Pumpkin Cheesecake Bars Recipe

5 from 7 votes
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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!

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 8×8 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 1/2 cup to 3/4 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

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5 from 7 votes

Pumpkin Cheesecake Bars Recipe

These pumpkin cheesecake bars are so simple and easy to make. Buttery graham crackers crust topped with luscious pumpkin cheesecake is perfect!
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 9 squares
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Ingredients 

Graham Crackers Crust:

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

Pumpkin Cheesecake Filling:

  • 16 oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 2 eggs, room temperature
  • 1 cup pumpkin puree

Crumble Topping:

  • 1 cup all purpose flour
  • 1/3 cup brown sugar
  • 5 tbsp unsalted butter
  • 1 tsp 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 1/2 cup to 3/4 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: 504kcal | Carbohydrates: 48g | Protein: 7g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 284mg | Potassium: 199mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5356IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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5 from 7 votes

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Recipe Rating




14 Comments

  1. 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!

  2. 5 stars
    These look ever so tasty! I love pumpkin at this time of year so will definitely be giving these a try!

  3. 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 =)

  4. 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!