As the air turns crisp and the leaves begin to fall, nothing says autumn like the comforting flavors of pumpkin and spice. This Pumpkin Cheesecake Bars recipe combines the rich, creamy texture of cheesecake with the warm, spiced taste of pumpkin, making it the perfect dessert for any fall gathering. If you’re looking for a dessert that will impress your guests and have them asking for seconds, these Pumpkin Cheesecake Bars are exactly what you need. Keep reading to discover the step-by-step process to create these delectable bars that are sure to become a seasonal favorite.
What Are Pumpkin Cheesecake Bars?
Pumpkin Cheesecake Bars are a delightful blend of classic cheesecake and pumpkin pie, layered together to create a rich, creamy dessert that is full of fall flavor. The base of these bars is a buttery graham cracker crust, which is topped with a smooth, spiced pumpkin cheesecake filling. The combination of the crunchy crust and the creamy filling makes these bars an irresistible treat that’s perfect for any occasion, from Thanksgiving dinners to casual autumn gatherings.
Ingredients List for the Crust
To begin your Pumpkin Cheesecake Bars, you’ll need to start with a solid foundation: the graham cracker crust. Here’s what you’ll need:
- 15 whole rectangular graham crackers: These will be crushed into fine crumbs to create the base of your crust. Graham crackers provide a slightly sweet, slightly nutty flavor that pairs perfectly with the pumpkin cheesecake filling.
- ¼ cup granulated sugar: The sugar not only adds sweetness but also helps to bind the crust together, giving it a nice structure that will hold up under the filling.
- 8 tablespoons unsalted butter, melted: The butter is what holds the crust together, making it rich and flavorful. Melted butter ensures that the graham cracker crumbs are evenly coated, resulting in a crust that is both firm and flavorful.
Ingredients List for the Filling
The filling is where the magic happens. This is what transforms a simple dessert into something truly special. For the pumpkin cheesecake filling, you will need:
- 1-¼ cups pumpkin puree: The star of the show, pumpkin puree adds a smooth, velvety texture and the unmistakable flavor of autumn. Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
- 1-½ teaspoons pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves, pumpkin pie spice infuses the filling with warm, aromatic flavors that scream fall.
- 1-½ teaspoons ground cinnamon: Cinnamon adds an extra layer of warmth and spice, complementing the pumpkin perfectly.
- 1 tablespoon all-purpose flour: A small amount of flour helps to stabilize the cheesecake filling, ensuring it sets properly and has the right consistency.
- Three 8-oz packages full-fat cream cheese, at room temperature: Cream cheese is the base of the cheesecake filling. Using full-fat cream cheese is essential for achieving that rich, creamy texture that makes cheesecake so indulgent.
- 1-⅔ cup granulated sugar: Sugar sweetens the filling and balances the tanginess of the cream cheese and the earthiness of the pumpkin.
- 1-½ teaspoons pure vanilla extract: Vanilla adds depth of flavor and enhances the sweetness of the filling.
- ½ cup full-fat sour cream: Sour cream adds tanginess and helps to smooth out the texture of the cheesecake filling.
- ⅛ teaspoon salt: A pinch of salt enhances the flavors in the filling, balancing out the sweetness and spices.
- 3 large eggs, at room temperature: Eggs provide structure to the filling, helping it to set and giving it a smooth, creamy texture.
Substitutions and Variations
While this recipe is already packed with flavor, there’s always room for customization. Here are some ideas for substitutions and variations:
- Crust Variations: Instead of using graham crackers, you can try using gingersnaps or digestive biscuits for a slightly different flavor profile. The spicy kick from gingersnaps pairs beautifully with the pumpkin filling.
- Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust to make this dessert gluten-free. Ensure that all other ingredients, like the flour, are also gluten-free.
- Low-Fat Option: Substitute low-fat cream cheese and sour cream if you’re looking to reduce the calorie content, although the texture may be slightly less rich.
- Spice Adjustments: If you prefer more or less spice, you can adjust the amount of pumpkin pie spice and cinnamon to your taste. You could also add a pinch of ground ginger or nutmeg if you want to amplify the spiced flavor.
- Dairy-Free Option: Use dairy-free cream cheese and sour cream alternatives to make this recipe suitable for those with dairy allergies or who are lactose intolerant. The texture will differ slightly, but it will still be delicious.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, let’s dive into the cooking process. Follow these steps carefully to ensure your Pumpkin Cheesecake Bars turn out perfectly.

Step 1: Prepare the Crust
- Preheat the oven: Begin by preheating your oven to 350°F (175°C).
- Crush the graham crackers: Place the graham crackers in a food processor and pulse until they form fine crumbs. If you don’t have a food processor, you can place the crackers in a zip-top bag and crush them with a rolling pin.
- Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and the melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crust into the pan: Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Press the graham cracker mixture firmly into the bottom of the pan to create an even layer.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Prepare the Filling
- Beat the cream cheese: In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the sugar: Gradually add the 1-⅔ cups of granulated sugar, beating until the mixture is well combined and smooth.
- Add the pumpkin and spices: Beat in the pumpkin puree, pumpkin pie spice, ground cinnamon, and all-purpose flour until the mixture is smooth and the spices are evenly distributed.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Make sure not to overbeat the mixture; just beat until the eggs are fully incorporated.
- Add the sour cream, vanilla, and salt: Finally, add the sour cream, vanilla extract, and salt, and beat until everything is well combined and the filling is smooth.
Step 3: Assemble and Bake the Bars
- Pour the filling over the crust: Carefully pour the pumpkin cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake the bars: Place the pan in the preheated oven and bake for 45-50 minutes, or until the center is set and the edges are slightly puffed. The center should still have a slight jiggle but should not be liquid.
- Cool the bars: Remove the bars from the oven and allow them to cool completely in the pan. Once cool, refrigerate the bars for at least 4 hours, or overnight, to fully set the cheesecake filling.
How to Cook Pumpkin Cheesecake Bars: A Step-by-Step Guide
Cooking Pumpkin Cheesecake Bars is all about precision and patience. Here’s a step-by-step guide to help you achieve perfect results:
- Preheat and Prep: Always preheat your oven to the specified temperature before you begin. This ensures that your crust bakes evenly and your filling sets properly.
- Crust Consistency: When mixing the crust ingredients, make sure the graham cracker crumbs are finely ground and evenly coated with butter. This will create a firm, cohesive crust that won’t crumble when sliced.
- Room-Temperature Ingredients: Make sure all your filling ingredients, especially the cream cheese and eggs, are at room temperature before mixing. This helps to create a smooth, lump-free filling.
- Baking Time: Keep an eye on the baking time. The cheesecake bars are done when the center is set but still slightly jiggly. Overbaking can cause cracks in the cheesecake.
- Cooling Process: Let the bars cool completely at room temperature before refrigerating. Rapid cooling can cause cracks or condensation to form on the surface.
Common Mistakes to Avoid
Even experienced bakers can make mistakes. Here are some common pitfalls to watch out for when making Pumpkin Cheesecake Bars:
- Using Cold Ingredients: Cold cream cheese or eggs can lead to a lumpy filling. Always let your ingredients come to room temperature before mixing.
- Overmixing the Filling: Overmixing can incorporate too much air into the filling, causing it to puff up during baking and then crack as it cools. Mix just until the ingredients are combined.
- Skipping the Cooling Step: Don’t skip the cooling and chilling steps. Cheesecake needs time to set properly, and cutting into it too soon can result in a messy dessert.
- Inconsistent Crust: If your crust isn’t packed tightly enough, it can crumble when you try to cut the bars. Use the bottom of a measuring cup to press the crust firmly and evenly into the pan.
Serving and Presentation Tips
Presentation is key when it comes to serving Pumpkin Cheesecake Bars. Here’s how to make them look as good as they taste:
- Cut Clean Slices: For clean, professional-looking slices, use a sharp knife and wipe the blade clean between each cut.
- Garnish Ideas: Consider topping each bar with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra touch of indulgence.
- Serving Temperature: Serve the bars chilled or at room temperature. Chilled bars will hold their shape better, but room temperature bars will have a creamier texture.
How to Serve Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are incredibly versatile and can be served in a variety of ways. Here are a few serving ideas:
- Casual Gatherings: Serve the bars as-is for a casual dessert option. They’re easy to pick up and eat with your hands, making them perfect for potlucks and parties.
- Elegant Desserts: For a more formal presentation, plate the bars with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg. You can also add a small scoop of vanilla ice cream on the side.
- Holiday Spread: Include these bars as part of a larger holiday dessert spread alongside other fall treats like apple pie, pecan pie, and spice cake.
Presentation Ideas for Pumpkin Cheesecake Bars
To take your Pumpkin Cheesecake Bars to the next level, consider these presentation ideas:
- Layered Dessert Glasses: Serve the bars in small dessert glasses, layering crumbled crust, pumpkin cheesecake filling, and whipped cream for a sophisticated twist.
- Mini Bars: Cut the bars into bite-sized pieces and serve them on a platter as part of a dessert buffet. This is a great option for larger gatherings.
- Decorative Toppings: Add a dusting of powdered sugar, a drizzle of chocolate ganache, or a few toasted pecans on top of each bar for a decorative finish.
Pumpkin Cheesecake Bars Recipe Tips
- Use Parchment Paper: Lining your baking pan with parchment paper with an overhang will make it easier to lift the bars out of the pan once they’re set.
- Avoid Overbaking: Remember that the cheesecake will continue to cook slightly as it cools. It’s better to underbake a little than to overbake.
- Make Ahead: These bars can be made a day or two in advance, making them a great option for holiday prep. Store them in the refrigerator until ready to serve.
Frequently Asked Questions (FAQs)
Q: Can I freeze Pumpkin Cheesecake Bars?
A: Yes, Pumpkin Cheesecake Bars freeze well. Wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Q: Can I use low-fat cream cheese?
A: You can, but the texture will be slightly different. Full-fat cream cheese provides the best creamy texture for these bars.
Q: How long do Pumpkin Cheesecake Bars last?
A: Stored in the refrigerator in an airtight container, these bars will last for about 5 days.
Q: Can I make this recipe without eggs?
A: Yes, you can substitute the eggs with a commercial egg replacer or a mixture of flaxseed and water, although the texture may be slightly different.
Q: What can I use instead of graham crackers?
A: You can use gingersnaps, digestive biscuits, or even vanilla wafers for the crust.
Conclusion
Pumpkin Cheesecake Bars are the ultimate fall dessert, combining the best of pumpkin pie and cheesecake into one irresistible treat. Whether you’re making them for a holiday gathering or just because you’re in the mood for something sweet and spiced, this recipe is sure to be a hit. By following the tips and steps outlined in this guide, you’ll be able to create perfect Pumpkin Cheesecake Bars that will impress your family and friends. Don’t forget to experiment with variations and make the recipe your own. Happy baking!
PrintPumpkin Cheesecake Bars Recipe
Pumpkin Cheesecake Bars combine a spiced pumpkin filling with a buttery graham cracker crust. Made with cream cheese, pumpkin puree, and warm spices like cinnamon and pumpkin pie spice, these bars are perfect for autumn gatherings or holiday treats. Simple to prepare and rich in flavor, they're sure to be a crowd-pleaser.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including chilling)
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 15 whole rectangular graham crackers
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Filling:
- 1-¼ cups pumpkin puree
- 1-½ teaspoons pumpkin pie spice
- 1-½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1-⅔ cup granulated sugar
- 1-½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- ⅛ teaspoon salt
- 3 large eggs, at room temperature
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Crush graham crackers into fine crumbs and mix with sugar and melted butter. Press the mixture into a 9x13-inch baking dish and bake for 10 minutes. Let cool.
- Make the Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and beat until creamy. Mix in the pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, sour cream, and flour. Blend until fully incorporated.
- Add Eggs: Add eggs one at a time, mixing on low speed until just combined. Pour the filling over the cooled crust.
- Bake: Bake for 50-60 minutes, or until the center is set. Allow the bars to cool at room temperature before refrigerating for at least 4 hours or overnight.
- Serve: Slice into bars and enjoy.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- For best results, chill the bars overnight before slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
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