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Fans of pumpkin are going to adore these sweet, rich pumpkin cheesecake bars. A graham cracker crumb crust flavored with pumpkin pie spice envelops a creamy cheesecake layer with the tang of sour cream, and then you have a creamy pumpkin layer which pairs pumpkin puree with pumpkin pie spice and brown sugar. These bars are ideal for dessert, a sweet treat or even as a brunch addition.
Why You’ll Love It
These pumpkin cheesecake bars are deliciously different. Perfect for celebrations or simply for an extra-special dessert, they make a great treat.
Easy to make: You’re going to love how simple this pumpkin cheesecake bars recipe is to make.
So tasty: Pumpkin might be a flavor associated with fall but these cheesecake bars are too good to only make during that time.
A versatile treat: Serve pumpkin cheesecake bars as a snack, for dessert or as a sweet treat anytime the craving hits.
Also try these tasty peanut butter crunch bars, some zesty orange bars, classic Nanaimo bars, or perhaps these gingerbread baked oatmeal bars.
Pumpkin Cheesecake Bars Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham cracker crumbs: For the crust.
Melted butter: To hold the graham cracker crust together.
Pumpkin pie spice: To flavor the crust and the pumpkin layer.
Brown sugar: Adds warm sweetness to the crust and pumpkin layer.
White sugar: Sweetens the cheesecake layer.
Cream cheese: Full fat cream cheese offers the best flavor.
Sour cream: For a delicious tang.
Eggs: To bind the cheesecake bars and get the texture just right.
Canned pumpkin puree: For the pumpkin layer (not pumpkin pie filling which is sweetened and spiced – you need 100% pure pumpkin puree here).
How to Make Pumpkin Cheesecake Bars
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Combine the crust ingredients and press the mixture into a parchment paper lined baking pan. Refrigerate until you’re done making the filling.
Make the cheesecake batter: Combine the softened cream cheese with the sour cream and sugar. Beat in the eggs and then fold in the flour. Pour half of the filling into the crust. Add the pumpkin puree, brown sugar and pumpkin pie spice to the remaining batter, and pour this pumpkin cheesecake batter on top.
Bake the cheesecake bars: Bake in the oven and then cool at room temperature for half an hour. Refrigerate overnight or for at least 8 hours before slicing and serving the bars.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free graham cracker crumbs.
Graham crackers: Gingersnap cookies or crushed digestive biscuits make tasty substitutes for graham crackers, adding a unique flavor twist.
Pumpkin pie spice: Use a pinch each of cinnamon, ginger, nutmeg, cloves, and allspice if you’re out of pumpkin spice. It might sound strange but a tiny pinch of finely ground black pepper can also be good!
Vanilla extract: A few drops in the creamy layer can be good.
Pumpkin puree: Use canned or homemade.
Serving Suggestions
Appetizers: Start strong with spinach artichoke stuffed mushrooms or a fall charcuterie board.
Main dishes: Next, serve juicy herb-crusted prime rib with homemade beef au jus or some saffron pasta. Hibachi chicken is another option, or some teriyaki steak bites with hibachi rice.
Desserts: Serve these pumpkin cheesecake bars on themed pumpkin plates (these are super-cute!) as they are or with whipped cream.
How to Store
Store: Keep the bars in an airtight container in the refrigerator and eat within 4 or 5 days.
Freeze: You can freeze these bars in an airtight container for up to 2 months.
Thaw: Defrost them in the refrigerator overnight before serving.
Top Tips
Don’t overmix: Avoid overmixing the batter after adding eggs. This can incorporate excess air, leading to cracks during baking.
Use a water bath: To ensure an even bake and reduce the risk of cracks, place the baking pan inside a larger pan filled with about 1 inch of hot water. Line the cheesecake pan with foil to protect it from water seeping in.
Don’t over-brown: After the first 20 minutes of baking, you can cover the top loosely with aluminum foil to prevent the edges or top from getting too brown.
Perfect doneness: The cheesecake is done when the center is slightly jiggly but no longer liquid. Overbaking can cause cracks, while underbaking may result in a runny texture.
Chill it overnight: This step is crucial to allow the cheesecake to fully set, ensuring clean cuts and a creamy texture. Cutting too soon may result in an uneven texture. I make mine a day ahead.
Pumpkin Cheesecake Bars Recipe FAQs
If you’d like just plain cheesecake bars, simply omit the pumpkin, brown sugar and pumpkin pie spice from the pumpkin layer.
Cracks can occur due to overbaking, rapid cooling or overmixing the batter. Use a water bath, avoid overmixing, and allow the cheesecake to cool gradually.
Yes, bake it in a 9 × 13-inch pan. Adjust the baking time as needed, testing doneness with the “slightly jiggly center” method.
Pumpkin Cheesecake Squares Recipe
Pumpkin Cheesecake Bars
Equipment
- Baking Dish 8-Inch Square
Ingredients
For the Crust:
- 1 ½ Cups graham cracker crumbs
- 5 Tablespoons unsalted butter, melted
- 1 Teaspoon pumpkin pie spice
- 1 Teaspoon brown sugar
For the Cheesecake Layer:
- 24 Ounces cream cheese, at room temperature
- ¾ Cup granulated sugar
- ¾ Cup sour cream
- 2 eggs
- 3 Tablespoons all-purpose flour
For the Pumpkin Layer:
- ¾ Cup pumpkin puree
- 1 ½ Teaspoons brown sugar
- ½ Teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 325°F and line an 8-inch square baking pan with parchment paper.
Make the Crust:
- In a medium bowl, combine the ingredients for the crust and press evenly into the bottom of the pan.
- Refrigerate the crust until you are done making the filling.
Make the Cheesecake Filling:
- In a large bowl, combine the cream cheese, sour cream and sugar until creamy and lump free.
- Beat in the eggs one at a time and fold in the flour gently.
- If the mixture is too thin, you can add 1 or 2 tablespoons more flour. This will give more structure to the cheesecake filling.
- Pour half of the cheesecake batter over the graham crust.
- To the remaining batter, add the pumpkin, brown sugar and pumpkin spice and mix until just combined.
Bake the Cheesecake Bars:
- Pour the pumpkin layer on top of the cheesecake layer and bake for 50 minutes or until the center is slightly jiggly.
- Remove from the oven and cool for at least 30 minutes before transferring to the refrigerator.
- Refrigerate for at least 8 hours or overnight.
Notes
Use a water bath: To ensure an even bake and reduce the risk of cracks, place the baking pan inside a larger pan filled with about 1 inch of hot water. Line the cheesecake pan with foil to protect it from water seeping in.
Don’t over-brown: After the first 20 minutes of baking, you can cover the top loosely with aluminum foil to prevent the edges or top from getting too brown.
Perfect doneness: The cheesecake is done when the center is slightly jiggly but no longer liquid. Overbaking can cause cracks, while underbaking may result in a runny texture.
Chill it overnight: This step is crucial to allow the cheesecake to fully set, ensuring clean cuts and a creamy texture. Cutting too soon may result in an uneven texture. I make mine a day ahead.
Nutrition
These wonderful pumpkin cheesecake bars are make with a sweet graham cracker crumb crust, a creamy filling and a perfect pumpkin topping. Pumpkin might be considered a fall ingredient but these are so good you’ll want to make them year-round!
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