Pumpkin Cheesecake Bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath! Includes a how-to video!
Easy Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the fall version of my classic cheesecake bars, and I think you’re going to be a big fan of this seasonal twist! This recipe is the perfect blend of classic cheesecake swirled with pumpkin pie. The end result is smooth and creamy, and it pairs so nicely with the buttery graham cracker crust.
This recipe is similar to my pumpkin cheesecake, but without so much of a strong pumpkin punch (I personally prefer my pumpkin desserts tempered with a fair bit of cream cheese). The pumpkin flavor melds perfectly with the cheesecake, making for an irresistible and delicious Fall treat. You’ll love them!
What you’ll love about them:
- Easier and quicker than making a whole cheesecake.
- Pretty swirls make them feel fancy!
- Balanced flavor; not too much pumpkin.
- No water bath (because that’s the only way we do cheesecake around here!)!
- Only 12 ingredients.
What You Need
For best results, make sure all of your ingredients are at room temperature before starting this recipe (this helps prevent lumps and cracks!). The following key ingredients shouldn’t be substituted or skipped–take note!
- Pumpkin puree. Be careful that you don’t accidentally pick up pumpkin pie filling–it’s sold right next to pumpkin puree and looks very similar!
- Cream cheese. If you’ve made any of my cheesecake recipes before, then you know I only recommend using full-fat, brick-style cream cheese. The spreadable kind in a tub won’t work the same and could prevent your cheesecake from setting up properly.
- Sour cream. Adding this won’t make your pumpkin cheesecake bars taste like sour cream; instead, it will intensify the cheesecake flavor even more!
- Pumpkin spice. This is a blend of fall spices that is typically used in pumpkin pie (or lattes!). It’s perfect for pumpkin cheesecake bars too! If you don’t have any on hand, you can make my homemade pumpkin spice instead.
SAM’S TIP: While I love these with a traditional graham cracker crust, they would also be delicious (and Halloween-y!) with an Oreo crust.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Cheesecake Bars
- Combine the graham cracker crumbs and sugars, then add the melted butter and stir until everything is combined.
- Pour into a lined pan and evenly press on the bottom of the pan.
- Cream together the cream cheese and sugar, then stir in the sour cream and vanilla.
- Add the eggs one at a time and stir until each egg is just incorporated.
- Scoop a portion of the batter into a separate bowl.
- Stir your pumpkin puree and pumpkin spice into this bowl until combined.
- Alternate adding dollops of each batter into your crust.
- Use a knife to swirl the batters together, then bake for 40-45 minutes. Let the cheesecake bars cool to room temperature before chilling in the fridge for at least 6 hours.
SAM’S TIP: Using parchment paper up the sides of the pan allows the cheesecake to constrict as it cools, which ultimately prevents cracks. This is also why I press my graham cracker crust high up the sides of my pan when I make my classic cheesecake.
Frequently Asked Questions
If the pumpkin puree is prepared the proper way this won’t be an issue. However, you can’t just use leftover pumpkin from your jack o’lantern, blitz it in the blender, and call it a day. Interesting fact: most pumpkin puree isn’t actually made of pumpkins as we know them, but typically certain varieties of squash!
No! This recipe (like all of my cheesecake recipes!) is designed to produce crack-free results without a water bath. I have lots of tips for preventing cracks in my video below, so make sure to give that a watch if you’re nervous about cracks.
If you baked your bars in a parchment lined sheet and used room temperature ingredients, then most likely culprits include over-beating the batter, opening the oven door while baking, or cooling too quickly.
Definitely save this one for Thanksgiving–everyone will LOVE it!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar firmly packed
- 7 Tablespoons (100 g) salted butter melted
Cheesecake
- 24 oz (680 g) cream cheese softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten
Pumpkin Cheesecake
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Recommended Equipment
- 9×9 baking pan (22x22cm)
Instructions
Crust
- Preheat oven to 325F (160C) and line a 9×9" (22x22cm) baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
- In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon brown sugar, 7 Tablespoons (100 g) salted butter
Cheesecake
- In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.24 oz (680 g) cream cheese, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar
- Add sour cream and vanilla extract and stir until combined.½ cup (113 g) sour cream, 1 teaspoon vanilla extract
- Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.3 large eggs
Pumpkin Cheesecake
- Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.⅔ cup (168 g) canned pumpkin, 1 ½ teaspoons pumpkin spice
- Alternate dollops of the two batters over the prepared crust then swirl with a knife. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days. You may also freeze (after chilling the bars in the refrigerator for at least 6 hours first) tightly wrapped in an airtight container for several months.Baking pan
This recipe was tested and written for a 9×9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Taylor
So delicious an easy to make, the attached video helped get a better understanding of how to make them to was very helpful will be making these a bunch more in the future, everyone loved them even my none cheesecake eaten family lol
Emily @ Sugar Spun Run
So glad to hear these were a hit, Taylor! And thanks for the feedback on the video too 😊
Jen
I followed the recipe exactly and my cheesecake had cracks 🙁 What is the primary cause? Maybe my cream cheese wasn’t exactly room temp?
Sam
Hi Jen! The most likely culprits include over-beating the batter, opening the oven door while baking, or cooling too quickly. 🙁
Ashley
Hi Sam!
Do you think this recipe would work if I divided the batter up into cupcake/mini bread sized baking tins?
Sam
Hi Ashley! I haven’t tried it so I can’t be sure what the bake time would look like, but I think it could work. 🙂
Nikki
I made these for Friendsgiving and they came out great. I was skeptical the crust wouldn’t be firm enough for my liking, so I pre-baked my crust for 10 minutes at 350 and let the crust cool down before I added the cheesecake mixture. They were perfect!
Sam
I’m so glad everyone enjoyed them so much, Nikki! 🙂
Lindsay
I’ve made this so many times and it’s always a hit. I accidentally used an 8×8 pan instead of a 9×9. Am I screwed?
Sam
Hi Lindsay! It will just likely take a bit longer to bake. 🙂
Sheryl
How much longer to bake it in the oven if made in a 8×8 aluminum pan??
Sam
Hi Sheryl! I have not personally done it so I can’t say for sure what a bake time would be.
Amy M Jackson
This was my first attempt at any type of cheesecake and I would give it 10 stars if I could. It was absolutely delicious and even better the next day.
Sam
I’m so glad you enjoyed them so much, Amy! 🙂
Sariah
how long should I cook it for in a 13×9 pan
Sam
Unfortunately I have not done it myself so I can’t say for sure. I would just be sure to keep an eye on it as it bakes. 🙂
Sariah
will the recipe be the same for a 13×9 metal pan?? I’m making this for my family for thanksgiving
Sam
Hi Sariah! You would want to increase the recipe by about 50%. This will, of course, change the bake time as well. 🙂
Sariah
What does 50% mean? Like double the recipe? I’mmaking this today so help please
Sam
You would want to multiply each ingredient by 1.5 (ex: you would use 36 oz of cream cheese).
Sariah
could I get the exact measurements for each ingredient please??
Kelly Murdock Spencer
Please tell me what happened! I’ve made a different version of these before. I am a highly experienced baker. I bake every week and do a lot more complicated bakes. After 30 minutes in the oven the top of them were completely black and burnt! Took them out and the inside was not done obviously but have NO clue what happened!! Any thoughts? Checked all the ingredients again, for amounts and expirations and all that was fine. Had to throw all of it away..
Sam
Hmmm that’s very odd! Assuming you baked them on the center rack and didn’t accidentally bake it on a convection or broil setting, I’d guess a temporary oven issue? To be black at 30 minutes is very shocking. I’m so sorry to hear this happened! 🙁
april
This is so good. I had no idea I could make a proper cheesecake without a water bath, or pre baking the crust. I come back to this recipe every few weeks to make it for my family or some kind of get together. Thank you!
Sam
I’m so glad you enjoyed it so much, April! 🙂
Ann
Worst recipe I’ve ever tried to follow. Information scattered all over to increase number of ads for revenue. Didn’t find out metal pan until end. Eggs added before you’re told to lightly beat. No mention of parchment on side of pan until end. Portion of batter never defined as 1 1/2 cups until long after you’ve separated it. This is click bait not cooking!
Sam
Hi Ann! I’m so sorry you had a difficult time. Were you trying to bake off of the overview of the recipe? You must have scrolled by the recipe card and recipe to leave a comment? In step one of the recipe you are told to line a pan with parchment paper. The ingredients list out 3 eggs lightly beaten (even if they weren’t lightly beaten it wouldn’t be the end of the world here). This is the last step in the cheesecake making process. Then if you go on to the next step, the pumpkin cheesecake portion, step 1 there has you separate out the 1 1/2 cups of batter. I take care to write the recipes out so they are easily repeatable. The top section is informational so you can read through it before starting. I typically answer a lot of questions that you could have when baking in the top portion. I hope you have better luck next time!
Laura
Looks delicious! Can Greek yogurt be used instead of sour cream?
Emily @ Sugar Spun Run
We think that will work just fine 😊
Linda
Great recipe! Brought this to a Friendsgiving party and received compliments from everyone. One person went around advertising the bars to everyone and had 4 servings.
Sam
I’m so glad everyone enjoyed them so much, Linda! 🙂
Darla
Can this be made with pumpkin pie filling or does it have to be pure pumpkin?
Sam
Hi Darla! You will want to use pure pumpkin. 🙂
Brittany
When you first put them in the fridge to chill, should they be covered?
Sam
Hi Brittany! I do not cover them during the first cooling. You don’t want to trap any excess heat or moisture in there. After I take them out of the refrigerator and slice them I will cover when placing back in the refrigerator. 🙂
Sj
This turned out great! I ended up baking it in a round cake pan because that’s all I had, but it turned out great like that too.
Sam
I’m so glad you still enjoyed it! 🙂
Ali
My bars are currently in the oven, but my batter was very runny! I followed the directions. Any ideas?
Sam
Hi Ali! Did it look different from the batter in the video? Did you use a low-fat cream cheese? Let me know!
Shandra
These were delicious and easy to make! Everyone loved them and several people asked for the recipe. I was skeptical that the crust didn’t need to be prebaked for a few minutes, but it turned out fantastic. If you like cheesecake, I highly recommend 🙂
Sam
I’m so glad you enjoyed them so much, Shandra! 🙂
Marline Holland
OMGosh! This was the best tasting I’ve ever had. So creamy. Everyone loved it
Sam
I’m so glad everyone enjoyed them, Marline! 🙂
Ali
My bars are currently in the oven, but my batter was very runny! I followed the directions. Any ideas?
Sam
Hi Ali! Did you compare it to the batter in the video? Was it almost watery? Did you make any substitutions or alterations?
Andrea S
I had the same issue with the crust sticking to the parchment paper but still giving this 5 stars because its soooo good. My kids loved helping me make it too.
We watched the video first and cracked all the eggs and gently stirred them before incorporating and had no cracking. We made closer to 2+ cups of the pumpkin and it wasn’t runny.
Sam
I’m so glad you enjoyed it, Andrea! 🙂