Pumpkin Spice Cheesecake Bars: Creamy Fall Dessert Recipe

These pumpkin spice cheesecake bars combine the richness of classic cheesecake with warm fall spices and real pumpkin puree. They’re easier than a traditional cheesecake because they’re baked in a pan and cut into perfect squares.

The graham cracker crust adds a buttery crunch that complements the smooth, spiced filling. Make these ahead for holiday gatherings or weekend treats.

No water bath required, and they slice beautifully every time. You’ll get clean edges and professional-looking bars that taste like autumn in every bite.

Ingredients You’ll Need

Save Pin

The base starts with cream cheese at room temperature, which ensures a smooth filling without lumps. Use full-fat cream cheese for the best texture and flavor.

Pumpkin puree (not pumpkin pie filling) gives these bars their signature flavor and beautiful orange color. Combine it with cinnamon, nutmeg, ginger, and cloves for that classic pumpkin spice warmth.

For the crust:

For the filling:

Read More: Lemon Blackberry Mini Cheesecakes

Essential Tips for Success

Save Pin

Let your cream cheese sit at room temperature for at least one hour before mixing. Cold cream cheese creates lumps that won’t blend out, resulting in a grainy texture instead of silky smooth.

Don’t overmix the batter once you add the eggs. Overmixing incorporates too much air, which causes cracks as the cheesecake bakes and cools.

Cool the cheesecake gradually to prevent cracking. Turn off the oven and crack the door open, letting the bars cool inside for 30 minutes before moving them to the counter.

Save Pin

Pumpkin Spice Cheesecake Bars: Creamy Fall Dessert Recipe

Recipe by Emma BrooksCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

bars

Prep time

1

hour 

10

minutes

Cooking time

3

hours 

Total time

4

hours 

10

minutes

Creamy pumpkin spice cheesecake bars with a buttery graham cracker crust, perfect for fall gatherings and Thanksgiving dessert tables.

Ingredients

• For the Crust

• 2 cups graham cracker crumbs (about 16 crackers)

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• For the Filling

• 24 oz cream cheese, softened to room temperature

• 3/4 cup granulated sugar

• 1 cup pure pumpkin puree

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 cup heavy cream

Directions

• Preheat oven to 325°F. Line a 9×13 inch pan with parchment paper.
• Mix graham cracker crumbs, melted butter, and sugar. Press into pan bottom. Bake 10 minutes.
• Beat cream cheese until smooth, 2 to 3 minutes. Add sugar and beat until combined.
• Mix in pumpkin puree, vanilla, and spices on low speed.
• Add eggs one at a time, mixing gently after each. Stir in heavy cream.
• Pour filling over crust. Bake 45 to 50 minutes until edges set but center jiggles slightly.
• Turn off oven, crack door, and cool inside 30 minutes.
• Cool completely at room temperature, then refrigerate 3 hours or overnight.
• Lift from pan using parchment. Slice into 16 bars with a clean knife.

Notes

• Storage: Keep refrigerated in an airtight container for up to 5 days. These bars also freeze well for up to 2 months wrapped individually.
  Make Ahead: Prepare up to 2 days before serving. The flavor actually improves after a day in the fridge.
  Swaps: Use gingersnap cookies instead of graham crackers for extra spice. Swap heavy cream with sour cream for tangier flavor.
  Prevent Cracks: Room temperature ingredients and gentle mixing are key. Don’t skip the gradual cooling step.

Nutrition (Per Bar)

Step-by-Step Instructions

Step 1: Prepare the Crust

Save Pin

Preheat your oven to 325°F and line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Mix graham cracker crumbs with melted butter and sugar until the mixture looks like wet sand and holds together when pressed.

Press this mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it down. The crust should be compact with no loose crumbs. Bake for 10 minutes until lightly golden and fragrant, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

Save Pin

Beat the softened cream cheese on medium speed for 2 to 3 minutes until it’s completely smooth and fluffy with no lumps visible. Scrape down the sides of the bowl, then add the sugar and beat for another minute until well combined and slightly lighter in color.

Add the pumpkin puree, vanilla extract, and all your spices, mixing on low speed just until everything is evenly incorporated and the filling turns a beautiful orange color. The mixture should be creamy and smooth.

Step 3: Add Eggs and Cream

Save Pin

Add the eggs one at a time, mixing on the lowest speed and beating just until each egg disappears into the batter before adding the next. Overmixing at this stage creates air bubbles that lead to cracks, so mix gently and slowly.

Pour in the heavy cream and fold it in with a spatula or mix on the lowest setting for just 10 to 15 seconds until combined. The final batter should be thick, smooth, and pourable with no streaks of egg white visible. Tap the bowl on the counter a few times to release any air bubbles.

Step 4: Bake the Cheesecake

Save Pin

Pour the filling over the cooled crust and use a spatula to spread it evenly into all corners of the pan. The surface should be smooth and level. Bake at 325°F for 45 to 50 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan, similar to jello.

The cheesecake will continue cooking as it cools, so don’t overbake or it will become dry and cracked. Turn off the oven, crack the door open about 4 inches, and let the cheesecake cool inside for 30 minutes to prevent thermal shock.

Step 5: Chill and Serve

Save Pin

Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack for about one hour. Once cooled, cover the pan with plastic wrap and refrigerate for at least 3 hours or overnight for the best texture and clean slicing.

When ready to serve, use the parchment paper overhang to lift the entire cheesecake out of the pan onto a cutting board. Use a large, sharp knife wiped clean between each cut to slice into 16 bars. Top with whipped cream, a sprinkle of cinnamon, or caramel drizzle if desired.

Frequently Asked Questions