These Pumpkin Cheesecake Bars are sweet, spiced, and irresistibly creamy! A buttery graham cracker crust is topped with a silky pumpkin cheesecake filling, then finished with fluffy maple whipped cream. Bite-sized and easy to share, they’re the ultimate fall dessert perfect for Thanksgiving, holiday parties, or anytime you’re craving cozy pumpkin flavors.
Why You’ll Love This Pumpkin Cheesecake Bars Recipe
If you’re a fan of cheesecake and pumpkin spice, these dessert bars are going to be your new obsession. They combine everything you love about a classic pumpkin cheesecake in a bite-sized, easy-to-share format with no water bath required.
The crust starts with nutty, brown butter graham cracker crumbs and warm spices. Then comes a creamy pumpkin cheesecake filling that’s balanced with cinnamon, nutmeg, ginger, and cloves. To top it all off, I add my maple whip cream and a dash of cinnamon.
Every bite delivers layers of delicious flavor and irresistible textures from the crisp crust to the silky filling and fluffy topping. Whether you’re making these pumpkin cheesecake dessert bars for Thanksgiving, a holiday party, or just because you’re craving pumpkin, they never disappoint!
More Delicious Pumpkin Recipes
- Pumpkin Chocolate Chip Cookies
- Soft and Chewy Pumpkin Spice Cookies
- Delicious Pumpkin Bars with Chocolate Chips
- Moist & Flavorful Pumpkin Muffins
- Easy Pumpkin Pie
- Pumpkin Spice Rice Krispie Treats
Ingredients You’ll Need
Graham Cracker Crust
Honey Graham Cracker Crumbs: These form the base of the crust! Crush whole crackers, or use pre-made graham cracker crumbs, if preferred.
Brown Sugar: This enhances the sweetness of the crust and adds a subtle maple taste. Use light brown sugar or dark brown sugar, depending on your preferences and how much maple flavor you want. Dark brown sugar will have a stronger taste.
Unsalted Butter: Once melted, this combines all the crust ingredients, creating a smooth, cohesive base with an extra-rich taste. I highly recommend using browned butter to infuse the crust with a slightly nutty taste.
Spices: Cinnamon, ginger, and salt add warmth, preventing the crust from being too sweet!
Pumpkin Cheesecake Filling
Cream Cheese: You can’t have cheesecake without it! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub, and let it soften for easy mixing.
Sour Cream: This is my secret to achieving restaurant-quality flavor! The sourness adds another layer to the tanginess of the filling while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Granulated Sugar: This sweetens the filling, balancing some of the tang.
Eggs: These help create the custard and bind the ingredients so that the cheesecake doesn’t fall apart.
Pumpkin Puree: This is key to the bold pumpkin flavor we want! Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Pumpkin should be the only ingredient listed on the can.
Vanilla Extract: This enhances the sweetness and adds delicious vanilla flavor throughout the filling.
Spices: Ground cinnamon, nutmeg, ginger, and cloves add warmth to the filling, creating a well-rounded, cohesive taste.
Maple Whipped Cream: Combine heavy whipping cream, pure maple syrup, and vanilla paste for a sweet topping that has way more flavor than any store-bought variety.
How to Make Pumpkin Cheesecake Bars
Step 1. Brown the butter. Cut the butter into small pieces, and melt it in a large pot or skillet over medium heat, letting it cook until it’s golden brown and has a nutty aroma. Then, remove the pot from the heat and set it aside to cool.
Step 2. Make the crust. Next, mix the graham cracker crumbs, spices, brown sugar, salt, and brown butter in a bowl until well combined. Press the mixture firmly into a square baking pan lined with parchment paper. Bake until the crust is lightly golden and set, then set aside to cool.
Step 3. Make the pumpkin cheesecake filling. In a large bowl, beat the cream cheese and sugar on medium-high speed until smooth. Next, add the sour cream, vanilla, pumpkin, and spices, and mix on medium-high until fully incorporated. Add the eggs one at a time, beating until just combined.
Step 4. Assemble and bake. Pour the filling over the crust, smoothing the top. Tap the pan gently on the counter to release any air bubbles, and bake until the edges are set but the center still jiggles slightly.
Step 5. Cool. Crack the oven door, and let the cheesecake cool for 30 minutes. Then, remove the cheesecake bars from the oven, and let them cool at room temperature for at least one hour. Transfer the pumpkin cheesecake bars to the fridge, uncovered, and let them chill and set for at least three hours or ideally overnight.
Step 6. Garnish. Make the maple whip cream, and spread it over the cooled cheesecake bars. Add a dash of cinnamon.
Step 7. Slice and serve. Run a warm knife around the edges of the pan to loosen the bars. Then, lift them out of the pan, and slice them into even pieces. Enjoy!
Tips & Tricks
- Use room temperature ingredients to bake your cheesecake, which helps to ensure your cheesecake won’t crack.
- Don’t overmix your filling. Overmixing can lead to cracks.
- Don’t overbake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
- To make your maple whipped cream, use cold heavy cream and maple syrup. It also helps to use a cold whisk and mixing bowl (just pop them in the refrigerator for 15-30 minutes prior to whipping up your cream, but of course, this is optional).
How to Prevent Cracking
Cracks in your pumpkin cheesecake bars won’t impact their flavor, but there are a few steps that you can take to prevent them for an even prettier presentation:
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes, only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin.
- Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers, but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
Possible Variations
- Switch the Crust: Use gingersnap cookies or cinnamon graham crackers instead of classic graham crackers for extra spice.
- Chocolate Pumpkin Bars: Fold mini chocolate chips into the filling or drizzle melted chocolate on top.
- Nuts: Sprinkle chopped pecans, walnuts, or candied nuts over the whipped cream topping for a little crunch.
- Caramel Pumpkin Bars: Swirl salted caramel sauce into the cheesecake filling before baking, or drizzle it over the bars after chilling.
Frequently Asked Questions
How should I store leftovers?
Store pumpkin cheesecake bars covered in the refrigerator for up to 5 days. Freeze individually wrapped slices for up to 3 months. Store maple whipped cream separately in the fridge for 5–7 days.
Can I make pumpkin cheesecake dessert bars gluten-free?
Yes, just substitute the graham crackers with a gluten-free version. Then, follow the directions as usual. No one will ever notice a difference!
More Crowd-Pleasing Cheesecake Recipes
- Mini Oreo Cheesecakes with Oreo Crust
- Birthday Cake Cheesecake
- Key Lime Cheesecake
- Brown Butter Sweet Potato Cheesecake
- Homemade Salted Caramel Cheesecake
- Easy Mini Cheesecake Recipe
I hope you love my Pumpkin Cheesecake Bars recipe! They’re sweet, spiced, and perfectly bite-sized. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Pumpkin Cheesecake Bars with Maple Whipped Cream
Ingredients
For the Crust
- 1 1/2 cups honey graham cracker crumbs
- 3 tbsp brown sugar light or dark
- 6 tbsp unsalted butter browned (or melted)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch salt
For the Pumpkin Cheesecake Filling
- 16 oz cream cheese 2 blocks, softened at room temperature
- 1/3 cup sour cream room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup pumpkin purée
- 2 teaspoon vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Maple Whipped Cream for topping
- Ground cinnamon for garnish
Instructions
Make the Crust
- Make the brown butter. Cut the butter in small pieces and heat the butter in a large pot or skillet on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Remove from heat and set aside.
- Next, mix graham cracker crumbs, spices, sugar, salt, and brown butter in a bowl until combined. Then, press the mixture firmly into the bottom of an 8×8 inch square baking pan with parchment paper (leaving an overhang on two sides for easy lifting). Bake for about 10 minutes in a preheated oven at 350F. Once baked, set aside to cool slightly. Reduce the oven temperature to 325F.
Make the Pumpkin Cheesecake Filling
- In a large bowl, beat cream cheese and sugar on medium high until very smooth (about 2 minutes).
- Add sour cream, vanilla, pumpkin puree and spices to the filling. Mix on medium high until fully incorporated. Then, add eggs one at a time, beating just until combined (don’t overmix to avoid cracks).
Assemble & Bake
- Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for 25-30 minutes, or until the edges are set and the center jiggles. Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 30 minutes. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 3 hours or overnight.
- Once the cheesecake has set and you are ready to serve, make the maple whipped cream and evenly spread the whip cream over the cheesecake bars. Then, sprinkle the cheesecake bars with cinnamon.
- Next, to ensure an easy release, run a warm knife around the edges to loosen the bars. Use the parchment overhang to lift bars out of the pan. Slice into even squares or rectangles with a warm, clean knife for smooth edges.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
Rate & Review
What did you think of this recipe?