Pumpkin Cheesecake Bars

Y’all, these Pumpkin Cheesecake Bars are all the fall flavor with none of the fuss. 🎃 And that graham cracker crust, though… 😋

A buttery graham crust gets pressed into a 9×9 pan and baked for just a few minutes. Then a creamy filling of cream cheese, pumpkin, sugar, eggs, vanilla and pumpkin pie spice gets poured right on top. After baking and a good chill, you cut them into neat little bars.

They make 12 bars, and they’re perfect for a Thanksgiving dessert table, a fall party, or anytime you’re craving pumpkin pie but don’t want to make a whole pie.

Why You’ll Love It

• Pumpkin pie meets cheesecake. Creamy, spiced and so smooth.
• Easy graham crust. Just crumbs, sugar and melted butter.
• Simple filling. Mix it all in one bowl.
• Perfect for sharing. It makes 12 bars.
• Make-ahead friendly. They need to chill at least 3 hours anyway, so they’re great to make early.

Ingredients You’ll Need

• Graham cracker crumbs, sugar and melted butter: For the crust.
• Cream cheese: Softened, so it beats up smooth with no lumps.
• Sugar: For a sweet filling.
• Pumpkin puree: Gives the bars their pumpkin flavor and pretty color.
• Eggs and vanilla extract: Help the filling set up creamy.
• Pumpkin pie spice: All that warm fall spice in one jar.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Start by lining a 9×9 pan with parchment. Stir the graham cracker crumbs, sugar and melted butter together, press the mixture firmly into the pan, and bake it for a few minutes. While that’s in the oven, beat the cream cheese and sugar until smooth, then beat in the pumpkin, eggs, vanilla and pumpkin pie spice until creamy. Pour the filling over the crust and bake until the center is just set. Let the pan cool completely, then pop it in the fridge to chill for at least 3 hours. Lift the bars out with the parchment and cut them into 12 squares.

Tips for the Best Pumpkin Cheesecake Bars

• Line the pan. Parchment in the 9×9 pan makes it easy to lift the bars out and cut them neatly.
• Press the crust firmly. A firm crust holds together better when you slice.
• Soften the cream cheese first. Softened cream cheese beats up smooth, so the filling comes out creamy.
• Don’t overbake. Bake until the center is just set, 30 to 35 minutes.
• Be patient! Cool completely, then chill at least 3 hours before cutting into 12 bars.

Team pumpkin everything, or are you over it? Be honest! 😂🎃

Pumpkin Cheesecake Bars

All the fall flavor, none of the fuss. Creamy pumpkin cheesecake on a buttery graham cracker crust, cut into 12 bars.

Print Recipe Pin Recipe

Servings: 12 bars

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp butter melted

Filling

• 16 oz cream cheese softened
• ½ cup sugar
• 1 cup pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Equipment

• 9×9 baking pan
• Parchment paper
• Mixer

Method

 

1. Heat oven to 350°F. Line a 9×9 pan with parchment.
2. Mix graham crumbs, sugar, and melted butter; press firmly into the pan. Bake 8 minutes.
3. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, and pumpkin pie spice; beat until creamy.
4. Pour over the crust and bake 30–35 minutes, until the center is just set.
5. Cool completely, then chill at least 3 hours. Cut into 12 bars!

Notes

Chill at least 3 hours before cutting.