When the season should bring cool autumn air but the temperature is still high, dessert creativity comes in handy. These pumpkin cheesecake bars pair cool, creamy cheesecake with warm, spiced pumpkin for a perfect balance of flavors.
Pumpkin Cream Cheese Bars Recipe
Combining pumpkin pie and cheesecake gives you the best of both worlds: the familiar cozy spice of pumpkin with the smooth richness of cheesecake. If you prefer your pumpkin desserts chilled, like my husband does, this mash-up will likely become a favorite.
This recipe is designed for an 8-inch square pan and yields 12 medium or 16 small bars. If you prefer a larger batch, double the ingredients and bake in a 9×13-inch pan.
Easy Pumpkin Cheesecake Squares Ingredients
The base is a crisp graham cracker crust lightly spiced with pumpkin pie spice so every bite tastes of autumn. I often use my own pumpkin spice blend when I have it on hand, but a store blend works fine.
- Graham Crackers: 8 whole graham cracker sheets (about 1 1/4 cups crumbs, or 128 grams). If you buy pre-crushed crumbs, measure 1 1/4 cups.
- Granulated Sugar: White granulated sugar is used for the crust, cheesecake layer and pumpkin layer; it keeps the texture balanced.
- Pumpkin Pie Spice: A blend of cinnamon, ginger, cloves, allspice and nutmeg. A pinch of black pepper is optional for warmth.
- Butter: 5 tablespoons (about 71 grams) melted unsalted butter to bind the crust.
- Cream Cheese: Two 8-ounce blocks of cream cheese, softened to room temperature for about 30 minutes.
- Eggs: Two large eggs, beaten before adding to the batter.
- Vanilla: Pure vanilla extract for depth of flavor.
- Canned Pumpkin Puree: Use pure pumpkin puree (not pumpkin pie filling with added sugar). This recipe uses 3/4 cup; save the rest for another recipe.
- Ground Cinnamon: A small addition to balance the pumpkin pie spice.
Pumpkin Cream Cheese Bars Substitutions
Chocolate Pumpkin Variation – Swap regular graham crackers for chocolate graham crackers to add a chocolatey note to the crust.
How to Make Pumpkin Cheesecake Bars
This dessert is straightforward and mostly made in a single bowl. If you start with whole graham crackers, pulse them in a food processor until fine. Mix the crumbs with sugar, pumpkin pie spice and melted butter for the crust. Press into an 8-inch square pan lined with parchment, bake briefly, then prepare the cheesecake batter.
If using whole crackers, crush them in a food processor. Combine the crumbs with sugar, pumpkin pie spice and melted butter. If using pre-made crumbs, stir these ingredients together in a bowl.
Pour the crumb mixture into the prepared 8-inch pan and press firmly with the bottom of a measuring cup. It’s fine if the crust rises slightly up the sides. Bake at 350°F for 10 minutes, then let cool while you make the filling.
For the cheesecake layer, beat the softened cream cheese with granulated sugar until very smooth. Add vanilla and the beaten eggs and mix on low speed just until combined—avoid over-mixing to prevent excess air in the batter.
Scoop out one cup of the plain cheesecake batter and set it aside for swirling.
Add the pumpkin puree, pumpkin pie spice and extra cinnamon to the remaining cheesecake batter and beat just until combined. Spread this pumpkin cheesecake batter over the cooled crust.
Dollop the reserved plain cheesecake batter over the pumpkin layer, then swirl with a toothpick or knife to create a marbled top.
Bake at 350°F for 38–41 minutes, until the center is just slightly jiggly but not wet. A knife or toothpick inserted in the center should not come out overly moist. Cool the pan on a wire rack for 1 hour, then refrigerate for at least 8 hours before slicing for clean, firm bars.
Pumpkin Cheesecake Squares Tips
- If you don’t have a food processor, place graham crackers in a sealed plastic bag and crush them with a rolling pin until finely ground, then mix with sugar, butter and spice.
- To test doneness, when the timer finishes remove the bars from the oven. The center should be slightly jiggly but not wet—cheesecake will continue to set as it cools.
Pumpkin Pie Cheesecake Bars Storage
Yes. Cut the bars into squares, wrap each one individually in plastic wrap, and place them in an airtight freezer bag laying flat. Once frozen solid you can stand the bag upright to save space. Thaw bars in the refrigerator overnight or at room temperature for a few hours; avoid microwaving.
Yes. Because these bars contain eggs and dairy, keep them refrigerated. After baking and cooling, chill the bars for at least 8 hours. Stored in the fridge, they will keep for up to 4 days.
If you prefer a full pumpkin cheesecake, try an instant pot pumpkin cheesecake for a traditional sliceable version.
Easy Pumpkin Cheesecake Squares
Easy pumpkin cheesecake bars baked in an 8-inch square pan for a smaller, shareable serving.
20 minutes
51 minutes
1 hour 11 minutes
Ingredients
For the crust:
- 8 whole graham cracker sheets (about 1 1/4 cups crumbs, or 128 grams)
- 1/4 cup granulated sugar
- 1/8 teaspoon pumpkin pie spice
- 5 tablespoons (71 grams) butter, melted
For the cheesecake:
- 2 8-ounce packages of cream cheese, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 3/4 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper in both directions for easy removal.
- Make the crust: pulse the graham crackers in a food processor until fine. Add sugar and pumpkin pie spice and pulse to combine.
- Add melted butter and pulse until the crumbs are evenly moistened. Press into the prepared pan, including a small amount up the sides if desired.
- Bake the crust at 350°F for 10 minutes. Remove and let cool while preparing the filling.
- Make the filling: beat softened cream cheese with sugar until smooth. Add eggs and vanilla and mix on low until just combined.
- Avoid over-mixing to prevent excess air, which can cause cracking as the cheesecake cools.
- Remove 1 cup of plain cheesecake batter and set aside.
- Add pumpkin puree, pumpkin pie spice and cinnamon to the remaining batter and beat until combined.
- Spread pumpkin batter over the crust. Dollop reserved plain cheesecake batter over the top and swirl with a knife or toothpick.
- Bake at 350°F for 38–41 minutes, until the center is just slightly jiggly but not wet. Cool in the pan for 1 hour, then refrigerate at least 8 hours before slicing.
Notes
Tips: If you don’t have a food processor, crush graham crackers in a sealed plastic bag with a rolling pin. Always check canned pumpkin to ensure it’s pure pumpkin puree, not pie filling with added sugar. To freeze, wrap bars individually and store in an airtight freezer bag. Thaw in the refrigerator overnight.
Nutrition Information:
Yield: 16 • Serving Size: 1
Amount Per Serving:
Calories: 206
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 52mg
Sodium: 133mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 19g
Protein: 3g