Easy Pumpkin Cheesecake Bars
Easy pumpkin cheesecake bars are perfect for fall desserts, with a buttery graham cracker crust, cheesecake layer, and topped off with traditional pumpkin pie.
This holiday season, get started with a dessert that is always a huge hit.
The Best Pumpkin Cheesecake Bars
The best pumpkin cheesecake bars are part of #HalloweenTreatsWeek and are sponsored by Dixie Crystals.
Each year bloggers share their favorite Halloween treats with you, the readers.
You can also enter #HalloweenTreatsWeek into any social media outlet, and you will find the recipes.
A Decadent Dessert For Pumpkin Season
Pumpkin cheesecake bars are a decadent and wonderfully comforting dessert.
The crust features graham crackers, brown and white sugar, butter, and cinnamon for a crunchy buttery layer.
The pumpkin bars are topped with a sweet cream cheesecake filling mixture and a pumpkin pie for a treat that is out of this world.
What Ingredients Are Needed To Make Pumpkin Cheesecake Bars?
Graham Cracker Crust
- Graham cracker crumbs
- Butter
- Sugar
- Light brown sugar
- Ground cinnamon
Cream Cheese Filling
- Softened cream cheese
- Egg
- Sugar
- Vanilla extract
Pumpkin Layer
- Pumpkin puree
- Evaporated milk
- Sugar
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Eggs
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Watch How To Make Easy
How To Make Pumpkin Bars
- Start by crushing the graham crackers and mix with cinnamon, brown sugar, granulated sugar, and butter in a medium bowl.
- Press into a square prepared pan.
- Next, add the softened cream cheese to a medium or large bowl and cream with an electric mixer.
- Add the sugar, vanilla extract, and egg and mix well. Gently pour over the graham cracker crust.
- Refrigerate for 30 minutes.
- In a large bowl, add the pumpkin puree, and evaporated milk and mix.
- Add the sugar, salt, eggs, cinnamon, ginger, cloves, and nutmeg to the bowl and mix well. Pour over the cream cheese mixture.
- Bake for one hour or until a cake tester comes out clean.
Step-By-Step Instructions
Cinnamon Graham Cracker Crust
Start by adding the graham crackers to a food processor.
If you don’t have a food processor, you can put them into a baggie and crush them with a rolling pin.
Add the crushed graham crackers to a medium bowl along with the brown sugar, granulated sugar, and cinnamon.
Melt the butter and add it to the bowl and mix well.
Press the graham cracker mixture into a square baking dish.
I used a 9″ x 9″ dish for this recipe and lined the bottom of the pan with parchment paper. You don’t have to, but it makes it a little easier to cut.
Cream Cheese Filling
For the cream cheese filling, add the softened cream cheese to a medium or large bowl and cream. Next, add the egg, sugar, and vanilla extract to the bowl and mix.
Gently spread the cream cheese mixture over the graham cracker crust and refrigerate for 30 minutes.
Pumpkin Pie Filling
Pour the evaporated milk into a bowl with canned pumpkin puree.
Add the cinnamon, ginger, nutmeg, and cloves to the mixture.
Next, add the sugar, salt, and eggs to the bowl.
I used Dixie Crystals for the sugar for this recipe. It’s always a fantastic quality sugar.
Pour the pumpkin pie mixture into the square baking dish and bake for about one hour or until a cake tester comes out clean.
Refrigerate the pumpkin cream cheese bars for at least one hour before cutting.
Alternate Crusts
- Gingersnap crust using crushed gingersnap cookies.
- Nilla Wafers using crushed wafers.
- Chocolate graham crackers crushed.
How To Store Easy Pumpkin Cheesecake Bars
Store the pumpkin cheesecake bars in an airtight container or cover with plastic wrap and keep them in the refrigerator. Because of the cream cheese, the bars need to be refrigerated.
More Easy Pumpkin Recipes
- Pumpkin dump cake
- Pumpkin spice cake
- Pumpkin chocolate chip cookies
- Easy chocolate chip pumpkin bread
- Pumpkin cheesecake from Taste of Home
Other delicious holiday recipes:
- New York style cheesecake is a great way to start off the fall season.
- This pecan cinnamon roll recipe is absolutely divine. The best part? It’s easy, and you don’t have to wait for the dough to rise with this recipe.
- Pecan pie cheesecake bars are sinfully delicious, and everyone will be begging for the recipe.
- Caramel chocolate chip cookies are always a good thing when it comes to holiday time.
Pumpkin Cheesecake Bars Recipe
Delicious pumpkin cheesecake bars are a great option for pumpkin desserts and work well around the holiday season.
The recipe is even good enough for Thanksgiving dessert. Be sure to get the easy recipe below and make them for your holiday gatherings.
Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1-1/2 cups of graham crackers crushed 10-12 crackers from the sleeves
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar
- 8 Tablespoons butter melted
- 1/2 teaspoon cinnamon
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
Pumpkin Pie Layer
- 15 ounce can pumpkin puree not pumpkin pie mixture
- 12 ounce can evaporated milk
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Grease a 9-inch by 9-inch baking pan and line with parchment paper. Grease the parchment paper. You will be baking at 350 degrees but will not preheat the oven until you start mixing the pumpkin pie layer.
- Graham Cracker Crust
- Crush the graham crackers in a baggie or a Cuisinart and add to a bowl.
- Add the granulated sugar, brown sugar, cinnamon, and melted butter and mix well.
- Press the mixture into a 9" x 9" baking dish.
- Cream Cheese Layer
- In another bowl, add the softened cream cheese and cream with a hand mixer.
- Add the egg, sugar, and vanilla extract and mix. Pour on top of the graham cracker crust and refrigerate for 30 minutes.
- Pumpkin Pie Layer
- Preheat the oven to 350 degrees.
- Add the evaporated milk and pumpkin puree to a large bowl and mix.
- Next, add the eggs, sugar, salt, cinnamon, ginger, cloves, and nutmeg and mix well.
- Pour over the cream cheese mixture and bake for 60 minutes or until a cake tester comes out clean,
- Refrigerate the pumpkin cheesecake bars for at least one hour before cutting.
