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    Home » Recipes » Desserts (Baked) » Pumpkin Cheesecake Bars recipe

    LAST UPDATED: October 18, 2021 • FIRST PUBLISHED: October 7, 2021 By Toni Dash 16 Comments

    Pumpkin Cheesecake Bars recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    pumpkin cheesecake bars title image

    What do you get if you cross a classic pumpkin pie with a cheesecake? These delicious Pumpkin Cheesecake Bars! They are easy to make and a perfect fall and Thanksgiving dessert along with Pumpkin Cookies.

    pumpkin cheesecake bars title image
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    pumpkin cheesecake bars title image

    Pumpkin desserts are a favorite in the fall holiday season and these pumpkin bars are on the top of the list. They have all the flavors of pumpkin pie with fall spices and creamy cheesecake.

    They make a wonderful dessert option for Thanksgiving Day and are too easy to make and delicious to only eat then. These bars are a perfect fall dessert anytime.

    Jump to:
    • Perfect Pumpkin Cheesecake Bars
    • Recipe Ingredients + Notes
    • How to Make Pumpkin Cheesecake Bars – Step-by-Step
    • How to Store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe
    pumpkin cheesecake bars plate

    Perfect Pumpkin Cheesecake Bars

    Pumpkin spice, pumpkin puree, traditional cheesecake filling in an easy shortbread crust. Think pumpkin flavor with tangy cheesecake.

    We think this combination of flavors truly makes the best pumpkin cheesecake bars. That and how easy they are to make!

    The simple ingredients are easy to find at any grocery store. They are a great recipe to make ahead, ideal for gatherings or Thanksgiving.

    The way the cheesecake layer is added onto the pumpkin layer does not require a water bath to bake the bars. This makes them even easier and creates the same flavor combination!

    This delicious recipe is a perfect way to celebrate the fall season!

    pumpkin cheesecake bars with fork

    Recipe Ingredients + Notes

    All Purpose Flour. Regular or gluten-free measure-for-measure flour can be used. For gluten-free baking we always use Bob’s Red Mill gluten-free 1-to-1 baking flour.

    Unsalted Butter. Start with softened butter.

    Confectioner’s sugar. Also called powdered sugar. This is used in the shortbread crust.

    Cream Cheese. You’ll need 8-ounces full fat cream cheese (we don’t recommend lower fat version for this recipe). Be sure to start the recipe with softened cream cheese.

    Granulated sugar. Will be used in both the cheesecake layer and the pumpkin layer.

    Eggs. You’ll need 3.

    Vanilla extract. Gives a homey flavor of vanilla.

    Pumpkin puree. Use pure pumpkin for this recipe not pumpkin pie mix. Canned pumpkin can be used or homemade pumpkin puree.

    Evaporated milk. You’ll need one 12-ounce can.

    Salt. We use kosher salt which has a less salty flavor. We feel it offers the best results.

    Pumpkin pie spice. This spice blend combines warming spices included in pumpkin pie filling.

    pumpkin cheesecake bars ingredients labelled

    How to Make Pumpkin Cheesecake Bars – Step-by-Step

    STEP 1. Preparation

    Preheat oven to 350 degrees. Prepare a 9-inch by 13-inch baking dish with non-stick cooking spray (photo 1).

    STEP 2. Make the crust

    In a large mixing bowl, combine the crust ingredients. Cut together with a pastry cutter (dough blender) or fork until a crumbly mixture has been formed (photo 2-3).

    Pour the mixture into the prepared pan and press into the bottom of the pan (photo 3–4).

    Bake for 20 minutes, until a light golden edge has been formed (photo 5).

    pumpkin cheesecake bars recipe steps 1-4

    STEP 3. Make the cheesecake layer

    In a large bowl, combine the cream cheese, granulated white sugar, egg, and vanilla extract (photo 6).

    Mix with a hand mixer or stand mixer fitted with the paddle attachment, until smooth and creamy. Set aside.

    pumpkin cheesecake bars recipe steps 5-8x

    STEP 3. Make the pumpkin pie layer

    In another bowl, prepare the pumpkin layer by whisking together the pumpkin, milk, sugar, 2 eggs, salt, and pumpkin pie spice (photo 7).

    pumpkin cheesecake bars recipe steps 9-12

    STEP 4. Assemble

    Once the crust is done baking, pour the pumpkin mixture on top of the crust. Spread the mixture to the edges (photos 8-9).

    Spoon lines of the cream cheese mixture over the top of the pumpkin layer (photo 10).

    Using a skewer or knife swirl the cheesecake layer around to create the desired design (photo 11).

    STEP 5. Bake

    Bake for 60 minutes, until set. Cool on a wire rack at room temperature for an hour and then chill in the refrigerator for at least 4 hours, best if chilled overnight (photo 12).

    Cut after chilling. Serve with a dollop of whipped cream!

    pumpkin cheesecake bars plate overhead

    How to Store

    Store covered in the refrigerator for up to 4 days.

    Frequently Asked Questions

    Can Pumpkin Cheesecake Bars be frozen?

    Yes! Wait until they bars have chilled. Cut them into bars and wrap each bar individually with plastic wrap. Place the bars in a freezer safe container and freeze for up to 3 months. Thaw in the refridgerator.

    pumpkin cheesecake bars 3 by side

    More recipes you’ll love!

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    • Instant Pot Caramel Pecan Pumpkin Cheesecake recipe

    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    Pumpkin Cheesecake Bars

    Pumpkin Cheesecake Bars are a perfect recipe for fall. Tangy cheesecake and sweet pumpkin flavors are a perfect match. Easy recipe with no water bath required. Perfect for Thanksgiving!
    5 from 111 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Chilling Time (minimum): 4 hours hours
    Total Time: 5 hours hours 50 minutes minutes
    Servings: 24 bars
    Calories: 209kcal
    Author: Toni Dash
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    Ingredients

    Crust

    • 2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 cup (2 sticks) unsalted butter softened
    • ½ cup powdered sugar

    Cheesecake Layer

    • 8 ounces cream cheese softened
    • ¼ cup granulated sugar
    • 1 egg
    • 1 teaspoon vanilla extract

    Pumpkin Layer

    • 15 ounces pumpkin puree canned or homemade; do not use pumpkin pie filling
    • 12 ounces evaporated milk
    • ½ cup granulated sugar
    • 2 eggs
    • ½ teaspoon salt
    • 1 ½ teaspoons pumpkin pie spice

    Instructions

    • Preheat oven to 350 degrees. Prepare a 9×13 baking pan with non-stick spray.
    • In a large mixing bowl, combine the crust ingredients and cut together with a pastry cutter (dough blender) or fork until a crumbly mixture has been formed.
    • Pour the mixture into the prepared pan and press into the bottom of the pan.
    • Bake for 20 minutes, until a light golden edge has been formed.
    • While the crust is baking prepare the cheesecake layer. In a large bowl, combine the cream cheese, granulated sugar, one egg, and vanilla extract.
      Mix with a hand mixer or stand mixer (fitted with the paddle attachment) until smooth and creamy. Set aside.
    • In another bowl, prepare the pumpkin layer by whisking together the pumpkin, milk, sugar, 2 eggs, salt, and pumpkin pie spice.
    • Once the crust is done baking, pour the pumpkin mixture on top of the crust. Spread the mixture to the edges.
    • Spoon lines of the cheesecake mixture all over the pumpkin layer. Using a skewer or knife swirl the cheesecake layer around to create the desired design.
    • Bake for 60 minutes, until set.
    • Cool on a wire rack for an hour and then chill in the refrigerator for at least 4 hours, best if chilled overnight.
    • Cut into bars after chilling. Optional: serve with whipped cream on top!

    Notes

    How to Store
    Store covered in the refrigerator for up to 4 days.
    How to freeze Pumpkin Cheesecake Bars 
    Allow them to fully chill. Cut them into bars and wrap each bar individually with plastic wrap. Place the bars in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.

    Nutrition

    Calories: 209kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 104mg | Potassium: 115mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3195IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Kali Alexandria says

      October 24, 2022 at 9:07 am

      5 stars
      Pumpkin cheesecake is my weakness! Thank you so much — I will be making this 24/7 LOL!

      Reply
    2. Beth says

      October 24, 2022 at 9:04 am

      5 stars
      These bars were very good! They’re super easy to make, and I love the combination of cheesecake and pumpkin flavors. I’d give this 10 stars if I could.

      Reply
    3. Lisa says

      October 24, 2022 at 8:22 am

      5 stars
      Just tested the recipe! So good. We will include it at Thanksgiving!

      Reply
    4. Janessa says

      October 24, 2022 at 8:18 am

      5 stars
      These pumpkin cheesecake bars are delicious! I made these company we had over for dinner this weekend and everyone loved them.

      Reply
    5. Chenée says

      October 24, 2022 at 8:17 am

      5 stars
      these pumpkin bars were so creamy and delicious! I love that they’re so easy to make, too! Definitely a new favorite!

      Reply
    6. Jen says

      October 24, 2022 at 8:17 am

      5 stars
      So good and delicious!! My whole family loved this dessert!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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