Pumpkin Cheesecake Bars

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Pumpkin season is more than just lattes and pies. These Pumpkin Cheesecake Bars are everything you love about fall, packed into one rich, creamy, spiced bite. They take classic cheesecake and give it a bold autumn twist with pumpkin puree, warm spices, and a buttery graham cracker crust. Whether you’re baking for a potluck, a holiday dessert table, or just treating yourself on a chilly afternoon, this recipe brings comfort and decadence without the hassle of a full cheesecake.

Think of these bars as the cozy cousin of New York-style cheesecake—less fussy, easier to serve, but just as satisfying. They’re layered with flavor: from the subtly tangy cream cheese to the sweet, earthy pumpkin, all balanced by cinnamon, nutmeg, and vanilla. The crust? Buttery, just sweet enough, and the perfect base to hold it all together. It’s a flavor-packed square that delivers both texture and taste.

If you’ve ever been intimidated by making cheesecake, this is your gateway recipe. No water bath, no complicated techniques. Just smooth blending, a bit of baking, and chilling. And unlike a whole cheesecake that demands perfect slicing, these bars are cut-and-go, making them ideal for gatherings and casual desserts.

These bars are also a great make-ahead option. In fact, they taste even better after sitting overnight, letting the flavors mingle and the texture firm up beautifully. The pumpkin spice deepens, the cream cheese becomes silkier, and the crust stays crisp. Make them the night before your next event and let them steal the show.

When it comes to presentation, these bars are naturally beautiful. Their golden-orange filling with creamy swirls pops against the crust, and a light dusting of cinnamon or whipped cream topping can turn them into a bakery-worthy treat. They’re easy to dress up—or down—depending on the occasion.

The aroma as they bake is its own reward. Your kitchen will fill with the scent of cinnamon and vanilla, like a candle come to life. It’s the kind of smell that makes people wander in from other rooms to ask, “What’s that?”

They also hit that sweet spot in terms of sweetness. Not cloying, but definitely dessert. Each bar is rich, so you only need a small piece to be satisfied—although no one will blame you for going back for seconds.

Unlike some overly dense cheesecakes, this filling is light but still creamy. The pumpkin keeps it moist, while the cream cheese brings structure and tang. Eggs and sour cream round out the texture to give you a perfect bite every time.

The crust is key. We go with graham crackers here for the classic taste, but you could swap in gingersnaps for a spicier version. It’s pressed firmly into the pan and pre-baked just enough to keep it crisp under the filling.

Don’t skip the chill time. It’s essential for the bars to set properly and for the texture to become firm yet creamy. A few hours is good, but overnight is best.

Cutting clean slices is easy—just run a knife under warm water between cuts. That way you get those picture-perfect squares, every time.

One of the best parts? These bars freeze beautifully. Wrap them tightly and store in the freezer for up to a month. Pull one out when the pumpkin craving hits.

From casual weeknight desserts to Thanksgiving showstoppers, these bars are a reliable favorite. They bridge the gap between homey and elegant, rustic and refined.

Make them once, and they’ll be on your annual fall baking list.

Servings

Makes 16 bars

Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Chill Time: 4 hours minimum (overnight preferred)
• Total Time: 5 hours 5 minutes

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt

Instructions

1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
3. Bake crust for 10 minutes. Remove from oven and let cool slightly.
4. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
5. Add pumpkin puree, eggs, sour cream, vanilla, and spices. Mix until well combined and creamy.
6. Pour filling over cooled crust and smooth the top with a spatula.
7. Bake for 35-40 minutes or until the center is just set and edges are slightly puffed.
8. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
9. Use parchment overhang to lift bars from the pan. Slice into 16 squares.

Tips

• For a spicier kick, use gingersnap cookies in place of graham crackers.
• Make sure cream cheese is fully softened to avoid lumps.
• Don’t overbake—the center should jiggle slightly when done.
• Chill overnight for best flavor and texture.

Why You’ll Love This Recipe

These Pumpkin Cheesecake Bars hit all the right notes: creamy, lightly spiced, rich but not heavy. They’re a no-fuss way to get cheesecake flavor with fall flair. Ideal for parties or just your own personal indulgence.

Pumpkin Cheesecake Bars are the ultimate autumn dessert—rich, creamy, and infused with seasonal spice. Simple to make, easy to serve, and impossible to resist.