Welcome to the only recipe you’ll ever need for perfect Pumpkin Cheesecake Bars. This dessert captures the essence of autumn, blending the tangy sweetness of classic cheesecake with the warm, comforting spice of pumpkin pie. Forget complicated cheesecakes; these bars are incredibly simple to make, serve, and share. They feature a buttery graham cracker crust, a rich and velvety pumpkin cheesecake filling, and a delightful creamy texture that will have everyone asking for the recipe. Whether you’re looking for a standout Thanksgiving dessert or a cozy treat for a crisp fall evening, these bars are a guaranteed showstopper.
We’ve designed this recipe to be straightforward and foolproof, perfect for both novice bakers and seasoned pros. Get ready to create a dessert that tastes like it came from a high-end bakery, right in your own kitchen.
Why This is the Best Pumpkin Cheesecake Bars Recipe
There are many recipes out there, but this one stands apart for a few key reasons. First, the proportions are perfected for the ultimate balance of flavor and texture—not too dense, not too light, but perfectly creamy. Second, the instructions are packed with tips to ensure success, from preventing cracks to achieving those clean, beautiful slices. We use simple, accessible ingredients to create a truly gourmet-level dessert. This isn’t just a recipe; it’s your complete guide to mastering the art of the cheesecake bar.
Key Ingredients You’ll Need
This recipe relies on simple pantry staples to create its magical flavor and texture. Here’s what you’ll need:
For the Graham Cracker Crust:
- Graham Cracker Crumbs: The classic, sturdy base. You can buy crumbs or make your own by crushing whole crackers.
- Unsalted Butter: Melted butter binds the crumbs together to create a crisp, buttery crust.
- Granulated Sugar: Adds a touch of sweetness to balance the buttery flavor.
For the Pumpkin Cheesecake Filling:
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a smooth, lump-free filling.
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Large Eggs: Room temperature eggs are crucial for a creamy, evenly baked cheesecake.
- Granulated Sugar & Brown Sugar: A combination of both provides the perfect sweetness and a hint of molasses flavor.
- All-Purpose Flour: A small amount helps prevent the cheesecake from cracking.
- Sour Cream: Adds a subtle tang and contributes to the ultra-creamy texture.
- Vanilla Extract: Enhances all the other flavors.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that gives these bars their signature fall flavor. If you don’t have it, you can make your own.
Step-by-Step Guide to Making Pumpkin Cheesecake Bars
Follow these simple steps for flawless results. We’ll start with the crust and then move on to that luscious filling.
Step 1: Prepare the Graham Cracker Crust
- Preheat Oven: First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Combine Crust Ingredients: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened, resembling wet sand.
- Press into Pan: Firmly press the crumb mixture into the bottom of the prepared pan, creating an even layer. A flat-bottomed measuring cup works perfectly for this.
- Bake the Crust: Bake for 10 minutes to set the crust. Once done, place it on a wire rack to cool slightly while you prepare the filling. If you love a crisp crust, this step is similar to a classic pie crust recipe.
Step 2: Create the Creamy Cheesecake Filling
- Beat Cream Cheese: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until it’s completely smooth and creamy. Scrape down the sides of the bowl to ensure there are no lumps.
- Add Sugars and Flour: Add the granulated sugar, brown sugar, and flour. Mix on low speed until just combined.
- Incorporate Wet Ingredients: Add the pumpkin puree, sour cream, and vanilla extract. Mix again on low speed until smooth. Be careful not to overmix.
- Add Eggs and Spices: Add the eggs one at a time, mixing on low speed until the yolk disappears after each addition. Finally, add the pumpkin pie spice and mix until just combined. The final batter should be smooth and velvety.
Step 3: Assemble and Bake
- Pour and Spread: Pour the cheesecake filling over the pre-baked graham cracker crust. Use a spatula to spread it into an even layer.
- Bake: Bake for 40-45 minutes. The center should be mostly set but will still have a slight jiggle to it. This slight wobble is key to a creamy texture.
- Cool Completely: Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process is the secret to preventing cracks. Then, remove from the oven and let them cool completely at room temperature.
- Chill: Once at room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the bars to set properly.
Pro Tips for Bakery-Quality Results
Want to take your Pumpkin Cheesecake Bars to the next level? Follow these expert tips.
The Secret to a Crack-Free Surface
Cracks are the enemy of a beautiful cheesecake. The number one cause is over-baking. Remember to pull the bars from the oven when the center still has a slight jiggle. The second tip is gradual cooling—letting them cool in the turned-off oven prevents the sudden temperature change that causes cracking. Lastly, avoid over-mixing the batter, especially after adding the eggs, as this incorporates too much air.
How to Get Perfectly Clean Slices
For those sharp, professional-looking slices, the trick is a hot, clean knife. Fill a tall glass with hot water. Dip a long, sharp knife into the water, wipe it dry with a paper towel, and make a cut. Repeat this process—dip, wipe, cut—for every single slice. This ensures the creamy filling doesn’t stick to the knife.
Storing Your Pumpkin Cheesecake Bars
Proper storage is key to keeping your bars fresh and delicious. They must be stored in the refrigerator. Place them in an airtight container or keep them in the baking pan, tightly covered with plastic wrap. They will stay fresh for up to 5 days. For longer storage, you can freeze them. Place the cut bars on a baking sheet and freeze until solid, then wrap each bar individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To serve, simply thaw them in the refrigerator overnight. This method works just as well for an Amish Pumpkin Roll.
Frequently Asked Questions
Yes, they freeze beautifully! Once they are fully chilled, you can freeze them whole or cut into individual bars. Wrap them well in plastic wrap and then foil or place them in a freezer-safe container. They will last for up to 3 months. Thaw overnight in the refrigerator before serving.
It is not recommended. Pumpkin pie filling is pre-sweetened and contains spices, which will alter the flavor and sweetness of this recipe. For best results, use 100% pure pumpkin puree.
Yes, absolutely. Because of the cream cheese and eggs, these bars must be stored in the refrigerator. Keep them in an airtight container for up to 5 days.
The bars are done when the edges are set and the center has a slight jiggle, similar to Jell-O. The center will continue to set as it cools. Over-baking is the primary cause of cracks, so be careful not to leave them in the oven for too long.
There are three key steps: 1) Do not over-mix the batter after adding the eggs. 2) Do not over-bake the bars; remove them when the center still jiggles. 3) Allow the bars to cool down slowly in the turned-off oven for one hour before moving them to room temperature.
The Perfect Pumpkin Cheesecake Bars Recipe
Pumpkin Cheesecake Bars: The Ultimate Creamy Fall Treat
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until all crumbs are moistened.
- Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake for 10 minutes. Set aside to cool on a wire rack while you make the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth.
- Add the granulated sugar, brown sugar, and flour. Mix on low speed until combined.
- Blend in the pumpkin puree, sour cream, and vanilla extract on low speed.
- Add eggs one at a time, mixing on low after each addition just until the yolk disappears. Mix in the pumpkin pie spice.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 40-45 minutes, until the center is almost set but still has a slight jiggle.
- Turn the oven off and let the bars cool in the oven with the door cracked for 1 hour. Then cool completely at room temperature.
- Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Do not overmix the filling once the eggs are added; this is a key step to prevent cracking.
Chilling overnight yields the best texture and makes the bars much easier to slice.
Share Your Creations!
We are absolutely certain you will fall in love with these creamy, dreamy Pumpkin Cheesecake Bars. They are the perfect embodiment of fall comfort and an ideal treat to share with family and friends. If you make this recipe, we’d love to see it! Snap a photo and share it on Pinterest. Your feedback and creations make our day!
