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Pumpkin Cheesecake Bars have swirls of spiced pumpkin and cream cheese filling over a buttery graham cracker crust. This easy fall dessert is perfect for Thanksgiving and the holiday season!
Easy Pumpkin Cheesecake Bars
If you are looking for an easy dessert for fall or the perfect Thanksgiving dessert, you have to try this recipe for pumpkin cheesecake bars!
These easy pumpkin cheesecake bars are easier than pumpkin pie or traditional cheesecake — no hot water bath needed! Plus, like my easy pumpkin bars, they are cut into squares for easy serving — a great addition to fall potlucks or your holiday dessert table!
The basic recipe comes from one of my grandma’s dessert recipes and is basically an old Philadelphia 3 step cheesecake recipe. I modified this to add pumpkin flavor for fall. This recipe is easier than other pumpkin cheesecake bar recipes because you don’t bake the crust beforehand. Just form the crust and freeze while you make the filling. Saves a step! Filled with warm spices and loaded with pumpkin flavor, these creamy cheesecake bars are absolutely delicious!
Ingredients Needed
You can find these simple ingredients in your grocery store if you don’t have these pantry staples at home. Full amounts are in the recipe card below.
- Cream cheese — Use full fat cream cheese at room temperature for best results.
- Pure pumpkin puree — Not pumpkin pie filling, as those flavors are different and won’t work with this recipe
- Sour cream — adds a little extra tang
- Sugar — for sweetness
- Graham crackers — for the crust. You can use a package of graham cracker crumbs or use gingersnap cookies to make a gingersnap crust if you like.
- Butter — to make the crust
- Eggs — large eggs to help bind the filling
- Vanilla extract — for added flavor
- Pumpkin pie spice — for that classic fall flavor
- Cinnamon — a warming spice for fall
How to Make Pumpkin Cheesecake Bars
First, make the crust. Crush up the graham crackers in a food processor or in a freezer bag using a rolling pin. Mix with sugar and melted butter.
Then, press the crumbs into a 13×9-inch baking pan lined with parchment paper or aluminum foil. Make sure they cover the bottom of the pan.
Place the pan in the freezer while you make the filling. This helps the crust to set.
For the filling, beat the softened cream cheese until smooth in a large mixing bowl. Mix in the sugar, sour cream and vanilla extract.
Then, add the eggs, one at a time. Set aside while you mix the pumpkin filling.
Mix the pumpkin puree with the pie spice and cinnamon in a separate mixing bowl. Next, scoop 3 cups of the plain cheesecake mixture, about half of the cheesecake batter, and add it to the pumpkin mixture. Mix until well combined.
Remove the crust from the freezer. Then scoop large portions of cheesecake batter from each bowl on top of the graham cracker crust.
You want the pumpkin batter and the plain batter next to each other. Then, take a sharp knife and swirl the cheesecake batters together.
Baking Time
Place the cheesecake in the preheated oven. Bake for 30 minutes or until the edges are firm.
The center of the cheesecake may wiggle a little but shouldn’t be wet.
When the cheesecake is cool enough to handle, place in the refrigerator for at least 3 hours. Overnight is even better!
How to Store Pumpkin Cheesecake Squares
Store the bars in the refrigerator until you are ready to serve them. Refrigerate leftover cheesecake bars in an airtight container for up to 4 days. The crust may get soggy after that.
You can make the bars up to 2 days ahead of time for best results. For longer storage, you can freeze cheesecake bars for up to 3 months.
Recipe Tips
Be sure to use room temperature ingredients. I like to set the cream cheese out for an hour or so ahead of time.
If you are using parchment paper, you can spray the bottom of the baking dish with non stick spray to help the paper stick.
The no bake crust simply melts in your mouth. If you want a crispier crust, you can bake the crust for 10 minutes at 350 before adding the filling.
Be sure not to over mix the ingredients for a smoother cheesecake without cracks. Mix until just blended.
To easily slice the creamy pumpkin cheesecake bars, gently lift the parchment paper or foil out of the baking dish. Then slice. Wipe the knife with a damp cloth after each slice for clean slices.
Be sure to refrigerate the bars for at least 3 hours after baking. Overnight works best!
More Easy Pumpkin Desserts
Easy pumpkin pie dip is a delicious dessert or appetizer. For an easy no bake pumpkin cheesecake recipe, try my no bake pumpkin cheesecake pie and for a baked pumpkin dessert, try my pumpkin dump cake.
The Easiest Pumpkin Cheesecake Bars
Ingredients
For the crust
- 1½ cups graham cracker crumbs 15 full rectangles
- 3 tbsp sugar
- ⅓ cup butter melted
For the filling
- 24 oz cream cheese 3 8 oz packages, softened
- ¾ cup sugar
- ¼ cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pure pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat oven to 350℉
- Prepare a 9×13 baking dish by lining it with parchment paper
For the crust
- Combine graham cracker crumbs and sugar in a small mixing bowl and stir well
- Melt butter and stir into the graham cracker crumb mixture. Mix until fully combined
- Pour mixture evenly into the prepared baking dish and press down using a measuring cup
- Place the baking dish into the freezer to allow the crust to set up
For the filling
- Beat cream cheese in a large bowl with an electric mixture on medium speed until smooth. Scrape sides of the bowl when mixing as needed.
- Add in the sugar, sour cream and vanilla extract. Beat until well combined
- Beat in one egg at a time. Set aside
- In a separate mixing bowl, gently stir together the pumpkin puree, pumpkin pie spice and cinnamon.
- Add in 3 cups of the cream cheese mixture to the pumpkin mixture and beat with an electric mixture on low speed until fully combined
- Place scoops of the cream cheese mixture and the pumpkin mixture into the baking dish next to each other. Swirl together using a sharp knife
- Bake for 30 minutes or until firm. Center may move a little
- Allow the cheesecake bars to cool completely, and then place them in the refrigerator for 3 hours or overnight to set up
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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haha the recipe was right…these are easier then other pumpkin bar recipes…I am a very bad baker but these were not a problem for me and their super good 10\10
Pumpkin season all the way around! Cheesecake is always a hit and now they are both together!
Pumpkin and cheese together! Awesome! Had to try this one right away!