Pumpkin Spice Cheesecake Bars
There’s something about pumpkin spice season that instantly makes the kitchen feel cozier. As soon as the air turns crisp, I start reaching for cinnamon, nutmeg, and pumpkin puree—and these Pumpkin Spice Cheesecake Bars are always at the top of my fall baking list.
They’re creamy, perfectly spiced, and layered over a buttery graham cracker crust that adds just the right amount of crunch. Best of all? They’re easier than a traditional cheesecake. No water bath. No springform pan. Just simple ingredients and dependable results.
If you’re looking for a crowd-pleasing dessert that screams fall comfort, this is it.
Why I Love This Recipe
These cheesecake bars strike that perfect balance:
- Rich and creamy
- Warmly spiced
- Easy to slice and serve
- Perfect for make-ahead baking
- Ideal for potlucks, holidays, or cozy weekends
Unlike full cheesecakes that can feel intimidating, this 9×9 pan version is straightforward and stress-free. It reminds me of the simplicity behind These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat—big seasonal flavor without complicated steps.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Ingredient Swaps & Notes
Pumpkin puree vs. pumpkin pie filling:
Always use pure pumpkin puree, not pre-sweetened pie filling.
Extra spice:
Add a pinch of cinnamon or nutmeg if you love bold pumpkin flavor.
Crust variations:
Try gingersnap crumbs or crushed vanilla wafers for a twist.
Make it richer:
Swap 1/4 cup of sugar for brown sugar to deepen the flavor.
If you’re a fan of layered pumpkin desserts, you’ll also love This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
Step-by-Step Instructions
1. Make the Crust
Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture firmly into a greased 9×9-inch baking pan.
Bake the crust for 8–10 minutes to set, then let it cool slightly.
2. Prepare the Filling
In a large bowl, beat softened cream cheese until smooth and creamy. Add pumpkin puree, sugar, eggs, vanilla extract, and pumpkin pie spice. Beat until fully combined and silky smooth.
3. Assemble
Pour the filling evenly over the cooled crust. Use a spatula to smooth the top.
4. Bake
Bake for 30–35 minutes, or until the center is set but still slightly jiggly. Avoid overbaking.
5. Cool & Chill
Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing for clean cuts.
Tips for Perfect Cheesecake Bars
- Room temperature cream cheese is key for a lump-free filling.
- Don’t overmix after adding eggs—this prevents cracking.
- Line your pan with parchment paper for easy removal.
- Chill before slicing for sharp, bakery-style edges.
For another sliceable fall favorite, check out These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert. They’re just as crowd-friendly.
Serving Suggestions & Pairings
These bars are delicious on their own, but you can elevate them with:
- A dollop of whipped cream
- A drizzle of caramel sauce
- A sprinkle of cinnamon sugar
- Toasted pecans
Pair them with hot coffee, chai tea, or apple cider for a cozy fall dessert spread.
If you’re building a seasonal dessert table, These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form add a fun, shareable option alongside these cheesecake bars.
Nutritional Information (Per Serving – Approximate)
(Makes 9–12 bars)
- Calories: 310
- Fat: 21g
- Carbohydrates: 28g
- Sugar: 20g
- Protein: 5g
Values may vary depending on ingredient brands and portion size.
Storage & Leftover Tips
- Store covered in the refrigerator for up to 5 days.
- Freeze bars individually wrapped for up to 2 months.
- Thaw overnight in the refrigerator before serving.
These actually taste even better the next day once the flavors settle.
More Recipes You’ll Love
If you’re in full fall baking mode, don’t miss:
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
And if you want something cozy year-round, This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas is always a comforting classic.
Final Thoughts
These Pumpkin Spice Cheesecake Bars are everything I love about fall baking: warm spices, creamy texture, and easy-to-share slices. They’re simple enough for a casual weekend bake but impressive enough for Thanksgiving dessert.
If you try them, let me know how they turn out. Did you add extra spice? Drizzle caramel? I love seeing how you make these recipes your own.
Happy baking!
— Jason Griffith
ChefManiac.com
