If you’re craving the ultimate autumn treat that combines creamy richness with warm, aromatic spices, these Pumpkin Cheesecake Bars are your new best friend. Featuring a delightfully crunchy graham cracker crust topped with a luscious pumpkin-infused cheesecake filling, every bite melts in your mouth and brings cozy fall vibes to your table. Perfectly balanced and incredibly satisfying, these bars are a guaranteed crowd-pleaser for any season, especially when pumpkin is in the spotlight.

Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and how every ingredient plays a key role: from the buttery crust to the spiced pumpkin cheesecake filling that’s smooth and flavorful. Gathering these essentials ensures a delicious, well-rounded dessert that looks as good as it tastes.

Graham cracker crumbs (1 ½ cups): Provides a crunchy and slightly sweet base that perfectly complements the creamy filling.
Unsalted butter, melted (½ cup): Binds the crust ingredients together while adding rich, buttery flavor.
Granulated sugar (⅓ cup for crust, 1 cup for filling): Sweetens both the crust and the luscious cheesecake layer evenly.
Ground cinnamon (1 teaspoon for crust, 1 teaspoon for filling): Infuses both layers with warm, comforting spice that screams fall.
Cream cheese, softened (16 oz): Creates the smooth, creamy texture that defines a cheesecake dessert.
Pumpkin puree (1 cup): Adds natural sweetness, moisture, and that signature pumpkin flavor everybody loves.
Eggs (3 large): Give structure and stability to the cheesecake filling, helping it set just right.
Vanilla extract (1 teaspoon): Enhances all the flavors with a fragrant warmth and depth.
Ground nutmeg (½ teaspoon): Adds a subtle nutty spice that complements the cinnamon.
Ground ginger (¼ teaspoon): Brings a gentle zing that brightens the overall spice profile.
Salt (¼ teaspoon): Balances sweetness and highlights the spices.

How to Make Pumpkin Cheesecake Bars

Step 1: Prep Your Oven and Baking Dish

First things first, set your oven to 350°F (175°C). This ensures it’s ready for the layers of flavor you’re about to create. Line an 8×8-inch baking dish with parchment paper leaving some overhang on the sides—this clever trick makes lifting the cheesecake bars out once they’re baked and chilled so much easier and cleaner.

Step 2: Make the Perfect Crust

In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until the texture resembles wet sand. This mix is your flavor-packed foundation. Press it firmly and evenly into the bottom of the baking dish—taking a moment here ensures a sturdy base that won’t crumble when you cut the bars. Pop it into the oven for a 10-minute bake, which helps set the crust for that satisfying crunch every time.

Step 3: Mix the Luscious Filling

While the crust cools slightly, beat softened cream cheese in a large bowl until it’s incredibly smooth and creamy. Gradually blend in the sugar until fully incorporated. Next, add pumpkin puree, eggs one at a time, followed by vanilla, cinnamon, nutmeg, ginger, and salt. Beat everything together until the mixture is perfectly smooth and spiced just right. This filling is where all the magic happens, so take your time to get it just perfect.

Step 4: Bake to Perfection

Pour the velvety pumpkin cheesecake filling evenly over the slightly cooled crust. Slide it back into the oven for about 30 minutes. You want the edges to be set but the center should still have a gentle jiggle—this ensures a creamy, melt-in-your-mouth texture after cooling. Turning off the oven and cracking the door open lets the bars cool slowly, preventing any cracks that might take away from their visual appeal.

Step 5: Chill and Serve

Once cooled for about an hour in the oven, transfer the bars to the refrigerator for at least 2 hours or preferably overnight. This chilling period lets the cheesecake layer fully set so you can cut neat, clean squares. Using the parchment paper overhang, lift the whole slab out and slice into bars. They’re perfect served chilled or at room temperature, and each bite feels like a cozy hug.

How to Serve Pumpkin Cheesecake Bars

Garnishes

Adding a simple garnish can elevate these bars to show-stopping status. A dollop of whipped cream topped with a sprinkle of cinnamon or nutmeg highlights the warm spices beautifully. For a bit of texture, toasted pecans or a drizzle of caramel sauce add delightful contrast and richness.

Side Dishes

These bars pair wonderfully with warm drinks like spiced chai tea, coffee, or a creamy latte. If you want to serve a more substantial autumn spread, try them alongside spiced apple cider or a scoop of vanilla bean ice cream for a classic fall dessert pairing everyone will love.

Creative Ways to Present

For parties or gifts, you can wrap individual bars in parchment paper tied with twine for a rustic touch. Layering the bars with fresh cranberries and mint leaves on a wooden board creates a festive centerpiece. You might also cut the bars into bite-sized squares and arrange them on a dessert platter for easy sharing—ideal for potlucks and holiday gatherings.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pumpkin Cheesecake Bars, store any leftovers in an airtight container in the refrigerator. They keep beautifully for up to 4–5 days, and the flavors actually deepen, making them even more irresistible the next day.

Freezing

You can freeze these bars for longer storage by wrapping them tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw them overnight in the fridge for the best texture.

Reheating

While these bars are delicious cold or at room temperature, if you prefer a slightly warm treat, bring them to room temperature or heat softly in the microwave for 10-15 seconds. Avoid overheating to keep the creamy texture intact.

FAQs

Can I use canned pumpkin for the filling?

Absolutely! Canned pumpkin puree works perfectly and is the most convenient option year-round. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.

What if I don’t have all the spices listed?

Don’t worry—if you’re missing nutmeg or ginger, cinnamon alone can carry the flavor beautifully. Feel free to adjust according to your pantry and taste preferences.

How do I prevent cracks on the cheesecake surface?

Cooling the bars slowly inside the oven with the door slightly open helps a lot to avoid cracks. Also, avoid overbaking—the center should still jiggle slightly when you take it out.

Can I make this recipe gluten-free?

Yes! Simply substitute the graham cracker crumbs with gluten-free crackers or gluten-free graham crumbs. The rest of the ingredients are naturally gluten-free.

Are Pumpkin Cheesecake Bars suitable for a crowd?

Definitely! This recipe yields enough bars to serve several people, making it perfect for family gatherings, potlucks, or parties with friends who adore pumpkin desserts.

Final Thoughts

These Pumpkin Cheesecake Bars have a special way of bringing warmth and comfort to any occasion. They’re rich, spiced, and downright addictive in the best way possible. Whether you’re treating yourself or impressing guests, I promise these bars will become a staple you reach for again and again. So don’t hesitate—bake a batch and fall in love with pumpkin all over again!

Pumpkin Cheesecake Bars Recipe

★★★★★

5.1 from 14 reviews

Author: Jack
Total Time: 3 hours (including chilling time)
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cheesecake Bars combine a spiced graham cracker crust with a creamy, smooth pumpkin-infused cheesecake filling, making them a perfect festive dessert for fall or any time you’re craving a rich, flavorful treat.

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars after baking.
Make the Crust Mixture: In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture achieves a wet sand consistency.
Press and Bake the Crust: Firmly press the crust mixture evenly into the bottom of the lined baking dish. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.
Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese in a large bowl until creamy and smooth.
Add Sugar and Pumpkin Mixture: Gradually add 1 cup granulated sugar to the cream cheese, mixing well. Then add pumpkin puree, eggs one at a time, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until smooth and fully combined.
Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust. Bake for about 30 minutes until the edges are set but the center slightly jiggles when shaken.
Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Chill: Refrigerate the cheesecake bars for at least 2 hours or overnight to fully set.
Serve: Use the parchment paper overhang to lift the cheesecake out of the pan and cut into bars. Serve chilled or at room temperature.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
You can substitute canned pumpkin puree if fresh pumpkin is unavailable.
Do not overbake the cheesecake to maintain a creamy texture.
For extra flavor, top bars with whipped cream or a sprinkle of cinnamon before serving.
Store leftovers covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American