Get ready to fall in love with these Pumpkin Cheesecake Bars! Featuring a crunchy graham cracker crust, creamy cheesecake layers, and a spiced crumble topping, this dessert is the perfect autumn treat. Whether you’re serving it at a holiday gathering or indulging on a cozy night in, these bars will surely satisfy your pumpkin cravings. With their rich flavors and delightful textures, they are bound to become a seasonal favorite. 🍂

Pumpkin Cheesecake Bars Ingredients

For the Crust

6 tablespoons (85g) unsalted butter, melted 🧈
10 graham crackers, crushed 🍪

The Cheesecake Filling

32 oz (905g) cream cheese, at room temperature 🧀
4 large eggs 🥚
1 teaspoon vanilla extract 🌟
1½ cups (300g) granulated sugar 🧂
15 oz (425g) canned pumpkin puree 🎃

For the Crumble T topping

½ cup (115g) unsalted butter, melted 🧈
1 cup (125g) all-purpose flour 🌾
½ cup (110g) brown sugar 🍬
1 tablespoon ground cinnamon 🌰

Pumpkin Cheesecake Bars Step by Step Instructions

Make the Crust

In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a greased 9 x 13-inch (23 x 33 cm) baking pan. Place in the refrigerator to chill while you prepare the filling. ❄️

Prepare the Cheesecake Filling

In a large bowl, mix together the cream cheese, eggs, vanilla extract, and granulated sugar until smooth and creamy.
Spread half of the cheesecake batter over the chilled crust, smoothing the top. Freeze until set, about 15-20 minutes. ❄️

Preheat the Oven

Preheat your oven to 325˚F (160˚C). 🔥

Add the Pumpkin Layer

Add the pumpkin puree to the remaining cheesecake batter and stir until fully incorporated.
Spoon the pumpkin cheesecake batter over the frozen cheesecake layer and spread evenly. 🎃

Bake the Cheesecake

Bake for 30 minutes.

Make the Crumble Topping

In a medium bowl, combine the melted butter, flour, brown sugar, and cinnamon. Stir until the mixture forms a wet sand-like texture.

Final Bake

After the first bake, sprinkle the crumble topping evenly over the pumpkin cheesecake. 🌰
Return the cheesecake to the oven and bake for an additional 25 minutes.

Cool and Serve

Allow the cheesecake to cool at room temperature. For best results, refrigerate overnight once completely cooled.
Slice into bars and enjoy! 🍰

Tips for Success Pumpkin Cheesecake Bars

Use Room Temperature Ingredients: Make sure the cream cheese is at room temperature for a smooth, lump-free filling.
Chill the Crust: Chilling the crust while preparing the filling ensures it sets properly and maintains a firm base.
Refrigerate Overnight: For best results, allow the bars to chill overnight. This enhances the flavors and makes slicing easier.

Serving Suggestions Pumpkin Cheesecake Bars

Perfect for Fall Gatherings: Serve these bars at holiday dinners or family gatherings for a festive treat.
Top with Whipped Cream: Add a dollop of whipped cream and a sprinkle of cinnamon for an extra indulgent touch.

Pumpkin Cheesecake Bars Variations

Pecan Crumble Topping: Substitute the crumble topping with a pecan crumble for added crunch and a nutty flavor.
Maple Glaze: Drizzle a simple maple glaze over the bars before serving to complement the pumpkin spice.

Pumpkin Cheesecake Bars Storage Instructions

Refrigerate: Store the bars in an airtight container in the refrigerator for up to 5 days.
Freeze: These bars can be frozen for up to 2 months. Wrap them individually in plastic wrap and place them in an airtight container before freezing. Thaw in the refrigerator before serving.

Nutritional Information Pumpkin Cheesecake Bars (Per Serving)

Calories: 350 kcal
Fat: 25g
Carbohydrates: 32g
Protein: 6g
Sugar: 22g
Fiber: 2g

Pumpkin Cheesecake Bars FAQs

Can I Use Fresh Pumpkin Instead of Canned?

Yes, you can use fresh pumpkin puree. Make sure to cook and puree the pumpkin until smooth before using it in the recipe.

How Do I Prevent Cracks in My Cheesecake?

To prevent cracks, avoid overmixing the batter and do not open the oven door during baking. Allowing the cheesecake to cool gradually can also help prevent cracks.

Can I Make These Bars Ahead of Time?

Absolutely! These bars taste even better the next day, making them a great make-ahead dessert.

What Can I Use Instead of Graham Crackers for the Crust?

You can substitute the graham crackers with crushed digestive biscuits, gingersnaps, or even a shortbread cookie crust.

Pumpkin Cheesecake Bars

Author: Sara
Prep Time: 30
Total Time: 30 minutes
Diet: Vegetarian

Print Recipe

Description

Creamy Pumpkin Cheesecake Bars with a graham cracker crust, topped with a spiced crumble, perfect for fall gatherings.

Ingredients

Crust: 6 tbsp unsalted butter, 10 graham crackers, crushed.
Filling: 32 oz cream cheese, 4 large eggs, 1 tsp vanilla extract, 1½ cups granulated sugar, 15 oz canned pumpkin puree.
Crumble Topping: ½ cup unsalted butter, 1 cup all-purpose flour, ½ cup brown sugar, 1 tbsp ground cinnamon.

Instructions

1. Make the crust, press into the pan, and chill.
2. Mix cream cheese, eggs, vanilla, and sugar for the filling, freeze half.
3. Add pumpkin to the remaining filling and spread over the frozen layer.
4. Bake, add crumble topping, bake again.
5. Cool, refrigerate overnight, and slice into bars.

Notes

Ensure cream cheese is at room temperature to prevent lumps. Allow bars to chill overnight for the best texture.