It’s fall baking season, and we’re all crazy about these incredibly delicious Pumpkin Cheesecake Bars!
These pumpkin cheesecake bars are rich, creamy, and fluffy, with the perfect balance of classic cheesecake and pumpkin spice flavors. We love them!
There is no need for a water bath here. Simply put it in the oven and you’re done! It’s best served chilled, making it a great make-ahead and freezer-friendly dessert.
Trees are starting to turn orange here in Michigan, so I can’t help but start testing more pumpkin-inspired recipes. We’ve been baking our favorite Pumpkin Chocolate Chip Bread on repeat, and we’ll be making a Pumpkin Cake Roll for a potluck soon.
But, today, I’m here to tell you all about my favorite pumpkin cheesecake bars. They are decadent, velvety, and light. One word: AMAZING!
They are also a great option for the holidays. I like a good pumpkin pie or apple pie for Thanksgiving, but I LOVE a good pumpkin-spiced cheesecake.
The best part of this recipe is that it is very simple to make. Unlike my full Apple Crisp Cheesecake, these pumpkin cheesecake bars bake much faster and do not require a full water bath. So, if you are looking for an impressive yet easy festive dessert, these are the perfect choice!
Why we LOVE pumpkin cheesecake bars:
- No water bath needed: A water bath is a common method for baking cheesecake. It helps to prevent cracking, sinking, or puffing up. However, cheesecake bars are thinner, so they bake faster and more evenly with very little cracking, even without a water bath.
- So delicious! The combination of classic cheesecake and pumpkin spice flavors are a match made in heaven!
- AMAZING texture: Creamy, rich, velvety, and fluffy. Never dense.
- Easy and straightforward! No complicated steps here.
- Make ahead and freezer friendly.
Jump to:
Baking Cheesecake Bars: What You Need to Know
Follow these guidelines for baking cheesecake bars, and you’ll be on your way to making the best pumpkin cheesecake bars ever!
- Use room temperature ingredients: This is KEY to achieving a smooth and creamy batter.
- No water bath needed: As mentioned earlier, because cheesecake bars are thinner than a full cheesecake and bake fast, there’s no need for a water bath here. Makes it much easier!
- Use full-fat cream cheese and full-fat sour cream to get that perfect level of richness.
- Don’t over-mix: Over-mixing will cause the cheesecake to crack or sink in the middle. Follow the mixing times and mixer speed guidelines in the recipe card.
- Don’t over-bake: It’s done when the sides are set and the center is a bit jiggly. It will continue to set as it cools. Over-baking leads to cracks.
Ingredient Notes
The ingredients you need to make pumpkin cheesecake bars are very easy to find. You may already have many of these in your pantry. Here I provide a few ingredient notes. As always, the quantities can be found in the recipe card down below.
For the cinnamon graham cracker crust:
- Graham crackers: They crumble very well to form a compact crust.
- Granulated sugar: For sweetness.
- Ground cinnamon: More fall-inspired flavors!
- Kosher salt: Balances out sweetness.
- Melted unsalted butter: Adds moisture and structure to the crust.
For the cheesecake filling:
- Full-fat cream cheese, softened at room temperature.
- Full-fat sour cream: Keeps the cheesecake moist and a bit softer. It also adds a bit of tanginess.
- Granulated sugar: For sweetness.
- Vanilla extract: Flavor.
- Eggs: Help the cheesecake set properly and provide structure.
- Canned pumpkin puree: I use Libby’s brand canned “100 percent pure pumpkin.”
- Spices: cinnamon, all spice, ground ginger, ground nutmeg, ground cloves.
Step-by-Step Instructions
Believe it or not, making these pumpkin cheesecake bars is very easy and straightforward. Here’s a quick tutorial.
Step 1 | Room temperature ingredients
Start with room temperature ingredients to prevent lumps and over-mixing. Make sure the cream cheese is softened. This will help the batter stay smooth, velvety, and glossy.
Step 2 | Make the crust
In a food processor, pulse graham crackers with sugar, ground cinnamon, and salt. Then drizzle melted butter until moist crumbs form. Transfer to a 9 by 13 inch baking pan and press to form a compact crust. Pre-bake at 350 degrees F for 10 minutes.
Pre-baking the crust will prevent it from getting soggy after you add the filling.
Step 3 | Make the cheesecake filling
Using an electric mixer, beat the SOFTENED cream cheese with sugar for 2 minutes over medium-high speed, until creamy.
Reduce to medium speed, and mix in the sour cream and vanilla extract. Mix in the eggs, one at a time, until fully incorporated. Do not overmix.
Scoop out a little bit less than half the batter onto another bowl, and mix in the pumpkin puree plus all the aromatic spices.
Step 4 | Assemble
Pour the regular cheesecake batter onto the pre-baked crust and smooth it out with an offset spatula. Then carefully dollop the pumpkin cheesecake mixture over, and form swirls.
Step 5 | Bake
Bake at 325 degrees F for 40 to 45 minutes until almost set. The borders should be set, but the center should be slightly jiggly when gently shaken. It will continue setting as it cools down.
Step 6 | Chill and slice
Run a knife around the edges to loosen it up to prevent further cracks. Let it cool completely in the pan. Then refrigerate, covered, for at least 6 to 8 hours or overnight. To serve, cut into squares.
Make Ahead
Because pumpkin cheesecake bars should be served chilled, this is a completely make ahead recipe.
Once cooled, it needs to refrigerate for at least 6 to 8 hours, so I always make these 1 to 2 days in advance.
Storage: Leftovers will keep well in the fridge for up to 5 days.
Freezing Tips
Pumpkin cheesecake bars are very freezer-friendly, which is a win-win for me because that means I can bake a big batch and grab one whenever I’m craving this decadent dessert.
Here’s how to freeze: Let cool completely. If desired, cut into squares, cover, and freeze for up to 3 months. Thaw in the refrigerator overnight or for a few minutes on the counter.
Recipe Variations
I’ve compiled a few cool recipe variations from the wonderful comments and emails you have sent me. Love these ideas!
- Instead of graham crackers, use biscoff cookies and crumble them. Yum!
- Incorporate pecans or walnuts into the crumb mixture.
- Add spices to the crust mixture! Try ground ginger, nutmeg, or all-spice for an extra flavorful crust.
- To serve, add a dollop of whipped cream or a drizzle of caramel.
For more fall-inspired sweets, check these out:
Recipe FAQs
This will allow you to make a smooth and velvety cheesecake batter with no lumps. It also prevents overmixing.
No. Fresh puree tends to have too much moisture. Use canned pumpkin puree (NOT pumpkin pie mix) for this recipe.
No need. They take only 40-45 minutes to bake because it’s not as thick as a classic cheesecake, so there’s very little risk of it cracking. You may get a few small cracks, but nothing major.
The sides should be set and the center should be a little bit jiggly when you gently shake the pan. It will continue to set as it cools down.
Not starting with room temperature ingredients, over-mixing, and over-baking are the main culprits.
Tips for Success
- Start with room temperature ingredients to prevent lumps and over-mixing. The cream cheese, especially, needs to be softened at room temperature.
- To prevent cracks, avoid over-mixing and over-baking. Follow the mixing times and mixer speed guidelines in the recipe.
- Be sure to use canned “pumpkin pure” (NOT pumpkin pie mix). I use “Libby’s 100 percent pure pumpkin.”
- The cheesecake is done when the sides are set and the center is a little bit jiggly when gently shaken. It will continue to set as it cools down. Just make sure it’s not liquid-y.
- Use an electric or stand mixer. This will help incorporate airiness, which makes the cheesecake bars fluffy and light.
- Plan ahead, as the cheesecake needs to chill for at least 6 to 8 hours after it cools down completely.
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Pumpkin Cheesecake Bars
Ingredients
Graham cracker crust
- 14 graham crackers
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon Kosher salt
- 8 tablespoon unsalted butter, melted - plus more for pan
Cheesecake filling
- 24 ounces full-fat cream cheese, softened at room temperature - equiv to three 8-ounce packages
- 1 cup granulated sugar
- ⅓ cup full-fat sour cream, at room temperature
- 1 ½ teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree - NOT pumpkin pie mix, I use Libby's brand "100 percent pure pumpkin"
- ¾ teaspoon ground cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
Make the crust
- Preheat oven to 350 degrees F. Lightly grease the bottom of a 9×13 inch pan with butter and line it with parchment paper, leaving some overhang on the long sides of the pan. Set aside.
- In a food processor, pulse the graham crackers until you get fine crumbs. Add the sugar, cinnamon, and salt, and pulse a few more times. Drizzle in the melted butter and pulse until moist crumbs form.
- Transfer the graham crust mixture onto the prepared pan, and press it tightly until you form a compact bottom crust. Pre-bake for 10 minutes. Remove from oven to let it cool slightly.
- Turn down the oven temperature to 325 degrees F.
Make the filling
- Using a handheld electric mixer, beat the softened cream cheese with sugar over medium-high speed until smooth and creamy, 2 minutes. If needed, scrape down the sides of the bowl to incorporate. Don’t overmix.
- Reduce mixer to medium speed. Add the sour cream and vanilla extract, and mix until just combined. Beat in the eggs, one at a time. The batter should look creamy, smooth, and glossy. Again, don’t overmix.
- Scoop out a little bit less than half the batter onto another bowl. To it, add the pumpkin puree, cinnamon, all spice, ginger, nutmeg, and cloves. Mix until just combined. Set aside.
Assemble and bake
- Pour the regular cheesecake batter over the pre-baked crust, and smooth it over with an offset spatula. Then dollop the pumpkin cheesecake mixture over the cheesecake batter. Form swirls using a knife.
- Bake at 325 degrees F for 40 to 45 minutes, until the sides are set and the center is still a bit jiggly. Don't open the oven until the baking time is up, as this could cause it to collapse. Note on doneness: The center should be a little bit jiggly, but the sides should be set. It will continue to set as it cools down. Do not overbake. As long as it’s not liquidy, it’s fine.
- Remove from oven and run a knife along the sides of the pan – this will prevent cracking as it sets. After it has cooled down completely, cover and refrigerate for at least 6 to 8 hours or overnight.
- Remove the chilled cheesecake from the pan by pulling from the parchment paper overhang. Cut into squares and serve. Enjoy!
Notes
- Use room temperature ingredients to prevent lumps and over-mixing. You’re looking for a smooth and glossy batter.
- Prevent cheesecake from cracking by using room temperature ingredients, not over-mixing, and not over-baking.
- Cream cheese and sour cream: Use full fat cream cheese (NOT cream cheese spread) and full-fat sour cream. Make sure it’s softened to room temperature before mixing.
- Pumpkin puree: Use canned pumpkin puree. Do NOT use pumpkin pie mix.
- Make ahead: This cheesecake should be made 1 day in advance to let it chill in the fridge overnight, or at least 6 to 8 hours after it has cooled down completely.
- Freezing: Let cool completely. Remove from pan and wrap with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- Store leftover in the fridge, covered, for up to 5 days.
- Graham crackers: You can also use the cinnamon-flavored graham crackers. Just omit the ground cinnamon.
- You can use pre-made pumpkin spice instead of the combination of ground ginger, ground, ground cloves, ground nutmeg, all spice. Don’t substitute cinnamon with pumpkin spice.
Sarah says
Love this recipe, it turned out amazing. I love the contrasting flavors. But I have one question: when does the “pinch of salt” go into the cheesecake filling? It’s not currently called out in the recipe.
Anna says
Everyone loved these. I wasn’t great at cutting them, but I also didn’t use parchment paper. Delicious.
Kimi says
I used Biscoff cookies instead of graham crackers. So good.
Sandy Holsten says
Does 14 crackers mean 14 full sheets? Just wanted to make sure!
Tania says
Yup!
Brianna says
How far in advance can I make these? If I made them tonight would they hold in the fridge until Thanksgiving?
Tania says
Yes, that will work! I’d say 1-2 days in advance.
Monica says
Hi. Could I use sugar replacement in this recipe?
Tania says
I’ve only tried with granulated sugar, so I can’t say for sure about sugar substitutes. Sorry!
Kathy Selleck says
How much pumpkin puree??
Tania says
1 cup
Amy S says
Just made these for “worksgiving” with my staff team and they were delicious! I wasn’t sure about the cinnamon and salt in the graham cracker crust but I am glad I didn’t leave those ingredients out – it was a really nice “extra” in the overall flavoring. A+, will definitely make again!
Megan says
Hi I saw that you noted that I could replace the ground ginger, nutmeg, and cloves with pumpkin spice. How much would I add and can it be a replacement for the all spice as well?
Tania says
It would be 3/4 teaspoon of pumpkin spice (instead of allspice, ground ginger, ground nutmeg, and ground cloves, you’d use the pumpkin spice). Do not substitute the cinnamon. Hope that helps!
Ashley says
I’m making this for the third time tonight in about a month. These are so good! Everyone who’s tried them has loved them!
Shirlely Thomas says
What size bar is one serving? Or how many bars will I make with 9 x 13 pan?
Excited to make this recipe!
Thank you!
Tania says
Hi! I got 20 bars with this recipe, in a 9×13 pan!
Katie says
I’m planning to make these bars this week but I won’t have a full 6 hours to cool them down in fridge (more like 2). Can I freeze them to cool them down instead? Thanks!
Tania says
Hi Katie! I wouldn’t recommend putting warm cheesecake in the freezer – it will crack and affect the texture. However, after it has cooled down completely at room temp, you can put it in the freezer to chill faster but you probably don’t need 2 hours for that – just until it’s chilled (cover with foil).
Lily says
Hi! I plan to try this recipe in a few weeks for family. Could I replace the Granulated sugar with brown sugar?
Tania says
Hi Lily! I’d recommend using granulated sugar to get the right texture.
Jillc says
What size of canned pumpkin purée does this recipe need?
Tania says
You only need 1 cup of pumpkin puree. A 15-ounce can will be more than enough – you’ll have leftover puree.
Patty says
Everyone bragged about it!! It was very easy to make. Thank you for the tips and detailed instructions. The cheesecake very smooth and good. I will make it again for Christmas!
Tania says
yay!