Pumpkin Cheesecake Bars

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

For the Topping:

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

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.

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.

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.

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!

MORE RECIPES YOU’LL LOVE

• Pumpkin Pie Cupcakes
• Pumpkin Banana Bread
• Chocolate Chip Pumpkin Loaf
• Pumpkin Dump Cake
• Strawberry Cheesecake Bites