Pumpkin Cheesecake Bars are a delicious, crowd-pleasing dessert for fall and the holiday season. Creamy cheesecake and spiced pumpkin layers combine over a buttery graham cracker crust to create a dessert that’s perfect for Thanksgiving or any cozy autumn gathering.
I love making pumpkin desserts when the weather cools. This Pumpkin Cheesecake Bars recipe is simple, moist, and full of warm fall flavors—pumpkin, cinnamon, and pumpkin pie spice—paired with a rich cream cheese layer. It’s an easy recipe for home bakers and always disappears quickly at family gatherings.
Pumpkin recipes bring back memories of my grandmother baking breads, pies, and cookies. She often praised pumpkin for being wholesome, and although my sister and I weren’t always enthusiastic about it as children, we grew to appreciate its mild sweetness and versatility. Nowadays I enjoy creating pumpkin dishes that my own children love, and these bars are one of our fall favorites.
What makes these bars special is the balance between the tangy cream cheese layer and the smooth, spiced pumpkin topping. The graham cracker crust provides the perfect buttery base. The pumpkin layer is gently cooked and set with gelatin so it slices neatly into bars, and a dollop of whipped cream on top brings everything together. This recipe is both comforting and elegant, ideal for holiday entertaining or a simple weekend treat.
Tips: use canned pumpkin puree (not pumpkin pie mix) for consistent flavor, and allow the bars to chill thoroughly so the layers set cleanly. If you prefer, you can spice the pumpkin layer to taste—add more cinnamon or pumpkin pie spice for a bolder profile. Serve chilled and slice with a sharp knife for clean portions.
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- For the crust:
- 1⅔ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- For the pumpkin layer:
- 1 cup pumpkin puree, canned (not pumpkin pie mix)
- 2 eggs
- ½ cup milk
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- ¼ cup water
- For topping:
- Whipped cream, for serving (optional)
- Preheat the oven to 325°F (165°C). Line a 9×13-inch baking dish with foil and lightly spray with non-stick cooking spray; set aside.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
- In a mixing bowl, beat the cream cheese until smooth. Add sour cream and sugar and beat until combined.
- Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
- Spread the cream cheese mixture evenly over the prepared crust.
- Bake for about 30–35 minutes, or until the cheesecake layer is just set. Remove from the oven and cool completely on a wire rack.
- While the cheesecake cools, prepare the pumpkin layer.
- In a medium saucepan over medium-low heat, combine pumpkin puree, eggs, brown sugar, granulated sugar, milk, pumpkin pie spice, and cinnamon.
- Cook, stirring or whisking every few minutes, for about 10 minutes until the mixture is smooth and slightly thickened. Remove from heat and stir in the vanilla extract.
- In a small saucepan, sprinkle the gelatin over the water and let it soften for 5 minutes. Turn the heat to low and stir until the gelatin melts completely, then remove from heat.
- Stir the melted gelatin into the pumpkin mixture until fully combined and smooth.
- Pour the pumpkin mixture over the cooled cream cheese layer, smoothing the surface. Cover and refrigerate for several hours or overnight until fully chilled and set.
- Cut into bars and serve chilled. Top with whipped cream if desired.
