There’s a certain magic in the air when autumn arrives. The leaves start to turn, the air gets crisp, and all I want to do is bake something cozy. For me, nothing says fall quite like the warm spice of pumpkin.
And while I love a classic pumpkin pie, sometimes I crave the rich, creamy texture of cheesecake. That’s where these incredible Pumpkin Cheesecake Bars come in. They are the best of both worlds, all in one easy to make treat.
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Why You’ll Love This Recipe
Honestly, what’s not to love? These bars are a total treat. They have a wonderfully buttery graham cracker crust that provides the perfect crunchy base. It’s simple but so satisfying.
Then you get to the filling. Oh, the filling! It’s two beautiful layers of creamy cheesecake. The bottom layer is a classic, sweet vanilla cheesecake that’s smooth and rich. It’s delightful all on its own.
But the top layer is where the fall flavor really shines. It’s a pumpkin spice infused cheesecake that is just packed with warmth. The combination of the two layers is just so good. Every bite is a little bit of sweet vanilla and a little bit of spiced pumpkin.
One of the best parts about this Pumpkin Pie Bars Recipe is how simple it is to put together. You get all the flavor of a fancy cheesecake without all the stress of a water bath or worrying about a giant crack down the middle. This recipe is very forgiving.
Plus, making them in a nine by thirteen inch pan means you get plenty of Pumpkin Cheesecake Squares to share. They are absolutely perfect for fall parties, Thanksgiving dessert tables, or just a special weeknight treat for your family.
They also look so impressive when they are done. A little dollop of whipped cream and a cute candy pumpkin on top makes each square look like it came from a fancy bakery. It’s an Easy Pumpkin Cheesecake recipe that delivers big on both flavor and presentation.
Ingredients
Let’s get everything together before we begin. Having all your ingredients measured and ready to go makes the whole process so much smoother. It’s a little trick chefs call ‘mise en place’ and it really helps!
For The Crust
- 2 1/4 cups graham cracker crumbs
- 1/2 cup butter, melted
- cooking spray
For The Filling
- 6 (8 ounce) blocks cream cheese, softened
- 2 1/4 cups sugar
- 6 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 2 teaspoons pumpkin pie spice
For The Topping
- 1 1/2 cups whipped cream or thawed whipped topping
- 24 candy pumpkins
Step By Step Instructions
Ready to make some magic? Let’s walk through this recipe together. I promise it is easier than you think. Just follow along, and you’ll have delicious Pumpkin Cheesecake Bars in no time.
Step 1: Prepare The Pan And Oven
First things first, let’s get your oven ready. You’ll want to preheat it to 300 degrees F. This lower temperature is key for baking cheesecake gently and evenly, which helps prevent cracks.
Next, grab your nine by thirteen inch pan. Give it a good coat with cooking spray. This helps the parchment paper stick and makes removing the bars later a breeze.
Then, line the bottom of the pan with parchment paper. I like to leave a little overhang on the long sides. This creates handles that you can use to lift the entire slab of cheesecake out of the pan once it’s chilled. So clever!
Step 2: Make The Graham Cracker Crust
Now for the crust. In a medium bowl, combine your graham cracker crumbs and the melted butter. Stir them together until all the crumbs are moistened. It should look like wet sand.
Pour this mixture into your prepared pan. Use the bottom of a measuring cup or a glass to press the crumbs down firmly and evenly across the bottom of the pan. A solid foundation is important for our Pumpkin Cheesecake Squares.
Step 3: Beat The Cream Cheese
This is a super important step for getting that silky smooth cheesecake texture. Place your softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, a hand mixer works just fine.
Beat the cream cheese on medium speed for about 3 to 4 minutes. You want it to be completely smooth, light, and fluffy, with no lumps. Scrape down the sides and bottom of the bowl a couple of times to make sure everything is incorporated.
Step 4: Mix The Cheesecake Filling
With your cream cheese nice and fluffy, it’s time to add the sugar. Pour it in and beat on low speed until it’s just combined. We don’t want to add too much air here.
Next come the eggs. Add them two at a time, mixing on low after each addition just until the yellow yolk disappears. Overmixing eggs can cause the cheesecake to crack later, so be gentle.
Finally, add the vanilla extract and give it one last mix for about 30 seconds. Now you have a beautiful, classic cheesecake batter.
Step 5: Divide The Filling
Now we are going to create our two distinct layers. Pour about half of the cheesecake mixture over your prepared crust. Use an offset spatula to spread it into a smooth, even layer. This will be our lovely vanilla base.
Step 6: Create The Pumpkin Layer
To the remaining cheesecake mixture still in the bowl, add the pumpkin puree and the pumpkin pie spice. Stir everything together on low speed until it’s fully combined and you have a gorgeous, fragrant orange batter. The smell alone is amazing!
This is what turns a good cheesecake into a fantastic batch of Pumpkin Cheesecake Bars. That authentic fall flavor is everything.
Step 7: Assemble The Layers
Gently pour the pumpkin cheesecake layer over the vanilla layer in the pan. Be careful so the layers don’t mix too much. I like to pour it slowly and use a spatula to spread it gently to the edges.
The two distinct layers are what make these bars so pretty when you cut into them. It’s a simple step that has a big visual payoff.
Step 8: Bake The Bars
Carefully place your pan in the preheated oven. Bake the bars for 1 hour and 10 minutes. The edges should look set, but the center will still have a slight wobble to it. That’s exactly what you want. The residual heat will finish the cooking.
Step 9: Cool The Cheesecake Bars
This is another secret to crack free cheesecake. Once the baking time is up, turn off the oven completely. Prop the oven door open just a little bit with a wooden spoon. Let the Pumpkin Cheesecake Bars cool down slowly in the oven for one hour.
This gradual cooling process prevents the sudden temperature change that often causes cracks. After an hour, you can remove the pan from the oven and let it cool completely on a wire rack on the counter.
Step 10: Chill And Decorate
Patience is a virtue, especially with cheesecake! Once the pan is at room temperature, cover it with plastic wrap and move it to the refrigerator. Let the bars chill for at least 3 hours, but overnight is even better. This allows them to set up firmly.
When you’re ready to serve, use the parchment paper handles to lift the cheesecake out of the pan. Cut it into 24 neat squares. For the final touch, use a piping bag with a star tip to add a dollop of whipped cream to each square. Top each one with a festive candy pumpkin.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. The most important thing is to keep them chilled. Place the Pumpkin Cheesecake Squares in a single layer in an airtight container.
They will stay fresh and delicious in the refrigerator for up to 5 days. The graham cracker crust might soften slightly over time, but the flavor will still be wonderful. I actually think they taste even better on day two!
You can also freeze these bars for longer storage. I recommend freezing them without the whipped cream topping. Place the cut bars on a baking sheet and freeze until solid. Then, wrap each square individually in plastic wrap and place them in a freezer safe bag or container.
They will keep well in the freezer for up to 2 months. When you’re ready for a treat, just thaw them in the refrigerator overnight. Add the whipped cream and candy pumpkin right before serving.
Tips
Want to make sure your Pumpkin Cheesecake Bars come out amazing every time? Here are a few of my favorite tips to help you along the way.
First, always use room temperature ingredients. This is especially critical for the cream cheese and eggs. Softened cream cheese blends so much better, giving you a smooth, lump free filling. Room temperature eggs incorporate more easily into the batter, reducing the need for overmixing.
Second, do not overmix the batter once the eggs are added. Beating too much air into the filling is a common cause of cracks. Mix on low speed and stop as soon as each ingredient is combined. This will give your Easy Pumpkin Cheesecake a dense, rich, and creamy texture.
Third, don’t skip the slow cooling process. Letting the bars cool in the turned off oven is a game changer. It prevents the cheesecake from cooling too quickly and shrinking, which is what causes those dreaded cracks on the surface.
Finally, for perfectly clean slices, use a long, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This little bit of effort makes your Pumpkin Cheesecake Squares look incredibly professional and neat.
Conclusion
And there you have it! A straightforward and delicious Pumpkin Pie Bars Recipe that is sure to become a fall favorite. With its creamy layered filling and crisp crust, it’s a dessert that feels special without being complicated.
These Pumpkin Cheesecake Bars are a wonderful way to celebrate the season. I hope you enjoy making and sharing them as much as I do. Happy baking!
FAQ
Can I Make This Gluten Free?
Yes, you absolutely can! To make this recipe gluten free, simply swap the graham cracker crumbs for gluten free graham cracker crumbs. The filling is naturally gluten free, so that’s the only change you need to make.
What If I Don’t Have A Stand Mixer?
No problem at all. A good electric hand mixer will work perfectly for this recipe. It might take an extra minute or two to get the cream cheese completely smooth and fluffy, but the results will be just as delicious.
Can I Make These Pumpkin Cheesecake Bars Ahead Of Time?
This is a great make ahead dessert! You can bake the bars up to 3 days in advance. Just keep them covered in the refrigerator. Wait to add the whipped cream topping and candy pumpkins until you are ready to serve to keep them looking fresh.
Why Did My Cheesecake Bars Crack?
Cracks can happen for a few reasons. The most common culprits are overmixing the batter (especially after adding eggs), not using room temperature ingredients, or cooling the cheesecake too quickly. Following the gentle mixing and slow cooling instructions in this recipe should help you avoid cracks.
Can I Use Fresh Pumpkin Instead Of Canned Puree?
You can, but you’ll need to prepare it properly. Fresh pumpkin has a much higher water content than canned puree. You’ll want to cook and drain your fresh pumpkin puree very well. I suggest letting it drain in a cheesecloth lined sieve for a few hours to remove excess moisture before using it in this Pumpkin Pie Bars Recipe.
Pumpkin Cheesecake Bars
These simple Pumpkin Cheesecake Bars feature a buttery graham cracker crust, a creamy vanilla cheesecake layer, and a spiced pumpkin cheesecake layer on top. An easy and impressive fall dessert perfect for any occasion.
Requirements
Ingredients
Instructions
- Preheat oven to 300°F. Spray a 9×13 inch pan and line it with parchment paper, leaving an overhang to use as handles.
- Combine graham cracker crumbs and melted butter, then press firmly into the bottom of the prepared pan.
- Beat softened cream cheese in a mixer for 3-4 minutes until smooth and fluffy. Scrape the bowl often.
- Mix in sugar on low. Add eggs two at a time, mixing gently after each addition. Stir in vanilla.
- Pour half of the batter over the crust and spread evenly.
- Add pumpkin puree and pumpkin pie spice to the remaining batter and mix until combined.
- Gently pour the pumpkin layer over the vanilla layer in the pan.
- Bake for 1 hour and 10 minutes. The center should still have a slight wobble.
- Turn off the oven and prop the door open. Let the bars cool in the oven for 1 hour, then cool completely on a wire rack.
- Cover and chill in the refrigerator for at least 3 hours. Lift out, cut into 24 squares, and top with whipped cream and candy pumpkins.
Notes
Use room temperature ingredients, especially cream cheese and eggs, for a smooth, lump-free filling.
Do not overmix the batter after adding the eggs. This helps prevent cracks and ensures a dense, creamy texture.
Don’t skip the slow cooling process in the turned-off oven. This gradual temperature change is key to preventing cracks.
For clean slices, dip a long, sharp knife in hot water and wipe it clean between each cut.
Nutrition
Calories
Sugar
Fat
Carbs
