Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 ¾ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 2 (8-oz) packages cream cheese, softened; 1 cup canned pumpkin puree; ¾ cup granulated sugar; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; 1 tsp vanilla extract; 1 cup heavy cream; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Why You’ll Love This Recipe

I love these Pumpkin Cheesecake Bars because they combine the best of both worlds—rich, creamy cheesecake and the warm, comforting flavors of pumpkin and spices. The shortbread crust provides a buttery, slightly crunchy base that pairs perfectly with the smooth, spiced pumpkin filling. These bars are the ideal size for sharing at a gathering and are simple to make, requiring just a few basic ingredients. They’re a perfect dessert for fall celebrations, Thanksgiving, or any time you want a delicious, seasonal treat.

Ingredients

For the Crust:

1 ½ cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt
¾ cup unsalted butter, cold and cubed

For the Cheesecake Filling:

2 cups cream cheese (about 16 oz), softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional, for extra spice)

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a bit of an overhang for easy removal.
Make the Shortbread Crust: In a medium bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Press the Crust: Press the mixture into the bottom of the prepared baking dish to form an even layer. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool slightly while you prepare the cheesecake filling.

Make the Cheesecake Filling:

Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the Sugar and Pumpkin: Add the granulated sugar and canned pumpkin puree to the cream cheese mixture, and beat until fully combined.
Add the Eggs and Spices: Add the eggs, vanilla extract, ground cinnamon, ground nutmeg, and optional ground ginger to the mixture. Beat until everything is smooth and well combined.
Pour the Filling onto the Crust: Pour the pumpkin cheesecake mixture onto the cooled shortbread crust, spreading it evenly with a spatula.

Bake:

Bake the Bars: Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly golden. The center should slightly jiggle when you move the pan but not be runny. If a toothpick or knife inserted into the center comes out clean, the bars are done.
Cool and Chill: Let the bars cool in the pan for about 10 minutes, then transfer to the refrigerator to chill for at least 2-3 hours or overnight for the best texture.

Serve:

Slice and Serve: Once the bars have fully chilled, remove them from the fridge and slice them into squares. Optionally, dust with powdered sugar or top with whipped cream before serving.

Servings and Timing

This recipe makes about 9-12 bars, depending on the size of the slices. Prep time is about 15 minutes, baking time is 35-40 minutes, and chilling time is at least 2-3 hours. These bars are perfect for a make-ahead dessert!

Variations

These Pumpkin Cheesecake Bars are already packed with flavor, but here are some variations to try:

Top with caramel: Drizzle caramel sauce over the bars for a sweet, rich addition.
Spiced pecan topping: Sprinkle toasted pecans or walnuts on top of the cheesecake filling before baking for an extra crunchy and nutty flavor.
Chocolate twist: Add a layer of chocolate chips or a drizzle of melted chocolate over the top for a unique twist on these bars.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 5 days. These bars are best served chilled, so keep them in the fridge until ready to serve. You can also freeze the bars for up to 1-2 months—wrap them tightly in plastic wrap and foil before freezing. To thaw, leave them in the refrigerator overnight.

FAQs

Can I make these bars ahead of time?

Yes! These bars are perfect for making ahead of time. In fact, chilling them overnight helps the flavors set and develop, making them even more delicious.

Can I make a gluten-free version of this recipe?

Yes, you can use gluten-free all-purpose flour in place of regular flour for the crust. Just make sure to use certified gluten-free ingredients to ensure the whole recipe is gluten-free.

Can I use a different type of pumpkin filling?

If you prefer a spicier filling, you can use pumpkin pie filling, but be sure to reduce or eliminate the spices since pumpkin pie filling already contains them.

How can I tell if the cheesecake is set?

The cheesecake should be firm around the edges and slightly jiggle in the center. A toothpick inserted should come out clean or with just a few moist crumbs attached. If the middle is still liquid, bake for an additional 5 minutes and check again.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use cooked and pureed fresh pumpkin instead of canned pumpkin puree. Just make sure to strain it well to remove any excess moisture, as canned pumpkin is thicker than fresh pumpkin puree.

Conclusion

These Pumpkin Cheesecake Bars are the perfect fall treat, with their creamy pumpkin filling, buttery shortbread crust, and the warmth of cinnamon and nutmeg. They are simple to make, but they deliver big flavors, making them an ideal dessert for cozy gatherings, holiday parties, or anytime you want to enjoy the flavors of autumn. With their decadent texture and festive appearance, these bars are sure to be a hit wherever you serve them!

Pumpkin Cheesecake Bars