If you’re looking for a dessert that bridges the gap between cozy fall comfort and creamy indulgence, this Pumpkin Cheesecake Bars Recipe is your new go-to treat. These bars have it all: a crunchy graham cracker crust, a velvety spiced pumpkin layer, and swirls of rich cheesecake that make every bite irresistible. Perfect for sharing at autumn gatherings or enjoying as an anytime sweet fix, this recipe never fails to sweep friends and family off their feet. Trust me, this is the kind of dessert you’ll want in your back pocket all season long!

Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

What makes this Pumpkin Cheesecake Bars Recipe so magical is its simple lineup of trustworthy ingredients. Every element is chosen for a reason—bringing you the most lovely flavor, creamy texture, and that stunning, inviting color that everyone craves when pumpkin season rolls around.

Graham cracker crumbs: These create the classic, buttery base and offer the perfect crunch beneath the creamy layers.
Granulated sugar: Adds just the right amount of sweetness to both the crust and fillings.
Melted butter: Holds the crust together and gives it that rich, melt-in-your-mouth taste.
Pumpkin puree (15 oz can): Use pure pumpkin for the best flavor and that gorgeous autumn hue—avoid pumpkin pie mix for optimal results.
Heavy cream: Lends a luscious texture to the pumpkin layer and keeps it from being too dense.
Large eggs: Essential for binding both the pumpkin and cheesecake mixtures and creating a smooth, sliceable bar.
Vanilla extract: Elevates the flavors and adds real homemade warmth.
Pumpkin pie spice: A cozy blend that gives every bite a little bit of fall magic.
Cream cheese (softened): The secret to the creamy, tangy cheesecake swirls—make sure it’s softened for the smoothest results.
Egg yolk: Adds extra richness to the cheesecake mixture and helps create that perfect swirl.

How to Make Pumpkin Cheesecake Bars Recipe

Step 1: Prep the Pan

Start by preheating your oven to 350°F. Line a 9×13-inch baking pan with parchment paper or foil, making sure to leave a little overhang on the sides for easy removal later. This small step makes slicing and serving the Pumpkin Cheesecake Bars Recipe infinitely easier, and keeps your clean-up to a minimum.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of granulated sugar, and 10 tablespoons of melted butter. Mix until everything comes together in a crumbly, moist mixture. Pour this into your prepared pan and press it down firmly, creating an even base. It’s worth taking a few extra seconds to press it well—a sturdy crust gives your bars that satisfying snap.

Step 3: Whisk Together the Pumpkin Layer

In another medium-sized bowl, whisk together the pumpkin puree, heavy cream, 2 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 2 teaspoons pumpkin pie spice. Stir until the mixture is velvety and the spices look evenly distributed. Pour this golden pumpkin batter evenly over your graham cracker crust, smoothing the top gently with a spatula if needed.

Step 4: Swirl the Cheesecake Topping

In a clean bowl, beat together the softened cream cheese, 1 large egg, 1 egg yolk, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Use an electric mixer at medium speed until the mixture turns silky and smooth, with no lumps remaining. Drop generous spoonfuls across the pumpkin layer, then use a knife to delicately swirl the cheesecake through the pumpkin. This is where you get to unleash your inner artist—swirl just enough for a marbled effect, but don’t dig too deep or you’ll disturb the crust.

Step 5: Bake and Chill

Bake for 37 to 42 minutes, or until the center is set (a slight jiggle is perfect—it’ll firm up as it cools). Remove from the oven and let the pan cool on a rack for 30 minutes. Refrigerate for at least 2 hours, until completely chilled, before slicing. This chill time ensures clean, beautiful bars and lets all the fall flavors meld together.

How to Serve Pumpkin Cheesecake Bars Recipe

Garnishes

Pumpkin Cheesecake Bars Recipe is an absolute showstopper on its own, but adding garnishes can easily take it up a notch. Try dusting the bars with a light sprinkle of cinnamon or pumpkin pie spice just before serving. For special occasions, a puff of freshly whipped cream and a scattering of chopped toasted pecans or a drizzle of caramel sauce make each square look and taste like something out of a fancy café.

Side Dishes

While the bars are rich enough to stand alone, they pair beautifully with a cup of strong coffee or a chai latte—the gentle spices in these beverages echo the warmth of the pumpkin layer. For a holiday table, serve them alongside fresh fruit or a tangy cranberry compote for a nice contrast and pop of color.

Creative Ways to Present

Pumpkin Cheesecake Bars Recipe shines when served in simple squares, but you can definitely get creative with presentation. Try cutting them into mini rectangles for a dessert buffet, or use cookie cutters to make festive shapes. Arrange on a tiered platter with scattered whole spices (like cinnamon sticks and star anise) for rustic fall charm.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Cheesecake Bars Recipe in an airtight container in the refrigerator. They’ll stay fresh and absolutely delicious for up to 5 days. The flavors actually get even cozier and more blended after a day or two, making them the gift that keeps on giving.

Freezing

For longer storage, you can absolutely freeze these bars. Slice them first, then layer between sheets of parchment in a tightly sealed container. They’ll keep beautifully for up to 2 months. When you’re ready to serve, just thaw in the refrigerator overnight for best texture.

Reheating

It’s not necessary to reheat Pumpkin Cheesecake Bars Recipe—they’re best enjoyed chilled or at room temperature, which keeps the textures spot on. If you prefer a slightly softer bite, let the bars sit out for 10–15 minutes before serving. No need for an oven—just pure, creamy, straight-from-the-fridge bliss.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade pumpkin puree is well-drained and as thick as the canned variety. Too much moisture can affect the bars’ texture, but homemade puree offers wonderfully fresh flavor.

What’s the secret to getting beautiful cheesecake swirls?

The trick is to drop spoonfuls of the cheesecake mixture evenly over the pumpkin layer, then gently swirl with a thin knife without digging into the crust. Don’t over-swirl—less is more when it comes to those stunning marbled patterns!

Can I make Pumpkin Cheesecake Bars Recipe gluten-free?

Yes, simply swap out the regular graham crackers for your favorite gluten-free graham-style crackers. The process and flavor are almost identical, so everyone gets to enjoy this treat.

Do I need to bring the ingredients to room temperature?

It’s best to use softened cream cheese for smoothness, but eggs and other ingredients can go in straight from the fridge. That said, room temperature ingredients will blend together more evenly and prevent lumps in your cheesecake layer.

Can I add mix-ins or extra toppings?

Totally! Chopped nuts, chocolate chips, or even a swirl of caramel can be stirred into the pumpkin layer or sprinkled on top before baking. Let your creativity run wild and make this Pumpkin Cheesecake Bars Recipe your own.

Final Thoughts

This Pumpkin Cheesecake Bars Recipe truly brings the flavors of fall to your dessert plate. Warm, creamy, and satisfyingly spiced, it’s the perfect treat to share—or savor solo with your favorite mug in hand. Give it a try, and watch it become a beloved classic in your own kitchen!

Pumpkin Cheesecake Bars Recipe

★★★★★

4.7 from 17 reviews

Author: anna
Total Time: 3 hours
Yield: 12 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cheesecake Bars are a delightful fall dessert that combines the creamy richness of cheesecake with the warm flavors of pumpkin spice. Perfect for Thanksgiving or any autumn gathering.

Instructions

Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or foil.
Graham Cracker Crust: In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly. Press into the prepared baking pan.
Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla, and pumpkin pie spice). Pour on top of graham cracker layer.
Cheesecake Swirl: In another medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar, and vanilla extract) with an electric mixer until well mixed. Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. Swirl the cheesecake filling into the pumpkin mixture to create a marbled look.
Bake for 37 to 42 minutes or until the center is set. Cool for 30 minutes, then refrigerate for 2 hours until chilled.
Slice into squares and serve.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American