We may earn a commission when you click on the affiliate links in this post.
Embrace the cozy flavors of fall with these Pumpkin Cheesecake Bars! Creamy cheesecake swirled with spiced pumpkin filling sits on top of a buttery graham cracker crust, making them the ultimate autumn dessert. They’re easier than baking a whole cheesecake but just as decadent—perfect for Thanksgiving, potlucks, or anytime you’re craving pumpkin spice.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Made these for a dinner party and they were amazing. I will definitely make these again and again. Great to bring in the fall season. Not only did they taste delicious, they made my kitchen smell good too!” – April
“My pumpkin cheesecake bars turned out so delicious and I’m not really a dessert person. I will be making this recipe over and over again especially during the holidays, which are right around the corner. Everyone that tastes is just says Wow!” – Donna
Why I Love These Bars
Pumpkin season is my favorite, and these Pumpkin Cheesecake Bars always kick it off in the sweetest way. The buttery graham cracker crust has just the right hint of cinnamon, the cheesecake layer is velvety smooth, and the pumpkin swirl brings in those classic warm spices that make the whole house smell like fall.
These bars are also so much easier than making a full cheesecake. They bake more quickly, cool down faster, and slice beautifully for serving a crowd. Serve this as your Thanksgiving dessert and you’ll forget that pie even exists.
Pair them with a mug of hot apple cider or a pumpkin steamer, or add them to your Thanksgiving dessert spread as a fun twist on pumpkin pie.
🩷 Kelsey
Ingredients You’ll Need
- Graham Cracker Crust – graham cracker crumbs, melted butter, sugar, and cinnamon for that sweet, buttery base.
- Cream Cheese Layer – cream cheese, sugar, sour cream, vanilla, salt, and eggs.
- Pumpkin Puree – use 100% pumpkin puree (not pumpkin pie filling).
- Pumpkin Pie Spice – a blend of cinnamon, nutmeg, cloves, and ginger for warm fall flavor.
- Optional Toppings – whipped cream, caramel drizzle, white chocolate, or chopped pecans.
Ingredient Additions and Substitutions
- Crust Options – Swap graham crackers with crushed Biscoff cookies or Oreos for a fun flavor twist.
- Pumpkin Pie Spice Substitute – Make your own with cinnamon, nutmeg, ginger, and cloves with our Pumpkin Pie Spice Recipe.
- Sugar Choices – Use light brown sugar instead of white sugar in the crust for extra depth.
- Toppings – Try candied pecans, a sprinkle of cinnamon sugar, or a drizzle of chocolate.
- Gluten-Free – Use gluten-free graham crackers to make this recipe celiac-friendly.
How to Make Pumpkin Cheesecake Bars
- Mix graham cracker crumbs, melted butter, sugar, and cinnamon until the texture resembles wet sand. Press into a parchment-lined 9×13 pan and bake for 10 minutes.
- Beat softened cream cheese with sugar until smooth. Add sour cream, vanilla, and salt, then mix in the eggs one at a time.
- Remove about 1 cup of cheesecake batter, stir in pumpkin puree and pumpkin pie spice, then set aside.
- Pour the plain cheesecake mixture over the crust, then dollop the pumpkin mixture on top. Swirl with a knife or toothpick for a marbled effect.
- Bake at 325°F for 40–45 minutes, until the edges are set and the center still jiggles slightly.
- Let bars cool completely, then refrigerate for at least 6 hours (or overnight) before slicing.
Recipe Tips
- Use room-temperature cream cheese, sour cream, and eggs for the smoothest filling.
- Don’t over-mix the batter—this helps avoid cracks.
- For clean slices, lift the chilled bars out by the parchment and cut with a sharp knife, wiping between cuts.
- Avoid plastic wrap directly on top; it can stick. Use foil or a container lid instead.
- For a flavor boost, drizzle with warm caramel sauce before serving.
Frequently Asked Questions
Yes! Make sure to keep these tasty treats refrigerated. Since the cream cheese is a main ingredient, full of dairy, it needs to stay cold!
Always use full-fat cream cheese for the best texture and flavor.
Yes, just make sure it’s thick and not watery, or the bars may not set properly. We have a great pumpkin puree recipe if you need it.
The edges should be set, but the center should still jiggle slightly when gently shaken.
Make Ahead and Storage
Pumpkin Cheesecake Bars are the perfect make-ahead dessert. Bake them the day before, refrigerate overnight, and they’ll be ready to serve the next day.
Freezer – Freeze in a single layer or with parchment between layers for up to 2 months. Thaw in the fridge overnight before serving.
Refrigerator – Store in an airtight container for up to 5 days.
More Pumpkin Recipes
These Pumpkin Cheesecake Bars are everything you love about fall wrapped up in one dessert—rich, creamy, spiced, and irresistibly good. They’re perfect for sharing with family and friends at holiday gatherings or enjoying with a cozy fall drink at home. If you make these bars, I’d love to hear how they turned out! Leave a rating and comment below with your favorite toppings or substitutions. 🍁🎃🍂
Best Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/3 cup sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 24 ounces cream cheese softened (3 blocks)
- 1 1/3 cup sugar
- 1/3 cup sour cream room temperature
- 2 teaspoons vanilla extract
- pinch of salt
- 3 eggs room temperature
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
Graham Cracker Crust
- Preheat oven to 350. Line a 9×13 baking dish with parchment paper so that some hangs over the long sides. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a large bowl. Stir to combine. It should be the texture of wet sand.
- Press mixture into the baking dish. Bake for 10 minutes.
Cheesecake Filling
- Adjust oven temperature to 325. In the large bowl of a stand mixer, combine cream cheese and sugar. Mix until the sugar is mostly dissolved. Add sour cream, vanilla, and salt. Mix until just combined. Do not over-mix.
- Add the eggs one at a time. Add the next egg once the first is fully incorporated. Again, do not over-mix. The mixture should be super creamy and glossy at this stage.
- Take 1-1 ½ cups of the cheesecake mixture and add it to a smaller bowl. Mix in the pumpkin puree and pumpkin pie spice.
- Pour the plain cheesecake mixture over the graham cracker crust.
- Spoon dollops of the pumpkin cheesecake mixture over the top of the plain cheesecake.
- Using a toothpick or a knife, swirl the two mixtures together. Don't let the knife go so deep that it hits the crust.
- Bake for 40-45 minutes. It is done when the edges are set but the middle is still a little jiggly. Let cool on the counter completely and then cover and refrigerate for at least 6 hours or overnight.
- Slice and serve. Top with a little whipped cream if desired.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Let cream cheese, sour cream, and eggs come to room temp for a smooth filling.
- Swirl lightly on top—don’t go too deep or you’ll hit the crust.
- For clean slices, chill well, lift out with parchment, and cut with a warm knife.
- Bars taste even better the next day—great make ahead dessert.
- Store in the fridge up to 5 days or freeze up to 2 months.
- Add toppings like whipped cream, caramel, white chocolate, or pecans.
- Try crust variations with Biscoff cookies or Oreos.
This recipe will feed my large family.
Made these for a dinner party and they were amazing. I will definitely make these again and again. Great to bring in the fall season. Not only did they taste delicious, they made my kitchen smell good too!
My pumpkin cheesecake bars turned out so delicious and I’m not really a dessert person. I will be making this recipe over and over again especially during the holidays, which are right around the corner. I think I will try to adapt this recipe to fit in a 10” springform pan next time I make it.
So glad you loved it! Let us know how it turns out in the springform!
The last two times I made it I used my 10” springform pan and it turns out perfect. It eliminates dealing with the parchment paper. I used the same baking guidelines. Everyone that tastes is just says “Wow!”
So glad it was a hit!