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    Home » Dessert

    Pumpkin Cheesecake Bars Recipe

    Published: Jul 11, 2019 by Shadi HasanzadeNemati · This post may contain affiliate links .

    569 shares
    Jump to Recipe

    These Pumpkin Cheesecake Bars is so simple and easy to make. Buttery graham crackers crust topped with luscious pumpkin cheesecake is perfect!

    These Pumpkin Cheesecake Bars is so simple and easy to make. Buttery graham crackers crust topped with luscious pumpkin cheesecake is perfect!

    Ready for all the pumpkin? Whether you're craving pumpkin banana bread, pumpkin pie brownies or pumpkin bread pudding, I've got you covered! This pumpkin cheesecake bars recipe is another favorite fall treat that's creamy, luscious and so delicious!

    Table Of Contents:
    • About this recipe
    • Ingredients
    • Instructions
    • Frequently asked questions
    • Notes and tips
    • More pumpkin recipes
    • Step-by-Step Recipe

    About this recipe

    If you're looking for an easy pumpkin recipe that is not pumpkin pie, this is it. This recipe is super simple, tasty and you will always go back for seconds. It's a nice alternative to all the pumpkin desserts you've already tried.

    This is probably the best pumpkin cheesecake bars recipe out there, it's creamy and sweet, with a delicious graham crackers crust and so much crumble on top, this dessert is simply perfection.

    And the best part? You can make it a few hours or a day in advance which means time saving!

    Ingredients

    • Graham cracker crust: This is the bottom layer. The classic combination of graham crackers and melted butter is perfect for any cheesecake bar recipe.
    • Pumpkin cheesecake layer: This creamy cheesecake layer is made with cream cheese, sugar, eggs, spices and pumpkin puree and is really creamy and velvety. I recommend using canned pumpkin puree for this recipe because it contains less liquid.
    • Strudel crumble topping: You need butter, flour, brown sugar and some cinnamon for this layer.
    pumpkin cheesecake bars recipe is easy and simple to follow

    Instructions

    1. Make the crust: Mix graham crackers crumbs, butter and sugar in a bowl and then firmly press it at the bottom of your 8x8 baking pan lined with parchment paper. Place it in the freezer for 10 minutes.
    2. Meanwhile, make the cheesecake filling: In a large bowl mix cream cheese and sugar. Mix in the spices, eggs and pumpkin puree. You can use a whisk or an electric hand mixer.
    3. Make the strudel topping: In a small bowl mix the cold butter with flour, brown sugar and cinnamon using a fork or simply your fingers. The mixture should be crumbly.
    4. Assemble: Take the crust out of the freezer and pour the filling over it. Sprinkle with the strudel topping and bake for about 40 minutes.
    5. Cool and serve: Let the pumpkin cheesecake cool completely, then refrigerate for at least 3 hours before slicing it into bars.

    Frequently asked questions

    Should I use homemade or canned pumpkin puree?

    Like pumpkin pancakes and pumpkin donuts, it's best to use canned pumpkin puree to make this pumpkin cheesecake. The advantage of using canned pumpkin puree is that it's creamier, thicker and of course, quicker. Canned pumpkin contains less water which gives this cheesecake a beautiful creamy texture. Homemade pumpkin puree usually contains more water which might alter the texture of the cheesecake. 

    How can I store the leftovers?

    It's best to store the leftovers in an airtight container and keep them in the refrigerator. These bars will keep up to 5 days in the fridge.

    Can I leave out the strudel topping?

    Absolutely. If you're not a fan of crumbly topping, simply leave it out.

    Can I use coconut oil instead of butter?

    I don't recommend swapping the ingredients as they would make changes in the texture and flavor of the recipe.

    how to make cheesecake with pumpkin puree for fall and Thanksgiving

    Notes and tips

    • You can use a food processor to make graham cracker crumbs. Or you can break them into pieces, put them in a sealable plastic bag and seal the bag fully. Then using a rolling pin, roll over the crackers until you have perfect crumbs. You can of course, use a store bought graham crackers crust.
    • It's best to have the cream cheese and the eggs at room temperature. This will make the cream cheese soft and the eggs easier to blend.
    • This cheesecake is mildly sweet. If you like your cheesecake to be sweeter, increase the amount of white sugar from ½ cup to ¾ cup.
    • This cheesecake is best to be served after 4-5 hours of chilling in the fridge. This will give enough time to the cheesecake to set and you will have clean slices.

    More pumpkin recipes

    • Homemade Pumpkin Pie with Chai Spice
    • Easy Crustless Pumpkin Pie Recipe
    • The Best Baked Pumpkin Donuts Recipe
    • The Best Pumpkin Pancakes Recipe

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Pumpkin Cheesecake Bars Recipe

    Shadi HasanzadeNemati
    These pumpkin cheesecake bars are so simple and easy to make. Buttery graham crackers crust topped with luscious pumpkin cheesecake is perfect!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 9 squares
    Calories 504 kcal

    Ingredients
      

    Graham Crackers Crust:

    • 10 graham crackers crushed into crumbs
    • 5 tablespoon unsalted butter melted
    • 1 tablespoon granulated sugar

    Pumpkin Cheesecake Filling:

    • 16 oz cream cheese room temperature
    • ½ cup granulated sugar
    • 1 teaspoon pumpkin pie spice
    • 2 eggs room temperature
    • 1 cup pumpkin puree

    Crumble Topping:

    • 1 cup all purpose flour
    • ⅓ cup brown sugar
    • 5 tablespoon unsalted butter
    • 1 teaspoon cinnamon

    Instructions
     

    Graham Crackers Crust:

    • Preheat the oven to 350 F. Line an 8X8 baking dish with parchment paper.
    • Mix graham crackers and butter in a bowl, press in at the bottom of the baking dish using a measuring cup. Place the baking dish in the freezer for 10 minutes so it sets.

    While the crust is in the freezer, make the cheesecake filling:

    • In a bowl, mix cream cheese and sugar using an electric mixer. Add in pumpkin pie spice and mix well. Add in the eggs, mix well after each. 
    • Mix in the pumpkin puree. Make sure the mixture is even and smooth. 

    Crumble Topping:

    • Place the flour and sugar in a bowl. Whisk until fully incorporated. Add in butter and using a fork or the tip of your fingers, rub it into the flour mixture until you have crumbles. 

    Assemble:

    • Take the graham crackers crust out of the freezer, Pour the cheesecake filling on the crust. Sprinkle the crumbles on top of the cheesecake. 
    • Bake in the oven for 30-40 minutes until only the center is a little bit jiggly. 
    • Take the cheesecake out of the oven and let it cool in the room temperature. 
    • Once fully cool, place the cheesecake in the fridge and let it chill for at least 3-4 hours. Slice and serve.

    Notes

    • You can use a food processor to make graham cracker crumbs. Or you can break them into pieces, put them in a sealable plastic bag and seal the bag fully. Then using a rolling pin, roll over the crackers until you have perfect crumbs. You can of course, use a store bought graham crackers crust.
    • It's best to have the cream cheese and the eggs at room temperature. This will make the cream cheese soft and the eggs easier to blend.
    • This dessert is mildly sweet. If you like your cheesecake to be sweeter, increase the amount of white sugar from ½ cup to ¾ cup.
    • This cheesecake is best to be served after 4-5 hours of chilling in the fridge. This will give enough time to the cheesecake to set and you will have clean slices.

    Nutrition

    Calories: 504kcalCarbohydrates: 48gProtein: 7gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 125mgSodium: 284mgPotassium: 199mgFiber: 2gSugar: 27gVitamin A: 5356IUVitamin C: 1mgCalcium: 91mgIron: 2mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    569 shares

    Reader Interactions

    Comments

    1. Kelsey

      September 06, 2018 at 1:13 pm

      5 stars
      These make me more excited about pumpkin recipes! This dessert is making me so hungry and making my sweet tooth in full force! Cannot wait to try them!

      Reply
      • Shadi HasanzadeNemati

        September 09, 2018 at 11:13 am

        Hope you enjoy these cheesecake bars!

        Reply
    2. Bintu | Recipes From A Pantry

      September 06, 2018 at 12:54 pm

      5 stars
      These look ever so tasty! I love pumpkin at this time of year so will definitely be giving these a try!

      Reply
      • Shadi HasanzadeNemati

        September 06, 2018 at 12:57 pm

        Hope you enjoy these pumpkin pie cheesecake bars!

        Reply
    3. Jill

      September 06, 2018 at 12:45 pm

      5 stars
      Pumpkin and cheesecake in one dessert?! Sign me up!

      Reply
      • Shadi HasanzadeNemati

        September 06, 2018 at 1:14 pm

        It's super tasty!

        Reply
    4. Julia

      September 06, 2018 at 10:57 am

      5 stars
      Mmm... I like the flavor of these bars! Delicius 🙂

      Reply
      • Shadi HasanzadeNemati

        September 11, 2018 at 6:31 am

        Thank you!

        Reply
    5. Lisa Bynum

      September 06, 2018 at 10:10 am

      5 stars
      Thanks for the tips you gave at the end of the post. They were very helpful!

      Reply
      • Shadi HasanzadeNemati

        September 11, 2018 at 6:46 am

        Hope you enjoy this!

        Reply
    6. Diana Lopes

      November 07, 2017 at 4:57 am

      5 stars
      These cheesecake bars look so delicious! I've never made some with pumpkin in it, so I'm really curious to see what it tastes like =)

      Reply
      • Shadi HasanzadeNemati

        November 07, 2017 at 5:38 am

        Hope you love them!

        Reply
    7. Diego Lopes

      November 07, 2017 at 4:10 am

      5 stars
      Pumpkin may be all over during Fall but I can't really complain when there's stuff like this floating around, waiting to be found. Thanks for the recipe!

      Reply
      • Shadi HasanzadeNemati

        November 07, 2017 at 5:39 am

        Thank you! Hope you love this!

        Reply

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    569 shares