Easy Pumpkin Cheesecake Bars
These pumpkin cheesecake bars have a buttery shortbread crust and a creamy pumpkin cheesecake layer. They’re the perfect fall dessert.
You may also love my classic pumpkin cheesecake or pumpkin pie dip.
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Easy Pumpkin Pie Cheesecake Bars
When fall rolls around, I always crave the flavors of pumpkin pie and creamy cheesecake. These pumpkin cheesecake bars combine both in one easy dessert.
The texture is smooth, the crust is buttery, and the flavor has the perfect amount of warm spices.
They bake up beautifully in a 9×13-inch pan, which makes them great for sharing. You get all the best parts of a traditional cheesecake without the water bath or cracking concerns.
I love that you can make these bars ahead of time, chill them overnight, and have them ready for your next fall get together.
How to Make Pumpkin Cheesecake Bars
Start with the crust by mixing the flour, softened butter, sugar, vanilla, and salt in a stand mixer with the paddle attachment until the dough looks crumbly but holds together.
Press it into a parchment-lined or greased baking pan and bake at 350°F until the edges are lightly golden brown. Set aside to cool.
Next, beat the cream cheese until smooth, then add the pumpkin purée (not pumpkin pie filling), granulated sugar, brown sugar, eggs, and vanilla.
Stir in the flour, pumpkin pie spice, cinnamon, and salt until just combined. The batter should be smooth and free of lumps.
Pour the pumpkin mixture over the cooled crust and spread it into an even layer. Tap the pan gently to release any air bubbles.
Bake at 325°F until the edges are set and the center still jiggles slightly. Let the bars cool on a wire rack, then refrigerate for several hours or overnight.
Once firm, cut into squares and add a dollop of whipped cream before serving.
Quick Tips
- Room temperature ingredients make a big difference when mixing. Make sure the cream cheese and eggs are at room temperature so the cheesecake batter stays smooth.
- Don’t overbake that way you can avoid cracks in the cheesecake. The center should still look a little soft when you remove it from the oven.
- Spread the cheesecake layer carefully with a spatula to keep the crust in place.
- A pinch of extra pumpkin pie spice or cinnamon brings out more of a pumpkin pie taste.
How to Store Leftovers
Keep any leftover bars in the refrigerator, covered tightly with foil or plastic wrap. They’ll stay fresh for up to 5 days.
For longer storage, wrap each bar individually and freeze for up to 2 months. Thaw in the fridge before serving.
More Pumpkin Recipes
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Ingredients
Crust
- 1 ¾ cups all-purpose flour
- ¾ cup unsalted butter, softeneded (1 ½ sticks)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pumpkin Layer
- 32 ounces block-style cream cheese, softened; four (8-ounce) packages
- 15 ounces canned pumpkin purée
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
For the Crust:
- Preheat the oven to 350°F, and line a 9×13-inch baking pan with parchment paper or spray with cooking spray. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, vanilla, and salt until well mixed. The dough will be somewhat dry and crumbly.1 ¾ cups all-purpose flour¾ cup unsalted butter⅓ cup granulated sugar1 teaspoon vanilla extract½ teaspoon salt
- Transfer the dough to the prepared baking dish and press into place with your hands or a heavy bottomed glass.
- Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven and allow to cool before adding the pumpkin filling.
For The Pumpkin Layer:
- Adjust the oven temperature to 325°F.
- In the bowl of a stand mixer, use the whisk attachment on medium speed to mix the cream cheese until smooth and free of lumps. Add the pumpkin purée and continue mixing until well combined.32 ounces block-style cream cheese15 ounces canned pumpkin purée
- Add in both the granulated sugar and brown sugar, and continue mixing until the sugars are fully incorporated. Next add in the eggs, yolks, and vanilla until well mixed. Scrape down the bowl as needed.1 cup granulated sugar¾ cup light brown sugar4 large eggs2 large egg yolks1 tablespoon vanilla extract
- Switch to low speed, and mix in the flour, pumpkin pie spice, and cinnamon until just combined.3 tablespoons all-purpose flour1 tablespoon pumpkin pie spice1 teaspoon ground cinnamon
- Pour the batter over the cooled shortbread crust. Bake for 45 to 50 minutes or until the edges are set but the center is still a bit jiggly.
- Allow the pumpkin cheesecake bars to cool at room temperature, then transfer to the refrigerator to cool completely, about 4 hours or up to overnight.
- Cut into individual squares, top with a dollop of whipped cream, and serve chilled.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
