I adore a slice of pumpkin pie and cheesecake, and these Pumpkin Cheesecake Bars mash the two together to create an impressive and delicious dessert. These cheesecake pumpkin bars are a fun twist to prepare instead of a classic pie. It's rich, creamy, and bursting with real pumpkin flavor.
If you are looking for a creative yet yummy dessert to make for Thanksgiving this year, I highly recommend that you give this recipe a try. It's so easy, and each bite tastes like fall. I have started making this recipe, and everyone asks for it so they can have it again at home.
Some more pumpkin sweet treat recipes to try are glazed pumpkin donuts, Pumpkin Spice Latte and pumpkin praline pie.
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Why You'll Love This Recipe
- It's great any time: You don't have to wait until fall to make these pumpkin cream cheese bars. They're awesome any time!
- It's a party favorite: Prepare these for any party or get-together, whether it's Thanksgiving dinner, a Halloween party, or even a birthday celebration.
- It's easy to customize: It's simple to switch the ingredients or add others to make this recipe the way you want. It's fun to get creative in the kitchen!
Ingredients
The most essential ingredients for this pumpkin bars recipe are listed below. They have three layers: the crust, the filling, and the crumb topping.
- Graham crackers: This is what you'll need for the crust. I throw them in the food processor, but if you don't have one, a large Ziploc bag and a rolling pin will work just the same.
- Cream cheese: Ensure your cream cheese is softened for a smooth, lump-free filling. I recommend taking it out of the refrigerator at least 30 minutes before you start making these cheesecake bars.
- Pumpkin: Choose canned pumpkin puree and not pie filling. The pumpkin pie filling is sweetened and ready to add to the pie crust, and it will not be as balanced in this recipe.
- Spices: I use pumpkin pie spice in the filling and the crumble topping. You can use cinnamon instead if you prefer.
- Butter: I melt butter for the Graham cracker crust and softened but not melted butter for the topping. You may use salted or unsalted.
- Garnishes: Jazz up your pumpkin bars with a dollop of whipped cream or a drizzle of caramel sauce to make your piece even more delicious.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Nutella swirl: Add some dollops of Nutella to the filling and swirl it in with a butter knife.
- Gingersnap crust: Use crushed gingersnap cookies instead of Graham crackers for a more spiced flavor.
- Salted caramel: Swirl in some caramel sauce and finish the bars with flaky sea salt.
How to Make Pumpkin Cheesecake Bars
Here are the instructions needed to make these pumpkin swirl cheesecake bars. Preheat your oven to 325 degrees F and line an 8x8 baking dish with parchment paper.
Step 1: Prepare and bake the crust. Combine the crust ingredients and press them down into the baking pan, and pop it into the oven for about 8 minutes.
Step 2: Mix the filling. Add the filling ingredients to a mixing bowl and beat them with an electric mixer until smooth.
Step 3: Add the filling and crumb topping. Pour the filling over the crust. Then, combine the topping ingredients with a fork until crumbly and sprinkle them on top.
Step 4: Bake and serve. Pop the pan in the oven for 30-35 minutes, let them chill in the fridge for 2 hours, and slice them into squares. Enjoy!
Recipe Tips
- Chill before slicing: I like to stick the pumpkin bars in the refrigerator for a few minutes. When they're cold, they're much easier to slice cleanly. This is if you have had them out on the counter for a little while!
- Store individually or in the pan: Place the bars into separate small containers or wrap the pan with plastic wrap. Store in the fridge for up to 5 days. You may freeze them for up to 2 months.
- Use room temperature ingredients: Using room temperature ingredients like eggs and cream cheese will give you a perfectly smooth filling.
If you enjoy the combination of cheesecake and pumpkin, you should try this no-bake pumpkin cheesecake.
Serving Suggestions
- Try an alcoholic drink like an apple pie shot to keep with the fall theme. If you are looking for something without alcohol, try an apple cider float.
- Prefer a hot beverage? A tasty pumpkin chai latte or cinnamon hot chocolate will do the trick or this delicious Pumpkin Spice Creamer!
Recipe FAQs
You can, but you will need to use fewer ingredients and adjust the baking time. About half the measurements listed in the recipe card will do the trick, and you can even use a store-bought crust.
No, because they contain dairy, they are best stored in the refrigerator. They can be left at room temperature for up to 2 hours only.
If you overmix the filling, it can make the bars feel a little dense. Try only to mix the ingredients until they are just combined.
More Delicious Cheesecake Bar Recipes
Do you like cheesecake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons brown sugar optional
- 6 tablespoons melted butter
Pumpkin Cheesecake Filling
- 1 brick (8 oz) cream cheese softened
- ¾ cup pumpkin purée
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 large egg
Crumble Topping
- ¼ cup flour
- 2 tablespoons brown sugar
- 2 tablespoons softened butter
- Pinch of cinnamon or pumpkin pie spice
- Pinch of salt
Optional Garnish
- Whipped cream
- Caramel drizzle
Instructions
- Preheat oven to 325°F. Line an 8x8-inch pan with parchment.
- Mix Graham crumbs, sugar (if using), and melted butter. Press into the pan and bake for 8 minutes. Cool slightly.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin, spice, vanilla, and egg. Mix until creamy and well combined.
- Pour cheesecake filling over the crust and smooth the top.
- In a small bowl, mix crumble ingredients with a fork until crumbly. Sprinkle evenly over the pumpkin layer.
- Bake for 30-35 minutes, or until the center is just set.
- Cool completely, then refrigerate for at least 2 hours before slicing.
- Top with whipped cream or caramel drizzle just before serving if desired.
Notes
- Store the bars in an airtight container for up to 5 days in the fridge.
- Don't store them at room temperature because they will grow bacteria.
- Use room temperature ingredients for a perfectly creamy filling.
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