Name: Cheesecake Pumpkin Bars – Sweet Easy Recipes Everyone Will Love
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 cups graham cracker crumbs; 1/2 cup butter, melted; 16 oz cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 1 cup canned pumpkin; 3 large eggs; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt

Jump to Recipe

These cheesecake pumpkin bars strike the perfect balance between creamy, spiced, and sweet. They bring everything I love about fall into one bite. I remember the first time I made them—I was trying to impress my in-laws. I pulled the pan out, cut into that smooth top layer, and served it cold with a dusting of cinnamon. Their silence after that first bite? Golden. This recipe fits right into your life whether you’re hosting Thanksgiving, or just surviving a Wednesday. It’s low effort, high reward. You don’t need a water bath. You don’t need a mixer. You do need a little patience while it chills, but trust me—it’s worth the wait. Loaded with flavor and ridiculously easy to make, this treat combines the magic of cheesecake with the rich warmth of pumpkin spice. And bonus—it’s not overly sweet. Perfect for folks like me who want dessert without the sugar rush. If you’ve got cream cheese, pumpkin, and a little bit of kitchen courage, you’re halfway there.

1) Key Takeaways
2) Easy Cheesecake Pumpkin Bars Recipe
3) Ingredients for Cheesecake Pumpkin Bars
4) How to Make Cheesecake Pumpkin Bars
5) Tips for Making Cheesecake Pumpkin Bars
6) Making Cheesecake Pumpkin Bars Ahead of Time
7) Storing Leftover Cheesecake Pumpkin Bars
8) Try these Desserts next!
9) Cheesecake Pumpkin Bars
10) Nutrition

1) Key Takeaways

Combines the creaminess of cheesecake with the rich flavor of pumpkin spice
Perfect for fall, holidays, or whenever you’re craving something sweet
Uses simple ingredients and no water bath needed
Chills beautifully for a firm slice every time
Can be made ahead and stored in the fridge or freezer

2) Easy Cheesecake Pumpkin Bars Recipe

If you’re like me, you’re probably already half in love with anything that says “cheesecake” and “pumpkin” in the same sentence. Add the words sweet easy recipes to that mix, and suddenly you’re looking at dessert gold. These cheesecake pumpkin bars are the kind of treat that whispers comfort, especially when the air turns cool and your craving for fall flavors starts bubbling up.

The best part? You don’t need any over-the-top baking skills. No water bath, no springform pan. Just a trusty 9×13 dish and a fridge. These bars hold their shape like champs and slice beautifully after a good chill. I’ve brought them to potlucks, passed them off at family gatherings, and yes, once even hid a few slices behind the broccoli in the fridge. No regrets.

These bars also hit a sweet spot between creamy and spiced, without being too rich or too sugary. I love that they’re just as good straight from the fridge as they are after sitting out for a bit. And if you like sweet easy recipes no bake options, this one’s close to that vibe—low effort, high reward, and wildly satisfying.

3) Ingredients for Cheesecake Pumpkin Bars

Graham Cracker Crumbs: The base of these bars starts with 2 cups of graham cracker crumbs. It gives you that buttery crunch that holds everything together underneath all that creamy filling.

Butter: Melt half a cup of butter and mix it into your crumbs. It gives your crust that perfect firm bite and golden finish. Bonus points if it makes your kitchen smell like a cookie shop.

Cream Cheese: Use two 8-ounce blocks, softened. It needs to be smooth and dreamy—this is where the creamy in sweet easy recipes shows up.

Granulated Sugar: One cup does the trick. It sweetens the mix without overpowering the tang from the cream cheese or the earthiness of the pumpkin.

Vanilla Extract: One teaspoon brings a warm, mellow background note. It makes everything feel just a bit cozier.

Canned Pumpkin: A full cup adds color, depth, and seasonal magic. Use pure pumpkin, not the pie filling version.

Eggs: Three large ones, added one at a time. They pull the filling together into one silky, sliceable dream.

Cinnamon, Nutmeg, Cloves: Spices are non-negotiable here. They bring the bars to life and give them that unmistakable pumpkin pie vibe.

Salt: Just a pinch—about a quarter teaspoon. It sharpens the flavors and balances the sweetness perfectly.

4) How to Make Cheesecake Pumpkin Bars

Step 1. Preheat your oven to 325°F. Grease a 9×13 inch baking dish and set it aside. Trust me, don’t skip the grease—it makes slicing so much easier later.

Step 2. Mix your graham cracker crumbs and melted butter until they resemble damp sand. Press this into your dish with the back of a spoon to form the crust. Pop it in the oven for 10 minutes, then cool.

Step 3. In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla, mixing until it’s all combined without lumps.

Step 4. Stir in your canned pumpkin, followed by cinnamon, nutmeg, cloves, and salt. Let your kitchen start to smell like autumn while you’re at it.

Step 5. Beat in the eggs, one at a time. Don’t rush this part—it helps the filling stay airy but firm.

Step 6. Pour the filling over your cooled crust. Smooth it out with a spatula like you mean it, then tap the dish gently to release any air bubbles.

Step 7. Bake for 50 to 55 minutes. You want the center to set but still have the tiniest wobble when you jiggle the dish. That wobble means creamy.

Step 8. Let it cool completely on the counter. Then refrigerate for at least 4 hours. Overnight is better, and yes, waiting is hard.

5) Tips for Making Cheesecake Pumpkin Bars

Let your cream cheese fully soften. Cold cream cheese leads to lumps, and we’re not going for rustic here. A smooth batter makes all the difference.

Don’t overmix once the eggs are in. Too much stirring brings in air, which can lead to cracks. Keep the swirl to a minimum and the texture will thank you.

Use parchment if you want super clean edges. Lifting the whole slab out of the dish makes slicing easier, especially if you’re hoping to stack them for parties—or snack plates.

6) Making Cheesecake Pumpkin Bars Ahead of Time

You can absolutely make these bars ahead, and I highly recommend it. They actually taste better the next day once the spices have had time to bloom and mellow. This is one of those sweet easy recipes that improves with a little patience.

Wrap the whole pan tightly with plastic wrap and store it in the fridge. I like to cut mine into squares before chilling if I know I’ll be serving them at an event. It makes them easy to plate right from the tray.

These are a dream for holiday prep. You can make them on Tuesday and serve them Thursday without a hitch. Just be warned—they might mysteriously disappear from the fridge overnight.

7) Storing Leftover Cheesecake Pumpkin Bars

Store any leftovers in an airtight container in the fridge. They’ll stay fresh for about five days, which is perfect if you’re looking for a little sweet treat throughout the week. This is one of those baked breads sweet easy recipes that keeps giving.

If you want to freeze them, go for it. Just wrap each slice in plastic wrap, then tuck them in a zip-top bag. They’ll be good for about two months. Thaw overnight in the fridge before serving for the best texture.

I like to keep a few frozen bars on hand for dessert emergencies. You know the ones—where nothing but pumpkin cheesecake will do.

8) Try these Desserts next!

9) Cheesecake Pumpkin Bars