Pumpkin Cheesecake Bars (Easy Dessert)

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!

If you are looking for the perfect fall dessert or the perfect Thanksgiving dessert, you have to try these delicious pumpkin cheesecake bars!

These easy pumpkin cheesecake bars are easier than pumpkin pie or traditional cheesecake — no hot water bath needed! Plus, they are cut into squares for easy serving — a great addition to fall potlucks or your holiday dessert table!

The Best Pumpkin Cheesecake Bars Recipe

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 bars recipes because you don’t bake the crust. 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
• 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 Cheesecake Bars

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.

Helpful 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. For a baked pumpkin dessert, try my pumpkin dump cake, and browse even more easy dessert recipes your family will love!

These creamy cheesecake bars are a huge hit with my family and everyone else! Please leave a star rating and comment if you try them.

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