Pumpkin Cheesecake Bars

pumpkin cheesecake bar on a black plate

Pumpkin cheesecake bars are a rich and creamy delicious treat. Everything you love about pumpkin pie and everything you love about cheesecake all in one dessert!

Perfect for fall, Halloween, Thanksgiving, Christmas, or just any time of the year you crave pumpkin. These bars promise to impress and be a huge hit!

pumpkin cheesecake bar on a black plate

Pumpkin Cheesecake Bars

These bars are so easy to make you just might skip pumpkin pie this year. Maybe.

Ingredients Needed to Make Pumpkin Cheesecake Bars Recipe

  • Graham cracker crumbs
  • Dark brown sugar
  • Unsalted butter – melted
  • Cream cheese – softened to room temperature
  • Granulated sugar
  • Eggs – room temperature
  • Vanilla extract
  • Pumpkin puree
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg – fresh is best
  • Ground allspice
  • Salt

You could use 1 teaspoon of pumpkin pie spice and 1/2 tsp ground cinnamon in place of the spice blend listed. But I highly recommend our spice mixture.

As always, using room temperature cream cheese and room temperature eggs allows the ingredients to blend better resulting in a smoother cheesecake.

How to Make Pumpkin Cheesecake Bars

Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to use as handles to lift the bars out with ease.

graham cracker crust in a baking dish

In a medium-size bowl, combine the graham cracker crumbs, dark brown sugar, and melted butter. Press into the bottom of the baking dish.

Bake for 5-6 minutes. Set aside to cool.

Remove those fancy clips before placing it in the oven. (Don’t ask me how I know.) The handles make me crazy so I clip them down.

cheesecake layer in the baking pan

In a large bowl, beat the cream cheese with an electric hand mixer until smooth and creamy.

Add the granulated sugar and vanilla, mix well.

Add the eggs and mix until combined. Pour 2/3 of the cheesecake mixture over the graham cracker crust, smooth it out in an even layer. Set aside.

cheesecake batter with pumpkin puree added in a glass bowl

Add the pumpkin puree to the remaining cheesecake batter and mix until combine. Add the dark brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Mix well.

pumpkin layer in the baking pan

Pour the pumpkin mixture over the cheesecake layer and carefully smooth the top.

Bake for 55 to 60 minutes, or until the top is set but slightly jiggly in the very center. Do not overbake.

Remove to a wire rack to cool completely. Cover and refrigerate overnight is best, but a minimum of 4 hours.

pumpkin cheesecake bars on a black plate

Slice and serve!

More Pumpkin Dessert Recipes

pumpkin cheesecake bars on a black plate
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Pumpkin Cheesecake Bars Recipe

A rich and creamy delicious treat. Everything you love about pumpkin pie and cheesecake all in one dessert!
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: bars, cheesecake, pumpkin
Servings: 9
Calories: 414kcal
Author: DSTR

Ingredients

Graham Cracker Crust

  • 1 1/2 cups Graham cracker crumbs
  • 3 tbsp Dark brown sugar
  • 4 tbsp Unsalted butter melted

Cheesecake Layer

  • 16 oz Cream cheese softened
  • 3/4 cup Granulated sugar
  • 2 large Eggs room temperature
  • 1/2 tsp Vanilla extract

Pumpkin Layer

  • 15 oz Pumpkin puree not pumpkin pie mix
  • 1/4 cup Dark brown sugar
  • 1/2 tsp Vanilla extract
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/8 tsp Ground allspice
  • 1/8 tsp Salt

Instructions

Crust

  • Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to use as handles to lift the bars out with ease.
  • In a medium-size bowl, combine the graham cracker crumbs, dark brown sugar, and melted butter. Press into the bottom of the baking dish.
  • Bake for 5-6 minutes. Set aside to cool.

Cheesecake Layer

  • In a large bowl, beat the cream cheese with an electric hand mixer until smooth and creamy.
  • Add the granulated sugar and vanilla, mix well. Add the eggs and mix until combined. Pour 2/3 of the cheesecake mixture over the graham cracker crust, smooth it out in an even layer. Set aside.

Pumpkin Layer

  • Add the pumpkin puree to the remaining cheesecake batter and mix until combine. Add the dark brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Mix well.
  • Pour the pumpkin mixture over the cheesecake layer and carefully smooth the top.
  • Bake for 55 to 60 minutes, or until the top is set but slightly jiggly in the very center. Do not overbake.
  • Remove to a wire rack to cool completely. Cover and refrigerate. Overnight is best, but at least a minimum of 4 hours.

Nutrition

Calories: 414kcal | Carbohydrates: 44g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 308mg | Potassium: 227mg | Fiber: 2g | Sugar: 33g | Vitamin A: 8247IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg

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