These pumpkin cheesecake bars aren’t just good — they’re the best pumpkin cheesecake bars ever for cozy fall days, holiday spreads, or anytime you want a slice of creamy, spiced joy. I made them while my kids carved pumpkins, and by the time they finished, the bars were perfectly cooled and ready to cut.
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Why You’ll Love the Best Pumpkin Cheesecake Bars Ever
If you love pumpkin pie and cheesecake, these bars are the best of both worlds. They start with a buttery graham cracker crust that’s gently spiced, then layered with a creamy pumpkin cheesecake filling that bakes up smooth and dreamy.
Perfect for holiday dinners, potlucks, or a weekday treat, these might just be the best pumpkin cheesecake bars ever for feeding a crowd. You don’t even need a fussy water bath—just a glass pan with hot water in the oven works wonders.
They slice beautifully and serve up cleanly, making them ideal for sharing or portioning for a crowd.
Ingredients You’ll Need
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter (salted or unsalted)
- 3 tbsp granulated sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
This crust is just the right balance of sweet, salty, and spiced. If you’re out of salted butter, just add a tiny pinch more salt.
For the Pumpkin Cheesecake Filling
- 16 oz full-fat cream cheese, softened
- ¾ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup pumpkin puree (not pie filling)
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
- ¼ tsp salt
- 2 tbsp all-purpose flour, sifted
Canned pumpkin works perfectly here, but if you’ve got homemade puree, use it! Just make sure it’s thick, not watery.
Optional Toppings
- Whipped cream
- Caramel sauce (store-bought or homemade)
A swirl of whipped cream or a drizzle of caramel adds a touch of luxury, especially for holiday tables.
Step-by-Step Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, salt, cinnamon, and melted butter until everything is moistened.
- Press mixture evenly into an 8×8 inch parchment-lined pan.
- Bake for 15 minutes, then reduce oven temperature to 325°F.
Your kitchen will already start to smell amazing. Let the crust cool slightly while you prep the filling.
Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Mix in pumpkin puree and vanilla.
- Add eggs one at a time, mixing on low after each until just combined.
- Add cinnamon, nutmeg, ginger, salt, and sifted flour. Mix on low until smooth.
Don’t overbeat the mixture. You want it creamy, not airy.
Bake to Perfection
- Pour the cheesecake batter over the warm crust.
- Place a glass baking dish filled with hot water on the lower oven rack.
- Bake for 45–50 minutes. The edges should be set, but the center should still jiggle slightly.
This simple hot water pan keeps the pumpkin cheesecake bars from cracking—no need for a complicated water bath.
Cool, Chill & Slice
- Turn off the oven, crack the door open, and let the bars cool inside for 30 minutes.
- Remove and cool completely at room temp.
- Refrigerate at least 4 hours or overnight.
- Slice and serve as-is or top with whipped cream or caramel.
These pumpkin cheesecake bars can be frozen whole or sliced, wrapped tightly for up to 2 months of easy dessert.
Expert Tips for Success
- Use room temp ingredients for a smooth filling that blends easily.
- Don’t skip the water pan—it helps prevent cracks without extra hassle.
- Chill thoroughly before slicing. Cold bars hold their shape better and taste creamier.
Storage and Make-Ahead Options
- Make-Ahead: These bars are even better the next day. Prep them 24 hours in advance for an easier holiday.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze whole or sliced bars wrapped in plastic and foil for up to 2 months.
- To Serve: Thaw in the fridge overnight. Add toppings just before serving.
Frequently Asked Questions (FAQ)
Can I make the Best Pumpkin Cheesecake Bars Ever ahead of time?
Yes! That’s one reason these are the best pumpkin cheesecake bars ever — they hold their flavor and texture beautifully when made ahead.
How do I freeze pumpkin cheesecake bars?
Cool completely, slice if you like, then wrap in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge overnight before serving.
Do I need a water bath for baking cheesecake bars?
No full water bath needed. Just place a glass pan of hot water on the lower rack. It adds gentle moisture to the oven and prevents cracking.
The Best Pumpkin Cheesecake Bars Ever Recipe Card
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The Best Pumpkin Cheesecake Bars Ever | Creamy & Easy
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
Description
Creamy, spiced, and easy to slice—these pumpkin cheesecake bars are everything you want in a fall dessert. They start with a buttery graham cracker crust and finish with silky smooth pumpkin cheesecake. Perfect for Thanksgiving or anytime you’re craving pumpkin pie and cheesecake in one bite.
Ingredients
**For the Graham Cracker Crust:**
1 ½ cups graham cracker crumbs
½ cup butter (salted or unsalted), melted
3 tbsp granulated sugar
¼ tsp salt
¼ tsp ground cinnamon
**For the Pumpkin Cheesecake Filling:**
16 oz full-fat cream cheese (2 x 8oz bars), softened
¾ cup granulated sugar
⅓ cup brown sugar
1 cup pumpkin puree (not pie filling), room temp
3 large eggs, room temp
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
¼ tsp salt
2 tbsp all-purpose flour, sifted
**Optional Toppings:**
Whipped cream
Caramel sauce (homemade or store-bought)
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, cinnamon, granulated sugar, salt, and melted butter.
3. Press mixture evenly into an 8×8 inch parchment-lined pan.
4. Bake crust for 15 minutes, then reduce oven temp to 325°F.
5. In a bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
6. Mix in pumpkin puree and vanilla extract.
7. Add eggs one at a time, mixing on low speed until just combined.
8. Add cinnamon, nutmeg, ginger, salt, and sifted flour. Mix gently until smooth.
9. Pour cheesecake filling over the baked crust.
10. Place a glass baking dish with hot water on the lower oven rack.
11. Bake for 45–50 minutes, until edges are set and center slightly jiggles.
12. Turn off oven, crack door, and cool bars inside for 30 minutes.
13. Cool completely at room temperature.
14. Refrigerate at least 4 hours or overnight.
15. Slice and serve plain or with toppings.
Notes
To prevent cracks, use the hot water dish technique instead of a full water bath.
Use room temperature ingredients for the creamiest texture.
Bars can be made a day ahead and stored in the fridge.
To freeze, wrap whole or sliced bars in plastic and foil. Thaw in fridge overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
More Such Recipes
If you’re on a fall dessert kick, you’ll love these too:
- Easy caramel apple cheesecake dip for fall gatherings
- Tasty pumpkin pie cheesecake recipe
- The best caramel apple cheesecake bars
- Spiced pumpkin scones with glaze
Final Thoughts
These pumpkin cheesecake bars feel like a little gift at the end of a meal. They’re soft, spiced, and just the right amount of sweet — everything you’d expect from the best pumpkin cheesecake bars ever. You can keep them simple or add whipped cream and a generous caramel drizzle for extra flair.
Let me know if you make them! Tag me on Pinterest or Facebook—I love seeing your creations.