If you’re on the hunt for a show-stopping fall dessert, these Pumpkin Cheesecake Bars are a must-bake. They feature a luscious, spiced pumpkin cheesecake layer over a buttery graham cracker crust, all topped with a cloud-like brown butter cream cheese frosting. Every bite is creamy, warmly spiced, and just sweet enough—the ultimate treat for gatherings, holidays, or simply indulging at home.

Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Pumpkin Cheesecake Bars is that each ingredient—though simple—brings its own magic to the party. From the crunch of the crust to the creamy filling, every element is built for flavor and texture.

Graham crackers: These classic cookies form the sturdy, sweet base for the bars after a spin in the food processor.
Unsalted butter: Melted into the crust and browned for the frosting, it adds richness like nothing else.
Light brown sugar: Blends beautifully into the crust for a hint of caramel flavor.
Cream cheese: The hero of your cheesecake layer, bringing creamy tang and luxurious texture.
Granulated white sugar: The main sweetener for that perfectly balanced cheesecake flavor.
Cornstarch: Helps set the filling so your bars hold their shape.
Canned pumpkin puree: Don’t skimp on quality—this gives the bars their signature flavor and color.
Sour cream: Adds subtle tang and helps make the cheesecake irresistibly smooth.
Vanilla: A couple of teaspoons transform the filling with aromatic warmth.
Pumpkin pie spice: The magic mix behind those cozy fall notes we all love.
Eggs: Essential for binding the filling and ensuring a creamy, set result.
Powdered sugar: Makes the frosting ultra-smooth and sweetens the top to perfection.
Salted caramel sauce (optional): For those who want an extra decadent drizzle.
Chopped pecans (optional): Bring crunch and nutty flavor as a finishing touch.
Extra pumpkin pie spice (optional): Adds even more autumn flair for serving.

How to Make Pumpkin Cheesecake Bars

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350 degrees. Grease a 9×9-inch metal baking pan and line it with parchment paper—this ensures your Pumpkin Cheesecake Bars come out cleanly later. Pulse your graham crackers in a food processor until they’re fine crumbs. Add melted butter and brown sugar, then pulse again until you get a mixture that resembles wet sand. Press it firmly into the pan, using the flat bottom of a measuring cup for extra compactness. Bake for 10 minutes to set, then let it cool while you lower the oven to 325 degrees.

Step 2: Make the Pumpkin Cheesecake Layer

In a large bowl, combine the softened cream cheese, granulated sugar, and cornstarch. Using a hand mixer, beat on medium speed for about 2 minutes, until everything’s velvety smooth. Next, add in pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix on medium-low just until blended—overmixing is the enemy of creamy cheesecake! Last, add the eggs and mix again until combined. Pour this irresistible mixture over your cooled crust, smoothing the top.

Step 3: Bake to Perfection

Bake your cheesecake layer at 325 degrees for 42 to 45 minutes. You’re looking for a set edge with just a gentle jiggle in the center. Once it’s perfect, turn off the oven and prop the door open with a wooden utensil for 10 minutes—this gentle cooling helps avoid big cracks. Remove from the oven and cool to room temperature on a wire rack. Then, transfer to the fridge for at least 6 hours (overnight is best) so the Pumpkin Cheesecake Bars set up completely.

Step 4: Make the Brown Butter Cream Cheese Frosting

When you’re about an hour from serving, it’s time for possibly the best part: homemade brown butter cream cheese frosting. In a saucepan, melt your butter over medium heat until it’s foamy, golden, and smells nutty (about 4-5 minutes). Transfer it to a bowl and refrigerate until solid but still soft. In a mixing bowl, beat the brown butter until pale and fluffy, then add the cold cream cheese and beat until smooth. Sift in the powdered sugar and mix first on low, then on high until light and billowy.

Step 5: Assemble and Finish the Bars

Once the cheesecake is fully chilled, use the parchment to lift it from the pan. Place on a serving board. Spread the frosting over the cheesecake, swirling with the back of a spoon for a rustic look. Top with a drizzle of salted caramel, chopped pecans, and an extra sprinkle of pumpkin pie spice if you’re feeling festive. Use a hot, clean knife to cut into 16 squares—rinsing the knife between cuts for those crisp edges that make your Pumpkin Cheesecake Bars look bakery-perfect.

How to Serve Pumpkin Cheesecake Bars

Garnishes

Garnishing is where you really make Pumpkin Cheesecake Bars shine. Try a generous swirl of salted caramel sauce for glossy sweetness, a handful of chopped pecans for crunch, and a little sprinkle of pumpkin pie spice for aroma and color. You can even add a dollop of whipped cream for good measure!

Side Dishes

Pairing these bars with something light and fresh can balance their richness. A simple berry salad or a mug of spiced chai are lovely choices. Or, go classic with black coffee—a timeless companion to any cheesecake.

Creative Ways to Present

Cut your bars into bite-sized cubes for a dessert buffet, or layer crumbled Pumpkin Cheesecake Bars with whipped cream and more salted caramel in parfait glasses for a playful twist. For extra flair, serve each bar on a fancy dessert plate with a chocolate drizzle design—your guests will feel like they’re at a patisserie!

Make Ahead and Storage

Storing Leftovers

Pumpkin Cheesecake Bars actually taste even better after a day in the fridge! Store any leftovers in an airtight container for up to four days. The flavors deepen, and the texture stays lush and creamy—making them a fantastic make-ahead dessert.

Freezing

If you want to plan way ahead, you can freeze Pumpkin Cheesecake Bars. Cut them and wrap each piece tightly in plastic wrap, then in foil. Freeze for up to two months. For best results, add the frosting after thawing, but even fully assembled bars thaw beautifully in the fridge overnight.

Reheating

These bars are best enjoyed cold or at cool room temperature, so reheating isn’t usually needed. If you’ve frozen them, simply thaw overnight in the refrigerator before serving. The crust stays crisp, and the cheesecake layer remains creamy.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure your homemade puree isn’t watery—drain off any excess liquid so you don’t end up with a runny cheesecake. Smooth, thick pumpkin yields the creamiest Pumpkin Cheesecake Bars.

What can I use if I don’t have pumpkin pie spice?

No worries—mix together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice. This easy blend will evoke all the flavors you love in Pumpkin Cheesecake Bars.

How do I prevent cracks in my cheesecake bars?

Don’t overmix the batter after adding eggs, and be careful not to overbake. Letting the cheesecake cool gradually in a turned-off oven also helps. But honestly, even if you get a slight crack, the incredible frosting hides everything!

Can I double this recipe for a crowd?

Definitely! Use a 9×13-inch pan for a thicker bar, or a larger sheet pan for thinner squares. Just keep an eye on the bake time and check for that signature jiggle in the center.

Are these bars gluten-free?

Not as written, but you can swap in gluten-free graham crackers and you’re good to go. The rest of the ingredients are naturally gluten-free, so everyone can enjoy Pumpkin Cheesecake Bars!

Final Thoughts

If you love fall flavors, give these Pumpkin Cheesecake Bars a try—you’ll be making them again and again! With their creamy filling, spiced aroma, and buttery crust, they’re sure to impress whether you’re serving friends or just treating yourself. Happy baking!

Pumpkin Cheesecake Bars Recipe

★★★★★

4.7 from 7 reviews

Author: lilan
Total Time: 7 hours
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich flavors of fall with these decadent Pumpkin Cheesecake Bars. A graham cracker crust, creamy pumpkin cheesecake filling, and brown butter cream cheese frosting make for a perfect seasonal treat.

Instructions

Graham Cracker Crust: Preheat the oven to 350 degrees. Pulse graham crackers in a food processor. Add melted butter and brown sugar, then press into pan. Bake for 10 minutes.
Pumpkin Cheesecake: Mix cream cheese, sugar, and cornstarch. Add pumpkin, sour cream, vanilla, and spice. Mix in eggs. Pour into pan and bake. Chill for 6 hours.
Brown Butter Cream Cheese Frosting: Brown butter, cool, then mix with cream cheese and powdered sugar until fluffy.
Assembling the Cheesecake Bars: Remove cheesecake from pan, frost, drizzle with caramel, sprinkle with pecans and spice. Cut into squares.