This Pumpkin Cheesecake Bars recipe is the perfect easy-to-make fall dessert – ultra creamy pumpkin bars packed with pumpkin spice flavours!
Estimated reading time: 8 minutes
It’s the season for pumpkin! We’ve already shared so many of our favourite pumpkin recipes with you here on The Busy Baker, like this Easy No Bake Pumpkin Cheesecake, these Pumpkin Chocolate Chip Cookies, and – our personal fave – this Easy Pumpkin Spice Latte.
But these Pumpkin Cheesecake Bars might just take the cake (pun absolutely intended). They’re so creamy and smooth with the perfect balance of pumpkin, spice, and sweetness. You are going to LOVE this fall dessert!
Here are a few reasons we love this Pumpkin Bar recipe!
- It is EASY to MAKE: There are only a few ingredients needed to make this recipe.
- It contains REAL PUMPKIN: This recipe calls for real, canned pumpkin puree which adds a ton of flavour and fibre.
- It’s packed with PUMPKIN SPICE FLAVOUR: Is there anything better than anything pumpkin spice in the fall? We don’t think so!
Follow these tips for making the best Pumpkin cheesecake bars!
Room temperature ingredients mix together well to form a creamy cheesecake batter. Cold cream cheese or eggs can clump up and make the batter lumpy.
Low fat cream cheese and sour cream contains thickening agents and a high water content that can throw off the results of any recipe. Always use full fat dairy in baking unless the recipe specifies otherwise.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
Once the eggs are incorporated and the mixture is creamy and smooth, stop mixing. Over-mixing can create too many air bubbles in the cheesecake that will give it a spongy texture instead of a creamy one.
Bake as directed until the centre is still jiggly. The cheesecake will finish baking once it’s removed from the oven.
Once it’s cooled completely, refrigerate for about 2 hours before slicing and serving. This will help create ultra clean slices.
Running into trouble with this recipe for pumpkin bars? Here’s how to troubleshoot!
Make sure the cream cheese is softened before mixing. If the cheesecake is too runny after the recommended time, add more time in the fridge until it is set.
Over-mixing the ingredients can cause the crust to crumble. Make sure to mix just until it is combined to avoid incorporating too much air.
Make sure to press the cookie mixture firmly into the pan (a spoon is helpful to make it uniform). If it is still too crumbly, add in some extra butter.
Make sure that your cream cheese is at room temperature before mixing. Lumps can also be avoided by beating the cream cheese until smooth before adding the other ingredients. Use a spatula to scrape down the sides of the bowl to avoid chunks.
Over-mixing can lead to a dense texture. Mix only until the ingredients are combined to maintain a light and fluffy consistency.
Adjust the sweetness by adding more or less sugar according to your tastes and preferences. Taste the mixture before chilling and make adjustments accordingly.
To make these Pumpkin Cheesecake Bars, you will need these kitchen items on hand (paid links):
- 9 x 9 square baking pan
- mixing bowls
- measuring cups and spoons
- a hand mixer or stand mixer
- spatula
- knife
- wire rack
- parchment paper
You’ll need these ingredients to make these Pumpkin Bars (paid links):
FOR CRUST:
- 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
FOR FILLING:
- 16 ounces full fat cream cheese at room temperature
- 1 cup granulated sugar
- 8 ounces canned pumpkin (approximately 230 grams)
- 1/4 cup full fat sour cream
- 1 1/2 teaspoons pumpkin spice (OR ground cinnamon, nutmeg, ginger, allspice, and cloves)
- 1/2 teaspoon vanilla extract
- 3 eggs
Try these variations on this Pumpkin Bar recipe.
- Maple Pumpkin – Drizzle maple glaze over top of the bars or add maple syrup to the cheesecake filling.
- Pumpkin Spice Latte – Mix a small amount of brewed espresso or coffee to the cheesecake mixture.
- Gingerbread Pumpkin – Substitute gingerbread cookie crumbs for the base and add gingerbread spice to the filling for a holiday version.
Time needed: 2 hours and 55 minutes
Follow these steps to make the BEST Pumpkin Bars!
- Prepare oven and baking dish.
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease and line a 9-inch by 9-inch square baking pan with parchment paper. Set aside.
- Make the graham cracker crust.
Mix the graham cracker crumbs and the melted butter together well and press evenly into the bottom of the lined baking pan. Set aside.
- Cream the sugar and cream cheese together.
In a large bowl with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment), mix the cream cheese and sugar together on medium-low speed until creamy and smooth.
- Stir in the liquids and spice.
Add the pumpkin, sour cream, pumpkin spice, and vanilla and mix well, scraping down the sides of the bowl to make sure everything is incorporated.
- Add in eggs.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Don’t over-mix at this stage – over-mixing adds too much air into the batter which can create air bubbles as the cheesecake bakes.
- Add the filling to the crust.
Pour the filling into the prepared crust and smooth out the top.
- Bake the bars.
Bake for about 35 minutes at 325 degrees Fahrenheit (165 degrees Celsius), or until the top has lost its shine and the centre is just a bit jiggly.
- Let it cool completely.
Remove the cheesecake from the oven and let cool in the pan until cooled completely.
- Place in refrigerator .
Place the pan in the fridge (uncovered to prevent condensation) for about 2 hours before slicing into bars and serving with a dollop of whipped cream on top.
Do I need to refrigerate these Pumpkin Cheesecake Bars before serving?
Yes! Cool them to room temperature and then refrigerate for at least 2 hours before slicing. This will help them slice cleanly.
Can I make these Pumpkin Cheesecake Bars ahead of time?
Yes! Simply bake the day before serving and refrigerate until you’re ready to serve them.
Can I use low fat cream cheese in this recipe?
No. Low fat cream cheese contains thickening agents and has a higher water content which means the recipe won’t work as intended. Unless a recipe specifically calls for low fat cream cheese, always use full fat.
Can I use low fat sour cream in this recipe?
We don’t recommend it. Low fat sour cream contains a lot more water and therefore can cause the recipe not to work as intended. We recommend using sour cream that’s 10% fat or higher for baking recipes.
Can I use pumpkin pie filling in this recipe?
No. Pumpkin pie filling contains sugar and other ingredients that will affect the results of this recipe. Use 100% pure canned pumpkin.
How many bars does the recipe make?
This recipe makes 9 large bars or 18 small ones.
We hope you enjoy this pumpkin recipe as much as we do! Let us know in the comments below, what’s your favourite pumpkin recipe for fall? We’d love to know!
Looking for more Pumpkin recipes? You’ll love these!
- Starbucks Pumpkin Cream Cold Brew
- Pumpkin Cranberry Muffins
- Pumpkin Spice Frappuccino
- Creamy Pumpkin Soup
- Easy No Bake Pumpkin Cheesecake
- Healthy Pumpkin Oat Bread
- Pumpkin Cake with Caramel Frosting
- Pumpkin Cookies
- Pumpkin Pancakes
- Pumpkin Waffles
Join the October Baking Challenge!
Simply join our Facebook Community, make this Easy Pumpkin Cake recipe, and post a photo for a chance to win a $100 Amazon Gift Card! PLUS every person who joins will receive a FREE Baking E-Cookbook!
Watch the video below to see exactly how we make this delicious and easy dessert recipe. You can find more delicious recipe videos on our YouTube channel.
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Pumpkin Cheesecake Bars
Recipe: Equipment
Recipe: Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
For the filling:
- 16 ounces full fat cream cheese at room temperature
- 1 cup granulated sugar
- 8 ounces canned pumpkin (approximately 230 grams)
- 1/4 cup full fat sour cream
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon vanilla extract
- 3 eggs
Recipe: Instructions
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease and line a 9-inch by 9-inch square baking pan with parchment paper. Set aside.
For the crust:
- Mix the graham cracker crumbs and the melted butter together well and press evenly into the bottom of the lined baking pan. Set aside.
For the filling:
- In a large bowl with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment), mix the cream cheese and sugar together on medium-low speed until creamy and smooth.
- Add the pumpkin, sour cream, pumpkin spice, and vanilla and mix well, scraping down the sides of the bowl to make sure everything is incorporated.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Don't over-mix at this stage – over-mixing adds too much air into the batter which can create air bubbles as the cheesecake bakes.
- Pour the filling into the prepared crust and smooth out the top.
- Bake for about 35 minutes at 325 degrees Fahrenheit (165 degrees Celsius), or until the top has lost its shine and the centre is just a bit jiggly.
- Remove the cheesecake from the oven and let cool in the pan until cooled completely.
- Place the pan in the fridge (uncovered to prevent condensation) for about 2 hours before slicing into bars and serving with a dollop of whipped cream on top.
Recipe: Notes
Make Ahead Instructions
Simply bake these Pumpkin Bars the day before serving and refrigerate until you’re ready to serve them.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Could you substitute Greek yogurt for sour cream?
Yes, if you use full fat (10%) greek yogurt.
best ever I must try. thanks
Let us know how it turns out!
can they be frozen?
Yes, but make sure you protect them well from freezer burn and thaw them in the fridge overnight.
Is it possible for the recipe to be in metric weight, too, please?
I’m in the UK and all the different ‘cups’ confused me beyond comprehension.
Sure! There’s a button right under the ingredient list that says “metric”. If you click on that, the measurements will automatically be converted. Hope this helps 😊 Happy baking!
Thank you, I couldn’t see that button for looking, haha. That’s brilliant, now I’m off to make some pumpkin bars.
Thanks again 😊🥮🍪
Can this recipe be halved, as I only have a toaster oven at the present time?
For sure! Just click the 0.5x button at the top of the recipe card.
Your recipe says 1.5 teaspoon pumpkin spice, your YouTube video says 1.5 TBSP pumpkin spice and in the metric measurements it specifies 2g pumpkin. Which measurement is the correct one? Thank you.
Hi Diana. Thanks for pointing out the video measurement error! Please do follow the recipe as written on our site (and under the video!) for 1 1/2 teaspoons of pumpkin spice. (The 2g is the auto conversion that occurs if you hit the metric option.)