Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are made with a buttery cinnamon graham cracker crust, then layered with tangy cream cheese and a pumpkin spice filling swirled into a pretty pattern on top. They're the perfect fall dessert, and way easier to transport than a whole pumpkin pie!

I love pumpkin pie, but I wanted an easy recipe that served and traveled well. This recipe incorporates all of the best parts of pumpkin pie, creamy cheesecake, and a no-stress crust. The graham cracker crust with a touch of cinnamon comes together in a snap. These pumpkin cheesecake bars are a huge hit with teachers and class treats! For another easy fall treat, try my pumpkin chocolate chip cookies.

Do Pumpkin Cheesecake Bars Need A Water Bath?

I always use one for these bars, but the bars never sit in the water. I place a sheet pan on the lower rack of the oven, fill it halfway with boiling water, and bake the bars on the rack above it. The water adds moisture to the oven and keeps the cheesecake from drying out, and it keeps the bake gentle and even.

Because the pan isn't sitting in the water, you don't have to wrap anything in foil. If you don't have a second oven rack, place a cooling rack in the water and set your pan on top so it's not sitting in the water itself.

Pumpkin Cheesecake Bars Ingredients

This recipe uses a short ingredient list stacked into three layers. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results.

• Graham crackers, ground into crumbs for the crust. Swap in gingersnaps or another crunchy cookie if that's what you have.
• Unsalted butter, melted and mixed into the crumbs to bind the crust together.
• Cinnamon, warms both the crust and the pumpkin layer.
• Granulated sugar, sweetens the cheesecake layer.
• Cream cheese, the tangy base of the cheesecake layer. It adds creaminess and a smooth tartness without overpowering the mild, warm flavors of the pumpkin and spices. Use full-fat, it bakes up smoother and holds the layers better than a reduced-fat version.
• Eggs, bind and set the cheesecake as it bakes.
• Vanilla extract, rounds out the cheesecake's flavor. I recommend using Nielsen Massey vanilla.
• Pumpkin puree, the base of the pumpkin layer. Make sure it's pure pumpkin, not pumpkin pie filling, which comes in a similar-looking can. I've tested a lot of brands and find that Libby's has the best flavor and is not too watery. You can also make your own homemade pumpkin puree.
• Nutmeg, adds warmth to the pumpkin layer.
• Cloves, adds a deeper, slightly peppery spice note to the pumpkin layer.

How To Make Pumpkin Cheesecake Bars Step-By-Step

Preheat your oven to 325º F, line a 9x12x2 inch pan with parchment paper, and bring the cream cheese and eggs to room temperature before you begin. The baked bars have to set for a minimum of 3 hours, so plan ahead for this recipe.

1. Set up the water bath. Place a sheet pan on the lower rack of your oven and fill it halfway with boiling water. You won't place the bars into the water bath, just on the rack above it.

2. Make and freeze the crust. Grind the graham crackers and cinnamon to a sandy crumb, pulse in the melted butter, and press the crumbs firmly into the bottom of your pan. Freeze for about 20 minutes to set the crust.

PRO TIP: Pan material changes your bake time. A metal pan conducts heat fastest and will match the times in this recipe. A glass or ceramic pan holds heat longer, so start checking a few minutes early and expect it may need a little more time in the oven.

3. Make the cheesecake batter. Mix the cream cheese on low until smooth, about one minute, then add the sugar, vanilla, and eggs one at a time until just combined. Do not over-mix.

4. Spread and freeze the cheesecake layer. Pour about ¾ of the cheesecake batter over the frozen crust and spread it evenly, being careful not to pick up any crumbs. Reserve the rest for the pumpkin layer, plus about ¼ cup for the swirl, then freeze the pan for 30 to 40 minutes.

PRO TIP: Since this recipe needs at least 3 hours to chill after baking anyway, it's easy to split the work across two days. Freeze the crust up to a day ahead and keep it in the freezer until you're ready for the cheesecake layer, or bake the bars one day and let them chill in the fridge overnight before cutting the next.

5. Add the pumpkin layer. Whisk the pumpkin puree, cinnamon, nutmeg, and cloves into the remaining cheesecake batter, then spread it over the frozen cheesecake layer. Use gentle pressure so you don't disturb the layer underneath.

6. Swirl the top. Drizzle the reserved ¼ cup of cheesecake batter across the top in horizontal lines, then gently run the tip of a skewer vertically across the lines to create a swirl pattern.

7. Bake. Bake on the rack above the water bath for 35 to 40 minutes, until the edges are set and the center still has a slightly stiff jiggle. A thermometer in the center should read 150º F.

8. Chill and cut. Cool the bars on a wire rack until you can handle the pan, then refrigerate for about 3 hours until cold. If you're chilling overnight, wrap the pan in plastic wrap so the top doesn't dry out. Cut into even squares, cleaning the knife between cuts.

PRO TIP: Pull the bars while the center still jiggles slightly, and for extra insurance, crack the oven door and let them sit inside for about 10 minutes before moving the pan to the counter to finish cooling.

Common Pumpkin Cheesecake Bars Problems To Avoid

• Cracks on top. Overbaked cheesecake contracts as it cools and pulls cracks in the top. Take the bars out when they're just barely set and a slight jiggle still remains in the center, or when the center reads 150º F. Overbeating can cause cracks too, because it works too much air into the batter. Mix on low speed and only until just combined once the eggs go in.
• Layers muddled together. This happens when the crust or the cheesecake layer wasn't frozen before the next layer went on top. Give each layer its full freezing time so it holds its shape.
• Messy cuts. Cut the bars cold. I like to use a ruler to mark where I'm going to cut, then cut in one even pass and clean the knife between cuts with a warm rag or a dip in hot water.
• Crust stuck in the pan. Gently warm the bottom of the pan to loosen it.

Final Thoughts

I made this recipe because I love pumpkin pie, but I wanted something that served and traveled well, and these bars are a huge hit every time. If you want the full-size version, try my pumpkin cheesecake recipe. Between the chilling time and how well they freeze, these are great to make in advance for Halloween or Thanksgiving.

Make This Recipe Your Own

• Gingersnap crust. Don't have graham crackers handy? Try gingersnaps or any other crunchy cookie that makes a good crumb.
• Oreo crust for Halloween. Swap the graham cracker crust for a crushed Oreo crust. The black and orange combo is perfect for spooky season.
• Add chocolate. Add 2 teaspoons of cocoa powder to the cheesecake layer or throw some chocolate chips on top.
• Use pumpkin spice. If you already have pumpkin spice mix in your cabinet, add 2 teaspoons of that and omit the individual spices.
• Caramel swirl. Try adding homemade caramel sauce to the cheesecake drizzle on top.
• Skip the swirl. The top swirl is optional. You can skip it altogether or get creative with your decoration on top.
• More Halloween bars. Looking for another dessert bar for your Halloween party? Try my monster mash cheesecake brownies.

Pumpkin Cheesecake Bars FAQs

More Pumpkin Recipes To Try

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