The Best Pumpkin Cheesecake Bars for Fall Baking combine the creamy tang of cheesecake with the warm, cozy flavors of pumpkin and spices. These bars have a buttery graham cracker crust that holds a smooth pumpkin cheesecake filling, making them the perfect treat as the leaves turn and the weather cools down.
I love making these bars during autumn because they fill the kitchen with that wonderful smell of cinnamon and nutmeg that instantly feels like home. What’s great is how easy they are to pull together—no complicated steps, just simple ingredients coming together to create something everyone loves. I always find myself cutting a few extra just so I can snack on them through the day.
My favorite way to enjoy these pumpkin cheesecake bars is with a warm cup of coffee or tea. They’re also fantastic at gatherings since they’re easy to serve and everyone can grab a piece without any fuss. Honestly, these bars have become my go-to recipe for fall baking, and I think you’ll find yourself making them again and again too.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a crisp, buttery texture. If you don’t have graham crackers, crushed digestive biscuits or even vanilla wafers work well too.
Cream Cheese: The star of the cheesecake layer! Make sure it’s softened to room temperature for a smooth batter. Neufchatel cheese is a lighter substitute but may change the texture slightly.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie mix, to control the spices yourself. Fresh pumpkin puree works, but drain it well to avoid watery filling.
Spices: Cinnamon, ginger, nutmeg, and cloves create that warm pumpkin flavor. Feel free to adjust based on your preference or use pumpkin pie spice as a shortcut.
Heavy Cream or Milk: This thins the cheesecake swirl topping for easy swirling. You can use half-and-half or even a little plain yogurt if you like.
How Can I Create Beautiful Swirled Topping Without Overmixing?
Swirling the cheesecake topping over the pumpkin layer looks impressive but is simple to do with a gentle touch.
- Drop spoonfuls of the cream cheese topping evenly across the pumpkin layer.
- Use a knife or skewer to gently drag through the dollops in swirling patterns.
- Work slowly and just twice or thrice per area to keep distinct swirls without blending all the layers together.
- Don’t overmix—you want those pretty streaks of white and pumpkin colors.
This technique not only looks great but also lets you get a little bit of cheesecake on every bite!
Equipment You’ll Need
- 9×9 inch square baking pan – I like this size because it’s perfect for a nice thick bar and easy to cut.
- Medium mixing bowls – for combining crust ingredients and filling, makes mixing easier.
- Electric mixer – helps beat the cream cheese smooth and saves effort.
- Measuring cups and spoons – essential for accuracy, especially with spices and liquids.
- Spatula or spoon – for mixing the batter and spreading the layers evenly.
- Optional: Parchment paper or aluminum foil – makes lifting the bars out for cutting really simple.
Flavor Variations & Add-Ins
- Spice it up: Add a pinch of ground cayenne or allspice for a spicy kick that balances the sweetness.
- Crunchy topping: Sprinkle chopped pecans, walnuts, or graham cracker crumbs on top before baking for extra texture.
- Chocolaty twist: Mix in chocolate chips into the cheesecake layer or sprinkle on top before baking for a decadent touch.
- Change the flavor: Use sweet potato puree instead of pumpkin for a different fall flavor.
The Best Pumpkin Cheesecake Bars for Fall Baking
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For the Cheesecake Swirl Topping:
- 8 oz (1 package) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp heavy cream or milk (to thin if needed)
For Garnish:
- Whipped cream
How Much Time Will You Need?
You will spend about 20 minutes preparing the crust and filling. Baking takes around 35-40 minutes. Then, chilling the bars for at least 4 hours (or overnight) ensures they set perfectly. Altogether, plan for about 5 hours including chilling time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Set your oven to 325°F (163°C). Line a 9×9 inch square baking pan with parchment paper or aluminum foil. Leave extra paper hanging over the edges—it will make it easier to lift the bars out when they’re done.
2. Make the Crust
In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs feel damp like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 8-10 minutes, until it’s just set and smells yummy. Let it cool slightly when you take it out.
3. Prepare the Pumpkin Cheesecake Layer
Using an electric mixer, beat the softened cream cheese in a large bowl until smooth. Add the granulated sugar and mix well. Then add the pumpkin puree, eggs, vanilla, spices, and salt. Beat everything together until it’s fully combined and creamy.
4. Prepare the Cheesecake Swirl Topping
In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla and keep mixing. Slowly add heavy cream or milk, one tablespoon at a time, until the mixture is thick but pourable.
5. Assemble the Bars
Pour the pumpkin cheesecake batter over the baked crust and level it out smoothly. Spoon dollops of the cheesecake swirl topping on top in several spots. Gently swirl the two layers together using a butter knife or skewer to make pretty marbled patterns.
6. Bake
Bake the bars for 35-40 minutes. The edges should be set, but the middle will still have a little wiggle. Avoid overbaking to keep them creamy and tender.
7. Cool and Chill
Take the bars out of the oven and let them cool to room temperature. Then place them in the fridge for at least 4 hours or overnight. This helps them firm up for perfect slicing.
8. Serve
Use the parchment paper to lift the bars from the pan. Cut into squares and top each piece with whipped cream if you like. Enjoy this creamy, spiced fall treat with friends or family!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If you use fresh pumpkin, cook and puree it first, then drain any excess liquid to avoid a watery filling. This will keep your bars creamy and rich.
How Do I Store Leftover Pumpkin Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.
Can I Substitute the Graham Cracker Crust?
Absolutely! Crushed digestive biscuits, vanilla wafers, or even gingersnap cookies can be used for the crust. Adjust the sugar depending on the sweetness of your alternative crumb.
Is It Okay If The Bars Have a Slight Jiggle After Baking?
Yes, a slight jiggle in the center means they’re perfectly creamy and not overbaked. The bars will continue to set as they chill in the refrigerator.