Beautifully swirled Pumpkin Cheesecake Bars combine the flavors of pumpkin pie and creamy cheesecake over a crispy crust made with gingersnaps.
This recipe is easier than making a traditional cheesecake, and is sure to be a favorite at all of your fall and holiday gatherings this year!
The Best Pumpkin Cheesecake Bars have three delectable and distinct layers: a sweet and crunchy cookie crust made with gingersnaps, a rich and creamy cheesecake layer, and a layer of sweetened pumpkin with warm spices.
Don’t get confused between these bars and my pumpkin cream cheese bars! That recipe features pumpkin cheesecake filling in between layers of crescent roll dough. They are like sopapilla bars, but with pumpkin!
This pumpkin bar recipe is more like a traditional cheesecake, but with the delicious, gently spiced flavor of pumpkin pie swirled in.
Both pumpkin bar recipes are delicious, but very different indeed!
Similar autumn-inspired cheesecake recipes to try are my classic Pumpkin Cheesecake, or Pecan Pie Cheesecake. Any of these will be perfect for your Thanksgiving dessert spread, or to bring to a football party this fall.
If you love pumpkin desserts, be sure to try some of my other recent recipes. Pumpkin Whoopie Pies are super fun to bake, with a delightful cream cheese frosting inside. Then there’s my Pumpkin Sheet Cake with Bourbon Praline Frosting – an amazing moist pumpkin cake with a Southern twist!
Why You’ll Love This Recipe
- Step-By-Step Recipe – As always, this recipe comes with easy instructions and photos to help you complete every step of the recipe. Because this is a layered dessert, there are more steps than usual, but don’t worry, they’re all easy!
- Easier Than Traditional Cheesecake – My NY Style Pumpkin Cheesecake is quite delicious, but it does require baking in a water bath in order to get a perfectly smooth top. This pumpkin cheesecake bar recipe requires much less fuss!
- A Great Make-Ahead Dessert – You’ll need to give these bars a few hours to chill after baking them, so I usually make this recipe the night before I need it.
If you love pumpkin desserts, be sure to try some of my other recent recipes. Pumpkin Whoopie Pies are super fun to bake, with a delightful cream cheese frosting inside. Then there’s my Pumpkin Sheet Cake with Bourbon Praline Frosting – an amazing moist pumpkin cake with a Southern twist!
Key Ingredients in Pumpkin Cheesecake Bars
Here’s what you need to make this cheesecake pumpkin bars recipe:
- Cream Cheese and Sour Cream: Be sure to use full-fat versions of both of these to make your cheesecake. Low-fat cream cheese and sour cream include ingredients and stabilizers that will make your dessert taste wrong and potentially not set up right.
- Pumpkin: Buy canned pure pumpkin puree, not pumpkin pie filling. Be careful, they are usually right next to each other on the shelf!
- Pumpkin Spice: A blend of fall spices that goes perfectly with pumpkin! You can DIY your own delicious pumpkin pie spice with my recipe too.
- Gingersnap Cookies: I love the way a cookie crust made with gingersnaps tastes in this recipe! You can also use graham crackers instead.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Pumpkin Cheesecake Bars
Start by preheating the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides so that you can easily lift the bars out of the pan once they are cooled.
- Make the Crumbs: Add the gingersnap cookies to a food processor and pulse until you get fine crumbs. Then add in the melted butter and brown sugar and pulse until combined.
- Bake the Gingersnap Crust: Place the crumb mixture into the prepared baking dish, and use a spoon or the bottom of a measuring cup to press down firmly to create the crust. Bake the crust in the preheated oven for 7 minutes, then allow it to cool while you make the filling.
- Beat the Cream Cheese: In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 4-5 minutes until completely smooth and fluffy.
- Make the Cheesecake Filling: Add the sugar and flour. Mix on medium speed until fully incorporated. Then add the sour cream, egg, egg yolk, and vanilla extract. Mix on medium-low until completely combined being careful not to overmix. Scrape the sides of the bowl as needed. Set aside about ⅓ cup of the cheesecake filling for topping.
Tip!
After you bake the cookie crust, be sure to turn down the oven. The cheesecake will bake at 325°F/165°C.
- Whisk the Pumpkin: In a separate bowl, combine the pumpkin puree, brown sugar, and heavy whipping cream. Whisk until smooth.
- Make the Creamy Pumpkin Pie Filling: Now add egg and vanilla to the pumpkin. Whisk to combine. Then add flour and pumpkin pie spice and stir again, just until combined.
- Start Layering! Once the crust is mostly cooled, pour all but ⅓ cup of the cheesecake mixture over it, and smooth the layer out with the back of a spoon or an offset spatula.
- Add the Pumpkin: gently layer the pumpkin mixture over the cream cheese layer, smoothing it as well.
- Swirl: With the reserved cheesecake mixture, drop it by spoonfuls over the pumpkin. Use a toothpick to create pretty swirling patterns on the top of your bars.
- Bake: Place the pan of pumpkin cheesecake bars in the oven and bake for 50-50 minutes, or until the edges are set and the center just slightly jiggles. Turn off the oven and crack the door open. Allow the cheesecake to cool inside of the oven until it is at room temperature. Then, chill in the refrigerator for 4 hours, or overnight to fully set.
Recipe Tips
- For the gingersnap crust: Check out my graham cracker crust recipe for more tips and tricks for making the best cookie crust for these cheesecake bars. While you don’t always need to bake cookie crusts, I recommend that you do for this recipe, so that the crust stays firm and crisp.
- Bring the ingredients to room temperature: In order to get the smoothest, creamiest cheesecake filling, let the cream cheese, eggs, and sour cream sit out on the counter for about an hour before mixing them together.
- Use a food processor: This small appliance is the best tool for creating fine cookie crumbs for pies and bars. If you don’t have a food processor, crush the cookies by hand, using a heavy ziplock bag and a rolling pin or meat mallet.
- Pay attention to the recipe instructions: It’s particularly important to note that the oven temperature should be reduced after baking the crust and to follow the steps for cooling the cheesecake bars down slowly.
- To cut clean squares: Use a large, sharp knife to slice your bars into squares after lifting them out of the pan. Before each cut, dip the knife into warm water, then clean it off with paper towels. It takes a bit of extra time, but it’s worth it!
Storing Tips
You can store these pumpkin cream cheese bars in the refrigerator in an airtight container for up to 3 days.
You can also freeze these for up to 2 months! Either wrap the whole pan before you cut the bars, or freeze individually wrapped servings. Either way, let them thaw overnight in the fridge before serving.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Cheesecake Bars
Equipment
- 8×8 inch pan 20 cm quare pan
- Parchment paper
- Electric Hand mixer or Stand mixer
- Measuring cups and spoons
Ingredients
Crust:
- 1 ½ cups gingersnap cookie crumbs about 24 cookies
- 5 tablespoons (65 g) unsalted butter melted
- ¼ cup (50 g) light brown sugar packed
Cheesecake Layer:
- 16 ounces (450 g) cream cheese softened to room temperature
- ½ cup (100 g) granulated sugar
- 1 tablespoon (7 g) all-purpose flour
- ⅓ cup (85 g) full fat sour cream
- 1 large egg at room temperature
- 1 egg yolk
- 1 teaspoon (5 ml) pure vanilla extract
Pumpkin Layer:
- ¾ cup (170 g) pumpkin puree
- ½ cup (100 g) light brown sugar packed
- ½ cup (120 ml) heavy whipping cream
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
Instructions
- Adjust the oven rack to the lower-middle position. Preheat oven to 350°F (180°C), or 160°C for a fan oven.
- Prepare an 8×8 inch (20×20 cm) baking dish by lining it with parchment paper, allowing the parchment to hang over the edges slightly for easy removal.
- Add the gingersnap cookies to a food processor and pulse until you get fine crumbs. Add the melted butter and brown sugar and pulse until combined.
- Place the crumbs in the prepared pan and press them into the pan with the back of a spoon or the bottom of a measuring cup to form the crust.
- Bake the crust for 7 minutes then remove and allow to cool on a wire rack while you make the filling.
- Reduce the oven temperature to 325°F (165°C).
- In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 4-5 minutes until completely smooth and fluffy. Add the sugar and flour. Mix on medium speed until fully incorporated.
- Add the sour cream, egg, egg yolk, and vanilla extract. Mix on medium-low speed until completely combined being careful not to overmix. Scrape the sides and bottom of the bowl and mix additionally if necessary.
- In a separate bowl, combine the pumpkin puree, brown sugar, and heavy whipping cream. Whisk until combined and smooth.
- Add the egg and vanilla and whisk until just combined. Add the flour and pumpkin pie spice. Stir until just combined and there are no dry spots remaining.
- Set aside about ⅓ cup of the cheesecake filling for topping.
- Pour the rest of the cream cheese mixture on top of the baked crust and use a spoon to smooth it out evenly.
- Slowly pour the pumpkin mixture over the cheesecake layer and use a spoon to smooth it evenly. Use a clean spoon to place dollops of the reserved cheesecake mixture on top of the pumpkin layer. Then use a toothpick or the tip of a sharp knife to swirl the layers together.
- Bake the bars for 50-55 minutes until the edges of the bars are set and the center only slightly jiggles.
- Turn off the oven and crack the oven door to allow the cheesecake bars to cool slowly inside the oven for about 20 minutes.
- Remove the pan from the oven and allow the bars to cool to room temperature and then transfer to the refrigerator to chill for 4 hours, or overnight. Slice into 16 squares and serve.
Notes:
- Bring the ingredients to room temperature: In order to get the smoothest, creamiest cheesecake filling, let the cream cheese, eggs, and sour cream sit out on the counter for about an hour before mixing them together.
- We used gingersnap cookies for the base, but graham crackers can be used.
- Use a food processor: This small appliance is the best tool for creating fine cookie crumbs for pies and bars. If you don’t have a food processor, crush the cookies by hand, using a heavy ziplock bag and a rolling pin or meat mallet.
- Pay attention to the recipe instructions: It’s particularly important to note that the oven temperature should be reduced after baking the crust and to follow the steps for cooling the cheesecake bars down slowly.
- To cut clean squares: Use a large, sharp knife to slice your bars into squares after lifting them out of the pan. Before each cut, dip the knife into warm water, then clean it off with paper towels. It takes a bit of extra time, but it’s worth it!
- To Store: Keep these bars in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
More Desserts That Are Perfect for Fall
Whether you’re looking for a fun Thanksgiving dessert or one for Halloween or a football party, you’re sure to find the perfect recipe here!
- Adorable Turkey Cupcakes
- Turkey Dessert Cheese Ball
- Graveyard Chocolate Cheesecake Dip
- Sweet Monster Halloween Snack Mix
- Football Cookie Cups
- Pear Crisp
- Sweet Potato Pie
Recipe FAQs
Any crispy cookies will work! Try graham crackers, shortbread cookies, or Biscoff cookies with this recipe.
Letting a baked cheesecake cool down slowly is the best way to keep the cheesecake moist and to avoid cracking. That time in the warm oven will also ensure that the cheesecake center is fully set.
The edges of your pan should be fully set, and the center will be just a bit jiggly still.
This recipe for Pumpkin Cheesecake Bars will be perfect for your next special occasion! I love that these can be made ahead and frozen too, so you can easily make this dessert ahead of time!
Elizabeth Goldbaum says
A little too sweet. I’ll try again reducing sugar to 1/3 of a cup for each layer. Other than that a big hit!