Pumpkin Cheesecake Bars Recipe (2024)

Published: Jul 11, 2019 by Shadi HasanzadeNemati · This post may contain affiliate links .

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These Pumpkin Cheesecake Bars is so simple and easy to make. Buttery graham crackers crust topped with luscious pumpkin cheesecake is perfect!

Ready for all the pumpkin? Whether you're craving pumpkin banana bread, pumpkin pie brownies or pumpkin bread pudding, I've got you covered! This pumpkin cheesecake bars recipe is another favorite fall treat that's creamy, luscious and so delicious!

Table Of Contents:

About this recipe
Ingredients
Instructions
Frequently asked questions
Notes and tips
More pumpkin recipes
Step-by-Step Recipe

About this recipe

If you're looking for an easy pumpkin recipe that is not pumpkin pie, this is it. This recipe is super simple, tasty and you will always go back for seconds. It's a nice alternative to all the pumpkin desserts you've already tried.

This is probably the best pumpkin cheesecake bars recipe out there, it's creamy and sweet, with a delicious graham crackers crust and so much crumble on top, this dessert is simply perfection.

And the best part? You can make it a few hours or a day in advance which means time saving!

Ingredients

Graham cracker crust: This is the bottom layer. The classic combination of graham crackers and melted butter is perfect for any cheesecake bar recipe.
Pumpkin cheesecake layer: This creamy cheesecake layer is made with cream cheese, sugar, eggs, spices and pumpkin puree and is really creamy and velvety. I recommend using canned pumpkin puree for this recipe because it contains less liquid.
Strudel crumble topping: You need butter, flour, brown sugar and some cinnamon for this layer.

Instructions

Make the crust: Mix graham crackers crumbs, butter and sugar in a bowl and then firmly press it at the bottom of your 8x8 baking pan lined with parchment paper. Place it in the freezer for 10 minutes.
Meanwhile, make the cheesecake filling: In a large bowl mix cream cheese and sugar. Mix in the spices, eggs and pumpkin puree. You can use a whisk or an electric hand mixer.
Make the strudel topping: In a small bowl mix the cold butter with flour, brown sugar and cinnamon using a fork or simply your fingers. The mixture should be crumbly.
Assemble: Take the crust out of the freezer and pour the filling over it. Sprinkle with the strudel topping and bake for about 40 minutes.
Cool and serve: Let the pumpkin cheesecake cool completely, then refrigerate for at least 3 hours before slicing it into bars.

Frequently asked questions

Should I use homemade or canned pumpkin puree?

Like pumpkin pancakes and pumpkin donuts, it's best to use canned pumpkin puree to make this pumpkin cheesecake. The advantage of using canned pumpkin puree is that it's creamier, thicker and of course, quicker. Canned pumpkin contains less water which gives this cheesecake a beautiful creamy texture. Homemade pumpkin puree usually contains more water which might alter the texture of the cheesecake.

How can I store the leftovers?

It's best to store the leftovers in an airtight container and keep them in the refrigerator. These bars will keep up to 5 days in the fridge.

Can I leave out the strudel topping?

Absolutely. If you're not a fan of crumbly topping, simply leave it out.

Can I use coconut oil instead of butter?

I don't recommend swapping the ingredients as they would make changes in the texture and flavor of the recipe.

Notes and tips

You can use a food processor to make graham cracker crumbs. Or you can break them into pieces, put them in a sealable plastic bag and seal the bag fully. Then using a rolling pin, roll over the crackers until you have perfect crumbs. You can of course, use a store bought graham crackers crust.
It's best to have the cream cheese and the eggs at room temperature. This will make the cream cheese soft and the eggs easier to blend.
This cheesecake is mildly sweet. If you like your cheesecake to be sweeter, increase the amount of white sugar from ½ cup to ¾ cup.
This cheesecake is best to be served after 4-5 hours of chilling in the fridge. This will give enough time to the cheesecake to set and you will have clean slices.

More pumpkin recipes

Homemade Pumpkin Pie with Chai Spice
Easy Crustless Pumpkin Pie Recipe
The Best Baked Pumpkin Donuts Recipe
The Best Pumpkin Pancakes Recipe

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Step-by-Step Recipe