Pumpkin Cheesecake Bars

The first time I made Pumpkin Cheesecake Bars was for a last-minute fall dinner party. I didn’t have time to fuss with a full cheesecake — so I layered everything into a bar instead. The result? Absolute magic.

These bars deliver all the rich, creamy texture of classic cheesecake combined with warm pumpkin spice in every bite. And the best part? They’re so much easier to make, chill faster, slice cleaner, and travel well. I now make them every fall — for Thanksgiving, potlucks, or just when I need something indulgent but doable.

With a buttery graham cracker crust, a velvety swirl of cheesecake and pumpkin layers, and a gentle hint of cinnamon, these bars are cozy, elegant, and wildly addictive. One bite and you’ll understand why I never go back to traditional pumpkin pie.

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Why You’ll Love This Recipe

This recipe combines the elegance of cheesecake with the cozy flavors of pumpkin pie — without the hassle of a water bath or springform pan.

• Creamy, smooth texture with warm fall spices.
• Easier and faster than full-size cheesecake.
• Perfect make-ahead dessert for holidays and gatherings.
• Easy to slice and serve — no crumbling pie crust!
• Great balance of sweetness, tang, and spice.

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Ingredients

You only need simple pantry and fridge staples for these delicious, bakery-style bars. No fancy tools, no gelatin, and no stress.

For the graham cracker crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the cheesecake filling:

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the pumpkin layer:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves
• 1 tbsp all-purpose flour

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Step-by-Step Instructions

Follow these simple steps to create rich and beautiful layered cheesecake bars with zero stress. Perfectly creamy, perfectly sliceable.

1. Preheat oven to 325°F (163°C). Line an 8×8 or 9×9-inch pan with parchment paper, leaving overhang for lifting later.
2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. Prepare cheesecake base: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Don’t overbeat — just until combined.
4. Make the pumpkin layer: In a separate bowl, stir together 1 cup of the cheesecake mixture with the pumpkin puree, spices, and flour until smooth.
5. Layer and swirl: Pour the remaining plain cheesecake mixture over the cooled crust. Gently spoon the pumpkin layer on top. Use a butter knife to create swirls, or layer it cleanly for defined layers.
6. Bake: Bake for 35–40 minutes, or until the center is just set and doesn’t jiggle. Cool completely on a wire rack, then chill in the fridge for at least 4 hours (overnight is best).
7. Slice & serve: Lift out with parchment and cut into squares. Wipe the knife clean between cuts for neat edges.

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Expert Tips for Perfect Bars

A few pro techniques make a big difference when it comes to creamy texture, clean cuts, and beautiful layers.

• Use room temperature cream cheese to avoid lumps.
• Don’t overmix the batter — it can introduce too much air and cause cracks.
• For sharp layers, don’t swirl — just pour pumpkin mix gently on top.
• Chill at least 4 hours before slicing. Overnight is ideal.
• Run your knife under hot water and wipe it between cuts for clean, bakery-style slices.

❓ FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling has added sugar and spices. Use 100% pure pumpkin puree for the right balance and texture.

2. Can I double the recipe for a larger crowd?
Yes, double the ingredients and use a 9×13-inch pan. Add 5–10 minutes to the baking time and check for doneness.

3. How long do these bars last?
They stay fresh in the fridge for 4–5 days. Keep them in an airtight container and serve chilled.

4. Can I freeze pumpkin cheesecake bars?
Yes! Freeze the sliced bars between parchment layers in an airtight container. Thaw in the fridge overnight before serving.

5. Can I use a different crust?
Absolutely. Try a gingersnap crust, crushed vanilla wafers, or even an oat crumble base for a twist.

6. Why did my cheesecake crack?
Overmixing the batter or baking at too high a temp can cause cracks. Don’t worry — it still tastes amazing!