Pumpkin Cheesecake Bars

 

Pumpkin cheesecake bars are rich, creamy, and the perfect way to celebrate pumpkin season. Every bite is bursting with warm pumpkin spices and sweet cheesecake.
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Table of Contents
  1. Pumpkin Cheesecake Bars Ingredients
  2. Substitutions and Additions
  3. How to Make Pumpkin Cheesecake Bars
  4. How to Serve Pumpkin Cheesecake Bars
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Pumpkin cheesecake bars are luxuriously rich and creamy, combining the best fall flavors. This delicious and crowd-pleasing dessert is bursting with warm pumpkin spices and sweet cheesecake in every bite. 

If you love luscious cheesecake bar recipes then you’ll also want to make snickerdoodle cheesecake bars, chocolate chip cheesecake bars, and apple cheesecake bars

Pumpkin Cheesecake Bars Ingredients

You will need:

Crust

  • 1 cup gingersnap crumbs approximately 14 to 16 cookies prior to crushing
  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Filling

  • 1 package cream cheese at room temperature (8 ounce)
  • 1 cup brown sugar
  • 15 ounces pumpkin puree
  • 2 eggs room temperature
  • 12 ounces evaporated milk
  • 1½ teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

PRO TIP: Make sure you buy pure pumpkin puree and not canned pumpkin pie filling.

Topping

  • 2 cup pecans finely chopped
  • ½ cup packed brown sugar
  • 3 tablespoons water

Substitutions and Additions

TOPPING: If you aren’t a fan of pecans, you could make a crumble topping instead (½ cup butter, 1 cup flour, ½ cup brown sugar, 1 tablespoon of cinnamon). You could also add a bit of whipped cream on top to give it that extra pumpkin pie feel. 

NUTS: You could substitute walnuts, almonds, or another toasted nut for the pecans. 

TOPPING: A drizzle of caramel sauce on top would make this an extra decadent dessert.

How to Make Pumpkin Cheesecake Bars

For the Crust

STEP ONE: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.

STEP TWO: Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs. Add butter and pulse to blend.

STEP THREE: Press the crumbs evenly into the bottom of the pan.

PRO TIP: Use the bottom of a flat measuring cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.

STEP FOUR: Bake at 350°F for 8 to 10 minutes.

STEP FIVE: Allow to cool for 10 minutes.

For the Filling

STEP SIX: On medium speed, beat cream cheese and brown sugar until smooth and creamy.

PRO TIP: For best results, make sure your cream cheese is at room temperature, or it may leave lumps in the filling.

STEP SEVEN: Add the pumpkin and mix on low speed until fully blended.

STEP EIGHT: Add the eggs one at a time, beating well after each addition.

STEP NINE: Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low.

STEP TEN: Pour onto the crust. Bake at 350°F for 50 minutes.

PRO TIP: The bars are done when the center is set and a knife comes out clean.

For the Topping

STEP ELEVEN: Add the nuts, brown sugar, and water together in a bowl and then spread over the top of the pumpkin cheesecake.

STEP TWELVE: Spread the mixture over the top of the pumpkin cheesecake.

STEP THIRTEEN: Bake for 30 minutes. If the pecan topping is browning too much, tent lightly with foil.

STEP FOURTEEN: Remove from oven and place on a wire rack to cool to room temperature.

STEP FIFTEEN: Chill overnight.

STEP SIXTEEN: Once chilled, cut into squares.

How to Serve Pumpkin Cheesecake Bars

Cut these yummy pumpkin cheesecake bars into squares and serve them with a mug of pumpkin spice latte or an iced vanilla latte. Top them with a sweet crunchy pecan topping and a dollop of whipped cream. These scrumptious bars would be a fantastic option for Thanksgiving dessert either instead of or alongside a traditional pumpkin pie. 

Storage

IN THE FRIDGE: You can store these pumpkin pie cheesecake bars in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze these delicious pumpkin cheesecake bars for up to 3 months. Wrap in plastic wrap and then place in a freezer-safe container. Let thaw completely before serving. 

MAKE-AHEAD: You can make these pumpkin bars ahead of time and either keep them in the refrigerator or freeze them if you want to save them for later.

Pumpkin cheesecake bars are the perfect way to celebrate pumpkin season. Way easier than making traditional cheesecake, every bite of these dessert bars is loaded with cinnamon, spices, brown sugar, cream cheese, and pumpkin. Enjoy the best fall flavors with these pumpkin cheesecake bars. 

FREQUENTLY ASKED QUESTIONS

Can I freeze cheesecake bars? 

You can freeze these bars wrapped in plastic wrap for up to three months.

Can I use homemade pumpkin puree instead of store-bought? 

You can use homemade pumpkin puree if you prefer.

If I can’t find pumpkin pie spice, what can I use instead? 

If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg.

MORE RECIPES YOU’LL LOVE

Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are rich, creamy, and the perfect way to celebrate pumpkin season. Every bite is bursting with warm pumpkin spices and sweet cheesecake.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Chill Time 12 hrs
Total Time 13 hrs 40 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

Crust

  • 1 cup gingersnap crumbs approximately 14 to 16 cookies prior to crushing
  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Filling

  • 1 package cream cheese 8 ounce, at room temperature
  • 1 cup brown sugar
  • 15 ounces pumpkin puree
  • 2 eggs room temperature
  • 12 ounces evaporated milk
  • teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Topping

  • 2 cup pecans finely chopped
  • ½ cup packed brown sugar
  • 3 tablespoons water

Instructions
 

For the Crust

  • Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
  • Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs. Add butter and pulse to blend.
  • Press the crumbs evenly into the bottom of the pan.
  • Bake at 350°F for 8 to 10 minutes.
  • Allow to cool for 10 minutes.

For the Filling

  • On medium speed, beat cream cheese and brown sugar until smooth and creamy.
  • Add the pumpkin and mix on low speed until fully blended.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low.
  • Pour onto the crust. Bake at 350°F for 50 minutes.

For the Topping

  • Add the nuts, brown sugar, and water together in a bowl and then spread over the top of the pumpkin cheesecake.
  • Spread the mixture over the top of the pumpkin cheesecake.
  • Bake for 30 minutes. If the pecan topping is browning too much, tent lightly with foil
  • Remove from oven and place on a wire rack to cool to room temperature.
  • Chill overnight.
  • Once chilled, cut into squares.

Notes

TIP: Make sure you buy pure pumpkin puree and not canned pumpkin pie filling.
TIP: Use the bottom of a flat measuring cup to press the crust into the bottom of the pan. This ensures a nice firm base for the bars.
TIP: For best results, make sure your cream cheese is at room temperature, or it may leave lumps in the filling.
TIP: The bars are done when the center is set and a knife comes out clean.

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