I am so excited to share this recipe with you today! What is the one thing that screams cozy autumn vibes louder than a crackling fireplace? What is this recipe? What are some of my favorite pumpkin pie cheesecake bars? I am craving something a little more decadent than just plain ol’ pie. I can’t help myself. Think of them as the perfect marriage between a rich, creamy cheesecake and that quintessential fall. What is pumpkin pie like? All baked into these perfectly portioned, totally irresistible cookies. I’ve tried so many variations over the years, searching for that perfect balance, that I find the perfect combination. What is the perfect texture? What is the best life saver for me? Is it the kind of dessert that makes everyone think you spent hours in the kitchen? It comes together surprisingly easily. If you love pumpkin pie, you’re going to be obsessed with these Pumpkin Pie Cheesecakes!

What are pumpkin pie cheesecake bars?

What is a pumpkin Pie Cheesecake bar? Imagine your favorite creamy, dreamy cheesecake, but with a generous swirl of spiced pumpkin pie. Instead of baking it in a traditional springform pan, we bake it all up in an oven. What is the best way to cut a square or rectangular baking pan into bars? The crust is usually graham cracker base, which is always a winner, and then you have that crust. luscious, tangy cheesecake layer topped with that warm, pumpkin-spiced goodness. What’s like having two delicious desserts in one? I call them a “no fuss, all-flavor” treat because they deliver all the comfort and taste of fancy. Dessert without all the fuss of intricate decorating or delicate pie crusts. What is essentially cheesecake that decided to get dressed up for fall?

Why you’ll love this recipe?

There are so many reasons why I’ve made this recipe countless times and why I think you’ll fall head over heels for these pumpkin pie cheesecake bars. First off, the flavor is just out of this world. You get that smooth, slightly tangy richness of the cheesecake, perfectly complemented by the warm, comforting spices of pumpkin pie – cinnamon, nutmeg, cloves, all those cozy notes. It’s not too sweet, which I really appreciate, and the textures are just divine. That buttery graham cracker crust with the creamy filling? Perfection. And let’s talk about simplicity. This recipe is surprisingly easy to whip up, even if you’re not usually a baker. I’ve had friends who thought cheesecake was way too intimidating try this, and they were absolutely thrilled with the results. It’s a real crowd-pleaser, and I can honestly say that every single time I’ve brought these to a potluck or a family gathering, they disappear in minutes. Seriously, people rave about them! What I love most about this recipe is its versatility. You can serve these as a delightful breakfast treat (don’t judge me!), a fancy brunch item, or the perfect ending to any dinner. They’re also fantastic for those moments when you just need a little something sweet at 10 pm but don’t want to bake a whole cake. Plus, compared to making a full-sized cheesecake, these bars are much more forgiving and cost-effective. You don’t need any special equipment, and the ingredients are all pretty standard fall baking staples. If you’re a fan of my other fall treats like my spiced apple crumble bars, you’ll definitely want to add these pumpkin pie cheesecake bars to your rotation!

How do I make a pumpkin pie cheesecake bar?

Quick Overview

How do you make pumpkin pie cheesecake bars? I made a cheesecake crust with graham crackers, whipping up the filling, and swirling the top. I love it! In a spiced pumpkin mixture. How do you make a cheesecake? Where the swirl happens, creating beautiful patterns that make these bars look as good as they look. Is it a foolproof method that guarantees delicious results every time? seasoned bakers alike.

Ingredients

For the Crust:
2 cups graham cracker crumbs (about 14-16 Full Graham Crackers, finely crushed)
1/4 cup granulated sugar. 1 t
1/2 cup unsalted butter, melted. 1 cup butter.

For the Pumpkin Filling:
1 can pumpkin puree (not pumpkin pie filling)?
1/2 cup granulated sugar. 1 cup per
1/4 cup packed light brown sugar. 3/4 cup granulated sugar (optional
1 teaspoon ground cinnamon. 1 tsp.
1/2 teaspoon ground nutmeg. 1/4 teaspoon clove
1/4 teaspoon ground ginger. 1 teaspoon cinnamon.
1/8 teaspoon ground cloves.
1/2 teaspoon salt. 1 teaspoon pepper.
2 large eggs

What is the cheesecake layer?
2 (8 ounce) packages of cream cheese, softened to room temperature.
3/4 cup granulated sugar. 3/4 cups of
1 teaspoon vanilla extract. 1 tablespoon sugar.
2 large eggs

For the Optional Glaze:
1 cup powdered sugar, 1 teaspoon salt.
1-2 tablespoons of milk or heavy cream.
1/4 teaspoon vanilla extract. 1 teaspoon nutmeg

How do I learn to

Step 1: Preheat & Prep Pan

What should I do first, preheat my oven to 350°F. If you have a 9×13 baking pan, line it with parchment paper, leaving an overhang on both sides. This makes lifting the bars out so much easier! Lightly grease the sides of the pan as well.

Step 2: Mix Dry Ingredients (Crust)

In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Set aside. Give it a good whisk to make sure everything is evenly distributed. What is a good mix here?

Step 3: Mix Wet Ingredients (Crust)

What is the best way to top a graham cracker with butter? Stir with a fork until all the crumbs are moistened and the mixture looks like wet sand. You want it to hold together when you squeeze it.

Step 4: Combine (Crust)

How do you spread the graham cracker mixture into a baking pan? Use the bottom of a measuring cup or your hands to pack it down. What is the best crust for bars? What is the best way to bake a crust for 10 minutes? How do I prepare fillings?

Step 5: Prepare Pumpkin Filling

In a medium bowl, whisk together the pumpkin puree, sugars (granulated and brown), cinnamon, nutmeg, and salt. Set aside. Ginger, cloves, and salt. Make sure all those lovely spices are well incorporated! Then, whisk in the 2 eggs, one at a time, until the mixture is smooth and creamy. Don’t overmix it, just get it nicely combined. What is the best layer for pumpkin pie?

Step 6: Prepare Cheesecake Layer

In a separate large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Set aside. When it’s completely smooth and free of lumps, suck it up. What is the best way to make a creamy cheesecake? Gradually beat in 3/4 cup granulated sugar and vanilla extract until well combined. If you add 2 eggs, one at a time, beating on low speed after each addition until just incorporated. Again, avoid overmixing here – we don’t want to incorporate too much air.

Step 7: Layer & Swirl

What is the fun part? Spoon dollops of pumpkin filling evenly over the baked crust. Then, spoon dollops of cheesecake filling over the pumpkin layer. Take a knife or skewer and gently swirl the two fillings together to create marbled effect. Don’t over-swirl, or the colors will blend too much. What makes pumpkin and cheesecake so unique?

Step 8: Bake

Bake for 30-40 minutes, or until the edges are set and the center is mostly set but still has a crust. If you are using an oven safe baking dish, bake for 15 minutes. The pumpkin layer might puff up a bit, which is normal. A toothpick inserted near the center should come out mostly clean, with just a few moist crumbs. How do I avoid overbaking?

Step 9: Cool & Glaze

Let the bars cool completely in the pan on a wire rack for about 1-2 hours. Once cooled, you can drizzle with the optional glaze. To make the glaze, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Add more milk if needed. Once the bars are completely cool, drizzle the glaze over the top. Then, cover the pan loosely with plastic wrap and refrigerate for at least 2-3 hours, or preferably in a sealed container. How long does it take for cheesecake to set? This chilling step is super important for texture!

Step 10: Slice & Serve

Once chilled and set, use the parchment paper overhangs to lift the entire block out of the pan. Place it on a cutting board and slice into bars using sandpaper. For clean cuts, wipe the knife clean between slices. Serve chilled and enjoy!

What should I serve it with?

What are some of the best pumpkin pie cheesecake bars? For a leisurely breakfast, I love serving them with coffee or latte. What are some good ways to start the day with pumpkin spice? At brunch, these bars really shine. I like to arrange them on a nice platter with some fresh berries like raspberries or some dollops of whipped cream. I also like the idea of serving them with sliced strawberries. They look so elegant, and they’re so much easier than slicing a whole pie. For dessert, of course, they’re a showstopper. What are some great side dishes to serve with vanilla bean ice cream? What are some comforting snacks for an afternoon snack? Can you make them on their own? My kids always ask for seconds, especially when I serve them with a sprinkle of cinnamon on top. What are some of the best fall desserts you’ve ever had?

Top Tips for Perfecting Your Pumpkin Pie Cheesecake Bars

I’ve learned a few things over the years of making these, so let me share some of my favorite tips to help you achieve pumpkin pie cheesecake bar perfection! For the crust, really pack it down firmly into the pan. A loose crust can lead to crumbly bars, and you want that nice, stable base. When it comes to the cheesecake filling, make sure your cream cheese is truly at room temperature. If it’s still cold, you’ll end up with lumps, and nobody wants lumpy cheesecake. Beat it until it’s super smooth before adding anything else. And when you add the eggs, do it one at a time and mix on low speed, just until they’re incorporated. Overbeating can cause cracks during baking, and while a few cracks aren’t the end of the world, smooth and creamy is what we’re aiming for! For the swirl, don’t be afraid to experiment. I sometimes use a toothpick to create more defined swirls, but even just a gentle swirl with a knife works beautifully. It’s all about that pretty marbling! If you find your pumpkin filling is too thin, you can try draining off any excess liquid after pureeing, although most canned pumpkin purees are pretty thick. When it comes to baking, ovens can be so different. Keep an eye on them, and trust your gut (and the toothpick test!). Overbaking is the enemy of creamy cheesecake. Finally, the chilling time is non-negotiable. It’s what allows the flavors to meld and the texture to set perfectly. Patience is key here – the wait is totally worth it!

Storing and Reheating Tips

Properly storing your pumpkin pie cheesecake bars is key to keeping them delicious. If you’re serving them within a day or two, you can keep them covered loosely at room temperature, especially if your kitchen isn’t too warm. However, for the best quality and to ensure they stay perfectly chilled and set, I always recommend refrigerating them. Store them in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 4-5 days. They actually taste even better the next day as the flavors meld. If you want to freeze them, that works great too! Make sure they are completely cooled and, if you added the glaze, let that set completely first. You can freeze the bars whole or already cut. Wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. They’ll keep well in the freezer for up to 2-3 months. To thaw, transfer them to the refrigerator overnight. If you froze them with the glaze, it should be perfectly fine. If you didn’t glaze them before freezing, you can add the glaze once they’ve thawed and chilled in the fridge.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make these pumpkin pie cheesecake bars gluten-free, you can easily substitute the graham cracker crumbs with gluten-free graham cracker crumbs or even crushed gluten-free cookies like gingersnaps or shortbread. Just make sure they crush up finely. The rest of the recipe should be naturally gluten-free, assuming you use gluten-free certified ingredients for any potential cross-contamination concerns.

Do I need to peel the zucchini?

There’s no zucchini in this recipe! This is for pumpkin pie cheesecake bars. Perhaps you’re thinking of a different recipe. This one focuses entirely on the delicious flavors of pumpkin and cheesecake with a graham cracker crust.

Can I make this as muffins instead?

You certainly can! For muffins, you would prepare the crust and press about a tablespoon of it into the bottom of each muffin liner. Then, you’d fill them with the cheesecake and pumpkin swirl mixtures. You might need to adjust the baking time; check them around 20-25 minutes, or until the edges are set and a toothpick comes out clean. They’ll be adorable little bites!

How can I adjust the sweetness level?

You can certainly adjust the sugar. For the cheesecake layer, you could try reducing the sugar to 2/3 cup. For the pumpkin layer, reducing the brown sugar slightly might be best to maintain the spice balance. Taste the pumpkin mixture before adding eggs, and if it seems too sweet for your liking, you can slightly decrease the sugars. Remember, the glaze also adds sweetness, so consider that if you use it.

What can I use instead of the glaze?

The glaze is totally optional! If you prefer not to make it or want a different topping, a light dusting of powdered sugar through a stencil (like a fall leaf shape) looks beautiful. You could also drizzle them with melted caramel or chocolate sauce, or simply serve them plain. They are delicious just as they are!

Final Thoughts

So there you have it – my absolute favorite pumpkin pie cheesecake bars! I really hope you give these a try. They truly capture that essence of fall in every single bite, and the combination of creamy cheesecake with spiced pumpkin is just divine. They’re perfect for holidays, casual get-togethers, or just when you need a little comforting treat. If you love this recipe, you might also enjoy my popular caramel apple crumble bars or my easy spiced pear bread. They all have that wonderful cozy, autumnal feel. I can’t wait to hear what you think of these pumpkin pie cheesecake bars, so please leave a comment below and let me know how yours turned out! If you share a picture, be sure to tag me. Happy baking, everyone!