Sally Roberts
Pumpkin Spice Cheesecake Bars are the ultimate fall dessert treat, combining rich creaminess with cozy autumn flavors in every luscious bite. These bars feature a buttery spiced crust, a perfectly spiced pumpkin layer, and a smooth cheesecake swirl on top, all baked into decadent squares that melt in your mouth. Whether you’re hosting Thanksgiving or simply craving something sweet with your coffee, these bars are your seasonal go-to.
The beauty of this dessert lies not only in its layers but in how it balances sweetness with warm spices like cinnamon, nutmeg, and cloves. The texture is just the right mix of firm and creamy, making each slice hold together beautifully while remaining irresistibly smooth. If fall had a flavor, it would be these cheesecake bars.
Why You’ll Love This Pumpkin Spice Cheesecake Bars Recipe
- Combines the comforting flavor of pumpkin pie with the elegance of cheesecake.
- Easy to slice and serve for gatherings or potlucks.
- Looks impressive but is surprisingly simple to make.
- Can be made ahead and kept chilled until ready to serve.
- Offers the perfect balance of spice, sweetness, and creamy richness.
What Kind of Cream Cheese Should I Use?
For the best texture and flavor, always go with full-fat brick-style cream cheese, not the spreadable kind in tubs. The brick variety is thicker and creamier, which helps your cheesecake layer set properly and stay rich. Let it come to room temperature before mixing to avoid lumps and get that silky-smooth finish.
Ingredients for the Pumpkin Spice Cheesecake Bars
Each ingredient plays an important role in building the flavor and texture of these dreamy cheesecake bars:
- Graham Cracker Crumbs: Provides the base for the crust, offering a classic, buttery crunch.
- Melted Butter: Helps bind the crust together while adding a rich flavor.
- Granulated Sugar: Sweetens the crust and balances the tanginess of the cream cheese.
- Cream Cheese (full-fat, brick-style): The heart of the cheesecake layer, giving it a smooth, creamy texture.
- Pumpkin Puree: Brings in natural sweetness and that unmistakable autumn flavor.
- Brown Sugar: Adds a molasses depth that complements the pumpkin and spices.
- Eggs: Provide structure and help bind the filling layers.
- Vanilla Extract: Enhances the overall flavor profile.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that defines the taste of fall.
- All-Purpose Flour: Helps stabilize the pumpkin layer.
- Sour Cream: Adds creaminess and a slight tang to the cheesecake topping.
How To Make the Pumpkin Spice Cheesecake Bars
Step 1: Prepare the Crust
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture is like wet sand. Press the mixture firmly into a parchment-lined baking dish. Bake at 325°F (165°C) for 10 minutes and let cool.
Step 2: Make the Pumpkin Layer
In a mixing bowl, blend the pumpkin puree, brown sugar, one egg, vanilla extract, pumpkin pie spice, and flour until smooth. Pour the mixture evenly over the baked crust.
Step 3: Prepare the Cheesecake Layer
In another bowl, beat the softened cream cheese until smooth. Add in sugar, sour cream, vanilla, and remaining egg, mixing until creamy. Gently spoon this mixture over the pumpkin layer and smooth the top.
Step 4: Swirl and Bake
If desired, drizzle a bit of reserved pumpkin mixture over the top and use a toothpick to create swirls. Bake at 325°F for 35-40 minutes or until the center is set but slightly jiggly.
Step 5: Cool and Chill
Let the bars cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing into squares.
How to Serve and Store Pumpkin Spice Cheesecake Bars
These cheesecake bars are best served chilled, allowing the layers to fully set and the flavors to meld. Slice them into clean squares using a sharp knife wiped clean between cuts. They’re ideal for dessert tables, cozy family dinners, or seasonal brunches.
This recipe yields approximately 12–16 bars depending on the size of your cuts, making it perfect for small gatherings or meal prepping a sweet snack.
To store, place the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer before stacking with parchment paper between layers. They’ll keep frozen for up to 2 months—just thaw in the fridge before serving.
What to Serve With Pumpkin Spice Cheesecake Bars?
Fresh Whipped Cream
A dollop of lightly sweetened whipped cream complements the richness and adds a touch of elegance.
Hot Coffee or Espresso
The boldness of coffee balances the sweet and spiced notes in the cheesecake bars beautifully.
Vanilla Bean Ice Cream
For an extra-indulgent dessert plate, serve these bars with a scoop of vanilla bean ice cream.
Maple-Glazed Pecans
Add a crunchy topping or serve on the side to echo the warm flavors of the bars.
Spiced Apple Cider
Whether hot or cold, apple cider pairs naturally with the pumpkin spice profile.
Dark Chocolate Drizzle
A thin drizzle of melted dark chocolate adds a bittersweet contrast and looks gorgeous too.
Berries or Sliced Pears
The tartness of fresh fruit helps brighten the richness of the dessert.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with plain pumpkin puree, as canned pumpkin pie filling already contains sweeteners and spices, which can throw off the balance of this recipe. Using puree gives you full control over flavor and sweetness.
Can I make these bars ahead of time?
Absolutely! These bars actually taste better when made a day ahead. Prepare and chill them overnight to allow the flavors to develop fully.
Why is my cheesecake layer lumpy?
This usually happens when cream cheese isn’t fully softened before mixing. Make sure it’s at room temperature and beat it thoroughly to achieve that creamy, lump-free texture.
Can I freeze the bars for later?
Yes, these bars freeze beautifully. Just be sure to wrap them tightly or store them in an airtight container with parchment between layers to prevent sticking.
Save This Pin For Later
Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add a caramel swirl or stick with the classic? Did you tweak the spice blend?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.
For more cozy seasonal recipes, check out my Pinterest at Meals We Share By Sally.
Conclusion
Pumpkin Spice Cheesecake Bars are the sweet taste of autumn in a handheld dessert. With layers of spice, creaminess, and just the right amount of sweetness, they’re guaranteed to be a seasonal favorite. Whether you’re prepping for a party or looking for a cozy night-in treat, this dessert delivers every time. Don’t forget to chill before serving—it’s worth the wait!
Pumpkin Spice Cheesecake Bars
- Total Time: 1 hour
- Yield: 12–16 bars
- Diet: Vegetarian
Description
These Pumpkin Spice Cheesecake Bars are the ultimate cozy dessert, blending layers of buttery graham crust, spiced pumpkin filling, and creamy cheesecake. Perfect for fall gatherings, holidays, or when you’re craving something sweet and festive. This easy recipe is ideal for meal prepping or sharing with loved ones. It’s a great addition to your dessert board and a go-to choice for quick baking ideas, holiday treats, or seasonal snack inspiration. If you’re on the hunt for simple food ideas or easy recipes that impress, this one’s a must-save.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
2 tablespoons all-purpose flour
1/2 cup sour cream
Instructions
1. Preheat oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
3. Press mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, whisk together pumpkin puree, brown sugar, 1 egg, vanilla extract, pumpkin pie spice, and flour until smooth.
5. Pour pumpkin mixture evenly over the cooled crust.
6. In a separate bowl, beat cream cheese until smooth. Add remaining egg, sour cream, 1/4 cup sugar, and vanilla. Beat until creamy.
7. Gently spoon cream cheese mixture over the pumpkin layer and smooth the top.
8. Optional: Add a swirl of leftover pumpkin mixture on top and swirl with a toothpick.
9. Bake for 35–40 minutes or until the center is just set.
10. Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
Let the bars chill fully before slicing to ensure clean layers and firm texture.
Always use brick-style cream cheese, not spreadable tubs, for best results.
To freeze, slice and store between layers of parchment in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 17g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin cheesecake bars, fall dessert, holiday treat, easy cheesecake recipe
