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Horizontal image of cheesecake squares scattered on a white towel.

Homemade Pumpkin Cheesecake Bars

  • Author: Shanna Mallon
  • Total Time: 5 hours, 5 minutes
  • Yield: 9 bars 1x


Looking for a simple seasonal dessert? Dive face first into a pan full of the best spiced pumpkin cheesecake bars.



For the Crust:

  • 7 graham crackers (about 1/3 pound in weight)
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 1 package cream cheese, softened (8 ounces)
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 3/4 cup canned or homemade pureed pumpkin
  • 1/3 cup heavy cream


Preheat the oven to 350˚F. Butter a 9-inch square pan.

To Make the Crust:

  1. Break the crackers into a food processor. Add the brown sugar and cinnamon, and process into a fine meal.
  2. Add the melted butter and process again. Press the crumbs into the bottom of the buttered pan and slightly up the sides to form a crust.
  3. Bake for 10 minutes. Remove from the oven and set aside to cool.
  4. Reduce oven temperature to 325˚F.

To Make the Filling:

  1. In a large bowl, combine cream cheese, sugars, egg, and egg yolk with an electric mixer. Add vanilla and stir.
  2. Add remaining ingredients and stir until smooth. Pour the filling into the crust and bake for 45 minutes. The edges should be golden brown and the filling should be slightly jiggly, but not wet in the center.
  3. Remove from the oven and cool on a wire rack. Refrigerate for at least 4 hours before slicing and serving.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: Dessert

Keywords: pumpkin puree, cheesecake, fall recipes, cinnamon, graham crackers