It’s fall and holiday baking season, and these Pumpkin Cheesecake Bars are on repeat! They turn out rich yet also light and a little airy, with the perfect balance of classic cheesecake and pumpkin spice flavors.
The best part? You don’t need a water bath for these pumpkin cheesecake bars! It’s easy peasy. Just bake, chill, and enjoy!
We all know a classic apple pie or pumpkin pie are popular on the Thanksgiving table, but if you want to switch it up, these pumpkin cheesecake bars are amazing! They are velvety, rich, and creamy, but not dense at all.
To make these pumpkin cheesecake bars, a water bath isn’t necessary! Because cheesecake bars are thinner than a full cheesecake and bake fast, there’s no need for a water bath here, like we do for my Apple Crisp Cheesecake.
Aside from the pure pumpkin flavors, I love the warmth from all the fall spices, including cinnamon and allspice.
Jump to:
Why I Love This Recipe
- Amazing texture. The graham crust provides a sturdy yet tender base that doesn’t crumble. The cheesecake itself is smooth and never dense.
- Cozy pumpkin flavors. Full of delicious and warm pure pumpkin flavors, just like my Pumpkin Chocolate Chip Bread or Pumpkin Cake Roll!
- Easy to make. Just mix, assemble, and bake!
- Make-ahead and freezer-friendly. Ideal for preparing in advance for the holidays!
Room Temperature Ingredients for Cheesecake
One of the most important steps for making perfect pumpkin cheesecake bars (and really, any cheesecake) is to use room temperature ingredients. This means letting your cream cheese, sour cream, and eggs sit out on the counter until softened at room temperature.
This ensures that the batter mixes very smoothly and evenly, without any lumps, while also incorporating air for that light and airy texture. This is how you get a smooth, creamy and silky cheesecake that’s beautifully set and not dense.
Ingredient Notes
The ingredients are pretty straightforward. Here are a few notes from my kitchen that I hope you find helpful when making my pumpkin cheesecake bars!
- Canned pumpkin puree: I use Libby’s brand canned “100 percent pure pumpkin.” Make sure not to use “pumpkin pie mix” (this is something else), and don’t use fresh pumpkin puree (too watery).
- Cream cheese (full-fat) and sour cream: The base for the cheesecake bars. I use full-fat Philadelphia cream cheese for the right consistency (not the reduced fat). In total, you need 24 ounces, which is equivalent to 3 (8-ounce) boxes of cream cheese. Sour cream softens it and adds a nice tang.
- Graham crackers: For a 9×13 inch baking pan, I use about 14 rectangular sheets graham crackers, crumbled in a food processor.
- Melted unsalted butter: To form the crust. Adds moisture and structure to the pie crust.
- Granulated sugar: For both the crust and the cheesecake filling. Adds just the right amount of sweetness and texture.
- Large eggs: Help the cheesecake set properly and provide structure.
- Ground spices and vanilla extract. For the spices, I use cinnamon, allspice, ginger, nutmeg, and cloves. You also need salt.
As always, the quantities can be found in the recipe card down below.
How To Make Pumpkin Cheesecake Bars
Don’t be intimidated by cheesecake! This recipe for pumpkin cheesecake bars is actually really easy and straightforward. Let’s make it!
Step 1 | Room temperature ingredients
First things first, make sure you start with room temperature ingredients. The cream cheese should be fully softened and easily mixable. This can take about 1 hour or so, depending on the temperature of your kitchen. Preheat your oven to 350 degrees F.
Step 2 | Pre-bake graham cracker crust
In a food processor, pulse graham crackers with granulated sugar, ground cinnamon and salt. Then drizzle melted butter, and continue pulsing until moist. Transfer to a 9×13 inch baking pan (lined with parchment paper with overhang) and press to form a compact crust. Pre-bake the crust for 10 minutes. Remove from the oven and let it cool. Reduce oven temperature to 325 degrees F.
Step 3 | Make the cheesecake filling
Make the regular cheesecake mixture: In a stand mixer or with an electric mixer, beat the softened cream cheese with granulated sugar for 2 minutes over medium-high speed, until creamy. Reduce to medium speed, then mix in the sour cream and vanilla extract. Mix in the eggs, one at a time, until fully incorporated. Do not overmix.
Make the pumpkin cheesecake mixture: Scoop out a little bit less than half the prepared cheesecake batter onto another bowl. Then, mix in the pumpkin puree plus all ground spices.
Step 4 | Assemble the cheesecake
Pour the regular cheesecake batter onto the pre-baked graham cracker crust and smooth out the surface. Then, carefully dollop the pumpkin cheesecake mixture over and form swirls using a knife.
Step 5 | Bake and let it chill
Bake at 325 F for 40 to 45 minutes until almost set. The borders should be set, but the center should be slightly wobbly when gently shaken. It will continue setting as it cools down.
As soon as it’s out of the oven, run a knife around the edges to loosen it up to prevent surface cracks as it cools. Let the pumpkin cheesecake bars cool completely in the pan on your kitchen counter. Once cooled, loosely cover and refrigerate for at least 8 hours or overnight. Cut into squares and enjoy!
Tips for Success
- Use full-fat cream cheese and sour cream. Reduced-fat has higher moisture content, which can make the cheesecake runny.
- Pre-bake the crust for only 10 minutes. This will prevent the bottom from getting soggy.
- The crust bakes at 350 degrees F, while the cheesecake bakes at 325 F. Be sure to change the oven temperature when needed.
- How long to leave at room temperature. An opened package of cream cheese can take about 1-2 hours to soften, depending on the temperature of your kitchen, while sour cream and eggs take about 30-60 minutes.
- Use a stand mixer or electric mixer for smooth batter and to help it incorporate air better.
- Avoid over-mixing and over-baking, which can lead to surface cracks or a dense texture.
- How to tell when the cheesecake bars are done: The edges should be fully set, while the center should still be a little wobbly when gently shaken. It will continue to set as it cools down. Just make sure it’s not liquidy.
Make Ahead and Freezing
Make ahead: Because pumpkin cheesecake bars should be served chilled anyway, this is a completely make ahead recipe. I always make these 1 to 2 days ahead.
Storage: Leftovers will keep well in the fridge for up to 5 days.
Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight or for about 1-2 hours on the counter
Recipe FAQs
It depends on the temperature of your kitchen, but generally an opened package of cream cheese can take 1-2 hours, while sour cream and eggs take 30-60 minutes.
No. Fresh puree tends to have too much moisture. Use canned 100 percent pumpkin puree (NOT “pumpkin pie mix”) for this recipe. I use Libby’s brand.
Because they are not as thick as a classic cheesecake, they take only 40-45 minutes to bake, so there’s very little risk of it cracking. You may get a few very small cracks, but nothing major.
The edges should be fully set and the center should be a bit wobbly or 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. Opening the oven door while it’s still baking can also impact it.
More Fall and Holiday Baking
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Easy Pumpkin Cheesecake Bars
Equipment
- Electric hand mixer or stand mixer
Ingredients
Graham cracker crust
- 14 rectangular sheets 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 - fully softened at room temperature, equiv to 3 (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 - I use Libby's brand "100 percent pure pumpkin," don't use "pumpkin pie mix"
- ¾ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
Pre-bake graham cracker crust
- Preheat oven to 350 degrees F.
- Lightly butter the bottom of a 9×13 inch baking pan, then line it with parchment paper, leaving some overhang on the long sides of the pan. Tip: Applying a light layer of butter helps the parchment paper stay in place.
- In a food processor, pulse the graham crackers until you get fine crumbs. Add the 2 tablespoons of sugar, ½ teaspoon ground cinnamon and salt, and pulse a few more times. Drizzle in the melted butter, and continue pulsing until moist crumbs form.
- Transfer the graham cracker mixture onto the lined baking pan, and press it tightly to form a compact bottom crust. Pre-bake for 10 minutes. Remove from oven and set aside to cool slightly. Turn down the oven temperature to 325 degrees F.
Make the cheesecake filling
- Using a stand mixer or electric mixer, beat the softened cream cheese with 1 cup of sugar over medium-high speed until smooth and creamy, 2 minute, scraping down the sides of the bowl to incorporate. Don’t overmix.
- Reduce 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, glossy, and free of lumps. Again, don’t overmix.
- For the pumpkin mixture, scoop out about half the cheesecake batter (or a little less) into another bowl. To it, add the pumpkin puree, and the ground spices (cinnamon, allspice, ginger, nutmeg, cloves). Whisk until just combined.
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 mixture over. Using a knife, form swirls into design patterns.
- Bake at 325 degrees F for 40-45 minutes, until the edges are fully set and the center is still a little bit jiggly but not runny. Don't open the oven until the baking time is up, as this could cause it to collapse. Note: It will continue to set as it cools down. Do not over-bake. As long as the center it’s not runny, it will be fine.
- Remove the pumpkin cheesecake bars from oven and run a knife along the sides of the pan – this will prevent surface cracks as it sets. After it has cooled down completely, cover loosely and refrigerate for at least 8 hours or preferably overnight.
- Remove the chilled cheesecake from the pan by pulling from the parchment paper overhang. Cut into squares and serve. Enjoy!
Notes
- In general, an opened package of cream cheese can take 1-2 hours, while sour cream and eggs take 30-60 minutes. Depends on how warm your kitchen is.
- Make ahead: Make 1-2 day in advance since it needs to chill overnight anyway.
- Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight, or on the counter for about 1 hour.
- Store leftovers in the fridge, covered, for up to 5 days.
- Prevent cheesecake from cracking by using room temperature ingredients, not over-mixing, and not over-baking.
- Use full fat cream cheese and sour cream: Reduced-fat alternatives contain extra moisture that can make the final result runny.
- Pumpkin puree: Use canned pumpkin puree. I use Libby’s 100 percent pumpkin puree. Do NOT use “pumpkin pie mix.” Don’t use fresh pumpkin puree, as it contains too much moisture.
- 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!