Pumpkin Cheesecake Bars
Fall is here at last, and I am almost bouncing off the walls! These pumpkin cheesecake bars? Totally the perfect little square of autumn vibes. They are creamy, spiced to perfection, and that dreamy Graham cracker crust makes your taste buds dance a happy dance.
Believe me, you will be making them every weekend after you try them. They are the ideal means of enjoying the pumpkin season without all the hustle of a full cheesecake.
Why You’ll Love Pumpkin Cheesecake Bars
These bars are your ticket to pumpkin paradise without breaking a sweat in the kitchen.
- Easy as pie: No fancy techniques or complicated steps required here.
- Crowd pleaser: Perfect for potlucks, parties, or just because you deserve something sweet.
- Make-ahead magic: Prep them the day before and watch everyone go crazy.
- Fall flavors: All the cozy spices that make autumn absolutely amazing.
- No-fuss dessert: Way easier than traditional cheesecake but just as delicious.
If you’re craving more pumpkin goodness, check out my no-bake pumpkin cheesecake or these adorable mini pumpkin cheesecakes that’ll steal your heart!
Ingredients You’ll Need
Here’s your shopping list for these amazing bars – check the recipe card below for exact amounts!
Cracker Crust:
- Unsalted butter melted: This binds everything together and adds that rich, buttery flavor you crave.
- Graham cracker crumbs: About 14 sheets crushed up – the perfect sweet and crunchy foundation.
- Light brown sugar: Adds sweetness and that hint of molasses that makes everything better.
Cheesecake Filling:
- Cream cheese softened: The star of the show – make sure it’s room temperature, friends
- Pumpkin puree: Pure pumpkin goodness that gives these bars their gorgeous orange color and flavor.
- Light brown sugar: Sweet, caramel-y goodness that pairs perfectly with all those fall spices.
- All-purpose flour: Just a little bit to help everything set up nicely and firm.
- Pumpkin pie spice: The magic blend that makes your kitchen smell like pure autumn bliss.
- Vanilla extract: A splash of this makes everything taste more amazing than you’d expect.
Topping (optional):
- Whipped cream: Light, fluffy, and the perfect finishing touch for these gorgeous bars
- Toasted chopped pecans: Adds that perfect crunch and nutty flavor that everyone absolutely loves.
- Pumpkin spice granola: Because why not add even more fall flavor and texture?
How to Make Pumpkin Cheesecake Bars?
These bars come together in four simple steps that’ll have you feeling like a baking superstar!
Step 1: Graham Cracker Crust
Preheat your oven to 350°F. Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup brown sugar until it looks like wet sand. Press firmly into your greased pan.
Step 2: Cheesecake Filling
Beat cream cheese until smooth and fluffy. Add 1 cup pumpkin puree, 3/4 cup brown sugar, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla. Mix until perfectly combined and creamy.
Step 3: Bake
Pour filling over your crust and spread evenly with a spatula. Bake for 25-30 minutes until the center is almost set but still slightly jiggly. Don’t overbake or you’ll lose that creamy texture!
Step 4: Topping
Cool completely in the fridge for at least 4 hours. Cut into squares and top with whipped cream, toasted pecans, or granola. ENJOY these amazing fall treats that taste like pure happiness!
Tips for the Best Pumpkin Cheesecake Bars
Follow these simple tricks and you’ll get perfect bars every single time, guaranteed!
- Room temperature cream cheese: Cold cream cheese equals lumpy filling, and nobody wants that mess.
- Don’t overbake: The center should still wiggle slightly when you take them out of the oven.
- Cool completely: Patience pays off! Let them chill in the fridge for the best texture.
- Sharp knife: Clean your knife between cuts for those picture-perfect, Instagram-worthy squares.
- Press crust firmly: Use the bottom of a measuring cup to get an even, compact crust.
- Line with parchment: Makes removal so much easier and cleanup a total breeze.
Variations and Substitutions
Mix things up and make these bars your own with these fun and easy swaps!
- Gingersnap crust: Swap graham crackers for gingersnaps to add some serious spicy kick and excitement.
- Maple syrup: Replace some brown sugar with maple syrup for that cozy, cabin-in-the-woods flavor.
- Greek yogurt: Sub half the cream cheese with Greek yogurt for a lighter, tangier twist.
- Gluten-free: Use gluten-free graham crackers and almond flour instead of regular all-purpose flour.
- Dairy-free: Try coconut cream cheese and coconut oil for a plant-based version that’s still amazing.
- Spice it up: Add a pinch of cardamom or ginger for extra warmth and depth.
Make-Ahead and Storage Tips
These bars are actually better the next day, so planning ahead is your secret weapon! Make them up to 2 days before your party and store covered in the fridge.
They’ll keep fresh for up to 5 days, though they never last that long in my house. For longer storage, wrap individual squares in plastic wrap and freeze for up to 3 months.
Just thaw in the fridge overnight and they’re ready to go. The flavors actually get better as they sit, so don’t worry about making them early!
Recipe FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but canned pumpkin puree works better because it has the perfect consistency and moisture content for cheesecake bars.
How do I know when my bars are done baking?
The center should be almost set but still slightly jiggly when you gently shake the pan – it’ll firm up while cooling.
Can I make these cheesecake bars without a mixer?
Absolutely! You can mix everything by hand with a whisk, just make sure your cream cheese is really soft first.
How long do bars need to chill before cutting?
At least 4 hours in the fridge, but overnight is even better for the cleanest cuts and best texture.
Can I freeze pumpkin cheesecake bars for later?
Yes! Wrap individual squares in plastic wrap and freeze for up to 3 months – they thaw beautifully in the fridge.
Why are my pumpkin cheesecake bars cracked on top?
This usually means they were overbaked or cooled too quickly – try reducing the oven temperature next time and cool gradually.
Can I double this recipe for a larger crowd?
Definitely! Use two 9×13 pans or one large sheet pan, but you might need to adjust the baking time slightly.
How do I get clean cuts when slicing my bars?
Use a sharp knife and clean it with a damp towel between each cut for those perfect, bakery-style squares.
Pumpkin Cheesecake Bars
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup light brown sugar
For the Filling:
- 16 ounces cream cheese softened
- 1 cup pumpkin puree
- 3/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Topping (optional):
- Whipped cream
- Toasted chopped pecans
- Pumpkin spice granola
Instructions
- Prepare crust: Preheat oven to 350°F and grease a 9×13-inch pan. Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup brown sugar until combined. Press firmly into the prepared pan.
- Make filling: Beat 16 ounces softened cream cheese until smooth and fluffy. Add 1 cup pumpkin puree, 3/4 cup brown sugar, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Mix until smooth.
- Assemble and bake: Pour filling over crust and spread evenly. Bake for 25-30 minutes until the center is almost set but slightly jiggly. Don't overbake or the texture will be grainy instead of creamy.
- Cool completely: Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight. Cut into squares and add desired toppings before serving for the best results.
Notes
- Make sure the cream cheese is completely softened to room temperature before mixing to avoid lumps in your filling.
- Line your pan with parchment paper for easier removal and cleaner cuts when serving these delicious bars.
- These bars actually taste better the next day, so feel free to make them ahead for parties and gatherings.
- Store covered in the refrigerator for up to 5 days, or freeze individual squares wrapped in plastic for later.
- Clean your knife between cuts with a damp towel to get those perfect, bakery-style square pieces every time.
More Pumpkin Recipes
Can’t get enough of that pumpkin goodness? I’ve got you covered with these amazing pumpkin recipes that’ll keep your FALL cravings satisfied all season long!
