Oh, fall baking! Is there anything better than the scent of cinnamon, spices, and creamy sweetness filling your kitchen? Because I am SO excited about these pumpkin cheesecake bars. Seriously, they’re like a warm hug in dessert form! They’ve become my absolute go-to for everything from casual get-togethers to Thanksgiving dinner. The best part? They’re surprisingly easy to whip up, and everyone absolutely devours them. Trust me, you’ll want to add this incredibly delicious and totally foolproof recipe to your fall baking repertoire. They’re just pure fall magic!
- Why You'll Love These Pumpkin Cheesecake Bars
- Gather Your Ingredients for Perfect Pumpkin Cheesecake Bars
- Crafting Your Delicious Pumpkin Cheesecake Bars
- Tips for Achieving Clean Slices of Pumpkin Cheesecake Bars
- Make-Ahead and Storage for Your Pumpkin Cheesecake Bars
- Ingredient Spotlight: Canned Pumpkin Puree
- Frequently Asked Questions about Pumpkin Cheesecake Bars
- Pairing Your Pumpkin Cheesecake Bars
- Share Your Pumpkin Cheesecake Bar Creations!
Why You’ll Love These Pumpkin Cheesecake Bars
Here’s why these little squares are going to be your new fall favorite!
- Super Easy to Make: Seriously, no fancy techniques or fussy ingredients needed. You can totally do this!
- Crowd-Pleaser Alert: That creamy cheesecake mingled with warm pumpkin spice? It’s a combo that never misses.
- Perfect for Fall & Holidays: These bars scream autumn and are a guaranteed hit at any Thanksgiving or cozy gathering.
- Dreamy Texture: You get that rich, smooth cheesecake paired with a perfectly spiced pumpkin layer, all on a crunchy graham cracker base. Yum!
Gather Your Ingredients for Perfect Pumpkin Cheesecake Bars
Alright, let’s get our act together for these amazing pumpkin cheesecake bars! You really just need everyday stuff you probably already have. For that perfect, crumbly graham cracker crust, you’ll want about a cup and a half of graham cracker crumbs – I usually just crush up about 10-12 full crackers, it’s easy!) plus a quarter cup of granulated sugar and six tablespoons of unsalted butter, melted. That makes a nice sturdy base.
Now for the creamy dreamy filling part! You’ll need sixteen ounces of cream cheese, and make SURE it’s softened. This is super important so your filling doesn’t get lumpy. Trust me on this! Then, we’ll need three-quarters of a cup of granulated sugar for that perfect touch of sweetness, two large eggs (also best if they’re not super cold, maybe 20 minutes out of the fridge?), and a teaspoon of vanilla extract for that lovely background flavor.
And of course, the stars: one cup of pumpkin puree – just make sure it’s *puree* and not pumpkin pie filling! A teaspoon of pumpkin pie spice is key for that cozy fall flavor, and just a little pinch of salt to bring it all together. Oh, and if you’re ever wondering what else we’re baking up in the kitchen, you can always peek at what I’m up to over on my Facebook page!
Crafting Your Delicious Pumpkin Cheesecake Bars
Okay, let’s get down to business and make these amazing pumpkin cheesecake bars! It’s a pretty straightforward process, I promise. First things first, go ahead and preheat your oven to 350°F (175°C). Then, grab your 8×8 inch baking pan and line it with parchment paper, making sure there’s a little bit hanging over the sides. This makes it SO much easier to lift these beauties right out later!
Preparing the Graham Cracker Crust
For the crust, just mix those graham cracker crumbs, that quarter cup of sugar, and the melted butter together in a bowl. Give it a good stir until it all looks nice and crumbly. Press this mixture firmly and evenly into the bottom of your prepared pan. Pop it in the oven for about 8-10 minutes, just until it’s lightly golden. Take it out and let it cool a bit while you get the filling ready.
Making the Creamy Cheesecake Layer
Now for the magic! In a big bowl, beat your softened cream cheese and the three-quarters cup of sugar together until it’s super smooth and creamy. Seriously, no lumps allowed! Then, add the eggs one by one, mixing after each one, and finally stir in that lovely vanilla extract. It should be perfectly blended and smell amazing.
Incorporating the Pumpkin Flavor
In a separate little bowl, whisk together your pumpkin puree, the pumpkin pie spice, and that pinch of salt. You want this combined really well so you get that cozy pumpkin spice flavor in every single bite.
Assembling and Swirling Your Pumpkin Cheesecake Bars
Time to layer! Pour about half of your creamy cheesecake mixture over that cooled crust. Then, just dollop spoonfuls of the pumpkin mixture all over the cheesecake layer. It doesn’t have to be perfect! Now, pour the rest of the cheesecake mixture over those pumpkin dollops. Grab a knife or a skewer and gently swirl the pumpkin into the cheesecake. Just a few passes will give you that gorgeous swirled look – kind of like that pumpkin bread with cream cheese swirl I love so much!
Baking and Cooling for Perfect Texture
Bake these delightful pumpkin cheesecake bars for about 30-35 minutes. You’ll know they’re ready when the edges look set, but the very center is still just a little bit jiggly – that’s okay! Let them cool completely in the pan on a wire rack. This is super important; you don’t want to rush this part! Once they’re fully cooled, chill them in the refrigerator for at least 2 hours. This really helps them set up perfectly for cutting.
Tips for Achieving Clean Slices of Pumpkin Cheesecake Bars
Okay, so you’ve bravely made these delicious pumpkin cheesecake bars, and now you want them to look as good as they taste, right? Getting those super clean slices of cheesecake bars can be a little tricky, but I’ve got you covered! My absolute favorite trick is to use a really sharp knife. Before each cut, dip the blade into hot water and then wipe it dry with a clean towel. This little step makes slicing through the creamy layers so much easier and prevents all that gooey mess. Just make sure no one slips on the wet floor!
Make-Ahead and Storage for Your Pumpkin Cheesecake Bars
Seriously, the best thing about these pumpkin cheesecake bars is that they’re even better made ahead! You can totally bake them a day in advance, let them cool and chill, and they’ll still be amazing. They store perfectly in an airtight container in the fridge for up to 3 days. And yes, they freeze wonderfully! Wrap each bar super well in plastic wrap, then pop them into a freezer bag or airtight container. They’ll keep for a good month or so. It’s handy to have these little gems ready to go for unexpected guests or just when that fall craving hits! If you love cheesecake bars, you should check out my Oreo Cheesecake Bars too!
Ingredient Spotlight: Canned Pumpkin Puree
So, can you use canned pumpkin puree for these bars? Absolutely! It’s my secret weapon for making these pumpkin cheesecake bars super convenient and consistently delicious. Just make sure you grab pure pumpkin puree and not pumpkin pie filling – they’re totally different beasts! Using it means you get that lovely fall flavor without all the fuss of peeling and cooking fresh pumpkin. It really makes this recipe come together like a dream!
Frequently Asked Questions about Pumpkin Cheesecake Bars
Got questions? I’ve got answers! This section is all about smoothing out any little bumps about these yummy pumpkin cheesecake bars. If you’re curious about baking them or how they turn out, you’ve come to the right place! We cover all the basics, from crust swaps to calorie counts, so you can bake with total confidence. For more dessert inspiration, feel free to browse all my dessert recipes!
Can I make pumpkin cheesecake bars without a water bath?
Yes, totally! That’s one of the great things about these bars. This recipe is designed to be super simple and doesn’t require a water bath at all. You get that lovely, creamy texture without any fuss. So no need to wrap your pan in foil, just bake them right in the pan!
What are the approximate calories in a pumpkin cheesecake bar?
Roughly speaking, each pumpkin cheesecake bar has about 250 calories. Of course, that’s just an estimate, and it can change a little depending on the brands you use or if you add any extra toppings. It’s always good to keep that in mind when you’re enjoying one (or two!).
Pairing Your Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are fantastic on their own, but I love dressing them up a bit! A dollop of freshly whipped cream is always lovely, or how about a drizzle of warm caramel sauce? It really makes them feel extra decadent. And for the perfect fall pairing? You can’t go wrong with a warm mug of pumpkin spice latte or some hot apple cider. Oh, and if you’re looking for another fun fall treat, my caramel apple nachos are always a hit too!
Share Your Pumpkin Cheesecake Bar Creations!
I just love hearing about your baking adventures! If you give these pumpkin cheesecake bars a try, please tell me all about it in the comments below. Did you add any fun swirls or toppings? Did they disappear faster than you thought they would? Your feedback and tips are SO appreciated. You can also share your creations or ask any lingering questions over on my contact page!
PrintEasy Pumpkin Cheesecake Bars
Enjoy these simple pumpkin cheesecake bars, a perfect fall dessert with a graham cracker crust and creamy pumpkin and cheesecake layers. They are easy to make and great for parties.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool slightly.
- In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the pumpkin puree, pumpkin pie spice, and salt.
- Pour half of the cream cheese mixture over the cooled crust.
- Dollop spoonfuls of the pumpkin mixture over the cream cheese layer.
- Pour the remaining cream cheese mixture over the pumpkin dollops. Use a knife or skewer to gently swirl the pumpkin into the cream cheese layer.
- Bake for 30-35 minutes, or until the edges are set and the center is almost set.
- Let the bars cool completely in the pan on a wire rack.
- Chill in the refrigerator for at least 2 hours before cutting into bars.
Notes
- For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts.
- These bars can be made a day ahead and stored in the refrigerator.
- They also freeze well; wrap individual bars tightly in plastic wrap and then in foil.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg