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Pumpkin Cheesecake Bars

By Beth

4.63 from 8 ratings

on Sep 19, 2025, Updated Oct 02, 2025

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All the flavor of pumpkin cheesecake without the fuss! These creamy pumpkin cheesecake bars are baked in a 9×13 pan with a buttery graham cracker crust and only 7 simple ingredients. I’ve tested and perfected the balance so every bite tastes rich, spiced, and velvety smooth.

Top-down view of pumpkin bars cut into squares on parchment paper, some topped with whipped cream, surrounded by whole mini pumpkins, cinnamon sticks, star anise, and cloves on a wooden table.

This recipe serves a crowd! Brought to our fall bake sale and it was a HIT! Easy to make and came out perfect!
-Ally

Pumpkin cheesecake is one of those desserts that feels like an instant showstopper, but not everyone wants to tackle a full springform cheesecake. That’s exactly why I created these pumpkin cheesecake bars. They deliver all the creamy, spiced flavor of pumpkin cheesecake but are baked in a simple 9×13-inch pan, no water bath, no cracks, no stress.

Three pumpkin cheesecake bars are stacked on a plate, topped with a swirl of whipped cream. Two cinnamon sticks lie beside the stack, and pumpkins are blurred in the background.

The crust is my classic graham cracker base, pressed firmly so it bakes up buttery and sturdy. For the filling, I streamlined the ingredient list to just 7 essentials: cream cheese, pumpkin puree, sugar, eggs, and the right balance of warm fall spices. It’s the same pumpkin cheesecake base I’ve perfected in my full-sized version, adapted for bars so you still get that rich, velvety texture in every bite.

I’ve tested these multiple times to make sure the flavor is bold and balanced: not too sweet, not too spicy, and just the right pumpkin-to-cream cheese ratio. The result? A foolproof fall dessert that’s approachable enough for beginner bakers but polished enough to serve at Thanksgiving or any holiday gathering. With my step-by-step guidance and tested tips, you can bake pumpkin cheesecake bars with confidence.

A square slice of pumpkin cheesecake with a crumbly crust, topped with a swirl of whipped cream and a sprinkle of cinnamon, sits on a plate next to a fork. Pumpkins and cinnamon sticks are in the background.

Pumpkin Cheesecake Bar Crust and Filling Options

Here are a few easy swaps and add-ins to customize your pumpkin cheesecake bars:

For the filling, you can stir mini chocolate chips right into the cheesecake batter for little bursts of sweetness. Or, for a more decadent touch, add a layer of silky chocolate ganache over the chilled bars. However you make them, these bars are guaranteed to be delicious.
For the crust, try using chocolate graham crackers instead of traditional grahams, pumpkin and chocolate are a match made in heaven. Want to go even bolder? Swap in Oreo crumbs for a rich, chocolatey base.

Ingredients for pumpkin cheesecake on a wooden table: cream cheese, pumpkin puree, granulated sugar, graham cracker crumbs, eggs, butter, vanilla extract, pumpkin pie spice, and cinnamon, each labeled.

How to Make Pumpkin Cheesecake Bars

For the Crust

Prep oven. Preheat the oven to 350º F.

A white bowl filled with graham cracker crumbs and melted butter sits on a wooden table, with a spatula partially mixing the ingredients.

A white bowl filled with crumbly, golden brown graham cracker crust mixture sits on a dark wooden surface, with a wooden-handled spatula resting inside the bowl.

Make crust. If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs, melted butter and granulated sugar, mix well until incorporated.

A baking pan lined with parchment paper containing a pressed graham cracker crust, with a metal measuring cup resting on the surface. The pan is on a dark wooden table.

A square baking pan lined with parchment paper and binder clips holds a flat, golden-brown graham cracker crust on a wooden table.

Form crust in pan. Add the crumbs to a 9×13 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan.

Pre-bake crust. Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
Cool. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
Adjust oven. Turn the oven down to 325º F.

For the Cheesecake

Three blocks of cream cheese in a clear glass mixing bowl, placed on a wooden surface.

A glass mixing bowl filled with fluffy, whipped cream cheese frosting sits on a wooden surface. The frosting has a smooth and airy texture with visible peaks and swirls.

Beat cream cheese. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.

A glass mixing bowl on a wooden surface contains whipped cream cheese topped with granulated sugar, ground cinnamon, and vanilla extract, ready to be mixed together.

A glass mixing bowl filled with whipped, light brown frosting sits on a wooden surface. The frosting appears airy and smooth with soft peaks throughout.

Add dry ingredients. Add in the granulated sugar, pumpkin pie spice, cinnamon, and vanilla extract, beat again.

A glass mixing bowl on a wooden surface contains creamy whipped mixture with a mound of bright orange pumpkin puree on top.

A glass mixing bowl filled with creamy, light brown batter sits on a wooden surface. The batter is smoothly blended with swirls visible on top.

Beat in the pumpkin puree.

A glass mixing bowl with creamy light brown batter and a raw egg on top, set on a wooden surface.

A glass mixing bowl filled with creamy, light brown pumpkin pie filling, swirled smoothly on top, sitting on a wooden surface.

Mix in eggs. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.

A parchment-lined square baking pan filled with a smooth, light brown batter, secured at the edges with binder clips, sits on a dark wooden surface.

A rectangular baking pan lined with parchment paper, filled with a smooth, light brown batter, sits on a dark wooden surface.

Transfer. Pour the cheesecake mixture on top of the cooled crust.
Bake. Bake the cheesecake for 40-45 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center
Cool in oven. Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
Chill. Once cooled, place the cheesecake in the fridge for at least 6 hours or overnight.
Serve. Top with whipped cream if desired. Cut and serve.

A square slice of pumpkin cheesecake with a graham cracker crust, topped with a swirl of whipped cream and sprinkled with cinnamon, sits on a plate with a fork.

How To Tell if Cheesecake Bars Are Done

The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center and slightly puffy. The cheesecake will continue to cook while cooling in the oven.