Easy Pumpkin Cheesecake Bars Recipe –Thanksgiving Dessert

These Pumpkin Cheesecake Bars are the perfect blend of creamy cheesecake and warm pumpkin spice flavor — smooth, rich, and irresistibly delicious. With a buttery graham cracker crust, velvety pumpkin filling, and subtle hints of cinnamon and vanilla, they’re a guaranteed hit at any fall gathering.

Whether you’re baking for Thanksgiving or just craving a cozy dessert, these bars deliver all the flavor of pumpkin cheesecake in an easy, sliceable form.

What Are Pumpkin Cheesecake Bars?

Pumpkin Cheesecake Bars are a simplified version of a classic pumpkin cheesecake. Instead of baking a full cheesecake, the creamy pumpkin filling is poured over a crisp crust and baked in a rectangular pan. The result is perfectly portioned bars with all the flavor of traditional cheesecake — creamy, spiced, and slightly tangy — but with less effort and faster baking time.

Other Popular Dessert Recipes

• Apple Crisp
• Apple Dump Cake
• Apple Cobbler
• Apple Crisp Without Oats

Reasons to Try Pumpkin Cheesecake Bars

• Perfect texture – Smooth, creamy, and melt-in-your-mouth soft.
• Easy to make – No water bath or complicated steps.
• Seasonal favorite – Packed with cozy pumpkin spice flavors.
• Great for sharing – Cut into bars for parties, potlucks, or gifts.
• Less time, same taste – All the richness of cheesecake in half the time.
• Beautiful presentation – Golden top and perfect layers make them look bakery-made.
• Freezer-friendly – Store and enjoy later with no compromise on flavor.

Ingredients Needed to Make Pumpkin Cheesecake Bars

For the crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz (450g) cream cheese, softened
• ¾ cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 tablespoon all-purpose flour
• Pinch of salt

Optional topping (for garnish):

• Whipped cream
• Caramel drizzle or chopped pecans

Equipment Needed

• 9×9-inch or 8×8-inch baking pan
• Parchment paper
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Oven

Instructions to Prepare Pumpkin Cheesecake Bars

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line a baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Step 2: Make the Crust

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and look like damp sand. Press the mixture firmly into the bottom of the pan using the back of a spoon or the bottom of a glass to create an even crust layer.
Bake for 8–10 minutes, then set aside to cool slightly while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes). Add brown sugar and beat again until well combined and fluffy.

Step 4: Add Remaining Ingredients

Add eggs one at a time, mixing gently after each addition. Then add vanilla extract, pumpkin purée, flour, and spices (cinnamon, nutmeg, and cloves). Beat just until smooth — avoid overmixing to prevent cracks during baking. The batter should be thick, creamy, and evenly colored.

Step 5: Assemble the Bars

Pour the pumpkin cheesecake filling over the cooled crust and spread evenly with a spatula. Smooth the top for an even finish.

Step 6: Bake

Bake for 35–40 minutes, or until the center is set but still slightly jiggly when gently shaken. The edges will be firm and lightly golden.
Avoid overbaking to maintain a creamy texture.

Step 7: Cool and Chill

Remove from the oven and let the cheesecake bars cool completely at room temperature. Then refrigerate for at least 4 hours (or overnight) to allow them to set fully before slicing.

Step 8: Slice and Serve

Lift the cheesecake out of the pan using the parchment paper overhang. Slice into squares or rectangles using a sharp knife, wiping the blade between cuts for clean edges.
Top with whipped cream, caramel drizzle, or chopped pecans for an extra touch of indulgence.

What Goes Well With Pumpkin Cheesecake Bars

• Whipped Cream – Light and fluffy topping for contrast.
• Salted Caramel Sauce – Enhances the sweetness with a rich, buttery note.
• Chopped Nuts – Adds crunch and texture.
• Espresso or Coffee – Balances the creaminess with a hint of bitterness.
• Vanilla Ice Cream – Turns it into an elegant plated dessert.

Key Tips for Making Pumpkin Cheesecake Bars

• Use room-temperature cream cheese – Ensures a smooth, lump-free filling.
• Don’t overmix – Keeps air out of the batter and prevents cracks.
• Cool gradually – Sudden temperature changes can cause cracking.
• Line the pan – Makes removal and slicing effortless.
• Use real pumpkin purée – Not pumpkin pie filling, which has added sugar and spices.
• Chill thoroughly – At least 4 hours for the perfect creamy texture.
• Clean knife between cuts – For sharp, bakery-style edges.

Creative Variations of Pumpkin Cheesecake Bars

• Marbled Pumpkin Cheesecake Bars – Reserve ½ cup of batter, swirl in plain cheesecake batter for a beautiful marble effect.
• Gingersnap Crust – Replace graham crackers with crushed gingersnap cookies for a spiced, crunchy base.
• Chocolate Drizzle – Add a thin drizzle of melted dark chocolate for a decadent touch.
• Nut-Free Version – Skip nuts and top with pumpkin seeds or a sprinkle of cinnamon sugar.
• No-Bake Version – Use a chilled cream cheese and pumpkin mixture over a no-bake crust.
• Mini Cheesecake Bites – Make them in muffin tins for individual servings.
• Maple Spice Twist – Replace brown sugar with maple syrup for extra fall flavor.

Storage Guidelines for Pumpkin Cheesecake Bars

• Refrigerate leftovers – Store covered in the fridge for up to 5 days.
• Freeze for later – Wrap each bar tightly in plastic wrap and freeze for up to 2 months.
• Thaw before serving – Let thaw in the refrigerator overnight for the best texture.
• Keep chilled – Cheesecake tastes best cold and creamy.

Reheating Tips for Pumpkin Cheesecake Bars

• These bars are best served chilled. If you prefer them slightly warm, leave them at room temperature for 15–20 minutes before serving — no need to microwave or reheat.

Nutritional Value (per serving)

• Calories: 290
• Fat: 20g
• Carbohydrates: 22g
• Protein: 5g
• Fiber: 1g
• Sugar: 17g
• Sodium: 220mg

FAQs

Can I make pumpkin cheesecake bars ahead of time?

Yes, they’re an excellent make-ahead dessert. Prepare and bake them a day in advance, chill overnight, and slice before serving.

Can I use store-bought pumpkin pie filling instead of purée?

It’s best to use pure pumpkin purée to control sweetness and spices. Pumpkin pie filling contains added sugar and spices that can alter the flavor and texture.

Why did my cheesecake bars crack?

Cracks form when the batter is overmixed or the bars are overbaked. Mix gently and remove from the oven when the center still has a slight jiggle.

How long should pumpkin cheesecake bars chill before slicing?

Chill for at least 4 hours, preferably overnight. Proper chilling helps the cheesecake set and makes clean slicing much easier.

Final Words

These Pumpkin Cheesecake Bars bring together the creaminess of cheesecake and the cozy flavor of pumpkin pie in one effortless dessert. They’re smooth, rich, and beautifully spiced — perfect for fall gatherings or holiday desserts. Serve chilled with a dollop of whipped cream and enjoy the sweet taste of autumn in every bite.

Print