Name: Pumpkin Cheesecake Bars Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 2 h 2 min
Cuisine: American
Ingredients: 1/2 cup (8 TBS) unsalted butter; 14 full sheets cinnamon graham crackers, crushed into fine crumbs; 1/4 cup packed light brown sugar; 4 8 oz. pkgs Cream Cheese, softened; 1 1/3 cups granulated sugar; 4 large eggs, at room temperature; 1 egg yolk, at room temperature; 1 tablespoon lemon juice; 1 tablespoon vanilla extract; 1 cup sour cream, at room temperature; 1 15 oz. can pure pumpkin (not pumpkin pie filling); 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1 cup raw pecans; 2 teaspoons vanilla extract; 2/3 cup flour; 3/4 cup packed light brown sugar; 1/2 cup granulated sugar; 1/2 cup quick-cooking oats; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; 1/2 cup chilled unsalted butter, cubed (1 stick)

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If you’re ready to fall in love with a cozy dessert, these Pumpkin Cheesecake Bars are for you. Imagine velvety cheesecake swirled with pumpkin and warm spices, layered over a buttery cinnamon graham cracker crust, and finished with an irresistible pecan streusel. These bars hit every note of creamy, crunchy, tangy, and sweet — they’re perfect for gatherings, holiday feasts, or simply indulging in something special. With every bite, you’ll understand exactly why Pumpkin Cheesecake Bars deserve a permanent place on your dessert table.

Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the ingredient list; each one is carefully chosen to bring out the very best in these decadent Pumpkin Cheesecake Bars. The balance of spices, dairy, and texture makes all the difference, and your taste buds will thank you.

Unsalted Butter: The rich, creamy base for the crust, ensuring it bakes up golden and flavorful.
Cinnamon Graham Crackers: Infuse your crust with a subtle warmth and sweet spice that pairs perfectly with pumpkin.
Light Brown Sugar: Adds caramel notes to both the crust and streusel for deeper flavor.
Cream Cheese: The foundation of that smooth, dreamy cheesecake layer; be sure it’s softened for the silkiest texture.
Granulated Sugar: Sweetens the cheesecake just right without overpowering the spices or pumpkin.
Large Eggs & Egg Yolk: Bind everything together for a luscious, custardy result.
Lemon Juice: Brightens the flavors and cuts through the richness just enough.
Vanilla Extract: Adds aromatic sweetness and beautifully rounds out the fall spices.
Sour Cream: Gives the cheesecake filling a slight tang and plush, creamy consistency.
Pure Pumpkin: The star of the show! Be sure to use pure pumpkin puree, not pumpkin pie filling.
Ground Cinnamon, Nutmeg, Ginger, Cloves: Classic spices that give these bars their signature autumnal warmth.
Raw Pecans: Nutty crunch for the streusel topping, balancing the creaminess below.
Flour: Holds the streusel together so it bakes up crumbly and delicious.
Quick-cooking Oats: Add heartiness and a rustic chew to the pecan topping.
Extra Granulated Sugar: Creates crispy, caramelized bits in the streusel.
Salt: Don’t skip a pinch — it heightens all the flavors!
Chilled Unsalted Butter (for Streusel): Cold butter is the secret to those perfect, bakery-style streusel crumbles.
Whipped Cream or Vanilla Ice Cream: For the grand finale, and, honestly, who can resist?

How to Make Pumpkin Cheesecake Bars

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350 degrees F, then line a 9 x 13 baking pan with parchment paper and give it a quick spray with nonstick cooking spray. This not only saves you from potential sticking disasters but makes removing and slicing your Pumpkin Cheesecake Bars a breeze later on.

Step 2: Make the Graham Cracker Crust

Melt your butter and mix in those finely crushed cinnamon graham crackers and brown sugar. Press the mixture firmly into your prepared pan, using the back of a measuring cup to get an even, compact base. Bake for about 8 minutes — just until set — then let it cool completely. This step ensures your crust won’t crumble or go soggy when the luscious filling is added.

Step 3: Mix the Cheesecake Batter

Using a stand mixer or hand mixer, beat the softened cream cheese with the granulated sugar for a full five minutes. This patience pays off with an ultra-smooth, creamy filling! Add the eggs one at a time (plus the extra yolk), mixing just until combined after each, then blend in the sour cream, lemon juice, and vanilla. Spoon out 4 1/2 cups of this batter and spread it over your cooled crust. Freeze the pan briefly to create perfect layers.

Step 4: Whip Up the Pumpkin Layer

Stir the pure pumpkin and your warming spices — cinnamon, nutmeg, ginger, and cloves — into the reserved cheesecake batter. Carefully spread this pumpkin-filled goodness over the chilled plain cheesecake layer for that picture-perfect duo of colors and flavors.

Step 5: Initial Bake Without Streusel

Pop the pan in the oven and bake uncovered for 30 minutes. This gives the cheesecake base enough time to set before you crown it with an ample layer of pecan streusel.

Step 6: Prepare the Pecan Streusel

While the bars are baking, pulse the pecans and vanilla extract a few times in your food processor. Then add flour, sugars, oats, spices, and salt. Pulse again until you’re left with crumbly, pebble-sized bits. If you finish before the cheesecake is ready, keep the streusel cold in the fridge so those lovely crumbles bake up just right.

Step 7: Top with Streusel and Finish Baking

After the initial bake, gently scatter all the streusel over the cheesecake layer. Return the pan to the oven for another 40 to 50 minutes. You’ll know they’re perfect when the edges are set, but the center still gives a gentle wobble when you shake the pan. It will finish setting as it cools.

Step 8: Cool Gradually

Turn off the oven and crack the door open, letting the cheesecake bars cool right there for an hour. Move the pan to the counter to cool for another 2-3 hours, then cover and refrigerate for at least 6 hours (but overnight is best!). This gradual cooling is vital for smooth bars without cracks.

Step 9: Slice and Serve

For those dreamy, clean-edged slices, dip a sharp knife in hot water and wipe it dry before each cut. Serve your Pumpkin Cheesecake Bars topped with dreamy whipped cream or a scoop of vanilla ice cream for ultimate joy.

How to Serve Pumpkin Cheesecake Bars

Garnishes

These bars are beautifully rich all on their own, but a crown of fluffy whipped cream takes them over the top. For a little extra flourish, sprinkle with cinnamon or a few toasted pecans, or even a drizzle of caramel sauce for indulgence that looks as good as it tastes.

Side Dishes

Since Pumpkin Cheesecake Bars are undeniably luscious, keep side dishes simple: think hot coffee, spiced chai, or a cup of herbal tea. If you’re serving a broader dessert spread, offering fresh berries or crisp apple slices makes a refreshing contrast to the creamy, spiced bars.

Creative Ways to Present

For parties or potlucks, try arranging the bars in decorative cupcake wrappers for easy, hands-off serving. Miniaturize them for bite-sized treats, or layer cubes of Pumpkin Cheesecake Bars in individual mason jars with whipped cream for a fun and portable parfait-style dessert.

Make Ahead and Storage

Storing Leftovers

Seal any leftover Pumpkin Cheesecake Bars tightly in the refrigerator where they’ll keep for 3-5 days. While they’re delicious straight from the fridge, letting them warm up just a bit on the counter before serving brings all their flavors into perfect harmony.

Freezing

It’s best to freeze the bars before adding the streusel, as the topping can lose its glorious crunch in the freezer. Once baked and cooled (without streusel), wrap the bars or the full pan tightly in plastic wrap and foil. They’ll keep for up to 3 months. Thaw in the refrigerator overnight and add fresh whipped cream before serving.

Reheating

Pumpkin Cheesecake Bars are delicious cold, but if you crave a slightly warmer slice, you can microwave individual bars at short intervals (about 20 seconds at a time). Just be mindful not to overheat — you want that center creamy, not runny!

FAQs

Can I make Pumpkin Cheesecake Bars ahead of time?

Absolutely! In fact, they taste even better after a full night in the fridge as the flavors meld and the texture sets up perfectly. You can assemble and bake the bars a day ahead, then chill until ready to serve.

What’s the best way to get clean slices?

Dip a sharp knife in hot water and wipe it dry before each cut for the neatest, most professional-looking bars. This keeps the creamy layers intact and picture-perfect on every plate.

Why is my cheesecake layer lumpy?

This usually comes down to the cream cheese not being soft enough. Make sure it’s completely at room temperature before beating, and don’t forget to mix it thoroughly with the sugar for five whole minutes for a perfectly smooth base.

Can I use pumpkin pie filling instead of pure pumpkin?

For these Pumpkin Cheesecake Bars, stick with pure pumpkin puree, not pumpkin pie filling. The latter contains sweeteners and spices already, which can throw off the texture and balance of your bars.

Is it possible to make these bars nut-free?

Absolutely! Simply omit the pecans from the streusel topping. You can substitute more oats or leave the streusel as is — you’ll still get that satisfying crunch.

Final Thoughts

I can’t recommend these Pumpkin Cheesecake Bars enough — they’re always a crowd-pleaser and completely irresistible from the first bite to the last crumb. The marriage of creamy cheesecake, cozy spice, nutty crunch, and buttery crust is pure fall dessert magic. Gather your ingredients, embrace a little kitchen joy, and treat yourself and your loved ones with a pan of homemade deliciousness soon!