These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert. The perfect alternative to pumpkin pie on Thanksgiving day!

I’m all about the pumpkin treats during the fall months; some of my favorites include pumpkin chocolate chip bread, pumpkin gooey butter cake and these easy yet elegant pumpkin cheesecake bars.

These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert. These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert.

A platter of pumpkin cheesecake bars topped with whipped cream and candy pumpkins.

These layered pumpkin cheesecake bars are the perfect addition to any fall event. They’re simple to make, serve a large crowd, and always get rave reviews! While these bars may look complicated, they’re practically foolproof even for the beginning baker.

How do you make pumpkin cheesecake bars?

Start by making a graham cracker crust, then pressing the crust mixture into an even layer in the bottom of the pan. Mix together the cheesecake filling ingredients, then divide the mixture in half. Stir pumpkin puree and spices into one half of the cheesecake mixture. Pour the vanilla cheesecake layer over the crust, then add the pumpkin layer on top. Bake until the cheesecake is just set. The cheesecake then goes into the fridge to chill until firm. Carefully cut the bars into small squares, then add a garnish of whipped cream and a candy pumpkin for a fun and festive touch.

Graham cracker crust in a baking dish.

Tips for the perfect pumpkin cheesecake bars

  • Be sure to use pumpkin puree, and not canned pumpkin pie filling. The pie filling contains additional ingredients and will not work properly in this recipe.
  • Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese in 30 second increments to soften it quickly.
  • You can swap out the graham cracker crust for a gingersnap crust for an additional nuance of spice flavor.
  • It’s critical that your bars are fully chilled before you slice them to maintain the nice neat layers on the inside.
  • I typically cut my cheesecake bars into 2 inch squares, but you can cut them larger or smaller depending on how many people you’re looking to serve.
  • These bars can be made up to 3 days before you plan to serve them. Add the whipped cream and candy pumpkins right before serving.

A layer of vanilla cheesecake batter in a baking pan.

Can you freeze cheesecake?

You can freeze these pumpkin cheesecake bars for up to 2 months. Do not add the decorations if you’re planning to put the bars in the freezer. Freeze the whole slab, or cut them into squares and wrap individually. Thaw the cheesecake bars in the refrigerator, then add the whipped cream and candy garnish just before serving.

A layer of pumpkin cheesecake batter in a rectangular pan.

How do you prevent cheesecake from cracking?

Cheesecakes are notorious for cracking as they bake. There are some easy ways to avoid or minimize cracking when making cheesecake.

  • Use softened cream cheese to avoid large lumps which could cause cracks.
  • Once you start adding the eggs, mix all the ingredients together at medium speed until the filling is smooth and consistent. Be careful not to mix the eggs at high speed or they may get frothy which can add air to your filling and make it less stable.
  • When baking the cheesecake bars, open the oven door as little as possible. Sudden changes in temperature may cause cracking.
  • Don’t over bake the cheesecake. When you turn off the oven, a little jiggle in the center of the pan is normal. Just try to avoid a runny or liquid center.

Pumpkin cheesecake bars garnished with whipped cream.

Whether you’re looking for an elegant holiday dessert or a sweet way to celebrate fall, these cheesecake bars are sure to be a hit!

More pumpkin recipes you’ll enjoy

Pumpkin Cheesecake Bars Video

5 from 15 votes

Pumpkin Cheesecake Bars

AuthorSara Welch
A platter of pumpkin cheesecake bars topped with whipped cream and candy pumpkins.
These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert.
Time
Prep Time20 minutes
Cook Time1 hour 10 minutes
Resting & Chilling Time4 hours
Total Time5 hours 30 minutes
Course Dessert
Cuisine American
Serves 24

Ingredients 

For the crust

  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup butter melted
  • cooking spray

For the filling

  • 6 8 ounce blocks cream cheese softened
  • 2 1/4 cups sugar
  • 6 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups pumpkin puree
  • 2 teaspoons pumpkin pie spice

For the topping

  • 1 1/2 cups whipped cream or thawed whipped topping
  • 24 candy pumpkins

Instructions 

  • Preheat the oven to 300 degrees F. Coat a 9"x13" pan with cooking spray and line the bottom of the pan with parchment paper.

For the crust

  • Place the graham cracker crumbs and butter in a bowl; stir until well combined.
  • Firmly press the graham cracker mixture evenly into the bottom of the pan.

For the filling

  • Place the cream cheese in the bowl of a stand mixer. Beat for 3-4 minutes or until light and fluffy.
  • Add the sugar and beat until just combined.
  • Add the eggs, two at a time, beating after each addition. Add the vanilla extract and mix for 30 seconds.
  • Pour half of the cheesecake mixture over the crust and spread into an even layer.
  • Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl.
  • Pour the pumpkin cheesecake layer over the vanilla layer, gently spreading evenly into the pan.
  • Bake the bars for 1 hour and 10 minutes. Turn off the oven and leave the oven door slightly ajar. Allow the cheesecake bars to cool in the oven for an hour.
  • Refrigerate the bars for at least 3 hours or up to 3 days.
  • Cut the bars into 24 squares. Use a piping bar and star tip to decorate each bar with a dollop of whipped cream, then place a candy pumpkin on top. Serve.

Nutrition

Calories: 173kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 103mg | Potassium: 66mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2590IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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Comments

  1. I would like to make these in cupcake pans instead. How would i adjust the temp and time? I’d be using a 24 cupcake pan.

    1. My guess is that they’d cook for 20-30 minutes but that’s a total approximation since I haven’t tested it this way!

  2. 5 stars
    Made them last year and doing it again as they were amazing! Leave off the whip cream on some and they lasted for days!

  3. 5 stars
    Hi I canโ€™t wait to make this for Thanksgiving it looks sooo yummy! I have one question, Iโ€™m using mine in a 9 inch pie pan, would I use the same amount of ingredients? Thank you!

    1. You would want to cut the recipe in half, just change the serving amounts and the ingredients will automatically recalculate.

  4. 5 stars
    These are so cute and pretty, I was almost afraid to eat them — but they’re so delicious and creamy! Yummy!