Irresistible Pumpkin Spice Cheesecake Bars You’ll Fall in Love With
There’s something magical about the scent of pumpkin and warm spices wafting through your kitchen when the weather turns crisp. It feels like autumn wrapped in a cozy blanket. The first time I made pumpkin spice cheesecake bars, I was skeptical—could they really capture everything I love about both cheesecake and pumpkin pie? The answer was a loud yes. One creamy, spiced bite, and I was hooked. These bars are the perfect way to bring all the fall flavors you crave into one simple, sliceable dessert.
You’ll love how easy they are to make, and even more, how beautifully they serve—no cracked tops or messy slices like a traditional cheesecake. If you’re looking for a make-ahead dessert for Thanksgiving, Friendsgiving, or just a chilly Sunday night, these pumpkin spice cheesecake bars deliver that sweet, spiced comfort with minimal effort.
Table of Contents
What Are Pumpkin Spice Cheesecake Bars?
Imagine the silky smooth texture of a classic cheesecake meeting the comforting warmth of pumpkin pie. That’s exactly what pumpkin spice cheesecake bars are all about. They start with a buttery graham cracker crust (or gingersnap, if you like an extra spice kick) layered beneath a luscious pumpkin-spice cream cheese filling. Once baked, they’re chilled and cut into neat squares that are as elegant on a platter as they are irresistible on your plate.
Unlike a full cheesecake that demands a springform pan and hours of patience, these bars bake evenly in a rectangular pan, cool faster, and slice beautifully. They’re the perfect choice when you want something impressive yet low-stress.
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Irresistible Pumpkin Spice Cheesecake Bars
- Total Time: PT5H
- Yield: 12 bars 1x
Description
There’s something magical about the scent of pumpkin and warm spices when the weather turns crisp. These Pumpkin Spice Cheesecake Bars combine the creamy richness of cheesecake with the cozy flavors of fall—perfect for Thanksgiving, potlucks, or a comforting weekend dessert.
Ingredients
2 cups graham cracker crumbs (or crushed gingersnaps)
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar
16 ounces cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
Pinch of salt
Whipped cream or caramel drizzle for topping
Crushed pecans or gingersnap crumbs for garnish
Instructions
1. Preheat oven to 325°F and line a 9×13-inch baking pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. Beat cream cheese until smooth. Add sugar and beat again until creamy.
4. Add eggs one at a time, mixing gently. Then stir in sour cream, vanilla, pumpkin puree, spices, and salt until smooth.
5. Pour the filling over the crust and smooth the top. Bake for 35–40 minutes until the center is just set.
6. Turn off the oven, crack the door open, and let bars cool inside for about an hour.
7. Chill for at least 4 hours or overnight before slicing.
8. Top each bar with whipped cream or caramel drizzle before serving.
Notes
For a gluten-free version, use gluten-free cookies or almond flour crust.
The bars taste best after chilling overnight to allow the flavors to develop.
Freeze individual slices for up to one month; thaw in the refrigerator overnight.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Ingredients & Key Flavor Elements
Every great dessert begins with quality ingredients. Here’s what you’ll need:
For the Crust
- 2 cups graham cracker crumbs (or crushed gingersnaps for extra spice)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the Filling
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- Pinch of salt
Optional Toppings
- Whipped cream or caramel drizzle
- Crushed pecans or gingersnap crumbs
Each ingredient plays a role in the final flavor. Full-fat cream cheese creates that luxurious texture, while pumpkin puree adds subtle sweetness and earthiness. The pumpkin pie spice—a cozy mix of cinnamon, nutmeg, ginger, and cloves—ties it all together.
Equipment & Baking Basics
You don’t need fancy tools here. A simple 9×13-inch baking pan works perfectly. Lining it with parchment paper makes cleanup easier and ensures the bars lift out cleanly. A hand or stand mixer will help achieve a smooth filling, but you can manage with a sturdy whisk and a bit of patience.
Baking Tips
- Always start with room-temperature cream cheese to prevent lumps.
- Avoid over-mixing after adding eggs—this keeps air bubbles at bay and prevents cracks.
- Let the bars cool in the oven with the door slightly open before chilling. It helps them set evenly.
If you’d rather skip the oven altogether, there’s a no-bake pumpkin cheesecake bar version. You’ll simply chill the crust and use whipped cream to stabilize the filling. It’s lighter and perfect when you don’t want to heat up the kitchen.

Step-by-Step Recipe
1. Prepare the Crust
Preheat your oven to 325°F. Mix the graham cracker crumbs, melted butter, and brown sugar until evenly combined. Press the mixture firmly into the bottom of your pan and bake for 8–10 minutes until lightly golden. Let it cool while you make the filling.
2. Make the Filling
In a large bowl, beat the cream cheese until smooth. Add sugar and beat again until creamy. Mix in the eggs one at a time, followed by the vanilla and sour cream. Stir in the pumpkin puree, pumpkin pie spice, cinnamon, and salt until everything is well combined.

3. Assemble & Bake
Pour the filling over the crust and smooth the top with a spatula. Bake for 35–40 minutes or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the bars cool inside for about an hour. Chill them for at least 4 hours—or overnight—for that perfect, velvety texture.

4. Serve
Cut into squares using a sharp knife wiped clean between slices. Top each bar with a dollop of whipped cream or a drizzle of caramel sauce for a festive touch.

No-Bake & Quick Variations
If you’re short on time, you can skip the oven entirely. Mix crushed cookies with melted butter for a crust and let it firm up in the fridge. Then, whip together cream cheese, pumpkin puree, sugar, and spices, folding in whipped topping to lighten it. Chill the mixture for several hours and you’ve got creamy, airy no-bake pumpkin cheesecake bars that taste like fall in a bite.
Dietary Variations & Ingredient Swaps
Whether you’re cooking for special diets or just lightening things up, these bars are easy to adapt.
Gluten-Free
Swap graham crackers for gluten-free cookies or almond-flour crust. Be sure your pumpkin pie spice and vanilla extract are certified gluten-free.
Vegan
Replace cream cheese with a dairy-free alternative, such as almond-based or cashew-based cream cheese. Substitute eggs with a flaxseed mixture (1 tablespoon flaxseed + 3 tablespoons water per egg). Coconut cream adds richness without dairy.
Low-Calorie
Use reduced-fat cream cheese and Greek yogurt instead of sour cream. You can also cut the sugar slightly or use a natural sweetener like stevia.
Halal-Friendly
Most ingredients already meet Halal standards. Just double-check that your dairy and flavoring products carry the appropriate certification.
These small changes let everyone enjoy the same comforting fall dessert without compromise.
Storage, Freezing & Make-Ahead Tips
You’ll be happy to know these bars taste even better the next day. Store them in an airtight container in the refrigerator for up to four days. The flavors meld beautifully overnight, making them an ideal make-ahead dessert.
For longer storage, freeze individual bars on a baking sheet before transferring them to a freezer bag. When ready to serve, thaw them in the fridge overnight. If you want clean, café-style slices, dip your knife in warm water before cutting—it makes a world of difference.
These pumpkin spice cheesecake bars check every box: creamy, spiced, rich, and surprisingly simple. They’re the kind of dessert that brings everyone back for seconds, the kind that tastes like nostalgia and home in every bite. So when the leaves start to turn and the evenings get cool, bake a batch, brew a cup of coffee, and savor that unmistakable taste of fall.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
It’s better to stick with pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can make your pumpkin spice cheesecake bars too sweet and alter the texture of the filling.
How do I keep cheesecake bars from cracking?
Avoid over-mixing once you add the eggs and let the bars cool gradually in the oven with the door slightly open. This slow cooling helps prevent cracks from sudden temperature changes.
Can I make these bars ahead of time?
Absolutely. These pumpkin cheesecake bars actually taste better after chilling overnight. The flavors deepen and the texture sets perfectly for clean slices the next day.
Can I freeze pumpkin spice cheesecake bars?
Yes, you can. Freeze them in a single layer until solid, then transfer to an airtight container. Thaw in the refrigerator overnight before serving for the best texture.
What kind of crust works best for pumpkin spice cheesecake bars?
A graham cracker crust is classic, but gingersnap cookies or even crushed pecans add a delicious twist and pair beautifully with the pumpkin spice flavor.
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