Pumpkin Spice Cheesecake Bars

Pumpkin spice cheesecake bars are the perfect fall dessert — rich, creamy, and bursting with warm spices. I start with a buttery graham cracker crust, layer it with smooth pumpkin cheesecake filling, and bake it into soft, sliceable bars that taste like the best of pumpkin pie and cheesecake combined.

Why You’ll Love This Recipe

I love how these bars bring together the comforting flavors of pumpkin spice with the luscious texture of cheesecake. They’re easier to make than a traditional cheesecake but still deliver that same rich flavor. I can serve them at parties, holidays, or just as a cozy treat with coffee or tea. Plus, they slice beautifully and store well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Brown sugar

• Melted butter

• Ground cinnamon (optional)

For the filling:

• Cream cheese, softened

• Canned pumpkin puree

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• Pumpkin pie spice

• Ground cinnamon

• All-purpose flour (for structure)

Directions

1. I preheat the oven to 325°F and line a baking pan with parchment paper for easy removal.

2. I mix the graham cracker crumbs, brown sugar, melted butter, and cinnamon, then press the mixture firmly into the bottom of the pan to form the crust. I bake it for 8–10 minutes and set it aside to cool.

3. In a large bowl, I beat the cream cheese until smooth, then add the sugars and mix until creamy.

4. I blend in the pumpkin puree, eggs, vanilla, spices, and flour, mixing just until everything is combined and smooth.

5. I pour the filling over the cooled crust and smooth out the top.

6. I bake for 40–45 minutes, or until the center is just set.

7. I let the bars cool at room temperature, then chill them in the fridge for at least 4 hours or overnight before slicing.

8. I cut into bars and serve chilled or at room temperature.

Servings and timing

This recipe makes about 16 bars. It takes 20 minutes to prep, 45 minutes to bake, and at least 4 hours to chill — best made ahead for easy serving.

Variations

• I’ve added a swirl of sweetened sour cream or whipped topping on top before chilling for extra creaminess.

• For a crunchier crust, I sometimes use gingersnap cookies instead of graham crackers.

• I like adding chopped pecans or a streusel topping for a nutty twist.

• I’ve even added a caramel drizzle or whipped cream on top for serving.

Storage/reheating

I store the bars covered in the fridge for up to 5 days. They stay firm and flavorful, and I serve them straight from the fridge. They also freeze well — I freeze them in a single layer, then transfer to a sealed container for up to 2 months. I thaw overnight in the fridge before serving. No reheating needed.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree, but I make sure it’s thick and well-drained to avoid a watery filling.

Do these bars need a water bath like traditional cheesecake?

No, they don’t. The bars are thinner and more forgiving, so I bake them straight in the oven without a water bath.

Can I make this recipe gluten-free?

Yes, I use gluten-free graham crackers and swap the flour for a gluten-free 1:1 blend. They turn out great.

How do I know when the bars are done baking?

I check that the center is just set and not jiggly. A toothpick inserted near the center should come out with just a few moist crumbs.

What’s the best way to slice the bars cleanly?

I use a sharp knife and wipe it clean between cuts. Chilling them fully also helps get neat slices.

Conclusion

Pumpkin spice cheesecake bars are one of those desserts I can’t wait to make every fall. They’re creamy, cozy, and always a crowd-pleaser. Whether I’m making them for a gathering or just treating myself, they never disappoint — and they’re so easy to share.

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