If you love pumpkin and cheesecake, then Pumpkin Spice Cheesecake Bars are the perfect treat to enjoy this fall. These bars combine a buttery crust, creamy pumpkin cheesecake filling, and a hint of warm autumn spices for a dessert that’s rich, indulgent, and irresistible. They’re perfect for holiday gatherings, office parties, or simply a cozy night at home with a cup of coffee or tea.
One of the best things about these cheesecake bars is that they’re easier to make than a full cheesecake, but still have all the creamy, decadent flavor you expect. With a simple crust, luscious filling, and the signature pumpkin spice flavors, these bars are a guaranteed hit for both kids and adults. Whether you want to serve them as a dessert for friends or make them ahead for a fall potluck, these bars are versatile, flavorful, and wonderfully festive.
Why You’ll Love Pumpkin Spice Cheesecake Bars
- Creamy and Rich – Smooth cheesecake filling with the perfect pumpkin flavor.
- Perfect for Fall – Pumpkin spice and cinnamon evoke cozy autumn vibes.
- Easy to Slice and Serve – Bars are more convenient than a traditional cheesecake.
- Make-Ahead Friendly – Prepare them a day in advance for stress-free entertaining.
- Customizable – Add a graham cracker crust, gingersnap crust, or drizzle with caramel or chocolate for extra flair.
These bars are not only delicious—they’re a showstopper dessert that’s as festive as it is flavorful.
How to Make Pumpkin Spice Cheesecake Bars
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan – Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving extra overhang for easy removal.
- Make the Crust – In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and let cool slightly.
- Prepare the Filling – In a large bowl, beat the softened cream cheese until smooth. Add pumpkin purée, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Beat until fully combined and creamy.
- Assemble the Bars – Pour the filling over the baked crust and smooth the top with a spatula.
- Bake the Cheesecake Bars – Bake for 35–40 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking to keep the bars creamy.
- Cool and Chill – Let the bars cool to room temperature, then refrigerate for at least 2 hours or overnight for best results.
- Slice and Serve – Use the parchment paper overhang to lift the bars out of the pan and slice into squares. Serve as is, or drizzle with caramel or chocolate for an extra indulgent touch.
What to Serve With Pumpkin Spice Cheesecake Bars
- Coffee or Latte – Perfect with a pumpkin spice latte or hot coffee.
- Whipped Cream – Adds extra creaminess and a festive touch.
- Fresh Fruit – Sliced apples, pears, or berries complement the richness of the cheesecake.
- Other Fall Treats – Pair with Pumpkin S’mores Cookies or Chocolate Chip Pumpkin Bread for a full autumn dessert spread.
These bars work wonderfully for holiday gatherings, potlucks, or a special family dessert.
Tips for Perfecting Pumpkin Spice Cheesecake Bars
- Use Room Temperature Cream Cheese – Helps achieve a smooth, lump-free filling.
- Do Not Overmix – Overmixing can incorporate air, which may cause cracks.
- Chill Completely Before Slicing – This ensures clean slices and a firm texture.
- Add Toppings – Consider a light drizzle of caramel, chocolate, or a dusting of cinnamon sugar for extra appeal.
- Customize the Crust – Swap graham crackers for gingersnaps, shortbread, or even chocolate cookies for a unique twist.
Storing and Reheating
- Refrigeration – Store in an airtight container for up to 5 days.
- Freezing – Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Serving – Serve chilled; these bars are best enjoyed cold or at room temperature.
FAQs
Can I use canned pumpkin pie filling instead of purée?
No. Use plain pumpkin purée to avoid extra sugar and spices that are already in the pie filling.
Can I make these bars gluten-free?
Yes! Substitute the graham cracker crust with gluten-free crumbs or a nut-based crust.
Can I make mini bars for parties?
Absolutely. Bake in a smaller pan or cut the chilled bars into bite-sized squares for easy serving.
Can I add chocolate chips?
Yes! Fold in mini chocolate chips for a decadent twist on the classic pumpkin spice flavor.
Conclusion
Pumpkin Spice Cheesecake Bars are a must-make fall dessert. Creamy, spiced, and easy to slice, they bring together all the flavors of the season in a convenient, show-stopping dessert. Whether you’re baking for a party, preparing a treat for your family, or gifting homemade goodies, these bars are sure to impress.
Indulge in the creamy pumpkin filling, savor the buttery crust, and enjoy the warm, comforting flavors of autumn in every bite.
Pumpkin Spice Cheesecake Bars
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line a 9×9-inch baking pan with parchment paper.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool slightly.
- Make the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing after each addition.
- Stir in pumpkin puree, pumpkin pie spice, and salt until fully incorporated.
- Pour filling over the cooled crust and smooth the top. Bake for 40–45 minutes, until center is set but slightly jiggly.
- Cool completely, then refrigerate at least 4 hours or overnight. Slice into bars before serving.