These Pumpkin Cheesecake Bars are the perfect treat to welcome fall with their creamy, smooth cheesecake layer and a spiced pumpkin filling that tastes like autumn in every bite. The buttery crust adds a nice crunch, making each bite balanced and satisfying. They look just like little squares of comfort, perfect for any pumpkin lover.
I love making these bars when the leaves start to change because the house fills with the smell of cinnamon and nutmeg, which always makes me feel cozy. A little tip I have is to let them chill completely before cutting—they hold their shape so much better, and you get those nice clean edges that make them look extra inviting.
These bars are great to bring to fall gatherings or just to enjoy with a cup of your favorite warm drink. I usually serve them with a dollop of whipped cream and sometimes a sprinkle of pumpkin pie spice on top. They’re simple to make but get so many compliments, which always makes me happy to share!
Key Ingredients & Substitutions
Graham Cracker Crust: This crust gives a crunchy, sweet base with a hint of cinnamon. If you don’t have graham crackers, digestive biscuits or vanilla wafer cookies work well too.
Cream Cheese: The main ingredient for that rich, creamy texture. Make sure it’s softened to room temperature for easy mixing and a smooth filling.
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, to keep control over sweetness and spices. Canned pumpkin is convenient, but homemade pureed pumpkin works great too.
Spices: Cinnamon, ginger, nutmeg, and cloves bring that classic fall flavor. Feel free to use pumpkin pie spice as a simpler substitute.
Eggs: Eggs help set the cheesecake filling. If needed, you can try egg substitutes, but results might be less creamy.
Cream Cheese Topping: Adds a mild, smooth layer atop the pumpkin. For a lighter option, try mixing with a little Greek yogurt or sour cream.
How Do You Create Those Perfect Cinnamon Swirls on Top?
The cinnamon swirl is a fun decorative step that also adds a bit of extra flavor. Here’s how to get it right:
- Evenly sprinkle ground cinnamon over the cream cheese topping.
- Use a toothpick or skewer to gently drag through the cinnamon in swirling motions—avoid stirring too much or you’ll mix the layers together.
- Practice makes perfect here; the goal is pretty, loose swirl patterns rather than blending the cinnamon completely in.
This step adds a nice visual touch and a little spice pop in every bite. Don’t rush it and enjoy making your bars look as good as they taste!
Equipment You’ll Need
- 9×9 inch baking pan – I recommend lining it with parchment paper with overhang for easy removal and clean cuts.
- Mixing bowls – for combining crust ingredients and filling—large ones make mixing easier.
- Electric hand or stand mixer – helps blend the cream cheese smoothly and evenly.
- Measuring cups and spoons – for accurate ingredient portions so everything turns out just right.
- Rubber spatula – perfect for scraping down bowls and spreading layers evenly.
- Toothpick or skewer – for swirling the cinnamon into the topping to create pretty patterns.
Flavor Variations & Add-Ins
- Chocolate chips – fold in a handful of semi-sweet or white chocolate chips for extra sweetness and texture.
- Spiced pecans or walnuts – sprinkle over the top before baking for crunch and nutty flavor.
- Ginger snap cookies – swap some graham cracker crumbs with crushed ginger snaps to add a spicy, crunchy twist.
- Vanilla or caramel drizzle – after chilling, drizzle on top for an elegant, sweet finish.
The Best Pumpkin Cheesecake Bars for Fall Baking
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
For the Pumpkin Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Cream Cheese Topping:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For the Swirl:
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 35-40 minutes for baking, and then needs at least 4 hours of chilling (overnight is even better) to set completely. Plan ahead to enjoy the best texture and flavor!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Set your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, making sure to leave some extra hanging off the sides so you can lift the bars out easily later.
2. Make the Crust
In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and cinnamon until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake it for 8-10 minutes until it’s set and just starting to turn golden. Let it cool while you prepare the filling.
3. Prepare the Pumpkin Cheesecake Filling
In a large bowl, beat the softened cream cheese using an electric mixer until smooth. Add the sugar and beat again until creamy. Next, mix in the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Keep mixing until everything is fully combined and smooth.
4. Prepare the Cream Cheese Topping
In another bowl, beat together the cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy.
5. Assemble the Bars
Pour the pumpkin cheesecake filling over the cooled crust and smooth the top gently. Spread the cream cheese topping evenly over the pumpkin layer.
6. Create Cinnamon Swirls
Sprinkle the ground cinnamon over the cream cheese topping. Use a toothpick or skewer to gently swirl the cinnamon into the topping, creating pretty marbled patterns. Take your time to keep the swirls loose and artistic.
7. Bake
Bake your bars for 35-40 minutes. The edges should look set, but the center might still wobble a bit when you gently shake the pan. Turn off your oven, crack the door open slightly, and leave the bars inside for 1 hour to cool slowly — this helps stop cracking.
8. Cool and Chill
Remove the bars from the oven and let them cool completely at room temperature. Then, refrigerate for at least 4 hours (or overnight) to let them fully set and firm up.
9. Serve
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy! If you like, add a dollop of whipped cream and a small sprinkle of pumpkin pie spice on top for an extra festive touch.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first until smooth. Make sure to drain any excess moisture so your bars don’t turn out watery.
How Should I Store These Pumpkin Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. To keep them longer, you can freeze the bars tightly wrapped for up to 2 months—thaw in the fridge before serving.
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight. Make them a day ahead for easy entertaining and a fully set, creamy texture.
How Do I Prevent the Bars from Cracking?
Baking at a lower temperature and letting the bars cool slowly in the oven with the door ajar helps prevent cracks. Also, avoid overmixing the batter, and chill them well before cutting.