Yield: 24 bars

Pumpkin Cheesecake Bars

Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 3 hours
Total Time 4 hours 10 minutes

The best Pumpkin Cheesecake Bars recipe is here, packed with flavor and easy to make! Layered with a graham cracker crust, cheesecake filling, pumpkin filling, and topped with fresh whipped cream!


For the Crust

  • 15 graham crackers
  • 2 Tablespoons light brown sugar, packed
  • ½ cup unsalted butter, melted

For the Cheesecake Filling

  • 3 packages (8 ounce each) cream cheese, softened
  • 1 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • ¼ cup sour cream
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the Pumpkin Filling

  • 1 can (15 ounce) pure pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • Whipped cream, garnish, optional
  • cinnamon/nutmeg, garnish, optional


  1. Preheat oven to 350 degrees F. Grease a 13x9 baking dish with shortening or line it with parchment paper (my preferred method). Set aside.
  2. Make the crust by placing graham crackers in food processor with brown sugar. Pulse until fine crumbs, then slowly add in the melted butter. Remove and press the crumbs into the bottom of the baking dish.
  3. Bake crust for 15 minutes, then remove from oven to cool. Meanwhile, lower temperature of oven to 325 degrees F.
  4. For the cheesecake filling, beat cream cheese, sugar, flour, and sour cream with an electric mixer for several minutes until smooth (scraping down the sides of the bowl as needed). Add the eggs, one at a time, then add in the vanilla extract. Mix just until the last egg and vanilla has been incorporated (do not over beat).
  5. Pour half the filling onto the cooled graham cracker crust.
  6. To the remaining cheesecake filling, add in pumpkin puree, pumpkin pie spice, and cinnamon. Beat until combined (about 1 minute). Spread over the cheesecake layer.
  7. Bake bars for about 35 minutes, until the edges are set (but the center may still be a bit wobbly). Let the bars cool at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 3 hours (or overnight).
  8. Slice and serve with whipped cream and pinch of cinnamon and nutmeg, if desired.


  • Plain Greek yogurt can be substituted for the sour cream, if desired.
  • Storage- Keep cheesecake bars covered with plastic wrap and store in refrigerator for up to 4 days.
  • Freezer- Keep bars in airtight container (or wrap in plastic wrap and foil) and freeze for up to 2 months. Thaw in refrigerator overnight before serving.
  • Once the eggs are added to the cheesecake filling, be careful not to continue beating, as this can lead to cracks in the cheesecake.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 77mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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