Pumpkin Cheesecake Bars

These pumpkin cheesecake bars perfectly combine the best fall flavors, including gingersnap, pumpkin, pecan and brown sugar.

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5 from 2 votes

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 magic, create the perfect marriage of pumpkin pie and pumpkin cheesecake in a cookie bar form.

Ingredients needed for Pumpkin Cheesecake Bars:

For the Crust:

• 1 cup gingersnap crumbs
• 1 cup graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

For the Filling:

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

For the Topping:

• 2 cups finely chopped pecans
• 1/2 cup packed brown sugar
• 3 tablespoons water

SEE ALSO: Pumpkin Cream Cheese Dip | Pumpkin Delight

How to Make Pumpkin Cheesecake Bars

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.

Bake at 350 degrees for 8-10 minutes. Allow to cool for 10 minutes.

For the Filling:

On medium speed, beat cream cheese and brown sugar until smooth and creamy. Gradually 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 over cooled crust and baked for 40 minutes at 350 degrees.

For the Topping:

Add nuts, brown sugar and water in the same bowl and then spread over the top of the pumpkin cheesecake. Bake for 20 minutes. Remove from oven and place on a wire rack to cool to room temperature.

Chill overnight. Cut into squares. You can store this recipe in an airtight container in the refrigerator for up to 4 days. If you’re a pumpkin fanatic like me, serve alongside pumpkin spice latte or our slow cooker pumpkin spice latte.

I’m confident anyone who tries these pumpkin cheesecake bars will think they’re delicious!

More Recipes You’ll Love

• PUMPKIN PIES: No Bake Pumpkin Pie | Pumpkin Pie Cupcakes 
• PUMPKIN BREADS: Pumpkin Banana Bread | Chocolate Chip Pumpkin Loaf | Pumpkin Bread Pudding
• PUMPKIN DESSERTS: Pumpkin Donuts |  Pumpkin Roll | Pumpkin Dump Cake | Pumpkin Cookies

And pumpkin isn’t just for humans – make these Pumpkin Dog Treats, too!

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars perfectly combine the best fall flavors, including gingersnap, pumpkin, pecan and brown sugar.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Pumpkin Cheesecake Bars

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 9

Calories: 500kcal

Ingredients

Crust Ingredients

• 1 cup gingersnap crumbs
• 1 cup graham cracker crumbs
• 5 tbsp unsalted butter melted
• 1 tbsp sugar
• 1/2 tsp cinnamon

Filling Ingredients

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

Topping Ingredients

• 2 cup finely chopped pecans
• 1/2 cup packed brown sugar
• 3 tbsp water

Instructions

For the crust:

• Preheat oven to 350 degrees. Line an 8x8 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 degrees for 8-10 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 40 minutes.

For the topping:

• Add nuts, brown sugar and water in same bowl.
• Spread over the top of the pumpkin cheesecake.

Once assembled...

• Bake for 20 minutes.
• Remove from oven and place on a wire rack to cool to room temperature.
• Chill overnight.
• Cut into squares.
• Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 500kcal

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