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Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars are rich and creamy. The perfect combination of sweet pumpkin, spices, and of course creamy, dreamy cheesecake all on a shortbread crust and served in bars that fit right in your hand. A wonderful dessert for a crowd, even when you won’t want to share!

Pumpkin cheesecake bar with whipped cream.

Pumpkin Cheesecake Bars

Pumpkin pie, cheesecake, conveniently sized bars? What’s not to love when it comes to this indulgent fall flavored treat?!

Simple to make and easy to impress guests, these Pumpkin Cheesecake Bars are the best of both worlds. The hardest part is waiting for them to cool before you can sink your teeth into them.

Key Ingredients

For the Crust:

  • flour: All-purpose.
  • butter: Unsalted.
  • sugar: Granulated, white sugar.
  • vanilla extract: To sweeten.
  • salt: A pinch.

For the Pumpkin Cheesecake Layer:

  • cream cheese: Softened to room temperature.
  • pumpkin puree: A 15 ounce can. Not Pumpkin pie filling.
  • sugar: Granulated, white sugar.
  • light brown sugar: Dark brown sugar can be substituted.
  • eggs: Four whole eggs and two egg yolks, at room temperature
  • vanilla extract: A staple in baking.
  • flour: All-purpose.
  • pumpkin pie spice: Try our Homemade Pumpkin Pie Spice, you can make a batch that lasts all season long!
  • cinnamon: For extra warming spice.

How To Make Pumpkin Cheesecake Bars

For the Crust:

  1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper or spray with cooking spray. Set aside.
  2. In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, vanilla extract, and salt until well mixed. The dough will be somewhat dry and crumbly but should hold together when pressed.
  3. Transfer the dough to the prepared baking dish and press firmly into place with your hands or a heavy bottomed glass.
  4. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven and allow to cool before adding the pumpkin cheesecake filling.

For the Pumpkin Layer:

  1. Adjust the oven temperature down to 325°F.
  2. In the bowl of a stand mixer, use the whisk attachment on low-medium speed to mix the softened cream cheese until smooth and free of lumps. Add the pumpkin puree and continue mixing until well combined.
  3. Add in both the granulated sugar and brown sugar and continue mixing until the sugars are fully incorporated into the cream cheese. Next add in the eggs, yolks, and vanilla extract until well mixed.
  4. Switch to low speed and mix in the flour, pumpkin pie spice and cinnamon until just combined.
  5. Pour the cheesecake batter over the cooled shortbread crust. Bake for 45 to 50 minutes or until the edges are set but the center is still jiggly.
  6. Allow the pumpkin cheesecake bars to cool at room temperature, then transfer them to the refrigerator to cool completely, about 4 hours or up to overnight.
  7. Cut into individual squares, top with a dollop of whipped cream, and serve chilled. Enjoy!
Collage showing how to make pumpkin cheesecake bars.

Tips and Variations

  • A graham cracker crust would be a delicious option for this cheesecake as well!
  • Try serving with a liberal amount of whipped cream and a sprinkle of chopped pecans.
  • Experiment with your cheesecake bars and swirl together vanilla cheesecake with the pumpkin cheesecake or create a layered cheesecake with multiple flavors a la The Cheesecake Factory.
  • Don’t overbeat your batter or it may crack when baking.
  • Use full fat cream cheese for the best texture.
Stack of 3 pumpkin cheesecake bars on a plate.

Can you freeze pumpkin cheesecake bars?

We don’t recommend freezing these cheesecake bars. The texture changes a bit after they thaw, so it’s best to make a fresh batch each time.

Can they be made with a different crust?

Absolutely! Pumpkin cheesecake bars can be made using a graham cracker crust, an Oreo crust, a Biscoff cookie crust, a gingersnap crust, Chex cereal crust, or any type of crust you like. Make sure to bake the crust first and let it cool before adding the cream cheese filling.

How far in advance can you make pumpkin cheesecake bars?

These cheesecake bars can be prepared 1-2 days in advance, and stored in the refrigerator until ready to serve. They are best made at least 1 day in advance so they have plenty of time to set.

Storage and Reheating

Storage: Store any leftover Pumpkin Cheesecake Bars in an airtight container in the fridge for up to five days!

Reheating: No reheating necessary with this dessert! Enjoyed chilled right out of the refrigerator.

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Square piece of pumpkin cheesecake on a plate.

Pumpkin Cheesecake Bars

Yield: 20 Bars
Prep Time: 20 minutes
Cook Time: 50 minutes
Cool Time: 5 hours
Total Time: 6 hours 10 minutes

Pumpkin Cheesecake Bars are rich and creamy. The perfect combination of sweet pumpkin, spices, and creamy cheesecake all on a shortbread crust and served in bars that fit right in your hand.

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

  • 4 (8-ounce) packages cream cheese, softened
  • 15 ounce can pumpkin puree
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 4 eggs + 2 egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions

For the Crust:

  1. Preheat the oven to 350°F, and line a 9x13-inch baking pan with parchment paper or spray with cooking spray. Set aside.
  2. 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.
  3. Transfer the dough to the prepared baking dish and press into place with your hands or a heavy bottomed glass.
  4. 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:

  1. Adjust the oven temperature to 325°F.
  2. 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 puree and continue mixing until well combined.
  3. 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.
  4. Switch to low speed, and mix in the flour, pumpkin pie spice, and cinnamon until just combined. 
  5. 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 jiggly.
  6. 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.
  7. Cut into individual squares, top with a dollop of whipped cream, and serve chilled.
  8. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 bar. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Oven temperatures and pan types vary, so adjust bake times accordingly. We used a glass pan for this recipe. A metal pan may have a different cook time.

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Nutrition Information:
Yield: 20 Serving Size: 1 bar
Amount Per Serving: Calories: 372Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 120mgSodium: 215mgCarbohydrates: 34gFiber: 1gSugar: 23gProtein: 6g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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