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–+ servings
Pumpkin cheesecake bars topped with a dollop of whipped cream and a sprinkle of nutmeg on a round serving plate.

Easy Pumpkin Cheesecake Bars

Creamy vanilla cheesecake meets spiced pumpkin pie in these easy pumpkin cheesecake bars. Make them ahead for a stress-free (and crowd-pleasing!) holiday dessert.
5 from 1 vote
Prep Time 3 hours 20 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
Servings 12 bars

Ingredients  

  • Cooking spray
  • 1 1/2 cups finely crushed graham crackers
  • 3 Tablespoons unsalted butter, melted
  • 2 (8-oz.) packaged cream cheese, at room temp
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup canned pumpkin purée 
  • 1/2 teaspoon pumpkin pie spice 
  • Whipped Cream, for serving (optional)

Instructions 

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over two of the sides then grease it with cooking spray.
  • In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar and vanilla extract until well combined. Add the eggs one at a time, beating between each addition. 
  • Transfer 1 cup of the cheesecake mixture to a separate medium bowl then whisk in the pumpkin purée and pumpkin pie spice. 
  • Alternately add scoops of the plain cheesecake and pumpkin cheesecake fillings on top of the crust. Using a sharp knife or toothpick, swirl the batters together. 
  • Bake the cheesecake for 20 to 25 minutes until the center is almost set.
  • Remove the pan from the oven and let the cheesecake cool completely before covering the pan with plastic wrap and refrigerating it for a minimum of 3 hours and up to overnight.
  • Remove the cheesecake from the fridge, slice it into bars and serve with whipped cream (optional). 

Notes

  • To store: Once chilled, cover tightly or store sliced bars in an airtight container for up to 5 days in the fridge.
  • To freeze: Skip the whipped cream and wrap each bar (or the whole slab) well in plastic, then seal in a freezer bag or container. They’ll keep up to 2 months; thaw overnight in the fridge.
  • Make-ahead tip: These bars actually taste even better the next day! Bake and chill up to 24 hours in advance for a stress-free Thanksgiving dessert.
  • If you don’t have pumpkin pie spice in your pantry, make your own! My Homemade Pumpkin Pie Spice comes together in minutes with just five pantry staples.
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