Pumpkin cheesecake bars are the easiest way to enjoy fall’s favorite flavor in a handheld dessert. A buttery graham cracker crust holds a silky, spiced pumpkin cheesecake layer that slices cleanly and feeds a crowd.
This easy pumpkin cheesecake bars recipe skips the water bath and the springform pan. Everything bakes in one 9×13 pan, chills overnight, and cuts into neat squares for Thanksgiving, potlucks, and cozy weekends.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours (includes chilling)
Servings: 16 bars
Category: Dessert
Why You’ll Love These Pumpkin Cheesecake Bars
- Creamy, silky pumpkin cheesecake with warm fall spices
- No water bath or springform pan needed
- Easy to slice, serve, and transport
- Make-ahead friendly and perfect for a crowd
- Simple ingredients you can find anywhere
Ingredients You’ll Need for Pumpkin Cheesecake Bars
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 tablespoons sour cream
- Whipped cream, for topping
How to Make Pumpkin Cheesecake Bars
- Preheat the oven to 325°F and line a 9×13 pan with parchment paper, leaving an overhang.
- Mix the graham cracker crumbs, melted butter, and brown sugar, then press firmly into the pan.
- Bake the crust for 8 minutes and let it cool slightly.
- Beat the cream cheese and sugar until smooth, about 2 minutes.
- Beat in the pumpkin, eggs one at a time, vanilla, pumpkin pie spice, and sour cream until just combined.
- Pour the filling over the crust and smooth the top.
- Bake for 30 to 35 minutes, until the edges are set and the center barely jiggles.
- Cool to room temperature, then chill at least 4 hours before slicing. Top with whipped cream.
Tips for the Creamiest Pumpkin Cheesecake Bars
- Use room temperature cream cheese and eggs to avoid lumps.
- Don’t overmix after adding the eggs, which causes cracking.
- Turn the oven off and crack the door for 10 minutes before cooling to prevent cracks.
- Wipe the knife clean between cuts for neat bars.
Variations to Try
- Swap graham crackers for crushed gingersnaps
- Add a caramel drizzle and chopped pecans on top
- Swirl in a little melted white chocolate
- Top with cinnamon whipped cream
How to Store It
Store pumpkin cheesecake bars covered in the fridge for up to 5 days.
Freeze sliced bars on a tray, then wrap and store up to 2 months. Thaw in the fridge overnight.
Frequently Asked Questions
How do you keep pumpkin cheesecake bars from cracking?
Avoid overmixing, don’t overbake, and cool them gradually with the oven door cracked.
Can I use pumpkin pie filling instead of puree?
No. Pie filling is pre-sweetened and spiced, which changes the texture and flavor.
Can pumpkin cheesecake bars be made ahead?
Yes. They are best made a day ahead so they set fully and slice cleanly.
How do you know when pumpkin cheesecake bars are done?
The edges are set and the center has a slight wobble. It firms up as it chills.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat oven to 325°F and line a 9x13 pan with parchment.
- Mix the crumbs, butter, and brown sugar and press into the pan.
- Bake the crust 8 minutes.
- Beat the cream cheese and sugar until smooth.
- Beat in the pumpkin, eggs, vanilla, spice, and sour cream until just combined.
- Tip: Mix on low to avoid cracks.
- Pour over the crust and bake 30 to 35 minutes.
- Cool, then chill at least 4 hours. Slice and top with whipped cream.
Notes
Use pumpkin puree, not pumpkin pie filling.