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Pumpkin Cheesecake Bars #HalloweenTreatsWeek

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.

A slice of pumpkin cheesecake dessert on a white plate.

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.

A pumpkin cheesecake bar on a white plate with whipped cream and a candy pumpkin on top.

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

  1. Start by crushing the graham crackers and mix with cinnamon, brown sugar, granulated sugar, cinnamon and butter.
  2. Press into a square baking dish.
  3. Next, add the softened cream cheese to a bowl and cream.
  4. Add the sugar, vanilla extract and egg and mix well. Pour over the graham cracker crust.
  5. Refrigerate for 30 minutes.
  6. In a large bowl, add the pumpkin puree, evaporated milk and mix.
  7. Add the sugar, salt, eggs, cinnamon, ginger, cloves, and nutmeg to the bowl and mix well. Pour over the cream cheese mixture.
  8. Bake for one hour or until a cake tester comes out clean.
A pumpkin cheesecake bar on a white plate surrounded by fall decorations.

Cinnamon Graham Cracker Crust

Graham crackers in a Cuisinart.

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.

Pouring melted butter in a bowl with graham crackers, sugar, and cinnamon.

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.

A graham cracker crust in a square baking dish.

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

Eggs, sugar, cream cheese, and vanilla extract in a glass bowl.

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.

Cream cheese filling spread into a square baking dish.

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

Pouring evaporated milk into a glass bowl with pumpkin puree.

Pour the evaporated milk into a bowl with pumpkin puree.

Cinnamon, nutmeg, ginger, cloves, and nutmeg in a small bowl.

Add the cinnamon, ginger, nutmeg, and cloves to the mixture.

Pouring sugar into a bowl with eggs, pumpkin puree, and sugar.

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.

Pumpkin pie mixture in a square baker.

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.

A slice of pumpkin bar on a white plate.

Other delicious holiday recipes:

Pumpkin pie bar on a white plate with a candy corn pumpkin on top of whipped cream.

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!

Yield: 16 pieces

Pumpkin Cheesecake Bars

A slice of pumpkin cheesecake dessert on a white plate.

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.

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 30 minutes

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

  1. Crush the graham crackers in a baggie, or a Cuisinart and add to a bowl.
  2. Add the granulated sugar, brown sugar, cinnamon and melted butter and mix well.
  3. Press the mixture into a 9" x 9" baking dish.

Cream Cheese Layer

  1. In another bowl, add the softened cream cheese and cream with a hand mixer.
  2. 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

  1. Preheat the oven to 350-degrees.
  2. Add the evaporated milk and pumpkin puree to a large bowl and mix.
  3. Next, add the eggs, sugar, salt, cinnamon, ginger, cloves, and nutmeg and mix well.
  4. Pour over the cream cheese mixture and bake for 60 minutes or until a cake tester comes out clean,
  5. 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:

1

Amount 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

Take a look at more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars:   Halloween Cakes & Cupcakes: Halloween Brownies: Halloween Pies: Halloween Breakfast: Halloween Drinks: Chilled Halloween Treats: No Bake Desserts:

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.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

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

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

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

Origami Owl Locket and Halloween Charms  

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

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!!

Young Living’s Thieves Mints ($50 Value)  

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

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”

"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”

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$75 Amazon gift card

 

Prize #12 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card$25 Amazon gift card

 

Prize #13 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

 

Prize #14 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

ONE (1) $100 Amazon gift card

  a Rafflecopter giveaway   Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!
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