Name: Pumpkin Cheesecake Bars Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: 1 ½ cups (170 g) graham cracker crumbs; 2 Tablespoons granulated sugar; 1 Tablespoon brown sugar, firmly packed; 7 Tablespoons (100 g) salted butter, melted; 24 oz (680 g) cream cheese, softened; ¾ cup (150 g) granulated sugar; ¼ cup (50 g) light brown sugar, firmly packed; ½ cup (113 g) sour cream; 1 teaspoon vanilla extract; 3 large eggs, lightly beaten; ⅔ cup (168 g) canned pumpkin; 1 ½ teaspoons pumpkin spice

If you love the cozy flavors of fall and creamy desserts that just melt in your mouth, then you’re going to fall head over heels for this Pumpkin Cheesecake Bars Recipe. It’s basically a dreamy blend of smooth cheesecake and spiced pumpkin goodness layered on a buttery graham cracker crust. Seriously, when I first tried this, my family went crazy — and I’m betting yours will too. So grab your apron and let’s get baking!

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Why You’ll Love This Recipe

Perfect Fall Flavors: A beautifully spiced pumpkin layer blended right into rich, creamy cheesecake.
Easy to Make: No complicated steps—just mixing, swirling, and baking for a foolproof treat.
Great Make-Ahead Dessert: Chill overnight and you’re ready for any gathering or cozy night in.
Family Favorite: My crew asks for this one time and again—it’s a guaranteed crowd-pleaser.

The image shows several square cheesecake bars arranged on a wooden board with parchment paper underneath. Each bar has three layers: a crumbly brown base, a thick creamy white cheesecake middle layer, and a top layer with smooth swirls of orange and white, creating a marbled pattern. The texture of the top layer looks creamy and soft, while the base is crumbly and firm. The background is a white marbled texture with a silver container and a knife visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Pumpkin Cheesecake Bars Recipe uses a handful of simple ingredients that come together beautifully. The crust is crunchy and buttery, while the cheesecake layers are silky, with just the right hint of autumnal spice thanks to the pumpkin.

Graham cracker crumbs: Opt for finely crushed for a smooth, even crust base.
Granulated sugar: Regular white sugar helps balance sweetness in both the crust and cheesecake.
Brown sugar: Adds warmth and depth with its molasses notes in the crust and filling.
Salted butter: Use melted to bind the crust firmly; salted butter adds a subtle savory note that complements pumpkin perfectly.
Cream cheese: Make sure it’s softened to room temperature for a creamy batter without lumps.
Sour cream: Brings slight tanginess and keeps the cheesecake moist and luscious.
Vanilla extract: A splash of vanilla enhances all the flavors harmoniously.
Eggs: Adds structure to your bars, so don’t skip or overbeat.
Canned pumpkin: Not pumpkin pie filling—pure pumpkin puree is key for that earthy pumpkin taste.
Pumpkin spice: The classic blend of cinnamon, nutmeg, and cloves; you can adjust this to suit your taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Pumpkin Cheesecake Bars Recipe is how easy it is to make it your own. I often tweak spices or try different crusts depending on the occasion—makes this recipe super flexible.

Gingersnap crust: Swap the graham crackers for crushed gingersnap cookies if you want more spice and crunch—I love this during the holidays!
Vegan version: Use vegan cream cheese and plant-based butter, along with flax eggs to keep it creamy and tied together.
Less sweet: You can reduce sugars slightly if you prefer a more subtle sweetness, which works well if you like your desserts less sugary.
Extra pumpkin spice: For pumpkin spice lovers, sprinkle more on top before baking for an extra fragrant experience.

How to Make Pumpkin Cheesecake Bars Recipe

Step 1: Prep the Crust

First things first, preheat your oven to 325°F (160°C). I like to line my 9×9-inch pan with parchment paper—this really helps prevent cracks and makes getting those perfect squares out way easier. In a bowl, mix together graham cracker crumbs, granulated sugar, and brown sugar. Pour in the melted butter and stir until it looks like wet sand. Press this mixture evenly into the bottom of your pan. This crust holds everything together gorgeously without being heavy.

Step 2: Make the Cheesecake Batter

In a large bowl, beat softened cream cheese with both sugars until the texture is smooth and creamy. No lumps here! Then add the sour cream and vanilla, mixing until just combined. Now, add the eggs one at a time: this helps keep the batter silky without overmixing. Be sure to scrape down the sides so you don’t miss any pockets of cream cheese—it really makes a difference for that smooth texture.

Step 3: Mix the Pumpkin Cheesecake Layer

Set aside about 1 ½ cups of your cheesecake batter in a separate bowl. To this, fold in the canned pumpkin and pumpkin spice until combined. This creates the perfect marriage of creamy cheesecake and pumpkin pie flavors.

Step 4: Layer and Swirl

This is my favorite part—alternate dollops of the plain cheesecake batter and the pumpkin cheesecake batter over your crust. Then, take a butter knife and gently swirl the two together to create beautiful marbled bars. Don’t over-swirl or you’ll lose those distinct layers that make these bars look so pretty.

Step 5: Bake and Chill

Bake in your preheated oven for 40-45 minutes, or until the edges are set and the center is just slightly jiggly—think about the wobble of a good cheesecake. If you’re using a glass or ceramic pan, it might take a bit longer, so start checking around 45 minutes. Once done, let the bars cool to room temperature, then pop them in the fridge to chill for at least 6 hours or overnight. The chill time is what really helps them set up perfectly.

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Pro Tips for Making Pumpkin Cheesecake Bars Recipe

Room Temperature Cream Cheese: I always take my cream cheese out at least an hour before mixing—this prevents lumps and makes smooth batter.
Don’t Overmix Eggs: Add the eggs slowly and mix on low speed to avoid incorporating too much air; this helps your bars stay dense and creamy.
Swirling Technique: Use a butter knife in a gentle figure-eight motion to swirl, keeping those layers distinct and gorgeous.
Chill Fully Before Cutting: Resist the urge to slice early—chilling ensures clean cuts and that perfect cheesecake texture.

How to Serve Pumpkin Cheesecake Bars Recipe

The image shows a square piece of layered dessert with three visible layers. The bottom layer is a crumbly brown crust with a rough texture. The middle layer is thick, creamy, and off-white, smooth in texture. The top layer has a light brown color with lighter swirls running across the surface, creating a marbled pattern. The dessert sits on brown baking paper placed on a wooden board, with more pieces of the same dessert blurred in the background, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these bars with a dollop of freshly whipped cream or a sprinkle of toasted pecans for a little crunch contrast. Sometimes I dust a tiny bit more pumpkin spice on top just before serving — it smells heavenly and looks picture perfect.

Side Dishes

Serve these bars alongside a hot cup of coffee, chai tea, or even a scoop of vanilla ice cream for an indulgent autumn dessert spread that will wow any guest.

Creative Ways to Present

For holidays or dinner parties, I like cutting these into bite-sized squares and arranging them on a pretty platter with edible flower petals or cinnamon sticks as décor. It’s an easy way to elevate presentation and get compliments before anyone even takes a bite!

Make Ahead and Storage

Storing Leftovers

After your bars have chilled fully, store them covered in an airtight container in the fridge. They’ll stay fresh and delicious for up to five days—perfect for enjoying a few squares whenever the pumpkin craving strikes.

Freezing

I’ve happily frozen these bars wrapped tightly in plastic wrap and then a layer of foil, and they come out almost as perfect as fresh. Just thaw overnight in the fridge before serving. This makes them a great make-ahead dessert for busy weeks or unexpected guests.

Reheating

Since these bars are best served cold or at room temperature, I usually just let my slices sit out for 10 to 15 minutes after taking them from the fridge to take the chill off. If you want to warm a slice slightly, a quick 10-second zap in the microwave works fine, but avoid overheating or it loses that creamy texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin in this recipe?

You can absolutely use fresh pumpkin, but be sure to cook and puree it well beforehand to remove excess moisture. Canned pumpkin is convenient and consistent in moisture, which helps the cheesecake texture stay perfect.
Do I have to use a metal baking pan?

This recipe was tested with a metal baking pan, which heats evenly and ensures the bars bake in about 40-45 minutes. If you use glass or ceramic, you might need to increase the baking time, so start checking around 45-50 minutes.
How do I prevent cracks in my cheesecake bars?

To avoid cracks, don’t overbake and don’t open the oven door during baking. Also chilling fully before cutting and using parchment paper to gently lift the bars out helps keep them intact.
Can I make these bars gluten-free?

Yes! Use gluten-free graham cracker crumbs or substitute with finely crushed gluten-free cookies for the crust, and the rest of the recipe remains the same.
Will these bars keep well if made a day ahead?

Definitely. In fact, they taste even better after chilling overnight as the flavors meld together. Just keep them wrapped or in an airtight container in the fridge.

Final Thoughts

I absolutely love how this Pumpkin Cheesecake Bars Recipe combines my favorite fall flavors with that rich, creamy cheesecake texture. It’s one of those recipes that’s both impressive and easy, and I can count on it to bring smiles at every gathering. If you’re looking to wow your family or friends with a seasonal dessert that’s just downright delicious and fuss-free, give these bars a try—you’re going to thank me later!