Pumpkin Cheesecake Bars

Make this delicious Fall treat with our easy recipe! Lightly spiced and perfectly creamy, these pumpkin cheesecake bars are sure to be a hit.

Fall is officially here, and with it comes pumpkin spice everything. One delicious way to enjoy autumn’s signature flavour is with these divine Pumpkin Cheesecake bars!

These creamy, luscious treats are an easy-to-make homemade dessert that your whole family will love. They’re decadent without being overly heavy, making them perfect for any special occasion this season.

With rich and creamy layers of pureed pumpkin and smooth cream cheese, these are sure to become a staple of your autumn baking! Bursting with classic holiday spices and finished off with an easy-to-make graham cracker crust – these scrumptious bars are truly something special.

Serve these easy pumpkin cheesecake bars at your next dinner party or keep them as an indulgent snack for yourself – either way enjoy quintessential flavours of fall in every bite.

Tips for Making the BEST Pumpkin Cheesecake Bars

• Ensure you use room-temperature ingredients when making the filling. If the ingredients are not at room temperature the cream cheese will not mix smoothly and you will end up with a lumpy batter.
• Do not turn your mixer above low speed after adding the eggs. I know it may be tempting to increase the speed to speed up the mixing process, but increasing the speed will introduce more air into the batter making your cheesecakes more likely to sink or crack.
• Ensure you use brick-style cream cheese and not the spreadable kind from a tub.
• Full-fat cream cheese and sour cream will produce a more creamy cheesecake.
• Gradually allowing the cheesecake bar to cool will help prevent cracks. Sudden temperature changes can cause the cheesecake filling to crack or sink.

How to Store Pumpkin Cheesecake Bars

Before storing your pumpkin cheesecake bars, make sure they have cooled completely. This will help them maintain their shape and prevent any condensation from forming in the container.

Here are some options for storing your pumpkin cheesecake bars:

• Refrigerator: Store the bars in an airtight container or cover them tightly with plastic wrap. They can be kept in the refrigerator for up to 5 days.
• Freezer: Wrap each individual bar tightly in plastic wrap and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To thaw frozen pumpkin cheesecake bars, simply place them in the refrigerator overnight.

Equipment Needed to Make Pumpkin Cheesecake Bars

Baking pan – You will need a 9×13″ rectangular pan.

Stand Mixer – A stand mixer will save your arms, its the best and fastest way to get the best results.

You will also need a large mixing bowl and a whisk, as well as a spatula.

About the Ingredients for Pumpkin Cheesecake Bars

This pumpkin cheesecake bars recipe is made with simple ingredients. Here is what you need to know about the ingredients and possible substitutions.

Graham crumbs – Substitute with crushed gingersnaps for a gingersnap crust; or any other cookie you prefer. Vanilla wafers, digestive biscuits, and Biscoff cookies are also great in place of a graham cracker crumbs! If making your own graham crumbs, you will need about 12 full sheet graham crackers.

Sugar – Regular white granulated sugar is best here.

Butter – Unsalted butter is best but you can use salted butter. If you do use salted butter, be sure to halve the additional salt.

Cream cheese – Ensure you use brick-style cream cheese and not the spreadable kind from a tub. Be sure to use full fat cream cheese.

Eggs – Be sure to use room temperature eggs.

Sour cream – Full-fat cream cheese and sour cream will produce a more creamy cheesecake.

Salt – Balances out the flavours in the filling.

Vanilla extract – Always needed in cheesecake, adds a pop of flavour.

Pumpkin puree – Use only pure pumpkin puree, do not use pumpkin pie filling.

Spices – I used a combination of cinnamon and nutmeg, but you can substitute with pumpkin pie filling if you prefer.

Looking for More Recipes with Pumpkin Puree?

Check out more recipes made with pumpkin puree!

Discover the perfect recipe for pumpkin waffles that’s easy to make and tastes delicious. These tasty fall treats are ready in no time!

Learn how to make your own delicious pumpkin filled donuts that are perfect for an autumn afternoon snack or a festive Thanksgiving treat!

This easy pumpkin pancakes recipe uses real pumpkin, and has the perfect blend of warming spices for a delicious fall brunch or breakfast.

How to Make Pumpkin Cheesecake Bars

Yields: 12 Servings | Prep time: 15 Minutes | Cook time: 1 Hour | Chill time: 4 Hours

Ingredients:

For the Crust:

• 1½ cups Graham cracker crumbs
• 1 Tablespoon Granulated sugar
• ⅓ cup Butter, melted

For the Cheesecake Filling:

• 32 ounces Cream cheese, softened
• 1½ Granulated sugar
• 4 Large eggs, room temperature
• 2⁄3 cup Sour cream, room temperature
• 1 Tablespoon Vanilla extract
• 1⁄4 teaspoon Salt

For the Pumpkin Cheesecake Filling:

• 2 Cups Pumpkin puree
• 1½ teaspoons Ground cinnamon
• 1 teaspoon Ground nutmeg

Directions:

Preheat oven to 325° Fahrenheit. Line a 9×13 inch pan with parchment paper or aluminum foil, leaving some overhang.

In a medium bowl, combine graham crumbs, sugar and butter. (Image 1)

Pour the crumbs into the prepared baking pan and press down firmly into an even layer to form the crust. (Image 2)

Bake crust in the preheated oven for 10 minutes. Cool on a wire rack while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. (Image 3)

Add in the eggs one at a time, thoroughly incorporating each egg before adding the next. Be sure to scrape down the sides of the bowl. (Image 3)

Mix in the sour cream, vanilla extract, and salt until just combined. (Images 5 & 6)

Pour half of the cheesecake filling directly over the crust, using a spatula to smooth it into an even layer. (Image 7) Tap the pan lightly on the counter to release any air bubbles. Set in the freezer to chill for 10 minutes.

Add the pumpkin, cinnamon, and nutmeg to the remaining cream cheese mixture in the bowl, and mix on low to combine. (Image 8)

Carefully spoon the pumpkin mixture over the cream cheese layer, smoothing into an even layer. (Image 9) Tap the pan lightly on the counter to release any air bubbles.

Bake 50-60 minutes, or until cheesecake is set in the center but still jiggly. (Image 10)

Set the oven door slightly open, and allow the cheesecakes to gradually cool for 10 minutes.

Allow the cheesecakes to cool completely at room temperature before refrigerating for at least four hours.