Easy Pumpkin Cheesecake Bars With Graham Cracker Crust
I love pumpkin pie and I love cheesecake, so pumpkin cheesecake bars feel like the best of both worlds. They’re creamy, warmly spiced and so much easier than a full cheesecake. No water bath, no springform pan and no stress.
A buttery cinnamon graham cracker crust gets topped with a smooth pumpkin cheesecake filling. After a few hours in the fridge, the bars slice into neat squares that are perfect for a dessert table.
I make these every year for Thanksgiving, usually the day before. They’re one of those desserts that actually taste better after a night in the fridge.
Why You’ll Love These Pumpkin Cheesecake Bars
- Easier than cheesecake. No water bath or springform pan needed.
- Creamy and spiced. Smooth pumpkin filling with cozy fall flavor.
- Feeds a crowd. One 9×9 pan makes 16 bars.
- Make ahead. Bake up to 2 days early.
- Easy to serve. Grab-and-go squares, no pie server required.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Graham cracker crumbs: About 14 full sheets. Gingersnaps are a fun swap.
- Cream cheese: Full-fat brick cream cheese, fully softened, for the smoothest filling.
- Pumpkin puree: Plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- Sugars: White and brown sugar together give a deeper, caramel flavor.
- Pumpkin pie spice: Or make your own with cinnamon, ginger, nutmeg and cloves.
How to Make Pumpkin Cheesecake Bars
- Make the crust. Press the buttery graham mixture into a lined 9×9 pan and bake at 350°F (175°C) for 8 to 10 minutes.
- Beat the filling. Beat cream cheese and sugars until smooth, then add pumpkin, spice, vanilla and flour.
- Add eggs. Mix in the eggs on low speed, one at a time, just until blended.
- Bake. Bake at 325°F (165°C) for 35 to 40 minutes until the center barely jiggles.
- Chill and slice. Cool 1 hour, chill at least 4 hours, then cut into 16 bars.
My Tips for the Best Cheesecake Bars
- Use room temperature cream cheese and eggs. Cold ingredients make lumps.
- Mix on low speed after adding the eggs. Too much air causes cracks.
- Take them out while the center still wobbles a little. They firm up in the fridge.
- Line the pan with parchment overhang so you can lift the whole slab out.
- Cut with a hot, dry knife and wipe it clean between cuts for neat bars.
Variations to Try
- Gingersnap crust: Swap the graham crackers for gingersnap crumbs.
- Swirled: Save 1/2 cup plain cheesecake batter before adding pumpkin and swirl it on top.
- Turtle style: Drizzle with caramel sauce and sprinkle with chopped pecans.
- Bigger batch: Double the recipe in a 9×13 pan and bake 40 to 45 minutes.
Make-Ahead, Storage and Reheating
- Make ahead: Bake up to 2 days ahead and keep covered in the fridge.
- Storage: Refrigerate in an airtight container for up to 5 days. Keep them chilled.
- Freeze: Freeze bars in a single layer, then wrap well for up to 2 months. Thaw overnight in the fridge.
- Serving: Serve cold. No reheating needed.
What to Serve With It
Top each bar with whipped cream and a pinch of cinnamon. They’re lovely with hot coffee or a mug of Homemade Slow Cooker Apple Cider. For a full Thanksgiving dessert table, serve them next to a classic Pumpkin Pie From Scratch and pecan pie.
Frequently Asked Questions
Why did my cheesecake bars crack? Usually from overbaking or overmixing after adding the eggs. A few small cracks are fine and hide under whipped cream.
How do I know when they’re done? The edges look set and slightly puffed, and the center still jiggles a little when you gently shake the pan.
Can I use low-fat cream cheese? Full-fat gives the best creamy texture. Low-fat can be softer and less rich.
Do they need to be refrigerated? Yes. Because they contain cream cheese and eggs, keep them in the fridge and don’t leave them out more than 2 hours.
One Last Thing
These pumpkin cheesecake bars always disappear first on my dessert table. If you bake them, please leave a comment and a star rating below. And save them to your Thanksgiving desserts board on Pinterest!
Pumpkin Cheesecake Bars
Ingredients
Crust:
- 1 3/4 cups graham cracker crumbs about 14 full sheets
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter melted
Filling:
- 16 oz cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 2 tbsp all-purpose flour
- 1 pinch salt
- whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving some hanging over the sides.
- Mix the graham crumbs, sugar, cinnamon and melted butter. Press firmly into the pan and bake for 8 to 10 minutes. Lower the oven to 325°F (165°C).
- Beat the cream cheese and both sugars on medium-low speed until smooth, about 2 minutes. Beat in the pumpkin, vanilla, pumpkin pie spice, flour and salt.
- Add the eggs one at a time, mixing on low just until blended. Do not overmix. Pour over the crust and smooth the top.
- Bake for 35 to 40 minutes, until the edges are set and the center still jiggles slightly. Cool in the pan for 1 hour, then chill at least 4 hours or overnight.
- Lift out with the parchment and cut into 16 bars with a hot, dry knife. Top with whipped cream.
Notes
Storage: Refrigerate in an airtight container up to 5 days.
Freeze: Freeze bars in a single layer, then wrap, up to 2 months. Thaw overnight in the fridge.
Variations: Use gingersnap crumbs for the crust, swirl in a little plain cheesecake batter, or top with caramel sauce and chopped pecans.
