Introduction

The Ultimate Pumpkin Cheesecake Bars combine a creamy, spiced pumpkin layer with a smooth cheesecake base on a crunchy graham cracker crust. These bars are perfect for fall gatherings or any time you crave a rich, comforting dessert with a hint of autumn warmth.

A close-up of a square slice of pumpkin cheesecake bar held with a silver spatula, showing three visible layers: a light brown crumbly crust at the bottom, a thick white creamy cheesecake layer in the middle, and a smooth orange pumpkin layer on top. On the pumpkin layer, there is a swirl of white whipped cream with tiny specks, topped with a small orange pumpkin-shaped candy with a green stem. In the background, several more bars are visible on a white marbled surface, each decorated the same way with whipped cream and pumpkin candy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups graham cracker crumbs
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, melted
4 packages (8 oz each) cream cheese, at room temperature
1 1/2 cups granulated sugar
2 tablespoons cornstarch
4 large eggs, at room temperature
1/2 cup heavy whipping cream, at room temperature
3/4 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin spice (optional)
2 cups heavy whipping cream, cold (for whipped cream)
1/2 cup granulated sugar (for whipped cream)
1 teaspoon vanilla extract (for whipped cream)
1 teaspoon ground cinnamon (for whipped cream)

Instructions

Step 1: Preheat your oven to 325 degrees Fahrenheit and adjust the top rack to the middle position.
Step 2: Lightly coat a 9×13-inch pan with baking spray and set aside.
Step 3: In a large bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter. Stir until well mixed.
Step 4: Press the crust mixture firmly into the prepared pan, using a measuring cup to press it evenly and up to the middle of the pan edges. Refrigerate or freeze for at least 20 minutes.
Step 5: Ensure all cheesecake batter ingredients are at room temperature before starting.
Step 6: Using a stand mixer or hand mixer, beat cream cheese and granulated sugar on medium-low speed until light and fluffy.
Step 7: Add cornstarch, eggs, heavy cream, sour cream, and vanilla extract to the cream cheese mixture. Continue beating until creamy and well combined, scraping the bowl sides as needed.
Step 8: Remove crust from freezer and pour half of the cheesecake batter over it. Return to freezer for about 1 hour, allowing this layer to freeze solid enough for the pumpkin layer.
Step 9: Reserve the remaining half of the cheesecake batter for the pumpkin layer.
Step 10: To the reserved batter, add the pumpkin puree, cinnamon, nutmeg, and pumpkin spice if using. Whisk until fully combined, scraping the bowl sides as needed.
Step 11: Take the crust with the frozen cheesecake layer from the freezer and pour the pumpkin cheesecake mixture on top. Smooth the surface with a spatula.
Step 12: (Optional) If using a water bath, prepare it according to recommended tips before baking.
Step 13: Bake the cheesecake bars for about 1 hour. At 45 minutes, check doneness without opening the oven door fully; the center should wobble slightly with puffed, golden edges.
Step 14: Turn off the oven and prop the door open. Let the cheesecake cool inside for 1 hour.
Step 15: Remove from oven and place on a cooling rack for 2 hours until cool enough to refrigerate.
Step 16: Transfer to the refrigerator and chill for 6 to 24 hours for best texture and flavor.
Step 17: To make cinnamon whipped cream, combine cold heavy cream, sugar, vanilla, and cinnamon in a large bowl.
Step 18: Using a mixer, whip on slow-medium speed, increasing to high, until soft peaks form and cream holds shape.
Step 19: Fill a pastry bag fitted with a star tip with whipped cream and pipe onto cheesecake bars just before serving.

Tips & Variations

For a more intense spice flavor, add a pinch of ground ginger or allspice to the crust or pumpkin layer.
You can substitute gingersnap cookies for graham crackers in the crust for a spicier base.
Room temperature ingredients ensure a smoother, lump-free cheesecake batter.
If you don’t have a pastry bag, simply spread the whipped cream with a spatula or spoon on top.

Storage

Store leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. The whipped cream topping is best added fresh before serving. To reheat, allow bars to come to room temperature, or gently warm individual pieces in the microwave for 10-15 seconds if desired.

How to Serve

A rectangular tray holds eight square pumpkin bars with a thick, smooth, light brown base layer. Each bar has a swirl of white whipped cream on top, creating a textured, circular pattern in the center. At the middle of the whipped cream on each piece rests a small, bright orange pumpkin decoration with a green stem. One square piece is moved slightly out of place, showing the pumpkin bar's firm texture. The tray is placed on a white marbled surface scattered with tiny pumpkin candies around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bars ahead of time?

Yes, these bars improve in flavor and texture after chilling for at least 6 hours or overnight, making them ideal for preparing a day ahead.

What if I don’t have pumpkin spice? Can I skip it?

Yes, pumpkin spice is optional. The cinnamon and nutmeg already provide great flavor, but pumpkin spice adds a traditional warm aroma if you have it.