Pumpkin Spice Cheesecake Bars (Easy & Creamy)

Fall baking doesn’t get much better than this.

These Pumpkin Spice Cheesecake Bars are everything you want in a cozy, seasonal dessert – rich, creamy, and perfectly spiced.

Whether you’re prepping for Thanksgiving, a fall potluck, or just craving something sweet on a crisp day, this easy recipe delivers all the comforting flavors of fall with minimal effort.

Why You’ll Love These Pumpkin Spice Cheesecake Bars

If you’re a fan of pumpkin spice anything, these cheesecake bars are about to become your new favorite. Here’s why:

• Perfect balance of flavors: Creamy cheesecake meets warm fall spices in every bite.
• Simple to make: No water bath or springform pan needed.
• Crowd-pleasing: Great for holiday gatherings, bake sales, or dessert tables.
• Make-ahead friendly: They hold up beautifully in the fridge and freezer.

These bars offer that wow factor while staying surprisingly easy to whip up in a standard baking pan.

Ingredients You’ll Need

You don’t need anything fancy for this recipe. Most of these ingredients are pantry staples during the fall baking season:

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter

For the cheesecake filling:

• Cream cheese (full-fat, softened to room temperature)
• Granulated sugar
• Eggs
• Canned pumpkin puree
• Vanilla extract
• Pumpkin pie spice
• All-purpose flour (optional for structure)

Optional toppings:

• Whipped cream
• Caramel sauce
• Chopped pecans
• A sprinkle of cinnamon or nutmeg

How to Make Pumpkin Spice Cheesecake Bars

1. Prepare the crust:

• Combine graham cracker crumbs, melted butter, and sugar.
• Press into a parchment-lined 9×13-inch baking pan.
• Bake for about 8–10 minutes at 325°F to help it firm up.

2. Make the filling:

• Beat softened cream cheese until smooth and fluffy.
• Add sugar, then eggs one at a time, mixing just until combined.
• Mix in pumpkin puree, vanilla, pumpkin spice, and a tablespoon of flour if using.

3. Bake:

• Pour the cheesecake filling over the baked crust.
• Bake at 325°F for 35–40 minutes, or until the edges are set but the center still slightly jiggles.
• Let cool at room temperature, then chill for at least 4 hours before slicing.

Tips for the Creamiest Cheesecake Texture

Achieving the perfect texture is all about technique. Here are a few tips to help:

• Use room temperature ingredients: Cold cream cheese can result in lumps.
• Don’t overmix: Overbeating adds air, which can cause cracks.
• Let them cool gradually: Avoid sudden temperature changes to prevent sinking or cracking.
• Chill thoroughly: Overnight chilling makes slicing easier and enhances flavor.

Flavor Variations and Add-Ins

Want to take things up a notch? Try these fun variations:

• Caramel swirl: Drop spoonfuls of caramel on top before baking and swirl with a knife.
• Gingersnap crust: Swap graham crackers for crushed gingersnaps for extra spice.
• Nutty crunch: Add a layer of chopped pecans or walnuts on top.
• White chocolate drizzle: Melt and drizzle after chilling for a sweet finish.

How to Store and Freeze

These cheesecake bars are excellent for making ahead or saving leftovers.

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze individually wrapped bars for up to 2 months.
• Thaw: Let thaw in the fridge overnight for best texture.

Perfect Pairings and Serving Ideas

Pair your pumpkin spice cheesecake bars with a warm fall beverage or seasonal spread:

• Serve with a cup of chai latte, hot apple cider, or dark roast coffee.
• Add them to a fall dessert board alongside cookies, brownies, and mini pies.
• Top with whipped cream or a drizzle of maple syrup for an extra indulgent touch.

Recipe FAQ’s

Can I freeze these cheesecake bars?

Absolutely! Wrap individual bars in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.

Can I use homemade pumpkin puree?

Yes, but make sure it’s very smooth and not too watery. Homemade pumpkin puree can be more moist than canned, which may affect the texture of the cheesecake.

How long do pumpkin spice cheesecake bars last in the fridge?

They’ll keep well in the fridge for up to 5 days. Store them in an airtight container to keep them fresh.