Pumpkin Cheesecake Bars – Creamy Fall Dessert Squares

These Pumpkin Cheesecake Bars are the perfect cozy fall dessert — rich, creamy, and full of warm spice flavor.
A buttery graham cracker crust pairs with a silky pumpkin cheesecake layer, baked to perfection and topped with a swirl of cinnamon goodness.

Perfect for holidays, potlucks, or weekend baking, these bars deliver all the decadence of cheesecake with the simplicity of a slice-and-serve dessert.

Summary

• Prep Time: 15 minutes
  
• Cook Time: 40 minutes
  
• Chill Time: 2 hours
  
• Total Time: 2 hours 55 minutes
  
• Servings: 12 bars
  
• Difficulty: Easy
  

Equipment

• 8×8-inch baking pan
  
• Parchment paper
  
• Mixing bowls
  
• Hand or stand mixer
  
• Spatula
  
• Oven
  

Ingredients for Pumpkin Cheesecake Bars

For the Crust

• 1½ cups graham cracker crumbs
  
• ¼ cup melted butter
  
• 1 tbsp brown sugar
  

For the Cheesecake Filling

• 8 oz cream cheese, softened
  
• ½ cup Greek yogurt or sour cream
  
• ½ cup pumpkin purée (unsweetened)
  
• ¼ cup maple syrup or sugar
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• 1 tsp pumpkin pie spice
  
• ½ tsp cinnamon
  

Optional Topping

• 1 tbsp crushed pecans or a sprinkle of cinnamon sugar
  

Directions for Pumpkin Cheesecake Bars

1. Preheat the Oven:
   Preheat oven to 325°F (165°C). Line baking pan with parchment paper.
   
2. Prepare the Crust:
   Combine graham crumbs, melted butter, and brown sugar.
   Press mixture firmly into the bottom of the pan. Bake 8 minutes, then let cool.
   
3. Make the Cheesecake Layer:
   In a bowl, beat cream cheese and yogurt until smooth. Add pumpkin purée, maple syrup, egg, vanilla, and spices. Mix until creamy.
   
4. Assemble and Bake:
   Pour filling over crust and smooth the top.
   Bake for 35–40 minutes, or until center is set but slightly jiggly.
   
5. Cool and Chill:
   Let bars cool at room temperature, then refrigerate at least 2 hours before slicing.
   
6. Serve:
   Slice into squares and top with crushed pecans or a dusting of cinnamon sugar if desired.
   

Tips & Variations for Pumpkin Cheesecake Bars

• Use gingersnap cookies instead of graham crackers for extra spice.
  
• Add a cream cheese swirl before baking for a marbled look.
  
• Use low-fat cream cheese for a lighter version.
  
• Add a drizzle of maple syrup or caramel sauce before serving.
  
• Bars freeze beautifully for up to 1 month — perfect make-ahead treat.
  

Nutrition Facts (Per Serving) in Pumpkin Cheesecake Bars

Nutritional Highlights

✔️ Good source of calcium and protein from cream cheese and yogurt
✔️ Pumpkin adds vitamin A and antioxidants
✔️ Naturally sweetened option for lighter indulgence
✔️ Balanced treat for holidays or snack time

Dietitian Tips

• Use Greek yogurt for higher protein and creaminess.
  
• Choose whole-grain graham crackers for fiber.
  
• Replace sugar with maple syrup or coconut sugar for cleaner sweetness.
  
• Pair with herbal tea or coffee for a balanced dessert moment.
  

Conclusion

These Pumpkin Cheesecake Bars deliver pure autumn comfort — creamy, spiced, and beautifully simple.
They’re everything you love about cheesecake, made easy in bar form — the perfect fall dessert for gatherings or cozy nights in.

Pumpkin Cheesecake Bars – Creamy Fall Dessert Squares

Creamy pumpkin cheesecake bars with a buttery graham cracker crust and spiced pumpkin filling — an easy, crowd-pleasing fall dessert.

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Ingredients Equipment Method Notes

Ingredients

  

• For the Crust
• 1½ cups graham cracker crumbs
• ¼ cup melted butter
• 1 tbsp brown sugar
• For the Cheesecake Filling
• 8 oz cream cheese softened
• ½ cup Greek yogurt or sour cream
• ½ cup pumpkin purée unsweetened
• ¼ cup maple syrup or sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• Optional Topping
• 1 tbsp crushed pecans or a sprinkle of cinnamon sugar

See also  Air Fryer Pumpkin Fries

Equipment

• 8×8-inch baking pan
• – Parchment paper
• – Mixing bowls
• Hand or stand mixer
• – Spatula
• – Oven

Method

 

1. Preheat the Oven:
2. Preheat oven to 325°F (165°C). Line baking pan with parchment paper.
3. Prepare the Crust:
4. Combine graham crumbs, melted butter, and brown sugar.
5. Press mixture firmly into the bottom of the pan. Bake 8 minutes, then let cool.
6. Make the Cheesecake Layer:
7. In a bowl, beat cream cheese and yogurt until smooth. Add pumpkin purée, maple syrup, egg, vanilla, and spices. Mix until creamy.
8. Assemble and Bake:
9. Pour filling over crust and smooth the top.
10. Bake for 35–40 minutes, or until center is set but slightly jiggly.
11. Cool and Chill:
12. Let bars cool at room temperature, then refrigerate at least 2 hours before slicing.
13. Serve:
14. Slice into squares and top with crushed pecans or a dusting of cinnamon sugar if desired.

Notes

Use gingersnap cookies instead of graham crackers for extra spice.

Add a cream cheese swirl before baking for a marbled look.

Use low-fat cream cheese for a lighter version.

Add a drizzle of maple syrup or caramel sauce before serving.

Bars freeze beautifully for up to 1 month — perfect make-ahead treat.

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