment paper to help it stick to the pan better.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan.

Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and allow to cool slightly while preparing the filling layers.

Step 3: Prepare the Cheesecake Layer

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and beat until well combined.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined. Be careful not to overmix, as this can introduce too much air into the batter.

Step 4: Make the Pumpkin Layer

In a separate bowl, whisk together the pumpkin puree, sugar, egg, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.

Step 5: Assemble the Layers

Pour the cheesecake mixture over the cooled crust and spread into an even layer.

Carefully spoon the pumpkin mixture over the cheesecake layer. Use a knife or skewer to gently swirl the two layers together for a marbled effect, or leave them separate for distinct layers.

Step 6: Bake to Perfection

Bake in the preheated oven for 35-40 minutes, or until the center is just set and only slightly jiggly.

Pro tip: The bars will continue to set as they cool, so it’s better to slightly underbake than overbake, which can cause cracks.

Step 7: Cool Completely

Allow the bars to cool completely at room temperature, about 2 hours. Then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set properly.

Step 8: Slice and Serve

Once fully chilled, use the parchment paper overhang to lift the entire dessert out of the pan and onto a cutting board. With a sharp knife, cut into squares. For the cleanest cuts, wipe the knife clean between each slice.

If desired, garnish with whipped cream, caramel sauce, or crushed pecans just before serving.

Tips for Perfect Pumpkin Cheesecake Bars Every Time

• Use room temperature ingredients – Especially the cream cheese and eggs for the smoothest texture
• Don’t overmix the batter – Mix just until ingredients are combined to prevent air bubbles
• Press the crust firmly – Use the bottom of a measuring cup for an even, compact layer
• Check for doneness carefully – Bars should be slightly jiggly in the center when done
• Cool completely before refrigerating – Prevents condensation from forming on top
• Clean your knife between cuts – For the most pristine, professional-looking squares
• Make ahead – These bars actually taste better after 24 hours in the refrigerator

Serving Suggestions for Pumpkin Cheesecake Bars

These versatile bars can be presented in several ways:

• Simple elegance – Dust with a light sprinkle of cinnamon or powdered sugar
• Dessert buffet star – Top with a dollop of whipped cream and a drizzle of caramel sauce
• Individual desserts – Serve in small glass dishes layered with whipped cream
• Holiday presentation – Add a decorative fall leaf cookie or chocolate garnish
• Coffee break treat – Serve alongside a spiced latte or chai tea
• À la mode – Pair with a small scoop of vanilla bean ice cream for a temperature contrast

For a beautiful presentation at holiday gatherings, arrange the bars on a wooden serving board with fresh cinnamon sticks, star anise, and small pumpkins or gourds as decoration.

How to Store and Freeze Pumpkin Cheesecake Bars

Refrigerator storage: Store the bars in an airtight container in the refrigerator for up to 5 days. I recommend placing pieces of parchment paper between layers if stacking.

Freezer storage: These bars freeze beautifully! Cut into individual portions, then wrap each piece in plastic wrap and place in a freezer-safe container or bag. They’ll keep for up to 3 months.

Thawing: Thaw frozen bars overnight in the refrigerator, or for about 2 hours at room temperature. Add any fresh toppings after thawing.

Variations on Pumpkin Cheesecake Bars

Looking to customize these seasonal treats? Try these delicious variations:

Streusel-Topped Pumpkin Cheesecake Bars: Mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup butter, and 1/2 cup chopped pecans, then sprinkle over the top before baking.

Chocolate Swirl Pumpkin Cheesecake Bars: Add 1/2 cup melted semi-sweet chocolate to half of the cheesecake batter, then create a spectacular marble effect with the three layers.

Gingersnap Crust Variation: Substitute gingersnap cookie crumbs for the graham crackers for a spicier, more aromatic base.

Maple Pumpkin Cheesecake Bars: Replace the granulated sugar in the pumpkin layer with pure maple syrup and add 1/2 teaspoon maple extract.

Bourbon Pumpkin Cheesecake Bars: Add 2 tablespoons of bourbon to the pumpkin mixture for a sophisticated flavor enhancement.

Why These Pumpkin Cheesecake Bars Work

After testing many pumpkin cheesecake recipes, I’ve found this version consistently delivers exceptional results because:

1. The ratio of cream cheese to pumpkin creates the perfect texture and flavor balance
2. Room temperature ingredients ensure a smooth, lump-free batter
3. The pre-baked graham cracker crust provides a sturdy foundation that doesn’t get soggy
4. Sour cream in the cheesecake layer adds tanginess and creaminess
5. The perfect blend of spices complements both the pumpkin and cheesecake flavors

These pumpkin cheesecake bars offer the perfect middle ground between pumpkin pie and traditional cheesecake – easier than a full cheesecake but more special than a standard pumpkin dessert. They’re my go-to recommendation when friends ask for a foolproof fall dessert that will impress without causing stress.

I hope these easy pumpkin cheesecake bars become a staple in your fall baking repertoire. They capture the essence of the season in each creamy, perfectly spiced bite, and they’re bound to become a requested favorite at all your autumn gatherings.