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 dessert recipes during the fall months. Some of my favorites include pumpkin cookies, pumpkin chocolate chip bread, pumpkin gooey butter cake and these easy yet elegant pumpkin cheesecake bars.
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.
For more autumn desserts you should try my Dutch apple pie, caramel apple dip and fried apples recipe!
Table of Contents
Pumpkin Cheesecake Bars Ingredients
To make this pumpkin cheesecake bars recipe, you will need graham cracker crumbs, butter, cream cheese, granulated sugar, eggs, vanilla extract, pumpkin puree, pumpkin pie spice, whipped cream and candy pumpkins.
How Do You Make Pumpkin Cheesecake Bars?
When you make pumpkin cheesecake bars, first preheat the oven, then coat a baking pan with cooking spray and line the pan with parchment paper. Next, make the crust. Place the graham cracker crumbs and melted butter in a large bowl and stir to combine. Press the graham cracker mixture firmly into the bottom of your baking pan.
Next make the filling. Place cream cheese in the bowl of a mixer and beat until light and fluffy. Add the sugar and mix again, then add the eggs and vanilla. Pour half of the cream cheese mixture over the graham cracker crust and spread it into a layer. Add the pumpkin puree and spice to the remaining batter. Pour the pumpkin cheesecake batter into the pan on top of the vanilla layer. Bake the bars, then let them cool in the oven. Refrigerate your cheesecake bars, then cut them into squares with a sharp knife. Add some whipped cream and a candy pumpkin, and enjoy!
Tips For The Perfect Dessert
- 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 if you don’t have time to leave it 30 minutes to an hour reach room temperature.
- To make graham cracker crumbs you can place graham crackers in a food processor and pulse it until you have crumbs.
- You can press your graham cracker mixture into your baking pan with finger or with the back of a spoon.
- I recommend using a stand mixer or electric mixer to make your filling nice and fluffy.
- It’s critical that your pumpkin cheesecake 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.
- If you don’t have pumpkin spice on hand, you can mix together 1 teaspoon of ground cinnamon with 1/4 teaspoon each of nutmeg, ginger, cloves and allspice.
Quick Tip
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.
Recipe FAQs
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.
The best cheese for cheesecake is cream cheese. There is not a great substitute as it is the primary flavoring for the recipe.
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How To 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.
- If you do have some cracking, after you cut your bars cover those cracks with whipped cream or other toppings.
Flavor Variations
While this pumpkin cheesecake bars recipe is delicious as-is, you can add other ingredients to customize the flavors to your tastes.
- Crust: Swap out the graham cracker crumbs for an equal amount of gingersnaps or chocolate wafer cookies.
- Filling: You can use sweet potato or butternut squash puree instead of pumpkin for a different flavor. It would also work well to add 1/2 cup of mini chocolate chips to the vanilla layer.
- Swirl: While I like to have two separate layers in these bars, you can take a toothpick or skewer and swirl the layers together if you want.
- Toppings: Instead of a candy pumpkin, top your bars with sprinkles, candied pecans, candied walnuts, mini chocolate chips, a light dusting a ground cinnamon or a drizzle of caramel sauce.
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
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Cheesecake Bars
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.
Notes
- 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.
did i read the ingredients right 6 8oz cream cheese?
Correct, it is 6 8-ounce blocks of cream cheese.
I make these all the time so I decided it was time to let you know how much we love this recipe!
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.
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!
Is this recipe calling for 6-8oz. Blocks of cream cheese?
6 blocks of cream cheese, each block being 8 ounces. 48 ounces total!
Made them last year and doing it again as they were amazing! Leave off the whip cream on some and they lasted for days!
Hi I can’t wait to make this for Thanksgiving it looks sooo yummy! I have one question, I’m using mine in a 9 inch pie pan, would I use the same amount of ingredients? Thank you!
You would want to cut the recipe in half, just change the serving amounts and the ingredients will automatically recalculate.
You are awesome, thank you so much!! Stay safe & heathy Sara 💗
All my favorite fall flavors. Thanks for these yummy cheesecake bars. Pumpkin for the win!!
This recipe was totally delicious and so pretty! It turned out amazing.
This quickly became a favorite at my house! We loved it!
Oh my goodness! How fabulous are these bars! A must try recipe for this fall!
Wow, those look absolutely perfect! Bookmarked, can’t wait to try these!
I would love one of or maybe five of these delicious pumpkin bars!! 🙂 They are AMAZING!
Oh my goodness, these pumpkin bars are amazing!! My favorite fall dessert!!
These are making me want pumpkin desserts all day long! Yum!
This was really amazing!! They are so cute and easy to make!!
These look so delicious! I can’t wait to make these! My family is going to love these!
These are so cute and pretty, I was almost afraid to eat them — but they’re so delicious and creamy! Yummy!