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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 and easy bite-sized cheesecake treats? Try our Chocolate Chip Cheesecake Bars or our Lemon Cheesecake Bars.
MORE PUMPKIN RECIPES:
Pumpkin Donuts | Pumpkin Roll
PUMPKIN CHEESECAKE BARS INGREDIENTS
You will 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 sugar
- ½ teaspoon cinnamon
For the Filling
- 8-ounce package of 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
- 1 ½ 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.
HOW TO MAKE THIS PUMPKIN CHEESECAKE RECIPE
For the Crust
STEP ONE: Pulse together the gingersnap crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs. Add the butter and pulse to blend.
STEP TWO: Press the crumbs evenly into the bottom of an 8×8 baking pan 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 Filling
STEP ONE: On medium speed, beat the cream cheese and brown sugar together until smooth and creamy.
PRO TIP: 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 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 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.
STEP THREE: Remove from the oven and place on a wire rack to cool to room temperature.
STEP FOUR: Chill overnight.
PRO TIP: The bars are done when the center is set and a knife comes out clean.
HOW TO SERVE
Cut the 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.
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 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 bars ahead of time and either keep them in the refrigerator or freeze them if you want to save them for later.
I am confident that anyone who tries these perfect pumpkin spice cheesecake bars will agree that they are delicious!
MORE RECIPES YOU’LL LOVE
And pumpkin isn’t just for humans – make these Pumpkin Dog Treats, too!
Pumpkin Cheesecake Bars
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 ounce evaporated milk
- 1 ½ teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 ½ 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 degrees. Line an 8×8 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.Pro Tip: Use the bottom of a flat measure cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.
- Bake at 350 degrees 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 degrees 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.Pro Tip: Bars are done when the canter is set and a knife comes out clean.
- Remove from oven and place on a wire rack to cool to room temperature.
- Chill overnight.
- Once chilled, cut into squares.
My son love it. Wanna bake some more.
Great flavors and took no time to prep these.