Pumpkin Cheesecake Bars

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This amazing pumpkin cheesecake bars recipe has a buttery graham cracker crust, a cream cheese layer and a pumpkin cream cheese layer! A great fall dessert idea!

Happy start to the school year here in Rochester with pumpkin cheesecake bars! For the first time, the back-to-school photos flooding my Facebook newsfeed made me sad.

Thinking about Eliza starting school in four years has me feeling all the feels! These pumpkin cheesecake bars are as tasty as they are beautiful. This fall classic is packed with all the flavors and textures we expect from pumpkin cream cheese bars. Everyone will be asking for the recipe and you’ll be making them year round before you know it!

First things first: don’t let the list of ingredients or the many steps fool you. Just like my Double Layer Pumpkin Cheesecake, these pumpkin cheesecake bars are not impossible to perfect. I’m going to show you step by step (for you visual learners) how you can make this crowd pleasing dessert for your next gathering or fall party!

If you happen to be loving pumpkin right now but are looking for something easier, try my Soft Glazed Pumpkin Sugar Cookies. Honestly, there bars are SO easy, though.

What kind of dessert is this?

These pumpkin cream cheese bars are a layered dessert that combines two of the very best parts of fall…pumpkin pie and cheesecake! Okay, those are the best parts of dessert in general so this has become a year round dessert recipe in our house.

You get the creamy cheesecake layer, a zesty pumpkin pie layer, and the graham cracker crust gives it a sweet and salty finish. This is a dessert recipe, along with my Pumpkin Snickerdoodles, that really does have it all!

What you’ll need to make these pumpkin cream cheese bars:

Crust

• 2 cups graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons butter, melted

Cheesecake Batter

• 3 packages (8 oz) cream cheese, softened
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 4 eggs

Pumpkin Layer – added to ½ of cheesecake batter

• 1 can (15 oz) pumpkin puree, NOT pumpkin pie filling
• ½ teaspoon ground nutmeg
• 1 teaspoon pumpkin pie spice

Garnish

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 2 teaspoons ground cinnamon

Here’s how you build your pumpkin cheesecake bars:

If you have any questions about the process, don’t be afraid to ask. We’re building these pumpkin cheesecake bars from the bottom up so I’ve broken everything down by steps for each layer!

Crust

1. The first thing to do is preheat oven to 350 degrees
2. Next, in a medium bowl we need to mix crumbs, sugar, and butter until well combined
3. Press mixture evenly onto the bottom of a 9×13 baking dish
4. The crust needs to bake for 15-20 minutes or until golden brown
5. Remove from oven and chill in refrigerator for at least 30 minutes

Cheesecake Batter

1. For the cheesecake layer you’ll need to preheat oven to 325 degrees
2. In a large mixing bowl, combine the cream cheese, sugar, spices, and eggs until creamy and smooth
3. We need to divide the batter in half
4. Pour one half over the cooled crust and set it aside

Pumpkin Layer

1. Now for the pumpkin layer, add the pumpkin and spices to the other half of the  cheesecake batter, stir until well combined and smooth
2. Carefully pour the pumpkin layer over the cheesecake layer. Spread evenly with offset spatula, be gentle!
3. Bake at 325 degrees for 30-40 minutes, the center should be slightly wobbly and the edges should be lightly browned and puffed
4. Now turn off the oven but don’t remove the pan. Prop open the oven door and keep the pan in there for 1 hour, for the cheesecake to cool.
5. Remove from oven and transfer to a cooling rack for 1-2 hours or until they are cool enough to place in the refrigerator
6. Chill for at least 8 hours or up to 24 hours

Whip Cream

1. Place cold heavy whipping cream in stand mixer and whisk on medium for 1-2 minutes
2. Gradually add powdered sugar until well incorporated
3. Increase speed to high and whisk until soft peaks form and whipped cream holds its shape
4. Gently fold in the cinnamon
5. Add right before serving

Can I make these bars in advance?

You can make these pumpkin cheesecake bars in advance but I wouldn’t make them more than one day ahead. Store them in the refrigerator covered and wait to add your whipped cream topping until right before you serve them. It’ll get melted and weird if you put it on top and leave it sit for too long!

Do I have to cool the crust before adding the cheesecake layer?

Yes, definitely allow the crust to cool completely before adding your next layer. If you do not wait for it to be cooled completely the cheesecake won’t set up and you won’t be able to add your pumpkin layer.

Why do these pumpkin cream cheese bars need to cool in the oven?

This is actually the start of the cooling process and the end of the cooking process for the pumpkin cheesecake bars. They’ll continue to bake at a very low temperature without overbaking. If you remove them from the oven too soon they’ll cool quicker but they won’t finish baking.

If you’re looking for all of the delicious pumpkin pie flavors but healthier, try my Peanut Butter Pumpkin Greek Yogurt Dip.

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