There’s something magical about pumpkin spice season especially when it meets creamy, dreamy cheesecake! These Pumpkin Spice Cheesecake Bars are the perfect fall dessert: rich, velvety, and full of cozy flavor. With a buttery graham cracker crust, creamy cheesecake, and a swirl of spiced pumpkin filling, every bite feels like autumn in dessert form.
At HomeandFiesta, we love desserts that feel special but are easy to make, and this one fits perfectly. Whether you’re baking for a fall party, Thanksgiving dinner, or just to celebrate pumpkin season, these bars never disappoint.
Pumpkin Spice Cheesecake Bars
Why You’ll Love This Pumpkin Spice Cheesecake Bars Recipe
If you’re a pumpkin spice lover, this dessert will become your new seasonal favorite. Here’s why you’ll love it:
- Creamy yet simple You get that cheesecake richness without the fuss of a water bath.
- Perfectly spiced Just the right amount of pumpkin spice for warmth and comfort.
- Crowd pleasing These bars slice beautifully and serve easily perfect for parties and potlucks.
Want to try more fall desserts? Check out my Pumpkin Coffee Cake or Pumpkin Tiramisu Recipe for more cozy inspiration.
Ingredients You’ll Need
Making Pumpkin Spice Cheesecake Bars is easier than it looks. Here’s what you’ll need to bring this dessert to life:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- 1 large egg
Ingredient Tip: For a lighter version, swap cream cheese with Greek yogurt cream cheese and reduce sugar by 2 tablespoons.
How to Make Pumpkin Spice Cheesecake Bars
These bars come together in just a few easy steps no fancy tools required!
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
- Press mixture firmly into a parchment-lined 8×8 baking pan.
- Bake for 8 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Layer
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, followed by vanilla extract.
- Pour half of this cheesecake mixture over the baked crust.
Step 3: Mix the Pumpkin Filling
- To the remaining cheesecake batter, add pumpkin puree, brown sugar, and pumpkin pie spice.
- Mix until fully blended.
Step 4: Swirl and Bake
- Gently spoon the pumpkin mixture over the cheesecake layer.
- Use a butter knife to create pretty swirls.
- Bake for 40–45 minutes, or until the center is just set.
Step 5: Chill and Slice
- Let bars cool completely at room temperature, then refrigerate for at least 3 hours.
- Slice into squares and enjoy the creamy, spiced perfection!
Pro Tip: For clean cuts, dip your knife in hot water between slices.
Tips for Perfect Pumpkin Cheesecake Bars
To make sure your bars turn out bakery perfect every time:
- Use room temperature cream cheese for a silky texture.
- Don’t overbake the center should still jiggle slightly.
- Cool slowly sudden temperature changes can cause cracks.
- Chill well At least 3 hours or overnight for best flavor and texture.
If you love creamy desserts, check out my Espresso Chocolate Chip Cookies next they pair beautifully with coffee or tea!
How to Store and Freeze
You can easily make these ahead of time!
- To store: Keep refrigerated in an airtight container for up to 5 days.
- To freeze: Wrap individual bars in plastic wrap and freeze for up to 2 months.
- To serve: Thaw overnight in the fridge and enjoy chilled.
These bars actually taste better the next day as the flavors deepen perfect for prepping ahead of holidays!
Serving Ideas
- Drizzle with caramel for a decadent twist.
- Top with whipped cream and a sprinkle of pumpkin spice.
- Pair with coffee or hot cider for the coziest fall dessert moment.
| Calories | 290 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 9 g |
| Cholesterol | 55 mg |
| Sodium | 210 mg |
| Fiber | 1 g |
| Sugar | 24 g |
| Potassium | 160 mg |
| Calcium | 60 mg |
| Iron | 1.1 mg |
FAQs
1. Can I use store bought crust?
Yes! A pre-made graham cracker crust saves time — just adjust baking time to avoid over-browning.
2. Can I make these without pumpkin pie spice?
Absolutely. Use ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of ginger and cloves for a homemade blend.
3. How do I prevent cracks in cheesecake bars?
Don’t overmix and let bars cool gradually before refrigerating.
4. Can I double this recipe?
Yes, simply bake it in a 9×13-inch pan and increase bake time by about 10 minutes.
Conclusion
These Pumpkin Spice Cheesecake Bars are the best of both worlds — creamy like cheesecake and cozy like pumpkin pie. With their smooth texture and spiced swirl, they’re the perfect dessert for fall gatherings or a simple weekend treat.
If you make these, don’t forget to tag @HomeandFiesta on Pinterest or Instagram. I’d love to see your version!
🧁 Print the recipe below and pin it for later. Your fall baking list just got sweeter!
Easy Pumpkin Spice Cheesecake Bars Recipe
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Layer:
- 16 oz 2 blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- 1 large egg
Ingredient Tip:
- For a lighter version swap cream cheese with Greek yogurt cream cheese and reduce sugar by 2 tablespoons.
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
- Press mixture firmly into a parchment-lined 8×8 baking pan.
- Bake for 8 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Layer
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, followed by vanilla extract.
- Pour half of this cheesecake mixture over the baked crust.
Step 3: Mix the Pumpkin Filling
- To the remaining cheesecake batter, add pumpkin puree, brown sugar, and pumpkin pie spice.
- Mix until fully blended.
Step 4: Swirl and Bake
- Gently spoon the pumpkin mixture over the cheesecake layer.
- Use a butter knife to create pretty swirls.
- Bake for 40–45 minutes, or until the center is just set.
Step 5: Chill and Slice
- Let bars cool completely at room temperature, then refrigerate for at least 3 hours.
- Slice into squares and enjoy the creamy, spiced perfection!
Pro Tip:
- For clean cuts, dip your knife in hot water between slices.
Video
Notes
📝 Notes
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling. It gives a smoother texture and a richer, more natural pumpkin flavor.
- Cream Cheese: Make sure your cream cheese is softened to room temperature for easy mixing and a silky cheesecake layer.
- Crust Options: Graham cracker crust is classic, but gingersnap or Biscoff cookie crumbs add extra fall spice and crunch.
- Swirl Tip: For a pretty marbled look, gently swirl the pumpkin and cheesecake layers with a knife before baking.
- Cooling: Let the bars cool completely before slicing to help the layers set perfectly.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Serving Idea: Top each bar with whipped cream and a sprinkle of cinnamon or crushed graham crackers for that perfect fall finish!
🍽️ Nutrition Facts (Per Bar)
Calories: 290 kcal |Carbohydrates: 32 g |
Fiber: 1 g |
Sugars: 24 g |
Protein: 5 g |
Fat: 16 g |
Saturated Fat: 9 g |
Cholesterol: 55 mg |
Sodium: 210 mg |
Potassium: 160 mg |
Calcium: 60 mg |
Iron: 1.1 mg
