If you’re looking for the perfect fall dessert, these Pumpkin Cheesecake Bars are creamy, spiced, and completely irresistible. With a buttery graham cracker crust, a smooth pumpkin spice swirl, and a tangy cheesecake base, they’re the ultimate dessert for autumn gatherings, Thanksgiving, or a cozy night in.
Unlike a full cheesecake, these bars are easy to make, slice, and share — but they still deliver that rich, decadent flavor everyone loves.
Why You’ll Love This Recipe
- 🎃 Full of fall flavor – pumpkin puree, cinnamon, and pumpkin pie spice make every bite cozy and warm.
- 🍰 Cheesecake texture without the fuss – easier to make than traditional cheesecake, no water bath required.
- 👨👩👧 Perfect for gatherings – bake in a 9×13 pan, then slice into neat squares for parties or holidays.
- ❄️ Make ahead friendly – they need time to chill, so they’re a stress-free dessert you can prepare the day before serving.
Ingredients
For the Crust:
- 15 whole rectangular graham crackers
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
For the Filling:
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 ⅔ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- 3 large eggs, at room temperature
How to Make Pumpkin Cheesecake Bars
Step 1: Make the Graham Cracker Crust
- Preheat oven to 350°F. Line a 9×13 baking pan with foil and lightly grease it.
- Place graham crackers in a food processor and pulse until fine crumbs (about 2 cups).
- In a bowl, stir together crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom of the pan in an even layer.
- Bake for 10–15 minutes until golden and fragrant. Cool slightly on a wire rack.
Step 2: Make the Cheesecake Filling
- In one bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
- In another large bowl, beat cream cheese and sugar until smooth.
- Add vanilla, sour cream, and salt, mixing until combined.
- Beat in eggs one at a time, mixing just until incorporated (don’t overmix).
- Remove 1 ½ cups of the cream cheese mixture and stir into the pumpkin mixture.
Step 3: Assemble and Bake
- Drop alternating scoops of the pumpkin mixture and cream cheese mixture over the crust.
- Use a knife to swirl them together in figure-eight motions (don’t cut too deep into the crust).
- Bake 35–45 minutes, until edges are set and the center has a slight jiggle.
- Cool completely, then refrigerate several hours or overnight before slicing into bars.
Recipe Tips & Variations
- For clean slices: Chill thoroughly, then cut with a sharp knife wiped clean between cuts.
- Want extra spice? Add a pinch of nutmeg or cloves to the pumpkin mixture.
- Crust swap: Try gingersnaps instead of graham crackers for an extra festive touch.
- Serving idea: Top with whipped cream and a sprinkle of cinnamon before serving.
How to Store Pumpkin Cheesecake Bars
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Wrap bars individually and freeze for up to 2 months. Thaw in the refrigerator before serving.
Pumpkin Cheesecake Bars FAQ
Can I use canned pumpkin pie filling instead of puree?
No — pumpkin pie filling already has sugar and spices added, which will throw off the recipe. Always use pure pumpkin puree.
Do I have to let them chill before serving?
Yes! The bars need several hours (or overnight) in the fridge to fully set.
Can I make these ahead of time?
Absolutely. These bars are perfect for making the night before a holiday or party.
Final Thoughts
These Pumpkin Cheesecake Bars are creamy, cozy, and bursting with fall flavor. They’re easy enough for a weeknight bake but impressive enough for Thanksgiving dessert. One bite, and they’ll become a fall tradition in your home! 🍂✨
Laura McKay Blog 