This recipe for Best Pumpkin Cheesecake Bars is my fall favorite. I crafted a luscious crust with graham cracker crumbs, melted butter, and cinnamon that perfectly complements a silky pumpkin filling with cream cheese, eggs, and a touch of sour cream. A drizzle of caramel sauce finishes it beautifully.

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I’m super excited to share with you what I truly believe are THE BEST PUMPKIN CHEESECAKE BARS EVER! I’ve been experimenting in the kitchen for a while now and these bars quickly stole my heart.

The recipe starts with a base made from 16 crushed graham crackers, 1/2 cup melted unsalted butter, 1/4 cup light brown sugar and a touch of 1/2 teaspoon ground cinnamon. Then comes the magic: a creamy pumpkin cheesecake filling prepared with 16 oz softened cream cheese, 1 cup pure pumpkin puree (not that pumpkin pie filling), 3 large eggs, 3/4 cup granulated sugar, 1/4 cup sour cream, 1 teaspoon vanilla extract and 1/2 teaspoon pumpkin pie spice.

I finish it off with a drizzle of 1/2 cup caramel sauce for that extra punch of flavor. Whether you’re after a Thanksgiving dessert that wows or simply the best pumpkin cheesecake bars out there, this one’s for you!

Why I Like this Recipe

I like this recipe because it’s super easy and fun to make, and the flavors just work perfectly. First off, I love how the crunchy, cinnamon-spiced graham cracker crust mixes so well with the rich pumpkin cheesecake filling. It gives a pretty cool texture where you have the best of both worlds. Second, the pumpkin and the spices remind me of cozy fall vibes, which makes me extra excited during the cooler months. Third, the caramel drizzle on top adds just the right amount of sweetness that balances the tangy cream cheese, making every bite feel like a treat. Lastly, I really appreciate that this recipe is simple enough to whip up for family gatherings, like Thanksgiving, without feeling too fancy or complicated.

Pumpkin cheesecake bars are so awesome and easy to make. They start with a crust that’s made of crushed graham crackers, melted butter, brown sugar and cinnamon all mixed together. Then you press this mix into a pan really firm so it holds together. The filling is a smooth mixture of cream cheese, pumpkin puree, eggs, granulated sugar, sour cream, vanilla and pumpkin pie spice. Even though the filling might have a couple of little lumps, it still tastes amazing. You bake it until the edges are set but the center is still a bit wobbly, then let it cool before chilling it in the fridge for at least 2 hours. Once it’s all cold, you drizzle a sweet caramel sauce all over the top and cut it into bars. These bars are perfect for when you want something yummy that really captures the fall spirit.

Ingredients

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Graham crackers: Crunchy crumbs that add fiber and wholesome carbs.
Unsalted butter: Warm, rich fat that makes flavors meld nicely.
Cream cheese: Silky and tangy, it brings a smooth texture and protein boost.
Pumpkin puree: Natural, fibrous, and vitamin-packed for an earthy sweetness.
Eggs: Essential for binding, adding protein and moisture throughout the mix.
Granulated sugar: Sweetens the bars with simple carbs and balanced flavor.
Caramel sauce: Drizzles decadence with a luscious, sweet finish that stands out.

Ingredient Quantities

16 graham crackers, crushed into fine crumbs

1/2 cup unsalted butter, melted and still hot

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

16 oz cream cheese, softened to room temp

1 cup pumpkin puree (not pumpkin pie filling)

3 large eggs, lightly beaten

3/4 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

1/2 cup caramel sauce, for drizzling on top

How to Make this

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1. Preheat your oven to 350°F and line an 8×8 or 9×9 pan with parchment paper so the bars don’t stick.

2. Mix the crushed graham crackers, melted unsalted butter, light brown sugar and ground cinnamon in a bowl until well combined.

3. Press the graham cracker mixture firmly into the bottom of the pan making sure it’s even everywhere.

4. In a separate bowl, beat the softened cream cheese until smooth then stir in the pumpkin puree.

5. Slowly add in the lightly beaten eggs, granulated sugar, sour cream, vanilla extract and pumpkin pie spice. Mix until the filling is smooth even though it might still have a couple of lumps.

6. Pour the pumpkin cheesecake filling over the crust and smooth out the top with a spatula.

7. Bake for about 35-40 minutes, or until the edges are set but the center still looks a little jiggly.

8. Leave the cheesecake bars in the pan and let them cool completely at room temperature before transferring them to the refrigerator for at least 2 hours.

9. Once chilled, drizzle the caramel sauce evenly on top across the whole surface.

10. Cut into bars and serve these creamy treats, perfect for anyone who loves that pumpkin spice flavor!

Equipment Needed

1. Preheated oven (350°F)
2. An 8×8 or 9×9 baking pan
3. Parchment paper
4. Two mixing bowls (one for the crust, one for the filling)
5. Measuring cups and spoons
6. Electric mixer or whisk for beating the cream cheese
7. A spatula for smoothing the cheesecake filling
8. A knife for cutting the bars into pieces

FAQ

Q: How long do these pumpkin cheesecake bars take to make?

A: It takes about 20 minutes prep time and roughly 35-40 minutes baking time. Just let them cool completely before drizzling with caramel!

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: I'd recommend sticking to pumpkin puree because the filling has extra sugar and spices which might throw off the flavor and texture.

Q: How do I store extra bars?

A: Keep them in an airtight container in the fridge for up to 4 days. If you want them longer, you can freeze individual pieces.

Q: Can I substitute salted butter if I dont have unsalted?

A: Yes, but you might want to reduce any added salt to balance the taste since salted butter brings extra saltiness.

THE BEST PUMPKIN CHEESECAKE BARS EVER! Recipe Substitutions and Variations

Graham crackers – Instead you could use ginger snaps, digestive biscuits, or even shortbread cookies for the crust if thats what you have on hand
Unsalted butter – You can substitute with salted butter (just reduce any extra salt you might add) or try using coconut oil if you’re looking for a different flavor twist
Cream cheese – Neufchatel cheese or even a thick Greek yogurt can work as substitutes, though the texture might change a little
Sour cream – Swap out sour cream with Greek yogurt or creme fraiche for a similar tangy taste
Pumpkin pie spice – If you dont have it, combine extra cinnamon with a pinch of ginger and nutmeg to get a homemade mix that works just fine

Pro Tips

1. Make sure your cream cheese and pumpkin puree are at room temperature before you mix them, cuz cold ingredients can make your filling all lumpy.
2. Be sure to really press down your graham cracker crust firmly in the pan so it sticks together, otherwise it might crumble when you cut the bars.
3. When you mix your filling, try not to overbeat it too much. A few lumps are fine and overmixing can make the end texture too smooth and kinda runny.
4. Let your bars cool completely at room temperature before poping ’em in the fridge. This step is super important to let the filling set properly for clean slices.

THE BEST PUMPKIN CHEESECAKE BARS EVER! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

286

kcal

Equipment: 1. Preheated oven (350°F)
2. An 8×8 or 9×9 baking pan
3. Parchment paper
4. Two mixing bowls (one for the crust, one for the filling)
5. Measuring cups and spoons
6. Electric mixer or whisk for beating the cream cheese
7. A spatula for smoothing the cheesecake filling
8. A knife for cutting the bars into pieces

Ingredients

16 graham crackers, crushed into fine crumbs
1/2 cup unsalted butter, melted and still hot
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
16 oz cream cheese, softened to room temp
1 cup pumpkin puree (not pumpkin pie filling)
3 large eggs, lightly beaten
3/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup caramel sauce, for drizzling on top

Directions

Preheat your oven to 350°F and line an 8×8 or 9×9 pan with parchment paper so the bars don’t stick.
Mix the crushed graham crackers, melted unsalted butter, light brown sugar and ground cinnamon in a bowl until well combined.
Press the graham cracker mixture firmly into the bottom of the pan making sure it’s even everywhere.
In a separate bowl, beat the softened cream cheese until smooth then stir in the pumpkin puree.
Slowly add in the lightly beaten eggs, granulated sugar, sour cream, vanilla extract and pumpkin pie spice. Mix until the filling is smooth even though it might still have a couple of lumps.
Pour the pumpkin cheesecake filling over the crust and smooth out the top with a spatula.
Bake for about 35-40 minutes, or until the edges are set but the center still looks a little jiggly.
Leave the cheesecake bars in the pan and let them cool completely at room temperature before transferring them to the refrigerator for at least 2 hours.
Once chilled, drizzle the caramel sauce evenly on top across the whole surface.
Cut into bars and serve these creamy treats, perfect for anyone who loves that pumpkin spice flavor!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.