There’s something magical about the smell of pumpkin and spices wafting through the kitchen when autumn rolls around. I’ve been making these pumpkin cheesecake bars for years—ever since my sister begged me to bring a “real fall dessert” to our family’s Thanksgiving. They’re the perfect marriage of creamy cheesecake and spiced pumpkin goodness, but here’s the best part: they’re way easier than making a whole cheesecake! No water bath, no stress, just simple ingredients coming together in the most delicious way. One bite of these rich, velvety bars with that buttery graham cracker crust, and you’ll understand why they disappear faster than the leaves fall in October.
Why You’ll Love These Pumpkin Cheesecake Bars
Oh, where do I even start? These bars aren’t just good—they’re the kind of dessert that makes people sneak seconds when they think no one’s looking. Here’s why they’ve become my go-to fall treat:
- Creamy dreamy texture: That velvety pumpkin cheesecake layer melts in your mouth against the crunchy graham cracker crust—it’s pure magic.
- Spiced just right: Not too pumpkin-y, not too bland. The cinnamon, ginger, nutmeg, and cloves dance together perfectly.
- No-fuss fabulous: Seriously, if you can mix and press ingredients, you can make these. Way easier than wrestling with a springform pan!
- Crowd-pleaser alert: I’ve brought these to every potluck since 2015, and I always come home with an empty tray.
Trust me, once you try these, you’ll understand why my friends now demand them every October!
Ingredients for Pumpkin Cheesecake Bars
Let’s talk ingredients—this is where the magic starts! I’ve learned through trial and error (and many delicious mistakes) that quality matters here. You’ll need:
- For the crust:
1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
¼ cup granulated sugar (the brown sugar stealers will have to pry this from my cold, dead hands)
6 tbsp melted butter (salted or unsalted both work—I prefer salted for that sweet-salty kick) - For the filling:
16 oz cream cheese, softened (I leave mine out 2 hours—don’t rush this!)
¾ cup granulated sugar
2 large eggs (room temp is ideal—they incorporate smoother)
1 cup pumpkin puree (not pie filling—read that label!)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp each: nutmeg, cloves
¼ tsp salt (balances all that sweetness perfectly)
Pro tip: Measure your pumpkin puree in a liquid measuring cup—it’s easier to scrape out than dry cups!
How to Make Pumpkin Cheesecake Bars
Alright, let’s get to the fun part! I’ve made these pumpkin cheesecake bars more times than I can count, and I’ve learned all the little tricks to get them perfect every time. Follow these steps, and you’ll have creamy, dreamy bars that’ll make your kitchen smell like autumn heaven.
Preparing the Crust
First things first – that buttery graham cracker crust is everything! In a medium bowl, mix together your graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Now here’s my secret: I use the bottom of a measuring cup to press it firmly into your lined 8×8 pan. I mean really press – this keeps it from crumbling later. Bake it for 10 minutes at 350°F to set it, then let it cool while you make the filling. That quick bake makes all the difference!
Making the Pumpkin Cheesecake Filling
This is where the magic happens! In a large bowl, beat your softened cream cheese and sugar until completely smooth – no lumps allowed! I scrape down the sides a few times to make sure. Then add eggs one at a time, mixing well after each. Now stir in your pumpkin puree, vanilla, and all those cozy spices. The batter should be silky smooth – if you see any streaks, keep mixing gently (but don’t go crazy!). Pour this glorious orange mixture over your cooled crust and spread it evenly with a spatula.
Baking and Cooling
Pop those beauties in the oven for 35-40 minutes at 350°F. They’re done when the edges look set but the center still has a slight jiggle (like Jell-O when you tap the pan). Resist the urge to overbake – they’ll firm up as they cool! Let them cool completely at room temperature, then chill in the fridge for at least 2 hours (I know, it’s hard to wait!). Cutting into warm cheesecake bars is a one-way ticket to Sloppy Town, so patience is key here.
Tips for Perfect Pumpkin Cheesecake Bars
After years of making these (and eating my fair share of “learning experiences”), here are my can’t-live-without tips for pumpkin cheesecake bar success:
- Temperature matters: Room temp cream cheese is non-negotiable – cold cheese equals lumpy filling. I leave mine out at least 2 hours.
- Crush it right: For the crust, grind graham crackers fine (no big chunks!) but not to powder. That sweet spot gives perfect texture.
- The press test: When pressing the crust, it should hold together when you poke it – if it crumbles, add another tablespoon of melted butter.
- Oven watch: Set a timer for 35 minutes and check – overbaking makes dry bars. The center should jiggle slightly when shaken.
- Chill out: I know it’s hard, but let them cool completely before slicing. Overnight in the fridge makes cleaner cuts!
Store any leftovers (ha!) covered in the fridge for up to 5 days – if they last that long!
Variations for Pumpkin Cheesecake Bars
Want to mix things up? Here are my favorite ways to play with this recipe when I’m feeling adventurous (or just want to use what’s in my pantry):
- Gingersnap crust: Swap graham crackers for crushed gingersnaps – that spicy kick takes these to holiday-level amazing!
- Nutty surprise: Mix ½ cup chopped pecans into the crust or sprinkle on top before baking for crunch.
- Dollop delight: Top each bar with whipped cream and a dusting of cinnamon right before serving – instant fancy!
The best part? All these variations still give you that creamy pumpkin goodness we all crave.
Serving Suggestions
Listen, these pumpkin cheesecake bars are downright delicious all on their own—but why stop there? My favorite way to serve them is slightly chilled with a steaming cup of coffee (the spiciness pairs perfectly!). For dessert, try warming them gently and topping with vanilla ice cream—that hot-cold contrast is unreal. A drizzle of caramel sauce takes them to special-occasion status, perfect for Thanksgiving or your fanciest potluck. Honestly though? They disappear just as fast straight from the pan!
Nutritional Information
Each pumpkin cheesecake bar (about 1/16th of the pan) has roughly 220 calories – but let’s be real, you’re probably eating two! They pack 14g fat (8g saturated), 22g carbs (with 1g fiber and 18g sugar), and 3g protein per serving. The salt content sits around 180mg. Now here’s my baker’s truth: these numbers can change based on your specific ingredients (like using low-fat cream cheese or a different butter brand). I always say – if you’re gonna indulge, make it count with the good stuff!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these pumpkin cheesecake bars – here are the ones that pop up most often:
Can I use fresh pumpkin puree?
Absolutely! I’ve used homemade pumpkin puree when I’m feeling extra fancy. Just make sure it’s thick like canned – drain any excess liquid in a fine mesh strainer first. Pro tip: Sugar pie pumpkins make the best puree for baking!
How do I prevent cracks in my cheesecake bars?
Three secrets: 1) Don’t overmix after adding eggs 2) Avoid overbaking (that jiggle is your friend!) 3) Let them cool gradually in the oven with the door cracked for 10 minutes before moving to the counter. But hey – if cracks happen, just cover them with whipped cream!
Can I freeze these bars?
You bet! They freeze beautifully for up to 3 months. I wrap individual bars in plastic wrap, then foil. Thaw overnight in the fridge – they taste just as creamy as fresh!
Why did my crust crumble when cutting?
This usually means it wasn’t pressed firmly enough or didn’t bake long enough. Next time, really pack that crust down and don’t skip the 10-minute pre-bake!
Share Your Pumpkin Cheesecake Bars
I’d absolutely love to see how your pumpkin cheesecake bars turn out! Snap a photo and tag me on Instagram—nothing makes me happier than seeing your creations. Leave a comment below too if you have any genius tweaks (I’m always taking notes!). Happy baking, friends!
For more delicious recipes and inspiration, check out our Pinterest page!
Print
Creamy 35-Minute Pumpkin Cheesecake Bars Recipe You’ll Love
- Total Time: 1 hour
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delicious pumpkin cheesecake bars with a spiced graham cracker crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in pumpkin puree, vanilla, spices, and salt.
- Pour filling over crust and bake for 35-40 minutes.
- Cool completely before slicing into bars.
Notes
- Use room-temperature cream cheese for smoother filling.
- Store leftovers refrigerated for up to 5 days.
- Bars firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
