These Pumpkin Cheesecake Bars offer a silky, spiced pumpkin filling layered over a crisp graham cracker crust. The custard is gently baked in a water bath for crack-minimizing texture, then cooled slowly before chilling for clean slices. Top with whipped cream and a sprinkle of pumpkin pie spice for a dessert that brings all the cozy vibes.
My favorite time of year is October thru December. Everyone is happier, three of the best holidays, the weather isn't as hot. I could go on. Pumpkin foods are everywhere, I love pumpkin. My pumpkin cheesecake recipe is always a hit but this year I wanted to make some handheld pumpkin cheesecake bars. You know I love a good handheld cheesecake (dulce de leche cheesecake bars).
These bars are easy to whip up, full of pumpkin flavor, and a family favorite. I truly think it is a great recipe!! If you're looking for a no-bake recipe check out my easy no-bake pumpkin cheesecake.
Featured Review
"This is a delicious, easy to make recipe. The final product was perfect. Family members raved how it tasted better than any store bought cheesecake. It was devoured within minutes. Will definitely be making this again!"
Adam
What Makes These Bars Extra Dreamy
- Graham Cracker Crumbs & Butter: Form the crisp, buttery base that supports the cheesecake filling.
- Cream Cheese & Sugar: Smooth, room-temperature cream cheese ensures lump-free filling. Sugar sweetens evenly.
- Pumpkin Puree & Pumpkin Pie Spice: Provide the signature autumn flavor without being overwhelming.
- Sour Cream: Adds tang and softness-balances richness and stabilizes texture.
- Eggs + Egg Yolk: Provide structure without making the texture too heavy.
- Vanilla & Salt: Enhance the overall profile and round out flavors.
The Easy Bar-Making Game Plan
To achieve clean slices I use a knife dipped in hot water and wiped clean after each slice.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Creamy Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars offer a silky, spiced pumpkin filling layered over a crisp graham cracker crust. The custard is gently baked in a water bath for crack-minimizing texture, then cooled slowly before chilling for clean slices. Top with whipped cream and a sprinkle of pumpkin pie spice for a dessert that brings all the cozy vibes.
- Total Time: 1 hour 6 minutes
- Yield: 9 Bars 1x
Ingredients
Crust
- 100 grams (1 Cup) Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 3 Tablespoons Butter, melted
Pumpkin Cheesecake Filling
- 16oz Cream Cheese, completely softened to room temperature
- 200 grams (1 Cup) Granulated Sugar
- 8oz (1 Cup) Pure Pumpkin Puree (NOT Pumpkin Pie filling)
- 2 Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Pure Vanilla Extract
- 2oz (¼ Cup) Sour Cream, at room temperature
- 2 Large Eggs + 1 Large Egg Yolk, at room temperature
Instructions
Crust
- Preheat the oven to 350F/180C. Line a 9-inch square pan with heavy-duty aluminum foil so that the foil overhangs on the sides, this will make it easier to remove the cheesecake bars from the pan after they have cooled and chilled. Grease the foil with non-stick spray and set aside.
- Use a food processor to pulse the graham crackers into crumbs or place them in a plastic bag and crush with a rolling pin into fine crumbs. In a small bowl combine graham crumbs and butter, until a sand-like texture is reached and all the crumbs are evenly moistened. Press into the bottom and slightly up upsides of prepared pan. Bake for 6 minutes then set aside while you prepare the filling. Reduce the oven temperature to 325F/ 163C.
Pumpkin Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with an electric mixer beat cream cheese for 2 minutes on low-medium speed. Make sure to scrape down the sides of the bowl, the cream cheese should be smooth with no lumps.
- Mix in granulated sugar for a minute or two, again scraping down the sides of the bowl, this will really loosen the cream cheese. Next add the pumpkin puree, pumpkin pie spice, vanilla, and sour cream. Beat for another 2-3 minutes on low-medium speed. You want to make sure everything is fully combined and there are no white spots. You should have a creamy batter with no lumps. Add in the eggs one at a time, making sure there are no traces of yolk left behind.
- Pour batter into prepared pan. Place the 9-inch pan in a larger pan you can use whatever you have on hand, you just want it to sit into the pan with a little room around the sides so you can pour hot water into the larger pan to bake the cheesecake bars in a water bath.
- Bake for 45 minutes to 1 hour the middle of the cheesecake should jiggle just a little bit, the sides should be fully set. You can use a digital internal thermometer to check the cheesecake has reached 145F/63C. Turn the oven off, open the door and let cool in the oven for 45 minutes then take out of the water bath and let cool on a wire rack on the counter for an hour before wrapping with plastic wrap then chill in the fridge for at least three hours.
- When chilled and ready to serve gently remove the foil and use a large knife to slice into bars. If desired pipe stabilized whipped cream on top and add a sprinkling of pumpkin pie spice. Store in the fridge in an air-tight container for up to 4 days.
Notes
Freezing instructions: These pumpkin cheesecake bars can be frozen for up to 3 months, but I think they are best within a month. To freeze the cheesecake bars place them on a plate or small baking sheet and flash freeze uncovered for a few hours. Once the bars are firm wrap in plastic wrap tightly, twice, then transfer to a freezers safe storage container or bag. When ready to thaw remove the plastic wrap and let sit on a plate to thaw for a couple of hours on the counter.
- Prep Time: 15 Minutes
- Cook Time: 51 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Diane says
Can this be dbl for a 9x13 pan?
Elizabeth Waterson says
Hi Diane, yes that should be no problem. You can double the ingredients and bake the cheesecake bars in a 9X13 inch pan and the bake time should not change too much, just keep an eye on them. Let me know if you have any other questions or if you make them. XX Liz
Carol Ann says
I would die for one of these, may kids ate them all and now I am left craving them... This just means I have to make them again this month
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Carol Ann, I am so pleased you enjoyed bars!! Take care. XX Liz
neetra says
ugh, got blessed with having a bar . cant believe my husband left me one to try. we are still talking about how yummy and smooth they were. not over powering pumpkin , perfect!
Elizabeth Waterson says
Yay so glad you loved these bars!!! Such a fun delicious cheesecake this time of year!! XX Liz
Adam says
This is a delicious, easy to make recipe. The final product was perfect. Family members raved how it tasted better than any store bought cheesecake. It was devoured within minutes. Will definitely be making this again!
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Adam, I truly appreciate it!! We absolutely love the pumpkin cheesecake bars too, so happy you all enjoyed them!! I hope you have a lovely Christmas. XX Liz
Chad says
I made these for a Thanksgiving party and to say my family was OBSESSED would be an understatement!
Elizabeth Waterson says
Yay, so glad you enjoyed the cheesecake my family loves these around holidays too!!! XX Liz