Name: Pumpkin Cheesecake Bars Recipe
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter (room temperature); 1 Tbsp orange zest (from one large orange); 1 1/2 cup granulated sugar; 3 large eggs (room temperature); 1 tsp vanilla extract; 3/4 cup milk (room temperature); 1/2 cup orange juice (fresh squeezed, from one large orange); 1 cup cranberries (coated in 1 Tbsp flour); 2 cups unsalted butter (room temperature); 1 Tbsp orange zest; 8 oz cream cheese (full fat, softened); 5 cups powdered sugar; 1 tsp vanilla extract; Fresh cranberries; Orange slices; Thyme sprigs

If you’re looking for a dessert that screams festive comfort and bursts with fresh flavors, you *have* to try this Pumpkin Cheesecake Bars Recipe. I absolutely love how these bars bring together creamy cheesecake and pumpkin’s warm spices in one easy-to-cut square — perfect for sharing or sneaking a few bites yourself (no judgment here!). Trust me, once you make these once, they’ll become a go-to for every fall get-together or cozy night in. Let me walk you through everything you’ll need and some personal tips to make sure your bars turn out perfectly every time.

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Why You’ll Love This Recipe

Creamy & Spiced Perfection: The pumpkin and cheesecake layers blend beautifully with warm spices that’ll make your kitchen smell amazing.
Easy to Make & Share: You don’t need fancy equipment or hours of work — and the bars are perfect for gatherings or packed lunches.
Make Ahead Friendly: These bars hold up well in the fridge and even freeze nicely, so you can prep in advance and impress on cue.
Minimal Ingredients, Maximum Flavor: Using simple pantry staples with a few fresh touches means you’ll want to keep these bars in your recipe rotation.

A round, two-layer cake with smooth white cream frosting swirled on top sits on a white marbled wooden table. The top layer is decorated with a ring of fresh red cranberries mixed with a few sprigs of green herbs and small orange wedges placed evenly around the edge. Nearby, a white bowl full of more cranberries and two bright orange halves rest on the table. The cake is on a glass plate with a scalloped edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe comes together with a handful of ingredients that work beautifully to build layers of flavor and texture — from a buttery crust to the velvety pumpkin cheesecake filling. I like to use fresh pumpkin puree (not pumpkin pie filling) and full-fat cream cheese for that luscious texture that sets up perfectly without cracking.

Graham cracker crumbs: The base of the crust, providing a buttery, slightly crunchy foundation. Using finely ground crumbs helps everything stick together.
Unsalted butter: Melted for the crust and softened for the filling to ensure smooth mixing and rich flavor.
Cream cheese: Full-fat and softened — this is what gives the cheesecake layer its signature creaminess and tang.
Pumpkin puree: Pure pumpkin (canned or fresh), not pumpkin pie mix, so you control the spices.
Sugar: Granulated sugar sweetens the filling just right without overpowering the pumpkin.
Eggs: I always use room temperature eggs here for a smooth, stable filling that bakes up evenly.
Vanilla extract: Just a splash enhances all the flavors beautifully.
Ground cinnamon and warming spices: (Like nutmeg, ginger, cloves) — adding depth to the pumpkin layer.
All-purpose flour: A little stabilizer for the cheesecake filling to prevent cracks and keep it firm.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Pumpkin Cheesecake Bars Recipe — it’s so versatile! You can easily swap out spices or mix-ins to make it your own, whether you want it more autumnal or just a touch sweeter. Don’t be afraid to get creative with toppings or crust swaps!

Nutty Crust: Try swapping graham crackers for crushed gingersnaps or pecans for extra flavor and texture — my family goes crazy for that warm ginger spice.
Vegan Variation: Use dairy-free cream cheese and flax eggs for a plant-based twist that still gives you that creamy texture.
Spice It Up: Increase cinnamon or add pumpkin pie spice blend for a bolder flavor kick that fills your kitchen with fall vibes.
Swirled Bars: Mix in chocolate or caramel swirls into the cheesecake before baking — because why not indulge a little?

How to Make Pumpkin Cheesecake Bars Recipe

Step 1: Create the Perfect Crust

Start by combining your graham cracker crumbs with melted butter in a bowl until the mixture looks like wet sand — that’s the texture you want to help it bind nicely. Press this evenly into the bottom of a lined baking pan (I use a 9×13 inch for just the right thickness) and pop it into the fridge while you make your filling. Chilling the crust first really helps keep it from getting soggy once the filling goes on.

Step 2: Whip up the Creamy Pumpkin Filling

Beat the softened cream cheese until silky smooth — this is crucial because lumps can ruin that velvety texture we want. Gradually add sugar, eggs (one at a time, mixing well between each), and then pumpkin puree. Don’t forget the vanilla and warm spices here — this is where your kitchen starts to smell like fall. Lastly, mix in a little flour to help the filling set without cracking during baking.

Step 3: Bake and Cool

Pour your luscious filling gently over the chilled crust, spreading it out evenly. Bake at a moderate temperature (around 325°F or 160°C) for about 45-50 minutes or until the edges look set and the center has just a slight jiggle — it will firm up completely as it cools. Resist the urge to open the oven too often, as that can cause cracking.

Step 4: Chill and Slice

This is the hardest part — letting it cool completely at room temp before chilling in the fridge for at least 4 hours or overnight. It’s worth the wait because it firms up beautifully. When ready, use a sharp knife to cut into neat bars. For clean cuts, wipe your knife between slices or dip it in hot water, then dry it.

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Pro Tips for Making Pumpkin Cheesecake Bars Recipe

Use Room Temperature Ingredients: This makes mixing easier and prevents lumps in your filling.
Don’t Overbake: Aim for a slight jiggle in the center to keep the filling creamy and prevent dryness.
Chill Thoroughly: Overnight refrigeration helps the bars set perfectly and improves flavor melding.
Clean Knife for Cutting: Wiping your knife between cuts ensures sharp, professional-looking edges.

How to Serve Pumpkin Cheesecake Bars Recipe

A slice of three-layer yellow cake with white frosting between each layer and on the outside sits on a white plate with blue floral designs. Bright red cranberries are embedded inside each cake layer, adding a pop of color. The slice is decorated with a small cluster of fresh cranberries and green leaves on the side, along with a small orange wedge. A silver fork rests beside the slice on the plate. In the background, part of a green glass cake stand holds the rest of the frosted cake, and a white bowl filled with more cranberries is visible. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bars with a dusting of cinnamon or a light drizzle of maple syrup for extra cozy sweetness. Fresh whipped cream is also a favorite — it complements the rich pumpkin flavors perfectly. If you’re feeling festive, sprinkle with crushed pecans or place a few toasted pumpkin seeds on top.

Side Dishes

These bars pair amazingly well with a hot cup of chai tea or freshly brewed coffee. For a full fall-themed dessert table, serve alongside spiced apple cider or some lightly salted caramel popcorn for contrast.

Creative Ways to Present

For special occasions, I like to serve these bars on a wooden board with fresh mini pumpkins, cinnamon sticks, and a sprig of rosemary or thyme — it makes the presentation look rustic and inviting. Individually wrapping bars in parchment paper tied with twine also makes for adorable homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge, and they stay moist and delicious for up to 5 days. Sometimes, I place parchment paper between layers to avoid sticking — it’s a small step that saves you from sticky fingers!

Freezing

These bars freeze beautifully! I cut them into portions, then wrap each bar tightly in plastic wrap followed by foil before freezing. When I’m ready to enjoy them, I thaw overnight in the fridge — they taste just as fresh and creamy as day one.

Reheating

I prefer to enjoy these bars chilled, but if you want a warm treat, just microwave for 10-15 seconds. This softens them slightly without melting the cheesecake filling completely, which I think is the best of both worlds.

FAQs

Can I use pumpkin pie spice instead of individual spices?

Absolutely! Pumpkin pie spice is a convenient blend of cinnamon, nutmeg, ginger, and cloves, which works perfectly in this Pumpkin Cheesecake Bars Recipe. Just use about 1½ teaspoons or adjust to taste to keep that warm, cozy flavor.
Why did my cheesecake bars crack?

Cracks usually happen when the oven temperature is too high, or the cheesecake is overbaked. Try baking at a lower temperature and watch for that slight jiggle in the center before removing from the oven. Also, avoiding sudden temperature changes helps — don’t open the oven door too often during baking.
Can I make these bars gluten-free?

Yes! Swap the graham cracker crumbs for gluten-free graham crackers or almond flour based crust. Just ensure any added flour in the filling is also gluten-free, like a gluten-free all-purpose mix.
How long do these bars last?

Stored properly in the fridge, Pumpkin Cheesecake Bars stay delicious for up to 5 days. For longer freshness, freeze them for up to 3 months.

Final Thoughts

This Pumpkin Cheesecake Bars Recipe has become one of my absolute favorite ways to welcome fall into my kitchen. It’s straightforward enough for a busy weeknight treat but special enough to bring out for holidays or visiting friends. I love sharing these bars because they always get compliments—and honestly, I think that creamy pumpkin filling with the buttery crust is just downright irresistible. Give it a try, and I’m pretty sure you’ll be hooked, too!