There’s something special about the first chilly night of fall. The air feels cozy, and suddenly, dessert needs pumpkin. These Pumpkin Cheesecake Bars bring that moment right into your kitchen. They’re creamy, warmly spiced, and topped with a buttery streusel crumble that melts right into salted caramel. Perfect for Thanksgiving—or any night you want something sweet, soft, and comforting.
Table of Contents
Ingredients
Crust (9×13 pan)
- 12 cinnamon graham cracker sheets, crumbled
- 1/4 cup dark brown sugar
- 8 tbsp unsalted butter, melted
Cheesecake Filling
- 4 (8-oz) packages cream cheese, room temperature
- 1.5 cups granulated sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 4 large eggs
- 1 (15-oz) can pumpkin puree (not pie filling)
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
Streusel Topping
- 1 cup dark brown sugar, packed
- 1 cup flour
- 1/2 cup quick oats
- 1/2 tsp cinnamon
- 8 tbsp unsalted butter, softened
- 2 tsp vanilla extract
Optional Topping
- Salted or plain caramel sauce
Ingredient Tips
Always use pumpkin puree, not pie filling, for that natural pumpkin flavor. Also, room-temperature cream cheese mixes more smoothly, giving your cheesecake that velvety texture. Softened butter makes the streusel blend evenly and crumb beautifully across the top.
How to Make Pumpkin Cheesecake Bars
Step 1: Prepare the Crust
Preheat the oven to 350°F. Line a 9×13 pan with parchment paper. Then, mix the graham cracker crumbs, dark brown sugar, and melted butter. Press this mixture evenly into the bottom of the pan. Bake for 8 minutes until lightly golden, then cool while you make the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese, sugar, salt, and vanilla until smooth. Add eggs one at a time, mixing on low speed. Divide the mixture into two parts. Stir the pumpkin puree, cinnamon, and pumpkin pie spice into one portion.
Step 3: Layer and Add Streusel
Pour the plain cheesecake layer over the crust first. Next, spread the pumpkin layer on top. Then, combine all streusel ingredients in a bowl and mix until crumbly. Sprinkle it evenly over the top.
Step 4: Bake, Cool & Slice
Bake for about 25–30 minutes until the center is set but still slightly jiggly. Let it cool for one hour at room temperature, then chill for at least 2 hours. When ready, slice using a hot knife, wiping clean between each cut. Just before serving, drizzle warm caramel sauce over each bar.
Expert Tips for Perfect Pumpkin Cheesecake
Always use room-temperature cream cheese for a smooth filling. Also, avoid overmixing, or the cheesecake may crack as it cools. Allow the bars to cool fully before chilling. Parchment helps you lift the bars out neatly and makes slicing easier.
Variations & Customizations
Try a gingersnap crust by mixing 1.5 cups gingersnap crumbs, 1/4 cup sugar, and 5 tbsp melted butter. For more crunch, sprinkle toasted pecans over the streusel before baking. You can even bake these as mini cups for easy individual servings.
Storage & Serving
Refrigerate leftovers in an airtight container for up to 5 days. Avoid freezing since the creamy texture can change. Serve chilled, topped with whipped cream or a swirl of caramel. Each bite tastes like the best part of fall—warm, sweet, and spiced.
Pumpkin Cheesecake Bars Recipe Card
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Pumpkin Cheesecake Bars | Amazing Creamy Fall Treat
- Total Time: 3 hours 23 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Creamy Pumpkin Cheesecake bars with warm spice, a buttery cinnamon graham crust, and a brown sugar streusel. Finish with caramel for a crowd pleasing Thanksgiving dessert.
Ingredients
Crust 9×13 pan:
12 cinnamon graham cracker sheets crumbled
1/4 cup dark brown sugar
8 tbsp unsalted butter melted
Cheesecake Filling:
4 packages 8 oz cream cheese room temperature
1.5 cups granulated sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs
1 can 15 oz pumpkin puree not pie filling
1 tsp ground cinnamon
2 tsp pumpkin pie spice
Streusel Topping:
1 cup dark brown sugar packed
1 cup all purpose flour
1/2 cup quick oats
1/2 tsp cinnamon
8 tbsp unsalted butter softened
2 tsp vanilla extract
Optional Topping:
Salted or plain caramel sauce
Instructions
1. Preheat oven to 350°F. Line a 9×13 pan with parchment with overhang for easy lifting.
2. Mix graham crumbs, dark brown sugar, and melted butter. Press firmly into the pan.
3. Bake crust for 8 minutes. Then cool on a rack while you make the filling.
4. Beat cream cheese, sugar, salt, and vanilla until smooth.
5. Add eggs one at a time on low speed until just combined.
6. Divide the batter into two bowls in equal amounts.
7. Stir pumpkin puree, cinnamon, and pumpkin pie spice into one bowl.
8. Pour the plain cheesecake batter over the cooled crust and smooth the top.
9. Gently spoon the pumpkin batter over the plain layer. Then smooth again.
10. Combine streusel sugar, flour, oats, cinnamon, softened butter, and vanilla. Pinch until crumbly.
11. Sprinkle streusel evenly over the top without pressing.
12. Bake 25 to 30 minutes until the center wobbles slightly but looks set.
13. Cool on a rack for 1 hour. Then chill 1 to 2 hours until fully cold.
14. For clean cuts, use a hot knife and wipe between slices.
15. Drizzle with caramel just before serving.
Notes
Use room temperature cream cheese for a silky texture.
Do not overmix. Less air means fewer cracks.
Let bars cool fully before chilling to prevent cracking.
Variation: swap in a gingersnap crust with 1.5 cups gingersnap crumbs, 1/4 cup white sugar, and 5 tbsp melted butter.
Storage: refrigerate in an airtight container for up to 5 days. Freezing is not ideal due to texture changes.
Yield: 24 bars. Serve chilled with whipped cream or caramel.
- Prep Time: 20 minutes
- Cook Time: 1 hour 3 minutes
- Category: Thanksgiving Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 283
- Sugar: 20.2 g
- Sodium: 125.4 mg
- Fat: 15 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 65.6 mg
More Such Recipes
If you love creamy desserts, check out Strawberry Swirl Cheesecake for a fruity twist or Mango Cheesecake (No-Bake) for tropical flavor inspiration.
Try Red, White, and Blue Cheesecake Bars for festive dessert ideas or Mini Coffee Cheesecakes for bite-sized cheesecake lovers.
You might also enjoy Strawberry Crunch Cheesecake as a colorful alternative or Luscious Lemon Lime Cherry Pistachio Cheesecake for a bold flavor combo.
FAQs
How do I prevent cracks in pumpkin cheesecake bars?
Use room-temperature ingredients, avoid overmixing, and let bars cool fully before chilling.
Can I make these bars ahead of time?
Yes, they’re great for make-ahead desserts. Chill overnight and top with caramel before serving.
What’s the best way to cut clean cheesecake bars?
Use a hot, clean knife and wipe it between each slice for perfect edges.
Final Thoughts
Making Pumpkin Cheesecake Bars feels like bottling up fall. The creamy filling, the sweet spiced pumpkin, and that buttery crumble all come together in one comforting square. It’s the kind of dessert that disappears fast—warm hearts, full plates, and a hint of caramel left on every spoon.
For more inspiration, follow along on Pinterest or Facebook.