Servings
Font
Back
5.0 from 3 votes

Pumpkin Cheesecake Bars

These white chocolate Pumpkin Cheesecake Bars are filled with classic pumpkin pie flavor. A buttery graham cracker crust is layered with a creamy white chocolate cheesecake center and a spiced pumpkin pudding top. It's a fun, make-ahead fall dessert, perfect for Thanksgiving!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
6 hrs
Total Time
6 hrs 55 mins
Servings: 9 servings
Calories: 326 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Crust
  • 1 cup Graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ¼ teaspoon Morton kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 tablespoons unsalted butter melted
For the Cheesecake Layer
  • 4 ounces good quality white chocolate bar chopped
  • 8 ounces full fat cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
For the Pumpkin Layer
  • ⅓ cup instant vanilla pudding mix
  • ⅔ cup half-and-half
  • ½ cup pumpkin pie mix not pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Instructions

    Cup of Yum
  1. For the crust: Preheat the oven to 350° F and line an 8” pan with foil or parchment paper. 
  2. In a medium bowl, stir together the graham cracker crumbs, sugar, salt, cinnamon, and ginger. 
  3. Add the melted butter and mix to combine. 
  4. Transfer the mixture to the prepared pan and press the crust into an even layer on the bottom of the pan. 
  5. Bake the crust for 8 minutes. Remove from oven and let cool on a wire rack while you prepare the cheesecake. 
  6. For the cheesecake layer: Place the white chocolate in a small microwave safe bowl. Heat it in 20-second intervals, stirring between each interval, until completely melted. Take care to not let the white chocolate scorch. Allow to cool slightly before adding to the cheesecake. 
  7. In a medium bowl, beat the cream cheese and granulated sugar using a hand mixer on medium speed until fully combined. 
  8. Add the egg, cooled white chocolate, and vanilla to the cream cheese mixture and mix to combine. 
  9. Pour the cream cheese mixture over the cooled crust and smooth it into an even layer. 
  10. Bake for 20-22 minutes, or until the center is just barely set. Place the cheesecake on a wire rack and allow it to cool completely before adding the pumpkin layer. 
  11. For the pumpkin layer: In a medium bowl, beat the vanilla pudding and half-and-half on medium speed for 2 minutes, or until thickened.
  12. Add the pumpkin pie mix, pumpkin pie spice, and vanilla extract, and whisk to combine. 
  13. Spread the pumpkin mixture over the cheesecake layer. 
  14. Place the pan in the fridge to chill for at least 6 hours, preferably overnight. 
  15. For nice clean cuts, run a sharp nonserrated knife under hot water and wipe it clean with a paper towel in between each slice. 
  16. (Optional) I like to decorate these pumpkin cheesecake bars with a swirl of freshly whipped cream, but feel free to top them however you like.

Nutrition Information

Serving 1 Calories 326kcal (16%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 7g Cholesterol 69mg (23%) Sodium 272mg (11%) Fiber 2g (8%) Sugar 21g (42%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 326

% Daily Value*

Serving 1
Calories 326kcal 16%
Carbohydrates 30g 10%
Protein 4g 8%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 7g 41%
Cholesterol 69mg 23%
Sodium 272mg 11%
Fiber 2g 8%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.