Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are my favorite Fall sweet treat. The filling is smooth and creamy with the perfect amount of pumpkin flavor. Every bite is so addictive and satisfying, and these bars are so much easier to make than a traditional cheesecake!

My Take On Pumpkin Cheesecake Bars

I love everything pumpkin, and now that it's pumpkin spice season, I'm going full force!

I'm so excited to share these pumpkin cheesecake bars to kick off the many new pumpkin dessert recipes I'll be making. I had my wife try them the other night, and we agreed that they might be the best pumpkin dessert we've ever had. 

The smooth pumpkin pie filling has a delicious creaminess and just the right amount of pumpkin flavor. That, on top of the buttery graham cracker crust, makes a combination no one will be able to resist.

I think we'll make these easy pumpkin cheesecake bars for Thanksgiving since they're actually easier to make than a pie and are just so darn good!

Why You'll Love This Recipe

It serves up all the Autumn vibes. The pumpkin puree mixed with warm spices like nutmeg, cinnamon, and caramelly brown sugar are the epitome of Fall flavors.

Easy to make. You'd never guess how simple it is to make these pumpkin bars, given how delicious they are. All you have to do is make the graham cracker crust, mix the filling, and assemble the cheesecake. Altogether, the prep work should only take about 10 minutes.

Crowd favorite. These perfect pumpkin cheesecake bars have all of the elements of a dessert that everyone loves. The buttery graham cracker crust with the pumpkin filling is a combination that can't be beaten!

Ingredients

Another reason I'm obsessed with this pumpkin dessert is it's made with pantry staples that I normally have on hand. Honestly, I wouldn't be surprised if you have most of them too!

Check out everything you'll need:

• 1 cup graham crackers, crumbled
• 8 tbsps. melted butter
• 3 eggs
• 1½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 24oz. full fat cream cheese
• 1 ¼ cups granulated sugar  
• ½ cups brown sugar
• 1 cup pumpkin puree 
• 4 tbsp. melted butter
• ¼ cup sour cream
• 1 teaspoon vanilla extract 

By the way, if you like the flavors of this recipe, you'll love this pumpkin cake with cream cheese frosting!

How To Make Pumpkin Cheesecake Bars

1. Prepare. Preheat the oven to 320°F (160°C) and lightly grease the bottom of a 9x13-inch pan with butter and line it with parchment paper. Leave some overhang on the long sides of the pan to make the bars easier to remove later on. 

2. Make the cinnamon graham cracker crust. In a large bowl, mix the graham cracker crumbs, ½ teaspoon cinnamon, and melted butter. Once combined, transfer the graham crust mixture into the prepared pan, and press the crumbs into a flat layer on the bottom. 

3. Make the cheesecake batter. Add the cream cheese to a large mixing bowl and beat at medium speed until smooth. Add sour cream, granulated sugar, and brown sugar and mix on medium speed until creamy. Add the vanilla extract and eggs, mixing each one in before adding the next one. Finally, add cinnamon and nutmeg and stir to combine.

4. Make the pumpkin cheesecake batter. Measure out about 1½ cups of cheesecake batter and pour into a separate mixing bowl. Add the pumpkin puree and stir until combined.

5. Assemble the bars. Add dollops of the two batters over the prepared crust. Form swirls using a knife or toothpick. 

6. Bake. Bake for 40-45 minutes until the sides are set. Remove from the oven and let the cheesecake cool. After it has cooled down completely, cover it and set it in the fridge overnight or for at least 6 hours.

7. Serve. Remove the cheesecake from the refrigerator and take it out of the pan by pulling the parchment paper that is hanging over the side. Cut into about twenty squares and serve. Enjoy!

My Tips To Make The Best Pumpkin Cheesecake Bars

• Use pumpkin pie spice instead of the warm spice blend listed in this recipe. This will make this already easy recipe even more convenient.
• Make this recipe even more festive. Serve it with homemade whipped cream or a caramel syrup drizzle on top.
• Make sure to scrape down the sides of the bowl when creaming the cream cheese and sugar to get every last bit of filling.
• Let the cheesecake set at room temperature and then let it set in the fridge for the best results. I know it'll be tempting to eat it immediately, but it's well worth the wait!

How I Recommend Storing Pumpkin Cheesecake Bars

In the fridge: I love keeping any leftover bars in the fridge so I can easily snag one for a mid-day snack. Transfer the room-temperature bars to an airtight container and store in the fridge for 3-4 days.

In the freezer: If I want the deliciousness to last longer, I'll toss the leftover bars in the freezer. Wrap the bars in plastic wrap and place them in a freezer-safe bag. They will last in the freezer for up to 3 months. Thaw the frozen cheesecake bars in the fridge overnight before enjoying.

More Of My Favorite Pumpkin Recipes

• Pumpkin cream cheese bread
• Pumpkin cream cheese dip
• No-bake pumpkin pie
• Pumpkin ice cream
• Pumpkin custard pie
• Pumpkin pie with graham cracker crust
• Pumpkin cookies with cream cheese frosting