Pumpkin Cheesecake Bars with Graham Cracker Crust

by Jessica | October 8, 2026 2:00 pm

These Pumpkin Cheesecake Bars bring together a buttery graham cracker crust and a smooth, creamy pumpkin filling with just enough cinnamon and spice. They have the richness of cheesecake and the cozy flavor of pumpkin pie, all in a bar you can slice and serve without fussing with a springform pan.

They’re a lovely dessert for Thanksgiving, a fall potluck, or a weekend dinner with family. Since they need time to chill, you can make them the day before and have dessert waiting in the refrigerator.

Serve them simply, or add a little whipped cream and a dusting of cinnamon right before they go on the table.

Why You’ll Love This Recipe

• Two favorite desserts in one: Creamy cheesecake meets warmly spiced pumpkin.
• An easy pressed crust: No rolling or shaping required.
• No water bath: Gentle baking and gradual cooling help the filling set.
• Perfect for making ahead: An overnight chill gives the bars time to firm up.
• Easy to serve: One square pan makes 16 small, rich bars.

Recipe at a Glance

• Prep time: 20 minutes
• Crust baking time: 10 minutes
• Filling baking time: 40–50 minutes
• Cooling time: About 1½ hours
• Chilling time: At least 6 hours
• Total time: About 8 hours 45 minutes, including cooling and chilling
• Yield: 16 bars
• Pan: 9 × 9-inch square metal baking pan
• Oven temperature: 325°F (165°C)

Ingredients

For the Graham Cracker Crust

• 1½ cups (180 g) finely crushed graham crackers
• 2 tablespoons (25 g) granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons (85 g) unsalted butter, melted

For the Pumpkin Cheesecake Filling

• 16 ounces (452 g) full-fat block cream cheese, softened
• ¾ cup (150 g) granulated sugar
• 1 cup (about 225 g) canned pumpkin purée
• ¼ cup (60 g) sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ¼ teaspoon salt

Optional Toppings

• Whipped cream
• A light dusting of cinnamon
• Crushed graham crackers

Ingredient Notes

Cream cheese: Use full-fat cream cheese sold in blocks. Spreadable cream cheese from a tub can produce a softer filling and may contain more moisture.

Pumpkin purée: Choose plain canned pumpkin, rather than pumpkin pie filling, which already contains sweetener and spices. This recipe uses only part of a standard 15-ounce can.

Sour cream: A little sour cream adds a gentle tang and keeps the filling creamy. Full-fat sour cream works best here.

Graham crackers: Crush them finely so the crust holds together when sliced. A food processor makes quick work of it, or you can use a rolling pin and a sturdy zip-top bag.

Pumpkin pie spice: If you don’t have a blend, use ¾ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.

How to Make Pumpkin Cheesecake Bars

 

1. Prepare the Pan

Preheat your oven to 325°F (165°C).

Lightly grease a 9 × 9-inch metal baking pan. Line it with parchment paper, leaving an overhang on two opposite sides so you can lift out the chilled cheesecake.

2. Make the Crust

In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until the crumbs are evenly moistened.

Press the mixture firmly into an even layer across the bottom of the pan. The bottom of a measuring cup helps smooth it out.

Bake for 10 minutes, then set the pan on a wire rack while you prepare the filling. Leave the oven on.

3. Beat the Cream Cheese and Sugar

In a large bowl, beat the softened cream cheese and sugar on medium-low speed until smooth, about 1–2 minutes.

Scrape down the sides and bottom of the bowl. Take a moment to check for lumps now, before adding the remaining ingredients.

4. Add the Pumpkin and Flavorings

Add the pumpkin purée, sour cream, vanilla, pumpkin pie spice, and salt.

Mix on low speed until the filling is evenly combined, scraping the bowl as needed.

5. Mix in the Eggs

Add the eggs one at a time, mixing on low speed just until each disappears into the filling.

Avoid beating for longer than necessary. Too much air can make the cheesecake puff during baking and crack as it cools.

6. Fill and Bake

Pour the filling over the slightly cooled crust and smooth the top.

Bake for 40–50 minutes, until the edges look set and the center still has a gentle wobble when you carefully nudge the pan. It should move as one soft area rather than ripple like liquid.

Start checking at 40 minutes. The filling will continue to firm up as it cools.

7. Cool Gradually

Turn off the oven and prop the door slightly open. Leave the cheesecake inside for 20 minutes.

Transfer the pan to a wire rack and let it cool for about 1 hour, until no longer hot. Refrigerate rather than leaving it on the counter until completely cold.

8. Chill and Slice

Refrigerate for at least 6 hours, preferably overnight. Once the surface is cold, cover the pan.

Lift the chilled cheesecake out using the parchment overhang. Cut into 16 bars with a sharp knife, wiping the blade between cuts.

Add whipped cream or other toppings just before serving.

Tips for Creamy Cheesecake Bars

• Soften the cream cheese fully. Cold cream cheese is difficult to mix smoothly, and extra beating won’t always remove the lumps.
• Measure the pumpkin carefully. Adding the whole can introduces too much moisture for this recipe.
• Use low speed after adding the eggs. Gentle mixing helps keep the filling dense and creamy.
• Watch the center rather than the clock alone. Oven temperatures vary, and baking until the middle looks completely firm can dry out the edges.
• Give the bars their full chilling time. A warm cheesecake may look set but still be too soft to slice neatly.
• Don’t worry about a small crack. It won’t affect the flavor, and a spoonful of whipped cream makes a lovely finishing touch.

Easy Variations

Gingersnap Crust: Replace the graham crackers with 180 g of finely crushed gingersnap cookies. Omit the added sugar and cinnamon, and begin with 5 tablespoons melted butter. Add the remaining tablespoon only if the crumbs don’t hold together when pressed.

Maple Whipped Cream: Beat ½ cup cold heavy cream with 1 tablespoon maple syrup until soft peaks form. Spoon onto the bars shortly before serving.

Caramel Pumpkin Bars: Drizzle individual portions lightly with caramel sauce. A few toasted pecans make a nice addition, too.

Serving Ideas

These bars are rich enough that small squares work beautifully on a holiday dessert tray alongside cookies and fresh fruit.

For larger dessert portions, cut the pan into nine squares instead of sixteen. Serve chilled with coffee, tea, or warm apple cider.

If you prefer a slightly softer texture, let individual portions stand at room temperature for about 10–15 minutes before serving.

Make-Ahead Instructions

Bake the bars 1–2 days ahead and keep them covered in the refrigerator. Leave the cheesecake uncut until serving day if you want the edges to stay especially neat.

Store any toppings separately and add them after slicing.

Storage and Freezing

Refrigerator: Store the bars in an airtight container for up to 4 days. Refrigerate promptly after serving.

Freezer: Freeze plain bars without whipped cream. Once thoroughly chilled, cut them into portions and freeze on a parchment-lined tray until firm. Wrap individually and transfer to a freezer-safe container for up to 2 months.

To thaw: Unwrap and place in a covered container in the refrigerator overnight.

Frequently Asked Questions

Can I use an 8 × 8-inch pan?

Yes, provided it has sides at least 2 inches high. The bars will be thicker and need longer to bake. Begin checking at 50 minutes and use the same doneness cues: set edges and a gently wobbly center.

Can I use homemade pumpkin purée?

Yes, but it should be smooth and as thick as canned pumpkin. Drain watery purée through a cheesecloth-lined sieve before measuring. Excess moisture can make the filling softer.

Why did my cheesecake crack?

Overmixing after adding the eggs, baking too long, or cooling too quickly can contribute to cracks. Mix gently, remove the cheesecake before the center becomes fully firm, and follow the gradual cooling step.

How do I get clean slices?

Chill the cheesecake thoroughly, then use a sharp knife dipped in hot water and wiped dry. Clean the blade between cuts so it doesn’t drag filling across the next slice.

Can I double the recipe?

Yes. Double the ingredients and use a 9 × 13-inch metal pan with sides at least 2 inches high. The filling will be a little thicker, so allow extra baking time. Begin checking around 50 minutes and continue until the edges are set and the center has a gentle wobble.

 

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