When autumn arrives and the air turns crisp, I love making these Easy Pumpkin Cheesecake Bars. They combine the rich, velvety texture of cheesecake with the cozy warmth of pumpkin pie. With a buttery graham cracker crust and creamy pumpkin filling, these bars are the perfect fall treat for family gatherings or a cozy night in.
Why You’ll Love This Recipe
I adore this recipe because it’s quick, easy, and delivers that classic pumpkin spice flavor in every bite. It requires no fancy equipment, can be made ahead of time, and slices beautifully for serving at parties or potlucks. Plus, it’s like having pumpkin pie and cheesecake in one bite.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
Directions
I preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
I combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Then I press the mixture firmly into the bottom of the pan to create an even crust.
In another bowl, I beat the softened cream cheese and 3/4 cup sugar until smooth and creamy.
I add the eggs one at a time, then mix in the vanilla extract.
I pour half of the cheesecake mixture over the crust and spread it evenly.
I mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and flour into the remaining cheesecake mixture.
I pour the pumpkin layer gently over the plain cheesecake layer and smooth the top.
I bake for 35–40 minutes or until the center is just set.
I cool the bars completely, then refrigerate for at least 4 hours (or overnight) before cutting into squares.
Servings and Timing
This recipe makes about 12 bars. It takes around 20 minutes to prepare and 40 minutes to bake, plus chilling time of at least 4 hours.
Variations
For a gluten-free version, I use gluten-free graham crackers.
To add crunch, I stir in chopped pecans or walnuts to the crust.
For a chocolate twist, I drizzle melted chocolate over the top after chilling.
If I want extra spice, I add a pinch more cinnamon or ginger.
To lighten it up, I replace half the cream cheese with Greek yogurt.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 2 months. I thaw them overnight in the fridge before serving. If I prefer them slightly warm, I microwave one bar for 10–15 seconds.
FAQs
Can I make Pumpkin Cheesecake Bars ahead of time?
Yes, I usually make them the night before so they have plenty of time to chill and set perfectly.
Can I freeze Pumpkin Cheesecake Bars?
Absolutely. I wrap each bar individually and freeze them for up to 2 months for easy desserts later.
How do I keep the cheesecake from cracking?
I avoid overmixing the batter and remove it from the oven when the center still has a slight jiggle.
Can I use pumpkin pie filling instead of pumpkin puree?
No, I always use pure pumpkin puree because pumpkin pie filling contains added sugar and spices.
Can I double the recipe?
Yes, I double all ingredients and bake in a 9×13-inch pan for the same amount of time.
Conclusion
These Easy Pumpkin Cheesecake Bars blend creamy cheesecake and spiced pumpkin in one irresistible dessert. I love how simple they are to make and how elegant they look once sliced. Whether for Thanksgiving, Halloween, or just a cozy weekend treat, these bars always bring that comforting fall flavor I crave.
Easy Pumpkin Cheesecake Bars combine the creamy richness of cheesecake with the warm spices of pumpkin pie. With a buttery graham cracker crust and smooth pumpkin swirl, they’re the perfect fall dessert for gatherings or cozy nights in.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar (for filling)
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
Instructions
Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan to form an even crust.
Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla.
Pour half the cheesecake mixture over the crust and spread evenly.
Mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and flour into the remaining cheesecake batter.
Pour the pumpkin layer over the plain cheesecake layer and smooth the top.
Bake for 35–40 minutes, or until the center is just set. Cool completely.
Refrigerate for at least 4 hours or overnight. Cut into bars and serve.
Notes
Use gluten-free graham crackers for a gluten-free version.
For extra flavor, mix chopped nuts into the crust or sprinkle on top.
Drizzle with chocolate or caramel for a decorative finish.
Bars freeze well—wrap individually and store up to 2 months.
