Pumpkin cheesecake bars are perfect for the fall, with a graham cracker crust, cheesecake layer, and pumpkin pie on top with all of the fall holiday spices you love.

The recipe is part of #HalloweenTreatsWeek and is sponsored by Dixie Crystals.
Each year bloggers share their favorite Halloween treats with you, the readers. When you get to the bottom of the post, be sure to scroll down and see the other recipes.
You can also enter #HalloweenTreatsWeek into any social media outlet and you will find the recipes.
A Decadent Dessert
Pumpkin cheesecake bars are a decadent and wonderfully comforting dessert.
The crust features graham crackers, brown and white sugar, buter, and cinnamon for a crunchy buttery layer.
The pumpkin bars are topped with a sweet cream cheese mixture and a pumpkin pie for a treat that is out of this world.

What Ingredients Do I Need To Make Pumpkin Cheesecake Bars?
Graham Cracker Crust
- Graham crackers
- Butter
- Sugar
- Brown Sugar
- Cinnamon
Cream Cheese Filling
- Softened cream cheese
- Egg
- Sugar
- Vanilla extract
Pumpkin Layer
- Pumpkin puree
- Evaporated milk
- Sugar
- Salt
- Cinnamon
- Ginger
- Cloves
- Nutmeg
- Eggs
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make Pumpkin Bars
- Start by crushing the graham crackers and mix with cinnamon, brown sugar, granulated sugar, cinnamon and butter.
- Press into a square baking dish.
- Next, add the softened cream cheese to a bowl and cream.
- Add the sugar, vanilla extract and egg and mix well. Pour over the graham cracker crust.
- Refrigerate for 30 minutes.
- In a large bowl, add the pumpkin puree, 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.

Cinnamon Graham Cracker Crust

Start by adding the graham crackers to a Cuisinart. If you don’t have a Cuisinart you can put them into a baggie and crush them with a rolling pin.

Add the crushed graham crackers to a 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 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 bowl and cream. Next, add the egg, sugar, and vanilla extract to the bowl and mix.

Spread the cream cheese mixture over the graham cracker crust and refrigerate for 30 minutes.

Pour the evaporated milk into a bowl with 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.

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 holiday time.

Pumpkin Cheesecake Bars
Check out the recipe card below, grab those ingredients, and start baking! This is a great recipe for the fall.
Then, share your comments below and share a picture of your pumpkin cream cheese bars on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!

Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1-1/2 cups of graham crackers crushed (10-12 crackers from the sleeves)
- 2 Tbsp. sugar
- 1 Tbsp. brown sugar
- 8 Tbsp. butter, melted
- 1/2 tsp. cinnamon
Cream Cheese Filling
- 8 oz. cream cheese, softened
- 1 egg
- 1/4 cup sugar
- 1/2 tsp. vanilla extract
Pumpkin Pie Layer
- 15 oz. can pumpkin puree (not pumpkin pie mixture)
- 12 oz. can evaporated milk
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
Instructions
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 251mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 5g
Nutrition is approximate.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
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Happy Halloween!
Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
Prize #1 from Dixie Crystals
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Prize #2 from Angie at BigBearsWife
Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish
Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar
Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms
6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker
Prize #5 from Terri at Our Good Life
Young Living’s Thieves Mints ($50 Value)
Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie at Back To My Southern Roots
1 Copy of – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #8 from Peabody of Sweet ReciPEAS
1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”
Prize #9 from Megan of Strawberry Blondie Kitchen
1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #10 from Nicole of For the Love of Food Blog
1 Copy of “Friends: The Official Cookbook”
Prize #11 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest
ONE (1) $75 Amazon gift card
Prize #12 from Shanaka from It’s Shanaka
ONE (1) $25 Amazon gift card
Prize #13 from Ashley from Cheese Curd In Paradise

Prize #14 from Amy from House of Nash Eats
ONE (1) $100 Amazon gift card
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[…] Pumpkin Cheesecake Bars form Back To My Southern Roots […]
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Tuesday 13th of October 2020
Thanks so much for sharing your awesome post with us at Full Plate Thursday,505. Hope you are having a great week and come back soon! Miz Helen
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Jennifer Hess
Monday 5th of October 2020
I loved being a Punk Rocker! I could get as crazy as I wanted to be.
Julie Pollitt
Monday 5th of October 2020
Love it!