These Pumpkin Cheesecake Bars are everything you want in a fall dessert. Rich, creamy, and full of pumpkin spice flavor, they are absolutely scrumptious.
If you love cheesecake, then you have to try this Pumpkin Cheesecake (VIDEO) and these Chocolate Cheesecake Bars.
Table Of Contents
Recipe Details
I love this recipe for Pumpkin Cheesecake Bars because it’s so decadent and delicious. And having individual desserts is also great when you’re serving them to guests or bringing them to a holiday party.
- TASTE: The pumpkin flavor is made even better with the tanginess of the cream cheese. This sweet fall dessert is everything you want this season.
- TEXTURE: The filling is rich, creamy, and dense, yet still airy. The crunch of the graham cracker crust is the perfect contrast.
- TIME: This dish will take 9 1/2 hours, but only 1 1/2 of those hours is active prep and cook time.
- EASE: There’s a handful of steps for this recipe, but they’re actually very easy to execute. These step-by-step instructions and photos will have you serving these bars perfecly every time.
What You’ll Need
Ingredient Notes
- Cream cheese- This is what gives our Pumpkin Cheesecake Bars all that richness and tangy flavor. Use full-fat for the creamiest filling.
- Sugar- This will sweeten the bars even more.
- Eggs- These are whipped in for an airier filling and they help bind everything together.
- Vanilla extract- This adds a hint of vanilla flavoring. Pure extract is best.
- Pumpkin puree- Adds moisture and authentic pumpkin flavor and texture. Canned is best because it’s smoother than homemade.
- Pumpkin spice- These enhance the pumpkin flavor. You can use store-bought or homemade.
- Sour cream- This adds extra moisture and lightness to the filling, as well as some more tangy flavor.
- Graham crackers- These are used as the base for the crust. You can buy them as crumbs or crush the crackers yourself.
- Brown sugar- This will add sweetness as well as moisture to the crust.
- Butter- This adds buttery flavor and lots of moisture to hold the crust together.
Add-ins and Substitutions
- Substitute lower-fat cream cheese- While the bars will not be as rich, this can make this decadent dessert a little lighter.
- Make your own pumpkin spice- If you prefer extra cinnamon or more clove, you can easily use a homemade spice mix. The basics are ground cinnamon, clove, nutmeg, and ginger.
- Make this allergen-friendly- Substitute the graham cracker crumbs for gluten-free ones, and use vegan butter, cream cheese, and sour cream, which are found in most health or grocery stores.
- Add nuts- Make these bars extra fancy by adding a candied pecan or walnut atop each bar. You can even chop them and sprinkle on top before the cheesecake sets.
How to Make Pumpkin Cheesecake Bars
- Preheat the oven- Preheat your oven to 350 degrees Fahrenheit and line a 9×13 inch baking dish with foil, then coat it with nonstick spray.
- Mix the crust ingredients. Add the graham cracker crumbs, brown sugar, and melted butter to a large bowl and mix everything together thoroughly.
- Bake the crust. Pour the graham cracker mixture into your prepared baking dish and evenly press it on the bottom. Now bake at 350ºF for 10 minutes. Then let it cool.
- Mix the cream cheese and sugar. In an extra large prep bowl, add the softened cream cheese to the granulated sugar. Use an electric hand mixer to beat everything together until smooth, creamy, and clump-free.
- Add the rest of the ingredients (except the eggs). Now add the sour cream, vanilla extract, salt, pumpkin puree, and pumpkin pie spice. Then mix everything together on medium-high speed.
- Add the eggs. Now add the room temperate eggs to the cheesecake batter. Mix the eggs in at the lowest speed on your mixer until you no longer see yellow streaks from the egg yolks.
- Bake the cheesecake. Now preheat your oven to 325ºF and bake your pumpkin cheesecake on the center rack for about 40-45 minutes, or until the center only slightly jiggles.
- Cool and chill. Cool it at room temperature for an hour, then chill it in the fridge for another 8 hours. Slice and serve chilled with a dollop of whipped cream on top.
Pro Tip: You can bring cold eggs to room temperature by submerging them in hot water for about 8-10 minutes.
Recipe Tips
- Press the crust mixture down- I used the bottom of a measuring cup rather than my hands to compress the crust down well into the baking dish.
- Don’t overmix the filling and eggs- You want to avoid overmixing or else the incorporated air will cause your cheesecake to crack. Just mix until there are no streaks from the yolks left.
- Take it out while still jiggly- The center will be a little jiggly when you remove it from the oven. It will set as it cools, so don’t worry. This avoids overbaking, which can cause cracking.
- Let the cheesecake cool before chilling- You don’t want to crack the cheesecake by changing the temperature drastically. Let it come to room temp before chilling it in the fridge.
FAQs
How long can you keep pumpkin bars in the refrigerator?
These Pumpkin Cheesecake Bars will last for about a week in the refrigerator. Wrap them individually in plastic wrap or keep them in an airtight container with parchment paper between the layers to avoid sticking.
What is the best way to freeze cheesecake?
The best way to freeze cheesecake of any sort is by wrapping it in foil and then plastic wrap. This keeps it airtight to avoid freezer burn. You can thaw it overnight in the refrigerator or heat it in the mircowave. Pumpkin Cheesecake Bars can be wrapped individually so you can serve as many or as little as you like.
Serving Suggestions
These fabulous Pumpkin Cheesecake Bars are wonderful with coffee or other sweet treats. You can enjoy them with cake, cookies, lattes, and more.
- Pumpkin desserts: Serve this with other pumpkin favorites, like this Pumpkin Creme Brulee, Pumpkin Bread, Pumpkin Spice Cupcakes, and Easy Pumpkin Cake.
- Cakes: Pair it with a slice of Tiramisu Cake (VIDEO), Chocolate Mousse Cake Recipe with Raspberry, New York Style Cheesecake, or Gingerbread Cake.
- Cookies: Try these Pumpkin Cheesecake Bars with some Chewy Nutella Cookies, Chocolate Meringue Cookies, Lofthouse Frosted Sugar Cookies (VIDEO), or White Chocolate Florentine Cookies ( lace cookies).
- Beverages: Enjoy your bar with a hot coffee, tea, or hot chocolate. You can also pair it with a Pumpkin Spice Latte or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: Because this cheesecake needs to set for 8 hours at least, you can make it a day ahead and store it in the fridge until you’re ready to cut and serve it.
Storing: Store any leftovers of these delicous Pumpkin Cheesecake Bars in an airtight container with parchment paper between them to avoid sticking. They can last in the fridge for up to a week.
Freeze: You can freeze these bars with parchment paper between layers in a freezer-safe container for up to 3 months, or wrapped individually with foil and then plastic wrap. Thaw overnight in the fridge.
More Scrumptious Bars!
Full Recipe Instructions
Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars are everything you want in a fall dessert. Rich, creamy, and full of pumpkin spice flavor, they are absolutely scrumptious.
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Servings: 12 bars
Calories: 368kcal
Equipment
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
- 32 oz full fat cream cheese softened
- 1 1/2 cup granulated sugar
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 15 oz canned pumpkin puree
- 2 tsp pumpkin pie spice
- 4 eggs room temperature
Instructions
- Preheat your oven to 350 degrees Fº and line a 9×13 inch baking dish with foil and coat it with nonstick spray.
- Add 2 cups of graham cracker crumbs, 1/4 cup brown sugar, and 1/2 cup unsalted melted butter into a large bowl and mix everything together thoroughly.
- Pour the graham cracker mixture into your prepared baking dish and evenly press it on the bottom. I used the bottom of a measuring cup to compress the crust well. Now bake at 350 degrees Fº for 10 minutes. Then let it cool.
- In an extra large prep bowl, add 32 oz (4 bricks) of softened full fat cream cheese along with 1 1/2 cups of granulated sugar. Use an electric hand mixer to beat everything together until smooth, creamy, and clump-free.
- Now add 1/3 cup sour cream, 1 tsp vanilla extract, 1/4 tsp salt, 15 oz canned pumpkin puree, and 2 tsp pumpkin pie spice. Then mix everything together on medium-high speed.
- Lastly add 4 room temperate eggs to the cheesecake batter. Tip: you can bring cold eggs to room temperature by submerging them in hot water for about 8-10 minutes. Mix the eggs in at the lowest speed on your mixer. Mix just until you no longer see yellow streaks for them egg yolks. You want to avoid over-mixing or else the incorporated air will cause your cheesecake to crack.
- Now preheat your oven to 325 degrees Fº and bake your pumpkin cheesecake on the center rack for about 40-45 minutes or until the center only slightly jiggles. Allow to cool at room temperature for about 1 hour before placing it in the fridge to set for another 8 hours. Slice and serve chilled with a dollop of whipped cream on top.
Notes
- Press the crust mixture down- I used the bottom of a measuring cup rather than my hands to compress the crust down well into the baking dish.
- Don’t overmix the filling and eggs- You want to avoid overmixing or else the incorporated air will cause your cheesecake to crack. Just mix until there are no streaks from the yolks left.
- Take it out while still jiggly- The center will be a little jiggly when you remove it from the oven. It will set as it cools, so don’t worry. This avoids overbaking, which can cause cracking.
- Let the cheesecake cool before chilling- You don’t want to crack the cheesecake by changing the temperature drastically. Let it come to room temp before chilling it in the fridge.
Nutrition
Calories: 368kcal | Carbohydrates: 49g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 699mg | Potassium: 348mg | Fiber: 2g | Sugar: 38g | Vitamin A: 5911IU | Vitamin C: 2mg | Calcium: 309mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Deborah says
Hi , I was wondering if these
Pumpkin Cheesecake bars can be made in advance ?
Thank you
Dina says
Hi Deborah, yes you can definitely make these ahead of time. They can be made 2 days in advance and kept in the fridge until ready to serve. Just be sure to cover them with plastic wrap to keep them as fresh as possible.