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Perfect Pumpkin Cheesecake Bars: Easy Fall Dessert

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These pumpkin cheesecake bars feature a buttery graham cracker crust, a spiced pumpkin layer, and a creamy cheesecake topping. They’re an easy, no-roll fall dessert that’s perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 16 oz cream cheese, softened to room temperature (two 8-oz blocks, full-fat)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in heavy cream and vanilla. Sprinkle pumpkin pie spice, cinnamon, and salt over the mixture, then whisk until fully combined.
  4. In another large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides. Add ½ cup sugar and beat until fluffy, about 1 minute. Add eggs one at a time, beating on low after each just until incorporated. Stir in vanilla and flour by hand with a rubber spatula until just combined.
  5. Pour the pumpkin mixture over the pre-baked crust and spread into an even layer. Carefully spoon the cheesecake mixture over the pumpkin layer and gently spread to the edges, being careful not to mix the layers.
  6. Place the pan inside a larger baking dish. Pour hot water into the larger dish until it reaches about halfway up the sides of the 9×9 pan. Carefully transfer to the oven and bake for 50-60 minutes, until edges are set and center jiggles slightly when shaken.
  7. Remove the pan from the water bath and place on a wire rack. Cool completely at room temperature (1-2 hours). Then cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  8. Once fully chilled, use the parchment handles to lift the block out of the pan. Place on a cutting board and slice into 16 squares using a sharp knife. Wipe the knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. The water bath helps prevent cracking. For clean slices, chill thoroughly and run the knife under hot water between cuts. These bars taste even better on day two.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin bars, cheesecake bars, Thanksgiving dessert, easy pumpkin dessert

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