Pumpkin cheesecake bars are are the perfect make-ahead Thanksgiving dessert! With a creamy pumpkin cheesecake filling, buttery graham cracker crust, and sweet-tangy sour cream topping, they are a great alternative to pumpkin pie.
If you love pumpkin pie but want something a little different, these Pumpkin Cheesecake Bars are for you. They start with a simple graham cracker crust that’s topped with a layer of rich pumpkin cheesecake filling. A layer of creamy sour cream topping adds the perfect bit of tanginess to the bars.
These cheesecake bars are a great make-ahead dessert for Thanksgiving or any fall gathering because they taste even better after chilling overnight. Whether you serve them plain or add a dollop of whipped cream on top, these creamy pumpkin cheesecake bars are sure to become a fall favorite.
Ingredient notes and substitutions
- Butter: You can use an equal amount of salted butter in this recipe.
- Cream cheese: I recommend using full-fat cream cheese for the richest, creamiest filling. You could also use 1/3-less fat if you prefer; however, I don’t recommend using fat-free in this recipe.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix. Pumpkin pie mix has sugar and spices already added to it.
- Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make a homemade pumpkin pie spice blend. If you’d like more spice flavor, increase the pumpkin pie spice to 1 tablespoon.
- Sour cream: I recommend using full-fat sour cream for the creamiest topping.
How to make pumpkin cheesecake bars
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Prepare a 9-inch square baking pan by lining it with parchment paper. This will make it easier to remove the bars for cutting and serving.
Step 2: Add graham cracker crumbs, sugar and cinnamon to a bowl. Stir to combine.
Step 3: Pour in melted butter. Stir again.
Step 4: Press the graham cracker crumb mixture into the bottom of the prepared pan. Place in the fridge while you make the filling.
Step 5: Add cream cheese to the bowl of your stand mixer fitted with the paddle attachment. Beat until smooth.
Step 6: Add sugar and beat until well combined.
Step 7: Add in eggs and vanilla. Beat again, scraping down the sides of the bowl as needed.
Step 8: Stir in pumpkin, pumpkin pie spice, and salt until just combined.
Step 9: Pour pumpkin filling over the crust.
Step 10: Bake for about 45-50 minutes. Towards the end of the baking time, make the topping.
Step 11: To make the topping, stir sour cream, egg, sugar, and vanilla together until combined.
Step 12: Spread topping over the cheesecake filling.
Step 13: Return to the oven and continue to bake for an additional 8 minutes.
Step 14: Let cheesecake bars cool to room temperature in the pan.
Step 15: Place in the fridge and chill for at least 4 hours, up to overnight. At this point, the bars can be chilled for up to 24 hours before serving.
Step 16: Remove bars from the pan. Cut into squares for serving.
Recipe Tips!
- Graham cracker crumbs: You can buy store bought or make your own. I find it easiest to crush graham crackers either in a large baggie or on a rimmed sheet pan.
- Mixing: You could also use an electric hand mixer to make the filling.
- Doubling: You can double this recipe in a deep 9×13-pan.
- Make-ahead: The cheesecake bars can be made up to 24 hours before serving and stored in the fridge until ready to serve.
Storage
Store any leftover bars in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
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Pumpkin Cheesecake Bars
Equipment
- 9×9-inch metal baking pan
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter melted
Filling
- 2-8 ounce packages plain cream cheese at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ½ teaspoon vanilla extract
- 15 ounce can pumpkin puree
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
Topping
- 2 cups sour cream
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Prepare a 9-inch square baking pan by lining it with parchment paper.
- Add graham cracker crumbs, sugar and cinnamon to a bowl. Stir to combine.1 cup graham cracker crumbs, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Pour in melted butter. Stir again.¼ cup unsalted butter
- Press the graham cracker crumb mixture into the bottom of the prepared pan.
- Place in the fridge while you make the filling.
- Add cream cheese to the bowl of your stand mixer fitted with the paddle attachment. Beat until smooth.2-8 ounce packages plain cream cheese
- Add sugar and beat until well combined.1 cup granulated sugar
- Add in eggs and vanilla. Beat again.2 large eggs, ½ teaspoon vanilla extract
- Stir in pumpkin, pumpkin pie spice, and salt until just combined.15 ounce can pumpkin puree, 2 teaspoons pumpkin pie spice, ¼ teaspoon kosher salt
- Pour pumpkin filling over the crust.
- Bake for about 45-50 minutes. Towards the end of the baking time, make the topping.
- To make the topping, stir sour cream, egg, sugar, and vanilla together until combined.2 cups sour cream, 1 large egg, ¼ cup granulated sugar, 1 teaspoon vanilla extract
- Spread topping over the cheesecake filling.
- Return to the oven and continue to bake for an additional 8 minutes.
- Let cheesecake bars cool in the pan.
- Place in the fridge and chill for at least 4 hours, up to overnight.
- Remove bars from the pan. Cut into squares for serving.
Notes
- Butter: You can use an equal amount of salted butter in this recipe.
- Cream cheese: I recommend using full-fat cream cheese for the richest, creamiest filling. You could also use 1/3-less fat if you prefer; however, I don’t recommend using fat-free in this recipe.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix. Pumpkin pie mix has sugar and spices already added to it.
- Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make a homemade pumpkin pie spice blend. For more spice flavor, increase the pumpkin pie spice to 1 tablespoon.
- Sour cream: I recommend using full-fat sour cream for the creamiest topping.
- Nutrition values are estimates.
Nutrition
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