Pumpkin Cheesecake Bars are smooth, creamy, and warmly spiced—perfect for fall. The graham cracker crust carries a hint of cinnamon and brown sugar; top each serving with a dollop of whipped cream for an irresistible seasonal treat. 
If you enjoy ultra-creamy cheesecake and classic pumpkin flavors, these pumpkin cheesecake bars will quickly become a favorite. The crust combines graham crumbs with melted butter, cinnamon, and a touch of brown sugar. The cheesecake layer blends pumpkin puree with warm spices, sour cream for silkiness, and cream cheese for that pleasant tang—resulting in a velvety texture you’ll want to savor twice.
I love cheesecake any time of year, and pumpkin season is the perfect excuse for this version. Pumpkin complements the tang of cream cheese wonderfully, so these bars make a comforting dessert for holiday gatherings or a cozy autumn night.
Cheesecake Bars = Cheesecake for a Crowd
This recipe yields a generous pan of cheesecake bars, a great choice when serving a group. Because the bars chill in the refrigerator, you can make them a day ahead—indeed, they often taste even better after resting overnight. Cheesecake bars also avoid the need for a springform pan or a water bath: the whole dessert bakes in a 9×13-inch pan. If you prefer a smaller batch, halve the recipe and bake in an 8×8 or 9×9-inch pan; the bake time will be similar.
Tips for Making Pumpkin Cheesecake Bars
- Use room-temperature ingredients for a smooth, lump-free filling.
- Sour cream keeps the texture extra creamy and helps prevent cracking.
- Add 1 tablespoon cornstarch (or 2 tablespoons flour) to stabilize the filling and reduce the chance of cracks.
- Use pure pumpkin puree, not pumpkin pie filling, for a clean pumpkin flavor.
- Avoid overbaking—the center should still have a slight wobble when you remove it from the oven.
- Chill the baked bars at least 4 hours, preferably overnight, before slicing and serving.
Smooth, creamy, and perfectly spiced pumpkin cheesecake—these bars are ideal for Thanksgiving, fall parties, or whenever you want a pumpkin dessert that’s not pie.
Pumpkin Cheesecake Squares
Fiona Dowling
Ingredients
Graham Cracker Crust
- 2 cups graham crumbs
- 1/2 cup butter, melted
- 2 tbs brown sugar
- 1/2 tsp cinnamon
Pumpkin Cheesecake
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice (see notes for a homemade blend)
- 1 tbs cornstarch
- 24 oz cream cheese*, softened
- 2 cups pumpkin puree, or one 15 oz can
- 1/4 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
Instructions
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Preheat the oven to 325°F (163°C).
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Line a 9×13-inch glass baking pan with aluminum foil, leaving the foil hanging over the sides; lightly grease the foil.
Graham Cracker Crust
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In a medium bowl, stir together graham crumbs, melted butter, brown sugar, and cinnamon.
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Press the mixture firmly into the bottom of the prepared pan.
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Bake the crust for 10 minutes. Remove from the oven and allow it to cool on a rack.
Pumpkin Cheesecake Filling
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In a medium bowl, mix the sugars, pumpkin pie spice, and cornstarch.
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In a large bowl, beat the softened cream cheese until smooth. Add the sugar-spice mixture and beat until combined, scraping down the sides as needed.
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With the mixer on low, beat in the sour cream, pumpkin puree, and vanilla.
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Add the eggs one at a time, mixing until just combined—do not overmix.
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Pour the filling over the cooled crust and smooth the top.
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Bake for 40–45 minutes, or until the center has a slight wobble when gently shaken.
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Turn off the oven and open the door. Let the cheesecake cool in the oven with the door open for 30 minutes.
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Remove the pan and let it cool to room temperature. Cover and chill in the refrigerator at least 4 hours or preferably overnight.
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When ready to serve, use the foil overhang to lift the cheesecake from the pan, place it on a cutting board, slice into bars, and serve with whipped cream.
Notes
**Use full-fat, block-style cream cheese softened to room temperature for the best texture.
Leftovers: store in an airtight container in the refrigerator for several days.
Freezing: cheesecake bars freeze well. Cool completely, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw in the refrigerator before serving.
Nutrition
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Carbohydrates: 33g
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Protein: 5g
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Fat: 21g
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