Pumpkin Cheesecake Bars—Creamy, Spiced, and Fall-Ready
Pumpkin Cheesecake Bars are the perfect answer when you want a dessert that’s festive, cozy, and totally indulgent without the effort of a full cheesecake. With a buttery graham cracker crust, rich spiced pumpkin filling, and a creamy swirl of cheesecake layered right in, each bite delivers that classic fall flavor with a velvety smooth finish. These bars slice neatly, travel well, and taste even better chilled, making them ideal for holiday gatherings, potlucks, or cozy nights in with a warm drink and a fork in hand. You get all the richness of pumpkin pie and cheesecake in one perfect square.
Why You’ll Love These
They’re easier and quicker than a full cheesecake but just as luxurious. The layers bake up thick, creamy, and full of fall spices. They slice beautifully, hold their shape, and taste amazing straight from the fridge. Each bite is balanced between creamy tang and warm pumpkin spice, and the graham crust gives just the right amount of crunch.
Ingredients
For the Crust
• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted unsalted butter
For the Pumpkin Cheesecake Filling
• 8 oz cream cheese, softened
• ¾ cup pumpkin purée
• ⅓ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1½ tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
Optional Topping
• Whipped cream or a sprinkle of cinnamon
Instructions
- Preheat oven to 325°F and line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- In a bowl, mix graham crumbs, sugar, and melted butter until fully combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add pumpkin purée, sugars, eggs, spice, vanilla, and flour. Mix until completely smooth—do not overbeat.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 35–40 minutes or until the center is just set and no longer jiggly.
- Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
- Slice into bars and top with whipped cream or a sprinkle of cinnamon if desired.
Tips for the Creamiest Texture
Use room-temperature cream cheese to avoid lumps. Don’t overmix the batter—air will cause cracks. Let bars cool completely before chilling to prevent condensation. For clean cuts, use a sharp knife and wipe it between each slice.
Optional Add-Ons
Add a layer of cinnamon streusel before baking for crunch. Drizzle with caramel sauce after chilling for extra decadence. Swap the graham crust for crushed gingersnaps for bold spice.
Storage
Keep bars refrigerated for up to 5 days in an airtight container. Freeze tightly wrapped bars for up to 2 months. Thaw overnight in the fridge before serving.
Final Thoughts
Pumpkin Cheesecake Bars are creamy, spiced, and perfectly portioned for sharing or savoring solo. With warm fall flavors in every bite, they’ll quickly become a seasonal staple you’ll crave year-round.
Stick around—every visit tastes better than the last at The Buttered Bliss.
