There’s just something about fall that calls for warm ovens, cozy spices, and pumpkin everything. In my kitchen, pumpkin cheesecake bars have become a fall tradition I look forward to every single year. I still remember the first time I made them—my daughter was helping me swirl the creamy batter while my son kept sneaking spoonfuls of the pumpkin filling. The aroma alone was enough to draw everyone into the kitchen.
These bars have the creamy tang of cheesecake, the earthy sweetness of pumpkin, and a spiced graham cracker crust that brings it all together. Whether you’re prepping dessert for a family gathering, a holiday potluck, or just a quiet fall afternoon, these bars are always a crowd-pleaser. And the best part? They’re easy enough for a weeknight bake yet special enough for Thanksgiving.
Today, we’re diving into exactly how to make the best pumpkin cheesecake bars with a few smart tips, answers to common baking questions, and fun variations you’ll love. Let’s get started.
Table of Contents
Table of Contents
A Cozy Fall Treat You’ll Crave All Year
Pumpkin Cheesecake Bars Make Fall Even Sweeter
In my house, once the leaves begin to turn and the weather cools down, it’s officially pumpkin season. And nothing kicks it off better than these pumpkin cheesecake bars. Their rich, creamy texture and gently spiced flavor remind me of cozy sweaters, flickering candles, and those early dark evenings when the smell of cinnamon and vanilla lingers in the air. They’re a mashup of two classic favorites—cheesecake and pumpkin pie—and they just work.
What makes these bars so special is their simplicity. You don’t need any fancy tools, and they come together with pantry staples. You get a buttery graham cracker crust, a luscious vanilla cheesecake layer, and a warmly spiced pumpkin swirl that bakes up beautifully. These are the kind of treats you cut into thick squares and serve cold from the fridge—the texture is velvety, and the flavor just screams autumn.
I also love how forgiving this recipe is. Even beginner bakers can pull off these pumpkin cheesecake bars with confidence. I’ve even made them with my kids, who love helping swirl the layers together. If you’re already a fan of my Pumpkin Cream Cheese Swirl Muffins, then this recipe will feel like the perfect next step.
Why This Recipe Wins Every Time
There are a few things that take these pumpkin cheesecake bars from good to great. First, using full-fat cream cheese and sour cream gives you that dreamy, creamy consistency cheesecake lovers adore. Then, there’s the crust. I use classic graham crackers for that golden buttery crunch, but you could easily swap in crushed gingersnaps like I do in my Pumpkin Cottage Cheese Cheesecake Bars.
The filling is packed with cozy spices—pumpkin pie spice, cinnamon, and pure vanilla extract. It balances out the tanginess of the cream cheese and brings in that unmistakable fall flavor. What I also love is how adaptable this dessert is. Want a deeper spice? Add a little nutmeg or cloves. Need it gluten-free? Use gluten-free graham crackers.
These bars aren’t just delicious—they’re functional, too. You can bake them a day in advance, and they store beautifully in the fridge or freezer. Plus, they slice cleanly and transport well, making them the ultimate shareable dessert for holiday parties, potlucks, or back-to-school bake sales.
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Pumpkin Cheesecake Bars: Easy, Creamy, and Perfect for Fall Desserts
Creamy, spiced, and full of fall flavor, these pumpkin cheesecake bars are perfect for holiday gatherings or cozy baking days at home.
- Total Time: 8 hours
- Yield: 16 bars 1x
Ingredients
Crust:
15 graham crackers
¼ cup granulated sugar
8 tbsp unsalted butter, melted
Filling:
1¼ cups pumpkin puree
1½ tsp pumpkin pie spice
1½ tsp ground cinnamon
1 tbsp all-purpose flour
Three 8-oz packages full-fat cream cheese
1⅔ cups granulated sugar
1½ tsp vanilla extract
½ cup full-fat sour cream
⅛ tsp salt
3 large eggs
Instructions
1. Preheat oven to 350°F. Line and grease a 9×13 metal pan with foil.
2. Crush graham crackers into fine crumbs. Mix with sugar and melted butter. Press into pan and bake 10–15 mins. Cool slightly.
3. In a bowl, mix pumpkin puree, spices, and flour. Set aside.
4. In a mixer, beat cream cheese and sugar until smooth. Add vanilla, sour cream, salt, then eggs one at a time.
5. Reserve 1½ cups of cream cheese mixture and combine it with pumpkin mixture.
6. Alternate spoonfuls of plain and pumpkin mixtures over crust. Swirl gently with a knife.
7. Bake 35–45 mins until edges set and center jiggles slightly.
8. Cool completely on wire rack, then chill at least 8 hours before cutting.
Notes
Use full-fat cream cheese and sour cream for best texture.
Don’t overmix the batter to avoid cracks.
Store in fridge for up to 3 days or freeze for 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Ingredients and Preparation Tips You’ll Love
What You’ll Need for the Best Pumpkin Cheesecake Bars
The key to perfect pumpkin cheesecake bars starts with the right ingredients—and making sure each one adds flavor or structure. Here’s everything you’ll need:
For the Crust:
- 15 whole rectangular graham crackers (finely crushed, equals just over 2 cups)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 1¼ cups pumpkin puree (not pumpkin pie filling)
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Three 8-ounce packages full-fat cream cheese, softened
- 1⅔ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- ⅛ teaspoon salt
- 3 large eggs, at room temperature
When preparing, always use full-fat dairy for the creamiest texture. Low-fat versions often contain stabilizers that can interfere with the cheesecake’s smooth finish. If you’re looking for a wholesome, meal-prep-friendly twist, try these Healthy Pumpkin Oatmeal Bars—they’re one of my favorite weekday breakfast options during fall.
And one more pro tip: measure your flour carefully and don’t pack it down. Too much flour can affect the texture and density of your filling.
Tips for Perfect Results Every Time
When it comes to cheesecake, a few simple baking habits make a big difference. First, avoid overmixing the batter—this is the #1 cause of cracks. Mix just until ingredients are incorporated and always scrape down the sides of the bowl between steps.
Also, don’t skip the cooling and chilling process. After baking, let the bars cool at room temperature, then transfer to the fridge for at least 8 hours. This helps the texture set and makes slicing much easier.
For best swirls, alternate large spoonfuls of plain and pumpkin filling over the crust, then gently drag a knife through the surface. Use figure-eight motions, and be careful not to press into the crust. I use the same swirl technique in my Pumpkin Pie in a Cup recipe, and it gives a gorgeous layered look every time.
Finally, always bake in a metal pan if possible. Glass pans retain heat differently and may increase bake time. Line your pan with foil for easy removal and clean-up.
Swirling, Baking, and Serving Like a Pro
Step-by-Step: Swirl and Bake Pumpkin Cheesecake Bars
Now for the fun part—bringing everything together! Once your crust is slightly cooled, it’s time to prepare those silky layers that make pumpkin cheesecake bars so irresistible.
Start by spreading spoonfuls of the plain cheesecake filling and pumpkin filling over the crust in alternating sections. Try not to overthink the placement—it’s meant to look rustic. Then, using a sharp knife or the back of a butter knife, gently swirl the two fillings together. I prefer a figure-eight motion across the top. The key here is to only swirl the surface—don’t drag the knife down into the crust or it may tear.
Bake your bars in the center of a 350°F oven for about 35 to 45 minutes. You’ll know they’re ready when the edges are set and the center still has a gentle jiggle. Don’t worry if they look a little soft—they’ll firm up beautifully in the fridge.
Once baked, allow the bars to cool completely in the pan on a wire rack. Then refrigerate for at least 8 hours, or overnight. This step is crucial—it sets the texture and makes cutting cleaner.
For a fun fall baking day, pair this with my Pumpkin Cheesecake Pancakes. You’ll use some of the same ingredients and get two delicious treats out of one prep session!
How to Slice, Store, and Serve for Best Flavor
Once your pumpkin cheesecake bars are fully chilled, carefully lift them out of the pan using the foil overhang. Place them on a cutting board and use a sharp knife (wiped clean between cuts) to slice into 16 even squares.
The texture will be creamy yet firm—just the way a proper cheesecake bar should be. For serving, I like to add a light dusting of cinnamon or a dollop of whipped cream. These bars are rich, so smaller pieces go a long way!
Storing is simple:
- In the fridge: up to 3 days, in an airtight container.
- In the freezer: wrap tightly in plastic wrap and freeze for up to 1 month.
Just be sure to thaw them overnight in the fridge before serving.
This make-ahead convenience is one reason they’re a staple for holidays. When I’m prepping desserts for family gatherings, I like to make a tray of these along with Tiny Pumpkin Tarts. That way, there’s something for both cheesecake lovers and pie fans at the table.
Fun Variations
Fun Variations on Classic Pumpkin Cheesecake Bars
While the traditional version is always a hit, pumpkin cheesecake bars are easy to customize depending on your cravings or dietary needs. Here are some of my favorite creative spins:
Chocolate Swirl: Mix ½ cup of melted dark chocolate into part of the plain cheesecake filling and swirl it in with the pumpkin layer. The bittersweet chocolate complements the spices perfectly.
Maple-Pecan Topping: After baking, drizzle cooled bars with warm maple syrup and sprinkle chopped candied pecans over the top for a nutty crunch.
Gluten-Free: Swap the graham crackers for a gluten-free version or use finely ground almonds mixed with sugar and butter for a nut-based crust alternative.
Dairy-Free: Use plant-based cream cheese and coconut cream for a vegan version. Just be sure to test for texture and sweetness—some dairy-free brands vary.
Looking for more wholesome options? My Pumpkin Cottage Cheese Parfait is light, protein-packed, and perfect for breakfast or dessert. And if you’re craving something indulgent with a twist, try these gooey Pumpkin S’mores Cookies.
Pumpkin Cheesecake Bars FAQ
How do you keep pumpkin cheesecake bars from cracking?
The key is not to overmix the batter, especially after adding the eggs. Too much air creates bubbles that can crack the top. Also, let the bars cool gradually and chill completely before cutting.
Can pumpkin cheesecake bars be frozen?
Yes! Once cooled, wrap them tightly in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to one month. Thaw in the fridge overnight before serving.
What’s the best crust for pumpkin cheesecake bars?
Graham crackers are the classic choice, but crushed gingersnaps offer a bolder flavor that pairs wonderfully with pumpkin spice. Both work beautifully—go with your preference!
Are pumpkin cheesecake bars better with sour cream or Greek yogurt?
Sour cream gives a smoother, richer texture, but full-fat Greek yogurt can be a good substitute if you’re looking to boost the protein content or lighten things up a bit.
Conclusion
Pumpkin cheesecake bars are more than just a seasonal dessert—they’re the kind of treat that brings warmth, comfort, and a touch of celebration to any table. Whether you’re baking with your kids, prepping for a party, or treating yourself to a fall favorite, this easy recipe will deliver creamy, spiced perfection every time. Once you make them, you’ll want to keep them in rotation all year long.
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