Pumpkin Cheesecake Bars
Last Updated on August 3, 2026 by Kiersten James
Creamy pumpkin cheesecake bars with a buttery graham cracker crust are an easy make-ahead dessert for Thanksgiving and all your fall events.
If you’re looking for a dessert that’s just a little different from the usual pumpkin pie this Thanksgiving, these pumpkin cheesecake bars are hard to beat.
They have a buttery graham cracker crust, a rich and creamy pumpkin cheesecake filling, and plenty of warm fall spices.
Best of all, you can make them two or three days ahead, so when Thanksgiving arrives, dessert is done and waiting in the refrigerator.
I actually tested these pumpkin cheesecake bars in the middle of July, which isn’t exactly cheesecake season.
Since I didn’t want an entire pan sitting in my refrigerator, my husband took them to work at the railroad office the next morning.
The guys couldn’t stop talking about them. One said they were the best thing I’d ever sent in, while another laughed and told my husband, “The wife is getting really, really good at this.”
That made me smile because over the years they’ve sampled just about everything I’ve baked – from Italian Christmas cookies and rainbow cookies to cinnamon rolls, muffins, and plenty of other family favorites.
Out of everything I’ve ever packed up for them, these pumpkin cheesecake bars were the dessert everyone loved. I spent the rest of the day feeling incredibly grateful.
As much as I love baking for my own family, hearing that something I made brought a little joy to someone else’s day reminded me why I love sharing these recipes so much.
Why You’ll Love These Pumpkin Cheesecake Bars
- Perfect for feeding a crowd. These bars cut neatly into squares, making them ideal for Thanksgiving, holiday parties, or just sending to your husband’s office to feed the guys.
- Creamy with just the right amount of pumpkin. The filling is rich and smooth with lots of warm pumpkin spice flavor – not overly sweet.
- Easy to make ahead. Since cheesecake needs time to chill, it’s the perfect make-ahead dessert to prepare a day or two before serving.
- A nice change from pumpkin pie. If your family loves pumpkin desserts but wants something a little different, these are always a hit.
Tips for the Best Results
- Make sure your cream cheese and eggs are at room temperature – it will help the filling stay smooth.
- Don’t skip cooking the pumpkin puree first. Removing some of the excess moisture improves the cheesecake’s flavor and texture.
- Mix gently after adding the eggs to help prevent cracks.
- Chill the bars overnight if possible. The flavor and texture improve over time.
How to Make Pumpkin Cheesecake Bars
Ingredients:
Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 16 ounces cream cheese, softened
- 1 1/3 cups granulated sugar, divided
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Graham Cracker Crust:
- 15 whole plain graham crackers
- 1/4 cup granulated sugar
- 1 teaspoon ground ginger
- 8 tablespoons unsalted butter, melted
Instructions:
Reduce the pumpkin’s water content:
Add the pumpkin puree, pumpkin pie spice, and salt to a small saucepan.
Cook over medium heat, stirring often, until the mixture thickens slightly and reduces to about 1 1/2 cups. This takes about 6 to 8 minutes.
Set the pumpkin aside and allow it to cool.
Make the graham cracker crust:
Preheat your oven to 325°F.
Line a 9×13-inch baking pan with aluminum foil or parchment paper, leaving enough hanging over the sides to lift the bars out later. Lightly grease the foil or parchment.
Break the graham crackers into pieces and place them into a food processor.
Add 1/4 cup sugar and the ground ginger, then pulse until you have fine crumbs.
Pour in the melted butter and pulse a few more times until all of the crumbs are evenly moistened.
Pour the crumb mixture into the prepared baking pan and press it firmly into an even layer. You can use your hands or the bottom of a measuring cup.
Bake for about 18 minutes, or until the edges just begin to turn lightly golden.
Set the crust aside to cool while you prepare the filling.
Make the pumpkin filling:
Place the softened cream cheese and 1 1/3 cups sugar into the bowl of your stand mixer fitted with the paddle attachment.
Mix on medium-low speed for about 2 minutes, until completely smooth.
Add the cooled pumpkin mixture, vanilla, and lemon juice, then mix until everything is fully combined. Increase the speed to medium.
Add the eggs one at a time, mixing just until each egg disappears before adding the next. Try not to overmix once the eggs have been added.
Pour the filling over the cooled crust and spread it into an even layer.
Bake for 50 minutes, or until the edges are set and the center has only a slight jiggle when the pan is gently shaken.
Cool & Chill:
Allow the cheesecake bars to cool completely on a wire rack.
Refrigerate for at least 4 hours; overnight is even better.
Once chilled, lift the bars out of the pan using the foil or parchment and cut into 16 squares. Serve cold.
*If the cheesecake bars develop a little condensation after coming out of the refrigerator, simply dab the moisture away with a paper towel before serving. This is completely normal and won’t affect the texture or flavor.
How to Serve Pumpkin Cheesecake Bars
These bars are delicious straight from the refrigerator, but you can dress them up for special occasions too.
- Top each bar with homemade whipped cream.
- Garnish with a little cinnamon or pumpkin pie spice.
- Serve alongside coffee after Thanksgiving dinner.
- Arrange them on a dessert tray with pumpkin bread, pumpkin chocolate chip cookies, and apple pie bars for a beautiful fall dessert spread.
Storage & Freezing:
Store leftover pumpkin cheesecake bars covered in the refrigerator for up to 5 days.
To freeze, place the chilled bars on a baking sheet until firm, then wrap each bar individually in plastic wrap and store in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Why are my pumpkin cheesecake bars sweating?
If you notice tiny droplets of moisture on top after taking the bars out of the refrigerator, don’t worry! This is simple condensation forming as the cold cheesecake warms up in the room. Gently blot the surface with a paper towel before serving if you’d like. The flavor and texture won’t be affected.
Can I make pumpkin cheesecake bars ahead of time?
Yes. In fact, they’re even better after chilling overnight, making them a wonderful make-ahead holiday dessert.
Can I use homemade pumpkin puree?
Yes, as long as it’s thick and well-drained. Homemade puree tends to contain more water than canned pumpkin, so you may need to cook it a little longer.
Why do you cook the pumpkin first?
Cooking the pumpkin removes excess moisture and concentrates its flavor, giving the cheesecake a creamier texture.
Can I freeze pumpkin cheesecake bars?
Absolutely. Wrap the bars individually after they’ve chilled completely and freeze for up to three months.
Do pumpkin cheesecake bars need to be refrigerated?
Yes. Because they’re made with cream cheese and eggs, they should always be stored in the refrigerator.
More Pumpkin Recipes You’ll Love
- Pumpkin Bread
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cupcakes
- Pumpkin Chocolate Chip Muffins
Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars with a buttery graham cracker crust are an easy make-ahead dessert for Thanksgiving and all your fall events.
Ingredients
Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 16 ounces cream cheese, softened
- 1 1/3 cups granulated sugar, divided
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Graham Cracker Crust:
- 15 whole plain graham crackers
- 1/4 cup granulated sugar
- 1 teaspoon ground ginger
- 8 tablespoons unsalted butter, melted
Instructions
Reduce the pumpkin’s water content:
- Add the pumpkin puree, pumpkin pie spice, and salt to a small saucepan.
- Cook over medium heat, stirring often, until the mixture thickens slightly and reduces to about 1 1/2 cups. This takes about 6 to 8 minutes.
- Set the pumpkin aside and allow it to cool.
Make the graham cracker crust:
- Preheat your oven to 325°F.
- Line a 9x13-inch baking pan with aluminum foil or parchment paper, leaving enough hanging over the sides to lift the bars out later. Lightly grease the foil or parchment.
- Break the graham crackers into pieces and place them into a food processor.
- Add 1/4 cup sugar and the ground ginger, then pulse until you have fine crumbs.
- Pour in the melted butter and pulse a few more times until all of the crumbs are evenly moistened.
- Pour the crumb mixture into the prepared baking pan and press it firmly into an even layer. You can use your hands or the bottom of a measuring cup.
- Bake for about 18 minutes, or until the edges just begin to turn lightly golden.
- Set the crust aside to cool while you prepare the filling.
Make the pumpkin filling:
- Place the softened cream cheese and 1 1/3 cups sugar into the bowl of your stand mixer fitted with the paddle attachment.
- Mix on medium-low speed for about 2 minutes, until completely smooth.
- Add the cooled pumpkin mixture, vanilla, and lemon juice, then mix until everything is fully combined. Increase the speed to medium.
- Add the eggs one at a time, mixing just until each egg disappears before adding the next. Try not to overmix once the eggs have been added.
- Pour the filling over the cooled crust and spread it into an even layer.
- Bake for 50 minutes, or until the edges are set and the center has only a slight jiggle when the pan is gently shaken.
Cool & Chill:
- Allow the cheesecake bars to cool completely on a wire rack.
- Refrigerate for at least 4 hours; overnight is even better.
- Once chilled, lift the bars out of the pan using the foil or parchment and cut into 16 squares. Serve cold.
Notes
If the cheesecake bars develop a little condensation after coming out of the refrigerator, simply dab the moisture away with a paper towel before serving. This is completely normal and won’t affect the texture or flavor.
Storage & Freezing:
Store leftover pumpkin cheesecake bars covered in the refrigerator for up to 5 days.
To freeze: Place the chilled bars on a baking sheet until firm, then wrap each bar individually in plastic wrap and store in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before serving.
