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Creamy, spiced pumpkin cheesecake filling on a chocolate graham cracker crust (yes, please!!!). These pumpkin cheesecake bars are pure fall dessert magic. So easy to make and totally irresistible!
4 Reasons You’ll Love This Recipe
- The perfect fall cheesecake bar! Full of those cozy spiced pumpkin flavors that we love in the fall. These are an amazing Thanksgiving dessert option and the colors totally work for Halloween too!
- So easy to make! All the goodness of pumpkin cheesecake without the added fuss and stress. No water bath! No springform pan drama!
- The flavor combo is next-level! They feature the flavors of pumpkin pie and creamy cheesecake on a chocolate graham cracker crust. SO good!
- Perfect for making ahead! Cheesecake bars need chill time in the fridge which makes them a total hosting win. Make them the day before your fall get-togethers (Thanksgiving dinner included!) and you’re basically dessert-ready with zero stress!
Ingredient Notes
Here’s what you’ll need to make these pumpkin cheesecake bars:
Detailed ingredient list and directions located in the recipe card below.
- Pumpkin Puree: Make sure to buy 100% pure pumpkin puree, NOT pumpkin pie filling (which looks similar).
- Cream Cheese: Use the full-fat bricks or blocks of cream cheese. Let it come to room temperature first so that it blends up super smooth.
- Eggs: Use large size eggs and let them come to room temperature first for a smooth cheesecake filling.
- Sugar: I like using organic cane sugar in my baking.
- Spices: To give the cheesecake filling those warm pumpkin spice vibes, you will need pumpkin pie spice, ground cinnamon and vanilla extract.
- Chocolate Graham Cracker Crust: The crust is a mixture of graham cracker crumbs, melted unsalted butter, sugar, Dutch-processed cocoa powder, vanilla extract and sea salt. For the crumbs, I like to blitz up whole graham crackers in the food processor for a fine crumb.
- Toppings: Before serving, I like to top each slice with some whipped cream, dark chocolate shavings and a sprinkle of pumpkin pie spice or cinnamon.
Equipment
Let’s Talk About The Real Hero Here
The food processor is seriously the MVP here. It does all the hard work (with minimal mess!). Turns the graham crackers into perfect crumbs, mixes up the crust and then (after a quick rinse!) blends up the creamiest pumpkin cheesecake filling.
This is the food processor I use (I’ve had it forever and it’s still going strong…love it!).
How To Make Pumpkin Cheesecake Bars
Alright, let’s get started! These cheesecake bars come together in no time. The hardest part is waiting for them to chill and set in the fridge. Patience might be the real challenge here!
Step 1: Preheat oven and prep baking dish
Start by preheating the oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper. Leave a bit of overhang to make it easy to lift out the pumpkin cheesecake bars later.
Step 2: Make the chocolate graham cracker crust
Add 1½ cups graham cracker crumbs, ⅓ cup melted unsalted butter, ¼ cup organic cane sugar, ¼ cup Dutch-processed cocoa powder, 1 teaspoon vanilla extract and ½ teaspoon sea salt to your food processor. Pulse until it’s all combined.
Pour the crust mixture into your lined baking dish, spread it out evenly and press it down nice and firm with the bottom of a glass or measuring cup (you want a smooth, even layer here!).
Pop it in the oven for 10 minutes to prebake and set aside to cool while you whip up the pumpkin cheesecake filling.
Step 3: Make the pumpkin cheesecake filling
Wipe the food processor clean. Then add 1 cup pumpkin puree, 2 blocks of softened full-fat cream cheese (16oz/500g), ¾ cup organic cane sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon and 1 teaspoon vanilla extract. Process until smooth and creamy (stopping to scrape down the sides of the food processor as needed). Add 2 large room temperature eggs and process until just incorporated. Pour the cheesecake filling over the crust and smooth it out evenly.
Step 4: Bake and chill to set
Pop it in the oven and bake for about 40 to 45 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake.
Then place the baking dish on a wire rack and let it cool to room temperature. Cover and transfer to the fridge to chill for at least 4 to 5 hours (I recommend overnight!) to fully set before slicing and serving.
Step 5: Slice and serve
Lift the whole thing out of the baking dish using the parchment paper and set it on a cutting board. Slice into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or store in an airtight container in the fridge for 3 to 4 days.
Right before serving, top each slice with a little dollop of whipped cream, some dark chocolate shavings and a sprinkle of pumpkin pie spice or cinnamon.
Tips For Success
Helpful Tips
- Room temp is everything: Cold cream cheese and eggs straight from the fridge = lumpy filling. Let them hang out on the counter until they’re room temperature for that super smooth, creamy cheesecake texture.
- Patience pays off: I know…waiting is SO HARD! But giving these cheesecake bars plenty of chill time in the fridge is what makes them set up perfectly. Totally worth it!
- Slicing tip for clean-cut cheesecake bars: Make sure the bars are fully cooled and set before cutting. Use a large sharp knife and wipe it clean with a paper towel between each slice.
- Easy chocolate shavings: Grab a bar of dark chocolate and use a vegetable peeler to shave along the edge. Or you can also use the coarse side of a box grater.
FAQ
Let’s answer a few common questions!
Nope. Make sure to use 100% pure pumpkin puree. Pumpkin pie filling already has sugar and spices mixed in (and usually in different amounts than we want here) so it will throw off the flavor and texture. Stick to the pure stuff for the best results.
Pumpkin pie spice is a cozy pre-mixed blend of warm spices that are traditionally used in pumpkin pie like cinnamon, nutmeg, cloves, ginger and sometimes allspice, cardamom or ground lemon peel.
Place them in an airtight container and store for 3 to 4 days in the fridge.
Yes, they can also be frozen! Just store them in a freezer safe container for up to 3 months. Let them thaw in the fridge overnight or at room temperature for a few hours before serving.
For sure! They’ll just be a little thinner and bake a bit faster so keep an eye on them!
Totally. The food processor just makes things super easy (and gives you that ultra smooth creamy filling) but you can absolutely make them without one.
Crush the graham crackers in a freezer bag with something heavy like a rolling pin. Then mix the crust together by hand in a bowl and use a stand or hand mixer to make the cheesecake filling.
More Fall Desserts To Try
Did you make these pumpkin cheesecake bars? I would love to hear your thoughts! Please leave me a comment below.
Pumpkin Cheesecake Bars
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 9 to 16 squares
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, spiced pumpkin cheesecake filling on a chocolate graham cracker crust (yes, please!!!). These pumpkin cheesecake bars are pure fall dessert magic. So easy to make and totally irresistible!
Ingredients
For the chocolate graham cracker crust:
- 1½ cups graham cracker crumbs (see notes)
- ⅓ cup melted unsalted butter
- ¼ cup organic cane sugar
- ¼ cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the pumpkin cheesecake filling:
- 1 cup pumpkin puree
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- ¾ cup organic cane sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Toppings before serving:
- whipped cream
- dark chocolate shavings (see notes)
- pumpkin pie spice or cinnamon
Instructions
- Preheat oven and prep baking dish: Preheat the oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the pumpkin cheesecake bars later.
- Make the chocolate graham cracker crust: Add all the crust ingredients to your food processor and pulse until combined. Pour the crust mixture into your lined baking dish, spread it out evenly and press it down nice and firm with the bottom of a glass or measuring cup (you want a smooth, even layer here!).
- Prebake crust: Bake for 10 minutes and set aside to cool down while you make the pumpkin cheesecake filling.
- Make the pumpkin cheesecake filling: Wipe the food processor clean. Then add all the pumpkin cheesecake filling ingredients except for the eggs and process until smooth and creamy (stopping to scrape down the sides of the food processor as needed). Add the eggs and pulse until just incorporated. Pour the cheesecake filling over the crust and smooth it out evenly.
- Bake: Bake for about 40 to 45 minutes or until the edges are set and the center still has a little jiggle when you give the baking dish a gentle shake.
- Chill and set: Place the baking dish on a wire rack and let it cool to room temperature. Then cover and transfer to the fridge to chill for at least 4 to 5 hours (I recommend overnight) to fully set before slicing and serving.
- Slice and serve: Lift the whole thing out of the baking dish using the parchment paper and set it on a cutting board. Slice it into 9 to 16 squares, depending on how big you want your pieces. Serve immediately or store in an airtight container in the fridge for 3 to 4 days. Right before serving, top each slice with a little dollop of whipped cream, some dark chocolate shavings and sprinkle of pumpkin pie spice or cinnamon.
Notes
- Graham cracker crumbs: I like to make them by pulsing whole graham crackers in the food processor until finely ground.
- Pumpkin Puree: Make sure to buy 100% pure pumpkin puree, NOT pumpkin pie filling (which looks similar).
- Easy chocolate shavings: Grab a bar of dark chocolate and use a vegetable peeler to shave along the edge. Or you can also use the coarse side of a box grater.
- The food processor is seriously the MVP here! It does all the hard work (with minimal mess!). Turns the graham crackers into perfect crumbs, mixes up the crust and then (after a quick rinse!) blends up the creamiest pumpkin cheesecake filling. This is the food processor I use (I’ve had it forever and it’s still going strong…love it!).
- Room temperature cream cheese and eggs are key: Cold straight from the fridge = lumpy filling. Let them hang out on the counter until they’re room temperature for that super smooth, creamy cheesecake texture.
- Alternative crust option: 1½ cups graham cracker crumbs (digestive or arrowroot biscuits also work well – pulse in food processor until finely ground), ¼ cup melted unsalted butter, 2 tablespoons organic cane sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ½ teaspoon sea salt
