Pumpkin Cheesecake Bars

Imagine pumpkin pie and cheesecake meeting at a party. They lock eyes, talk all night, and a few months later—boom—pumpkin cheesecake bars. These bars are creamy, spiced just right, and packed with enough fall flavor to make a tree jealous. They’re easy to slice, easy to share, and even easier to eat too many of. You’ve been warned.

What Are Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are baked treats with a crunchy base and a creamy top. The bottom is a graham cracker crust. The top is a smooth mix of pumpkin and cream cheese. You bake it all in one pan and cut it into bars after chilling. These bars are a simple way to enjoy classic fall flavors without making a full cheesecake or pie.

Ingredients

Crust

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup melted butter

Filling

• 16 oz cream cheese (2 blocks), softened
• 3/4 cup granulated sugar
• 1 cup canned pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour

Prep Time

• Prep: 15 minutes
• Bake: 40 minutes
• Cool: 2 hours

How To Make Pumpkin Cheesecake Bars

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9×13-inch pan.
3. Bake crust for 10 minutes. Let it cool.
4. Beat cream cheese until smooth. Add sugar. Mix well.
5. Add pumpkin, eggs, vanilla, cinnamon, ginger, nutmeg, and flour. Mix again.
6. Pour filling over crust. Spread it evenly.
7. Bake for 35 to 40 minutes. The center should be firm, not wobbly.
8. Let bars cool at room temperature for 1 hour. Chill in the fridge for at least 1 more hour.
9. Cut into bars. Store extras in the fridge.

Tips

• Use room temperature cream cheese for smooth mixing.
• Don’t overbake. That makes the texture dry.
• Add whipped cream or a sprinkle of cinnamon on top if you feel fancy.

Closing Note

These bars are the answer to, “What dessert should I bring?” They’re quick to make, easy to slice, and good cold or at room temp. If fall had a mascot, it might be one of these bars wearing a tiny scarf.

Continue to Content

Pumpkin Cheesecake Bars

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Creamy, warmly spiced, and loaded with autumn goodness—these bars have more fall flavor than a hayride through a pumpkin farm! 🎃

Print

Ingredients

For the Crust

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup melted butter

For the Filling

• 16 oz cream cheese (2 blocks), softened
• 3/4 cup granulated sugar
• 1 cup canned pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour

Instructions

1. Prep: Heat oven to 325°F (160°C).
2. Crust: Mix graham crumbs, brown sugar, and melted butter. Press into a 9x13 pan. Bake 10 mins, then cool.
3. Filling: Beat cream cheese + sugar until smooth. Add pumpkin, eggs, vanilla, spices, and flour. Mix well.
4. Bake: Pour over crust. Bake 35–40 mins (center should set).
5. Chill: Cool 1 hour, then refrigerate 1+ hour.
6. Serve: Slice, store chilled.

Enjoy! 🎃🍰

Notes

✔ Use room-temp cream cheese – blends smoother.

✔ Don’t overbake – keeps them creamy, not dry.

✔ Top with whipped cream or cinnamon – easy upgrade!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 226Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 157mgCarbohydrates: 18gFiber: 1gSugar: 14gProtein: 3g