Pumpkin cheesecake bars bring together two fall favorites in one creamy, perfectly spiced dessert. A buttery graham cracker crust is topped with a velvety pumpkin cheesecake filling that bakes up smooth and sliceable.
These easy pumpkin cheesecake bars with a graham cracker crust need no water bath and no fancy equipment. They are a no-water-bath pumpkin cheesecake bars recipe that is ideal for Halloween parties, Thanksgiving, and potlucks.
Recipe at a Glance
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour (plus 4 hours chilling) |
| Servings | 16 bars |
| Category | Dessert / Fall Baking |
Why You’ll Love These Pumpkin Cheesecake Bars
- Creamy, smooth cheesecake texture without a water bath
- Buttery graham cracker crust that holds up beautifully
- Warm pumpkin spice flavor
- Easy to cut into neat bars for parties
- Make-ahead friendly and great for holidays
Ingredients You’ll Need
- For the crust: 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter
- For the filling: 16 ounces cream cheese, softened, ½ cup granulated sugar, ¾ cup pumpkin puree, ⅓ cup sour cream, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1 tablespoon cornstarch
- Whipped cream, caramel sauce, and chopped pecans, for serving
How to Make Easy Pumpkin Cheesecake Bars
- Preheat the oven to 325°F (165°C) and line a 9×9-inch pan with parchment, leaving an overhang for lifting.
- Mix the graham cracker crumbs, sugar, and melted butter and press firmly into the bottom of the pan. Bake for 8 minutes.
- Beat the cream cheese and sugar until smooth, then mix in the pumpkin, sour cream, eggs, vanilla, pumpkin pie spice, and cornstarch just until combined.
- Pour the filling over the warm crust and smooth the top.
- Bake for 35 to 40 minutes until the edges are set and the center barely jiggles.
- Cool completely at room temperature, then chill for at least 4 hours before lifting out and slicing into bars.
Tips for the Best Creamy Pumpkin Cheesecake Bars
- Use room-temperature cream cheese for a lump-free filling.
- Do not overmix once the eggs go in to avoid cracks.
- Chill thoroughly for clean slices.
- Wipe the knife clean between cuts.
- Do not overbake; a slight jiggle in the center is right.
Variations to Try: Pumpkin Cheesecake Bar Ideas
- Use crushed gingersnaps for a spiced crust.
- Top with a thin layer of sour cream topping before chilling.
- Swirl in a little caramel sauce before baking.
- Decorate with Halloween sprinkles or chocolate drizzle.
How to Store It
Cover and refrigerate the bars for up to 5 days. For longer storage, freeze the sliced bars in a single layer, then transfer to a container for up to 2 months and thaw overnight in the fridge.
Frequently Asked Questions
Do pumpkin cheesecake bars need a water bath?
No. This bar format bakes evenly in a shallow pan at a moderate temperature, so a water bath is not needed.
Can I make pumpkin cheesecake bars ahead of time?
Yes. They taste even better after chilling overnight and keep for up to 5 days.
Why did my cheesecake bars crack?
Overmixing, overbaking, or cooling too quickly can cause cracks. Bake until just set and cool gradually.
Can I use canned pumpkin for cheesecake bars?
Yes, use pure canned pumpkin puree, not pumpkin pie filling.