Fall is here, and for me, that means baking with pumpkin! If you love creamy pumpkin desserts but want something easier than a whole pie, I have just the thing for you: pumpkin cheesecake bars.
These bars are simple to make and perfect for sharing. I’ve gathered three of my favorite pumpkin cheesecake bar recipes for you today, each with its own special touch. Get ready to bake some wonderful treats!
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Classic Pumpkin Cheesecake Bars Recipe
These are the original pumpkin cheesecake bars everyone loves. They feature a smooth, creamy pumpkin and cream cheese filling over a simple graham cracker crust.
It’s a comforting dessert that always gets rave reviews when I make it for friends and family.
Key Ingredients & Tips for Pumpkin Cheesecake Bars
- Canned Pumpkin Puree: Always check the label to make sure you’re using 100% pure pumpkin, not pumpkin pie filling. They are very different!
- Cream Cheese: For the best results and a truly creamy texture, I always use full-fat brick-style cream cheese.
What You Need for Pumpkin Cheesecake Bars
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8-ounce) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 16 bars
How to Make Classic Pumpkin Cheesecake Bars
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of an 8×8 inch baking pan lined with parchment paper.
Step 2: Make and Bake the Filling
In a large bowl, beat the softened cream cheese with sugar until smooth. Mix in the vanilla and then the eggs, one at a time. Gently stir in the pumpkin puree and pumpkin pie spice until just combined. Pour the filling over your crust. Bake for 50-60 minutes, or until the center is mostly set.
📝 Final Note
Make sure to let these pumpkin cheesecake bars cool completely at room temperature, then chill them in the fridge for at least 4 hours before slicing. This helps them set up perfectly for clean cuts!
Spiced Pumpkin Gingersnap Cheesecake Bars
If you love a little extra spice, these pumpkin gingersnap cheesecake bars are for you. The gingersnap crust adds a wonderful warmth and crunch that pairs so well with the creamy pumpkin cheesecake.
I find these to be extra special for holiday gatherings.
Key Ingredients & Tips for Gingersnap Pumpkin Bars
- Gingersnap Cookies: Use a good quality, crunchy gingersnap cookie for the crust. They break down easily and hold their spiced flavor well.
- Spices: A little extra ground ginger or cinnamon in the filling can boost the warm spice notes, complementing the gingersnap crust.
What You Need for Gingersnap Pumpkin Bars
- 2 cups gingersnap cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 (8-ounce) blocks cream cheese, softened
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
⏱️ Time: 1 hour 20 minutes🍽️ Yields: 16 bars
How to Make Spiced Gingersnap Pumpkin Cheesecake Bars
Step 1: Crush the Gingersnaps for Crust
Preheat your oven to 350°F (175°C). Use a food processor or a bag and rolling pin to crush gingersnap cookies into fine crumbs. Mix these crumbs with melted butter. Press the mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper.
Step 2: Create and Bake the Filling
In a bowl, beat the softened cream cheese with brown sugar and vanilla until smooth. Mix in the eggs one at a time. Then, gently stir in the pumpkin puree, ground ginger, and ground cinnamon. Pour this pumpkin cheesecake filling over the gingersnap crust. Bake for 55-65 minutes, until the center is mostly set.
📝 Final Note
For an extra special touch, sprinkle a few extra gingersnap crumbs over the top of the bars right after they come out of the oven. This adds both flavor and a nice look.
Beautiful Pumpkin Swirl Cheesecake Bars
These bars look impressive with their beautiful pumpkin and cheesecake swirl pattern. They taste just as good as they look, offering the best of both creamy pumpkin and tangy cheesecake flavors in every bite.
They are perfect when you want to impress without too much fuss.
Key Ingredients & Tips for Swirl Pumpkin Bars
- Two Batters: The key to the swirl is making a plain cheesecake batter and then mixing pumpkin and spices into a portion of it to create a separate pumpkin batter.
- Swirl Technique: After spreading the plain cheesecake batter, drop spoonfuls of the pumpkin batter over it. Then, use a knife or skewer to gently pull through the batters to create the marble effect. Don’t over-swirl!
What You Need for Swirl Pumpkin Bars
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 16 bars
How to Make Pumpkin Swirl Cheesecake Bars
Step 1: Prep Crust and Two Batters
Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter, then press into a parchment-lined 8×8 inch pan. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Mix in eggs, one at a time. Divide this batter in half. To one half, stir in pumpkin puree and pumpkin pie spice.
Step 2: Swirl and Bake
Pour the plain cheesecake batter over the prepared crust. Carefully drop spoonfuls of the pumpkin batter over the plain layer. Use a knife or skewer to gently swirl the two batters together to create a marbled look. Bake for 60-70 minutes, until the edges are set and the center has a slight jiggle.
📝 Final Note
To get the best swirl, avoid over-mixing. Just a few passes with your knife will create beautiful lines without blending the colors too much.
