Pumpkin Cheesecake Bars Recipe

Pumpkin cheesecake bars are basically fall’s mic-drop moment. Imagine everything you love about pumpkin pie and everything you adore about cheesecake… and then smashing them together into neat little squares you can carry in one hand while holding a mug of cider in the other. They’re creamy, spiced, slice like a dream, and don’t require the stress of a giant springform pan or the dreaded water bath. You’ll bake them once, and suddenly they’ll become your thing.

Why This Recipe is Awesome

• Portable perfection. No forks required if you don’t feel like sharing.
• Faster than cheesecake. They bake and chill quicker—no six-hour wait while you pray the middle sets.
• Flavor balance. Warm pumpkin spice plus tangy cream cheese equals “where have you been all my life?”
• Make-ahead friendly. Bake today, chill overnight, slice tomorrow—flavor actually improves with time.
• Freezer-safe. Wrap up extras, and you’ve got dessert emergencies covered for months.

Basically, if pumpkin pie and cheesecake had a baby, this is it. And unlike most babies, these bars actually help you relax.

Craving more fall baking? Try my Soft Pumpkin Sugar Cookies with Cream Cheese Frosting for a quick grab-and-go treat!

Ingredients for Pumpkin Cheesecake Bars

Crust

• 2 cups (240 g) gingersnap or graham cracker crumbs
• 6 Tbsp (85 g) unsalted butter, melted
• 2 Tbsp (25 g) granulated sugar
• Pinch of fine salt

Filling

• 24 oz (680 g) cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 3 large eggs, room temp
• 1/3 cup (80 g) sour cream
• 1 Tbsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional)
• ¼ tsp fine salt

Optional Toppings

• Whipped cream
• Toasted pecans
• Extra cinnamon dusting

Pan Prep

• 9×13 pan lined with parchment sling

Directions (Step-by-Step Instructions)

1.Preheat. Heat oven to 350°F (175°C). Line a 9×13 pan with parchment paper, leaving overhang.

2.Make the crust. Stir together crumbs, melted butter, sugar, and salt until sandy. Press firmly into the pan using a measuring cup bottom.

3.Par-bake. Bake 8–10 minutes, until fragrant. Set aside to cool.

5. Beat the cream cheese. In a stand mixer, beat cream cheese until smooth and creamy, about 2–3 minutes. No lumps allowed.

6.Add sugar and salt. Mix until glossy and fluffy.

7.Add pumpkin + flavor. Beat in pumpkin puree, vanilla, and spices on low until just combined.

8.Add sour cream. Blend on low to keep things silky.

9.Eggs last. Add eggs one at a time on low, mixing just until combined. Tap bowl to pop air bubbles.

10.Assemble. Pour filling over crust and smooth top.

11.Optional steam trick. Place a small pan of hot water on the oven’s lower rack. This helps prevent cracks.

11.Bake. Lower oven to 325°F (165°C). Bake 30–38 minutes, until edges are set but center jiggles like Jell-O.

12.Cool gradually. Turn off oven, crack door, and leave pan inside 15 minutes. Then transfer to rack until room temperature.

13.Chill. Refrigerate at least 4 hours, preferably overnight. This step makes slicing magical.

14.Slice & serve. Lift bars using parchment, cut with a hot dry knife, garnish, and bask in compliments.

Recipe Tips & Variations

• Don’t skip room-temp ingredients. Cold cream cheese = lumps that haunt you.
• Alternative crusts. Use grahams for classic, Biscoff for caramel-cookie flavor, or almond flour for gluten-free.
• DIY pumpkin spice. No mix handy? Use cinnamon, ginger, nutmeg, and a pinch of cloves.
• Sugar swap. Replace half the sugar with light brown sugar for a deeper flavor.
• Swirl it. Add a couple tablespoons of caramel or chocolate to the top, swirl gently, then bake.
• Pan flexibility. Only have 9×9? Halve the recipe and extend baking slightly.

More Cozy Fall Desserts:

• Pumpkin Baked Oatmeal Recipe | Easy Make-Ahead Fall Breakfast
• Easy Pumpkin Poke Cake Recipe That Steals the Show
• Irresistible Thick Chewy Pumpkin Chocolate Chip Cookies Recipe
  

How to Store

• Fridge: Store bars covered up to 5 days. They actually taste better after day 2.
• Freezer: Chill, slice, and wrap individually. Freeze up to 2 months. Thaw overnight in fridge.
• Serving tip: Add toppings right before serving so whipped cream doesn’t collapse or pecans don’t get soft.

Common Mistakes to Avoid

• Skipping preheat. Cold oven = soggy crust sadness.
• Using cold cream cheese. Get ready for lumps that laugh at your mixer.
• Overmixing eggs. Too much air = puffy top, then dramatic cracks.
• Confusing puree with pie filling. Wrong can = perfumey disaster.
• Slicing too soon. Warm cheesecake = pudding mush. Chill until firm.
• Baking all at one temp. Hot start for crust, lower heat for filling—it’s science, not fuss.

Frequently Asked Questions

Do I need a water bath?
Nope. These bars are thin and forgiving. A pan of hot water on the bottom rack helps, but no foil-wrapping drama here.

Can I make them ahead?
Yes, please do. They slice best after chilling overnight.

How do I know when they’re done?
Set edges, jiggly center. Think Jell-O wobble, not soup slosh.

Can I freeze them?
Yes. Freeze individually wrapped bars for up to 2 months.

Why did mine crack?
Overbaked, overmixed, or cooled too fast. Cover cracks with whipped cream—problem solved.

Can I make it lighter?
You could use Greek yogurt instead of sour cream, but keep full-fat cream cheese or you’ll regret the rubbery result.

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Final Thoughts

These pumpkin cheesecake bars are the kind of dessert that looks fancy but feels doable, tastes indulgent but slices clean, and makes you look like you spent hours when it was really just one podcast episode and a bit of fridge time. Bake them once, and suddenly everyone will request “your pumpkin cheesecake bars” every fall. Go on—tie on that apron, heat up the oven, and claim your seasonal dessert crown.