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Pumpkin Cheesecake Bars

A piece of cake
These pumpkin cheesecake bars are the perfect way to celebrate pumpkin season and combine the best fall flavors.
Jump to Recipe
Table of Contents
  1. PUMPKIN CHEESECAKE BARS INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN CHEESECAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

I’m obsessed with this incredible pumpkin cheesecake bars recipe. It combines two of my favorites in a delightful new way! Cinnamon, spices, brown sugar, cream cheese, and pumpkin, combined with a little bit of magic, create the perfect marriage of pumpkin pie and pumpkin cheesecake in a cookie bar form.

Looking for other quick bite-sized creamy cheesecake treats? Try our Chocolate Chip Cheesecake Bars or our Lemon Cheesecake Bars, both are delicious recipes that would be perfect to share.

PUMPKIN CHEESECAKE BARS INGREDIENTS

You’ll need:

For the Crust:

  • 1 cup gingersnap crumbs (approximately 14 to 16 cookies before crushing)
  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon white sugar
  • ½ teaspoon cinnamon

For the Cheesecake Filling:

  • 8 ounces cream cheese, at room temperature
  • 1 cup brown sugar
  • 15-ounce can of pumpkin puree
  • 2 eggs, room temperature
  • 12-ounce can of evaporated milk
  • 1 ½ teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

PRO TIP:

Make sure you buy pure pumpkin puree and not canned pumpkin pie filling.

For the Topping:

  • 2 cups finely chopped pecans
  • ½ cup packed brown sugar
  • 3 tablespoons water

SUBSTITUTIONS AND ADDITIONS

TOPPING: If you aren’t a fan of pecans, you could make a crumble topping instead (½ cup butter, 1 cup flour, ½ cup brown sugar, 1 tablespoon of cinnamon). You could also add a bit of whipped cream on top to give it that extra pumpkin pie feel.

NUTS: You could substitute walnuts, almonds, or another toasted nut for the pecans.

TOPPING: A drizzle of caramel sauce on top would make this an extra decadent dessert.

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HOW TO MAKE THIS PUMPKIN CHEESECAKE RECIPE

For the Crust:

STEP ONE: In a food processor, pulse together the gingersnap cookies, graham crackers, cinnamon, and sugar until they are fine crumbs. Add the melted butter and pulse to blend.

STEP TWO: Press the graham cracker mixture into an even layer on the bottom of an 8×8-inch baking dish lined with parchment paper.

PRO TIP:

Use the bottom of a flat measuring cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.

STEP THREE: Bake at 350°F for 8 to 10 minutes. Allow to cool for 10 minutes.

For the Cheesecake Filling:

STEP ONE: On medium speed using a hand mixer, beat the cream cheese and brown sugar together until smooth and creamy.

PRO TIP:

For best results, make sure your cream cheese is room temperature, or it may leave lumps in the filling.

STEP TWO: Gradually add the pumpkin puree and mix on low speed until fully blended.

STEP THREE: Add the eggs one at a time, beating well after each addition. Combine the milk and vanilla extract, beating until well combined. Stir in the spices and salt, mixing on low.

STEP FOUR: Pour cheesecake layer over the cooled crust and bake for 50 minutes at 350°F.

For the Topping:

STEP ONE: Add the nuts, brown sugar, and water together in a small bowl and then spread over the top of the pumpkin cheesecake.

STEP TWO: Bake for 30 minutes. If the pecan topping is browning too much, tent lightly with foil.

PRO TIP:

The bars are done when the center is set and a knife comes out clean.

STEP THREE: Remove the baking pan from the oven and place on a wire rack to cool to room temperature.

STEP FOUR: Chill overnight.

HOW TO SERVE

Cut these perfect pumpkin cheesecake bars into squares. If you’re a pumpkin fanatic like me, serve alongside a tasty pumpkin spice latte or our slow cooker pumpkin spice latte. These amazing bars would be a fantastic option for thanksgiving dessert instead of a traditional pumpkin pie.

STORAGE

IN THE FRIDGE: You can store these pumpkin pie cheesecake bars in an airtight container in the refrigerator for up to 4 days.

IN THE FREEZER: You can freeze these delicious pumpkin cheesecake bars for up to 3 months. Wrap in plastic wrap and then place in a freezer-safe container. Let thaw completely before serving.

MAKE-AHEAD: You can make these pumpkin bars ahead of time and either keep them in the refrigerator or freeze them if you want to save them for later.

Full of fall spices, creamy pumpkin cheesecake and a delicious pecan topping, I am confident that anyone who tries these perfect pumpkin spice cheesecake bars will agree that they are delicious!

FREQUENTLY ASKED QUESTIONS

Can I freeze cheesecake bars?

You can freeze these bars wrapped in plastic wrap for up to three months.

Can I use homemade pumpkin puree instead of store-bought?

You can use homemade pumpkin puree if you prefer.

If I can’t find pumpkin pie spice, what can I use instead?

If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg.

MORE RECIPES YOU’LL LOVE

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A piece of cake

Pumpkin Cheesecake Bars

5 from 3 votes
These pumpkin cheesecake bars are the perfect way to celebrate pumpkin season and combine the best fall flavors.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 13 hours 40 minutes
Servings 9

Ingredients
  

Crust

  • 1 cup gingersnap crumbs approximately 14 to 16 cookies prior to crushing
  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Filling

  • 1 package cream cheese at room temperature (8 ounce)
  • 1 cup brown sugar
  • 15 ounces pumpkin puree
  • 2 eggs room temperature
  • 12 ounces evaporated milk
  • teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Topping

  • 2 cup pecans finely chopped
  • ½ cup packed brown sugar
  • 3 tablespoons water

Instructions
 

For the Crust

  • Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
  • Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs. Add butter and pulse to blend.
  • Press the crumbs evenly into the bottom of the pan.
  • Bake at 350°F for 8 to 10 minutes .
  • Allow to cool for 10 minutes.

For the Filling

  • On medium speed, beat cream cheese and brown sugar until smooth and creamy.
  • Add the pumpkin and mix on low speed until fully blended.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low.
  • Pour onto the crust. Bake at 350°F for 50 minutes.

For the Topping

  • Add the nuts, brown sugar, and water together in a bowl and then spread over the top of the pumpkin cheesecake.
  • Spread the mixture over the top of the pumpkin cheesecake.
  • Bake for 30 minutes. If the pecan topping is browning too much, tent lightly with foil.
  • Remove from oven and place on a wire rack to cool to room temperature.
  • Chill overnight.
  • Once chilled, cut into squares.

Notes

TIP: Make sure you buy pure pumpkin puree and not canned pumpkin pie filling.
 
TIP: Use the bottom of a flat measuring cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.
 
TIP: For best results, make sure your cream cheese is room temperature, or it may leave lumps in the filling.
 
TIP: The bars are done when the center is set and a knife comes out clean.

Nutrition

Calories: 615kcal | Carbohydrates: 66g | Protein: 9g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 338mg | Potassium: 465mg | Fiber: 4g | Sugar: 49g | Vitamin A: 8043IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg
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