Why You’ll Love Pumpkin Cheesecake Bars Recipe

These bars combine your favorite autumn flavors in one irresistible treat. The crust is buttery and spiced, the filling is velvety smooth, and the pecan topping adds satisfying crunch and sweetness. They’re make‑ahead friendly and ideal for holiday dessert tables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 cup of gingersnap crumbs (about 14–16 cookies before crushing)
1 cup of graham cracker crumbs
1 tablespoon white sugar
½ teaspoon cinnamon
5 tablespoons unsalted butter, melted

For the cheesecake filling:
8 ounces cream cheese, room temperature
1 cup brown sugar
15‑ounce can pumpkin puree
2 eggs, room temperature
12‑ounce can evaporated milk
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1½ teaspoons pumpkin pie spice
¼ teaspoon salt

For the topping:
2 cups finely chopped pecans
½ cup packed brown sugar
3 tablespoons water

Directions

Preheat your oven to 350°F (175°C). Line an 8×8‑inch baking pan with parchment paper.
Make the crust: In a food processor, pulse gingersnap crumbs, graham cracker crumbs, white sugar, and cinnamon until fine. Add melted butter and pulse to combine. Press the mixture into the bottom of the prepared pan in an even layer. Bake for 8–10 minutes, then cool for 10 minutes.
Prepare the filling: In a mixing bowl, beat the cream cheese and brown sugar on medium speed until smooth. Add pumpkin puree and mix on low until combined. Beat in eggs one at a time. Add evaporated milk, vanilla, cinnamon, pumpkin pie spice, and salt, mixing until smooth. Pour over the cooled crust.
Bake the cheesecake layer at 350°F for 50 minutes.
Add the topping: In a small bowl, combine chopped pecans, brown sugar, and water. Spread over the cheesecake layer. Bake for an additional 30 minutes. If the pecan topping begins to brown too quickly, tent lightly with foil.
Remove from oven, cool to room temperature, then chill overnight. Once chilled, cut into squares and serve.

Servings and timing

Servings: 9 bars
Prep time: About 10 minutes
Cook time: Approximately 1 hour 30 minutes
Chill time: Overnight
Total time: Around 13 hours 40 minutes (mostly chilling)

Storage/Reheating

Store leftover bars in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months — wrap each bar in plastic wrap and place in a freezer‑safe container. Thaw completely in the refrigerator before serving.

FAQs

How do I know when the bars are done baking?

The bars are done when the center is set, and a knife inserted comes out clean.

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree in place of canned.

What if I can’t find pumpkin pie spice?

You can substitute with a mix of cinnamon and nutmeg.

Can I use different nuts for the topping?

Yes — walnuts, almonds, or toasted pecans all work well.

Do I need to chill overnight?

Chilling helps the bars set properly and improves texture, so overnight is recommended.

Can I make these gluten‑free?

Use gluten‑free gingersnap and graham crackers to make the recipe gluten‑free.

How long do they last in the fridge?

Stored properly, they will last up to 4 days in the fridge.

Can the bars be frozen after cutting?

Yes, freeze cut bars for up to 3 months.

Can I skip the pecan topping?

You can leave off the topping if preferred; the bars will still be tasty.

What’s the best way to cut clean squares?

Use a sharp knife and wipe it clean between cuts for neat edges.

Conclusion

These Pumpkin Cheesecake Bars are a show‑stopping dessert that marries classic fall flavors with creamy cheesecake richness. With a flavorful crust, luscious filling, and crunchy topping, they’re as perfect for holiday dessert tables as they are for weekend baking. Enjoy making and sharing this crowd‑pleasing treat!

Pumpkin Cheesecake Bars

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These rich and creamy pumpkin cheesecake bars combine a buttery graham cracker crust with a smooth pumpkin-flavored cheesecake filling, making them the perfect fall dessert.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 6 hours
Yield: 24 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F. Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture is well combined and resembles wet sand.
Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add in 1 cup sugar and vanilla extract. Beat until well combined.
Add the eggs one at a time, beating well after each addition.
Remove 1 cup of the cream cheese mixture and set aside.
Add the pumpkin puree, pumpkin pie spice, and ground cinnamon to the remaining cheesecake batter. Beat until fully incorporated.
Pour the pumpkin cheesecake mixture over the cooled crust and spread it out evenly.
Dollop the reserved plain cheesecake mixture over the top, and use a knife to gently swirl the two mixtures together to create a marbled effect.
Bake for 40 to 45 minutes, or until the center is set and only slightly jiggles.
Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Lift the bars from the pan using the parchment overhang. Slice and garnish with whipped topping and a sprinkle of cinnamon, if desired.

Notes

Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
Use pure pumpkin puree, not pumpkin pie filling.
Allow the bars to chill thoroughly before slicing to ensure clean cuts.
The bars can be made a day ahead and stored in the refrigerator.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg