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+ servings

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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time (minimum) 4 hours
Total Time 5 hours 50 minutes
Servings 24 bars
Calories 209kcal
Author Toni Dash



  • 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


  • Preheat oven to 350 degrees. Prepare a 9x13 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!


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.


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