Name: Pumpkin Cheesecake Bars Recipe
Prep time: 30 min
Cook time: 42 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: Cooking spray; 2 1/4 cups crushed gingersnap cookies; 1/2 cup unsalted butter, melted; 2 tablespoons granulated sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon kosher salt; 3 packages (8 oz each) cream cheese, softened; 3/4 cup granulated sugar; 1/2 cup sour cream; 1 teaspoon pure vanilla extract; 3 large eggs; 3/4 cup canned pumpkin puree; 1/2 teaspoon pumpkin pie spice (added to pumpkin puree in step 5)

If you’re anything like me, the moment pumpkin starts showing up in recipes is the beginning of cozy season. That’s why I’m thrilled to share this delightful Pumpkin Cheesecake Bars Recipe with you—it’s a fantastic way to get that rich pumpkin flavor and creamy cheesecake goodness all in one bite-sized treat. Trust me, once you try it, you’ll want to make these bars your new fall obsession!

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Why You’ll Love This Recipe

Perfect Balance: You’ll get that lovely combo of spicy pumpkin and creamy cheesecake in every bite.
Easy to Make: Even if cheesecake sounds intimidating, these bars simplify the process and yield stunning results.
Great for Sharing: Cut into bars, they’re perfect for gatherings and potlucks—everyone asks for the recipe!
Make Ahead Friendly: You can prep them a day early and relax before guests arrive.

A square slice of cheesecake with three clear layers is shown on a white plate. The bottom layer is a crumbly brown crust, the middle layer is a thick, creamy white cheesecake, and the top layer is a smooth orange pumpkin swirl with light cream mixed in, creating a marbled effect. A silver fork holds a small bite showing all three layers, with some crumbs on the plate, and the whole scene is set against a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake Bars, pumpkin dessert, fall cheesecake bars, easy pumpkin dessert, pumpkin bar recipe

Ingredients You’ll Need

These ingredients come together to create a crunchy, spicy crust and a luscious pumpkin-infused cheesecake filling. When shopping, opt for good-quality cream cheese and canned pumpkin puree (not pumpkin pie filling) to get the best texture and flavor.

Flat lay of a small mound of finely crushed golden-brown gingersnap cookies, a few irregular chunks of smooth pale yellow unsalted butter, a small white ceramic bowl filled with white granulated sugar, a small white ceramic bowl containing warm brown pumpkin pie spice, a couple of large off-white eggs with clean uncracked shells, a small white ceramic bowl of smooth cream cheese softened to a creamy texture, a small white ceramic bowl of thick white sour cream, a small white ceramic bowl with bright orange pumpkin puree, and a small white ceramic bowl with clear vanilla extract liquid, all arranged in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cheesecake Bars, pumpkin dessert, fall cheesecake bars, easy pumpkin dessert, pumpkin bar recipe

Cooking spray: Essential to grease the parchment so the bars release easily.
Gingersnap cookies: They add a wonderful spiced crunch for the crust—crush finely for an even base.
Unsalted butter: Melted butter binds the crust together and adds richness.
Granulated sugar: Sweetens both the crust and filling just right.
Pumpkin pie spice: Brings that signature warm spice flavor that makes pumpkin so cozy.
Kosher salt: Balances the sweetness perfectly.
Cream cheese: Gives that classic creamy cheesecake texture—make sure it’s softened for easy mixing.
Sour cream: Adds a subtle tang and smoothness to the filling.
Pure vanilla extract: Enhances the overall flavor profile.
Eggs: Provide structure to the cheesecake bars.
Canned pumpkin puree: The star ingredient that makes these bars unmistakably pumpkin-y—pat it dry to avoid excess moisture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with these pumpkin cheesecake bars—I’ve found little tweaks that make them uniquely mine, and you can totally do the same! Don’t be afraid to switch things up.

Swirl It Up: I sometimes add a bit of chocolate or caramel sauce into the swirls for an extra indulgent twist. My family goes crazy for it!
Nutty Crust: Try substituting part of the gingersnap crumbs with finely chopped pecans or walnuts for a crunchy surprise.
Dairy-Free Version: Use vegan cream cheese and butter substitutes—just make sure those are softened to get the right texture.
Extra Spicy Kick: If you love bold spices, sprinkle a bit more pumpkin pie spice or add a pinch of ground ginger and cinnamon into the batter.

How to Make Pumpkin Cheesecake Bars Recipe

Step 1: Prep Your Pan and Crust

Start by lining your 13″ x 9″ dish with parchment paper, leaving enough overhang on two opposite sides so you can lift the bars out easily later. Spray the parchment with cooking spray—this little trick makes cleanup and serving so much easier. Then, pulse your gingersnap cookies in the food processor until they’re nice and fine, almost like wet sand when mixed with melted butter and sugar. Press this mixture firmly into your pan; I like patting it down with the back of a measuring cup for even pressure.

Step 2: Bake the Crust to Golden Perfection

Bake your crust at 350°F (177°C) for about 10 to 12 minutes until it’s deeply golden brown and beautifully fragrant. This step is super important because it helps the crust set so it won’t get soggy when you add the cheesecake filling. Let it cool slightly, and then reduce the oven temperature to 325°F (163°C) while you make the filling.

Step 3: Whip Up the Cream Cheese Filling

Using a stand mixer or handheld mixer, beat the softened cream cheese until it’s smooth and creamy. It took me a few tries to get the timing just right here—over-beating can add air bubbles, so I keep it medium-high until smooth. Then add sugar, sour cream, and vanilla, mixing just until everything is incorporated. Scrape the sides down to avoid lumps. Add the eggs one at a time, beating gently after each to combine without overmixing.

Step 4: Prepare the Pumpkin Swirl

Here’s a little trick I discovered: place your canned pumpkin puree on a large plate and pat as dry as you can with paper towels. This prevents excess water from making the filling runny. Transfer the pumpkin to a medium bowl, add 3/4 cup of your cheesecake batter and pumpkin pie spice, then whisk it together until it’s perfectly smooth and spiced.

Step 5: Layer and Swirl for Visual Appeal

Pour the plain cheesecake batter evenly over the baked crust. Then spoon the pumpkin mixture in dollops evenly across the top. Using the back of a fork, swirl the two batters together 6 to 7 times—you want to create beautiful marbled patterns, not fully combine. This is my favorite part—it makes the bars look stunning and professional with minimal effort!

Step 6: Bake Until Just Set

Bake at 325°F (163°C) until the top is dry, edges have a slight golden tinge, and the center still jiggles a bit when you gently shake the pan—about 30 minutes. This subtle jiggle means the center is perfectly creamy and won’t crack once cooled. Let it cool on a wire rack for 10 minutes before refrigerating to set.

Step 7: Chill and Slice

Refrigerate for at least an hour, but if you can wait up to 24, you’ll get even better flavor and texture. When ready, use the parchment overhang to lift the bars out, then slice into squares. I usually start by cutting the edges off to get neat bars—plus, those edges are a tasty snack!

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Pro Tips for Making Pumpkin Cheesecake Bars Recipe

Don’t Skip Drying the Pumpkin: I learned this the hard way—too much moisture from the canned pumpkin can make the filling runny, so pat it dry well with paper towels.
Room Temperature Ingredients: Having cream cheese, eggs, and sour cream at room temperature helps achieve a smooth batter without lumps.
Use Parchment Overhang: Lifting the bars out of the pan using the parchment paper makes slicing cleaner and serving easier.
Mind Your Baking Time: Avoid overbaking by watching for the slight jiggle in the center—it keeps the bars moist and creamy.

How to Serve Pumpkin Cheesecake Bars Recipe

The image shows several square pieces of dessert arranged in a neat grid on a white marbled surface. Each piece has two layers: a creamy white base layer and a top layer with swirling patterns of light brown and white, creating a marbled effect. The texture on top looks soft and slightly uneven, with the swirls varying on each piece. One square piece is slightly lifted, showing the thickness of both layers clearly. Small crumb bits are scattered around some pieces. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake Bars, pumpkin dessert, fall cheesecake bars, easy pumpkin dessert, pumpkin bar recipe

Garnishes

I like to keep it simple with a dusting of powdered sugar or a light dollop of whipped cream—both complement the spice and creaminess perfectly. Sometimes, I sprinkle chopped toasted pecans on top; it adds a lovely crunch and a bit of an earthy note. If you’re feeling fancy, a drizzle of caramel sauce is a total crowd-pleaser.

Side Dishes

Since these bars are rich and decadent, I typically serve them alongside fresh fruit like sliced apples or pears for a refreshing contrast. They’re also amazing with a cup of hot coffee, chai tea, or even a spiced latte for that ultimate cozy vibe.

Creative Ways to Present

For holiday gatherings, I like to arrange these bars on a rustic wooden board with sprigs of rosemary or cinnamon sticks tucked around the edges for a festive feel. Serving them in mini cupcake liners turns them into fun, grab-and-go treats perfect for parties. I’ve even layered smaller squares on plates with swirls of caramel or chocolate sauce for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying these bars, store any leftovers tightly wrapped in plastic or in an airtight container in the fridge. They’ll keep nicely for about 3 to 4 days. I find refrigerating helps maintain that perfect creamy texture without drying them out.

Freezing

If you want to make these ahead for a special occasion, you can freeze the bars once fully cooled and sliced. Wrap them individually in plastic wrap and freeze in a sealed container for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge—super convenient!

Reheating

I usually enjoy these bars cold or at room temp, but if you prefer them a bit warmer, pop a slice in the microwave for about 15 seconds. Just be careful not to heat too long or you might lose that lovely creamy texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can work, but you’ll need to cook, puree, and drain it well to remove excess moisture before using. Canned pumpkin puree is convenient, consistent in texture, and usually yields the best results with this recipe.
How do I prevent cracks in my cheesecake bars?

Mix your ingredients gently without overbeating and avoid overbaking—look for that slight jiggle in the center when baking. Also, letting the bars cool gradually and chilling them before slicing helps keep cracks at bay.
Can I make this recipe gluten-free?

Absolutely! Substitute the gingersnap cookies with gluten-free gingersnap crumbs or any gluten-free spiced cookie crumbs you love. Just make sure your cookies are finely crushed for a good crust texture.
How do I store leftover pumpkin cheesecake bars?

Wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual bars wrapped tightly, and thaw before serving.

Final Thoughts

I absolutely love how this Pumpkin Cheesecake Bars Recipe brings together the best of pumpkin and cheesecake in a more approachable, fun form. When I first made these, I was amazed at how easy they were and how everyone couldn’t stop raving about them. They’re perfect for holiday celebrations or just a cozy weeknight treat. Seriously, once you make these bars, they’ll be a staple in your recipe box—so give them a try and enjoy every creamy, spicy bite!