These Pumpkin Cheesecake Bars are the perfect easy-to-make fall dessert – ultra creamy and packed with pumpkin spice flavours!
It’s hard to believe October is already here and pumpkin season is in full swing! I’m not going to lie – I’m a lover of all things pumpkin spice (I mean, who isn’t?!) and I’m thrilled to be sharing yet another delicious pumpkin recipe with you today!
I’ve already shared so many of my favourite pumpkin recipes with you here on The Busy Baker, like this Easy No Bake Pumpkin Cheesecake, these Pumpkin Chocolate Chip Cookies, and – my 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. Trust me, you’re going to LOVE this fall dessert!
Ingredients for Pumpkin Cheesecake Bars
- graham cracker crumbs
- melted butter
- full fat cream cheese
- granulated sugar
- canned pumpkin (NOT pumpkin pie filling)
- pumpkin spice (OR cinnamon, nutmeg, ginger, allspice and cloves)
- sour cream
- vanilla extract
How to make Pumpkin Cheesecake Bars
Follow these pro-tips for the perfect cheesecake bars every time!
- Make sure your ingredients are at room temperature.
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.
- Choose full fat cream cheese and sour cream.
Low 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.
- Mix the eggs in one at a time.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
- Don’t over-mix!
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, then cool completely.
Bake as directed until the centre is still jiggly. The cheesecake will finish baking once it’s removed from the oven.
- Refrigerate before slicing and serving.
Once it’s cooled completely, refrigerate for about 2 hours before slicing and serving. This will help create ultra clean slices.
Yes! Cool them to room temperature and then refrigerate for at least 2 hours before slicing. This will help them slice cleanly.
Yes! Simply bake the day before serving and refrigerate until you’re ready to serve them.
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.
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.
No. Pumpkin pie filling contains sugar and other ingredients that will affect the results of this recipe. Use 100% pure canned pumpkin.
I hope you enjoy this pumpkin recipe as much as we do! Let me know in the comments below, what’s your favourite pumpkin recipe for fall? I’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
Watch the video below to see exactly how I make this delicious and easy dessert recipe. You can find more delicious recipe videos on my YouTube channel.
Pumpkin Cheesecake Bars
- 1 9-inch x 9-inch square baking pan
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 teaaspoons pumpkin spice
- 1/2 teaspoon vanilla extract
- 3 eggs
- Preheat your oven to 325 degrees Fahrenheit 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, 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.