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Pumpkin Cheesecake Bars
5 from 10 votes

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars feature a buttery graham cracker crust layered with a creamy, spiced pumpkin cheesecake filling. The filling combines cream cheese with pumpkin puree, brown sugar, pumpkin pie spice, and eggs, baked until set. Chilled bars are often served with lightly sweetened whipped cream to balance warmth and richness, making them a festive treat for autumn.

Prep Time
20 mins
Cook Time
45 mins
Additional Time
4 hrs
Total Time
5 hrs 5 mins
Servings: 15 bars
Calories: 307 kcal
Course: Dessert, Snacks, Cake
Cuisine: American

Ingredients

Crust
  • 10 tablespoons butter melted, unsalted
  • 2 cups graham cracker crumbs about 14 graham cracker sheets, crushed
  • ⅓ cup light brown sugar
Filling
  • 24 ounces cream cheese softened, do not use reduced-fat
  • 1 ¼ cups pumpkin puree
  • ¾ cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 ¼ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3 large egg
Whipped Cream
  • 1 cup heavy whipping cream cold
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar

Instructions

To Make The Crust
    Cup of Yum
  1. Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
  2. In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
  3. Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
  4. Bake the crust for 12 minutes.
To Make The Filling
  1. While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
  2. Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
  3. Add the eggs one at a time, beating just until combined after each addition.
  4. Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
  5. When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
Whipped Cream
  1. Add cold cream and vanilla to a medium bowl.
  2. Beat on low speed for about 2 minutes or until foamy.
  3. Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.

Notes

  • Use room-temperature cream cheese and eggs to ensure a smooth, lump-free filling.
  • Refrigerate bars thoroughly before slicing to maintain clean layers.
  • Optional additions such as 2 tablespoons of Amaretto Liqueur and ½ teaspoon almond extract can be incorporated into the filling for flavor variation.

Nutrition Information

Calories 307 (15%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 23g (35%) Saturated Fat 13g (65%) Cholesterol 93mg (31%) Sodium 182mg (8%) Potassium 123mg (3%) Sugar 14g (28%) Vitamin A 3225IU (65%) Vitamin C 0.7mg (1%) Calcium 65mg (7%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 15 bars

Amount Per Serving

Calories 307

% Daily Value*

Calories 307 15%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 93mg 31%
Sodium 182mg 8%
Potassium 123mg 3%
Sugar 14g 28%
Vitamin A 3225IU 65%
Vitamin C 0.7mg 1%
Calcium 65mg 7%
Iron 0.9mg 5%

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