Pumpkin Pie Cheesecake Bars
Not your typical cheesecake bars! Instead of pumpkin-spiced cheesecake, we’re combining our two favorite desserts here into one beautiful one that everyone will love this season. The layers alone are so mesmerizing to look at!
How to Make It
The process to making these Pumpkin Pie Cheesecake Bars is broke up intro three parts!
- The Crust: You can never go wrong with a graham cracker based crust. Another option is to use Biscoff cookies for a more gingerbread taste!
- The Cheesecake: Creamy, smooth, and velvety cheesecake that’s sweetened to perfection.
- The Pumpkin Pie: A spiced fall classic that is so easy to make.
Part 1: The Crust
This layer is the easiest to make! It’s just your traditional NY style cheesecake crust made with graham crackers, butter, a little bit of sugar, and a dash of salt.
My NUMBER ONE TIP for having the perfect crust on your cheesecake is taking the bottom of a drinking cup or measuring cup and pressing it down firmly. This will pack it in tight so it doesn’t crumble and fall apart when it’s time to enjoy.
You also want to make sure the graham cracker crumbs are very fine, otherwise the crust will be grainy. The graham cracker crumbs that come ready in a box are not as fine as I’d like so I’d just buy the graham crackers and turn them into crumbs yourself in a food processor. If you don’t have a food processor, just throw them in a ziploc bag and use a rolling pint to break it up well.
Part 2: The Cheesecake
If you have made cheesecake before, this step will be super easy. Here are some tips to making sure you get the perfect cheesecake!
- Ingredients have to be at room temperature! This includes the cream cheese, eggs, and sour cream. If they are even slightly cold, the batter will be very lumpy and cause cracks in the cheesecake.
- Do not over-beat the batter. Over-beating incorporates air bubbles into cheesecake which is the opposite of we want – cheesecake is dense. Air bubbles will also cause cracks. If you think that you overdid it with the beating, just tap the batter on the counter a few times to deflate it a bit before pouring it into the tray.
- WATER BATH! Low and slow wins the cheesecake game. It is not absolutely necessary to do this but it ensures it bakes evenly. If you use a springform pan, I do not recommend the water bath method.
- While it bakes, do not open the oven. The temperature can rapidly change and cause cracks in the cheesecake. For this reason, we also leave the cheesecake in the oven after the baking time with the door cracked open!
Part 3: The Pumpkin Pie
This part is the easiest to make. You don’t need a mixer or anything fancy. Just add all the ingredients to a bowl and whisk until smooth. The sweetened condensed milk in this pumpkin pie is SOO GOOD!
Just make sure to use regular pumpkin puree from a can not pumpkin pie filling from a can because the latter is already seasoned. You can also make pumpkin puree from scratch and use it in this recipe.
Once all the layers are prepped, assemble them in a 9 x 13 tray and pop it in the oven to bake. They then need to chill for a few hours in the fridge or ideally overnight before enjoying!
For extra decadence, top the bars with whipped cream and a dash of cinnamon.
If you try this recipe and love it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
To see more recipes and behind the scenes, follow along on Instagram! I’m also now on Pinterest pinning away so stop by and see what’s up.
For tips on making the perfect cheesecake, check out the science behind it all!
Pumpkin pie recipe adapted from Eagle Brand
Dessert
Pumpkin Pie Cheesecake Bars
Ingredients
EQUIPMENT
- 9 x 13 baking pan
- parchment paper
CHEESECAKE FILLING
- 16 ounces cream cheese room temperature
- 2/3 cup granulated sugar
- 1/2 tablespoon cornstarch
- 1/4 cup sour cream room temperature
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
GRAHAM CRACKER CRUST
- 2 cups graham cracker crumbs very fine
- 9 tablespoons unsalted butter melted
- 1/3 cup light brown sugar
- 1/8 tsp salt
PUMPKIN PIE FILLING
- 1 can pumpkin puree 15 oz
- 1 can sweetened condensed milk 14 oz
- 2 eggs room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
OTHER
- whipped cream and cinnamon to garnish on top
Instructions
- Preheat the oven to 350°F.
- Spray and line a 9 x 13 baking pan with parchment paper.
MAKE THE CRUST
- In a bowl, combine graham cracker crumbs, melted unsalted butter, brown sugar, and salt. Press the crust into the bottom of a 9x13 pan and pack it in tightly. Set aside.
MAKE THE CHEESECAKE FILLING
- Using a stand mixer with a paddle attachment or handheld beater, add cream cheese and sugar to the bowl and beat on medium speed until it is creamy and smooth. Scrape down the sides of the bowl.
- Then add the eggs, cornstarch, sour cream, vanilla extract, and salt and mix until creamy and smooth again. Scrape down the sides of the bowl as necessary to make sure everything is incorporated and there are no clumps.
MAKE THE PUMPKIN PIE FILLING
- Add the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt into a bowl.
- Whisk all together until combined and smooth.
ASSEMBLE AND BAKE
- Pour the cheesecake batter over the crust and spread evenly. Then pour the pumpkin pie batter gently on top of the cheesecake batter making sure to pour it across the surface. Spread evenly.
- Bake for about 40 to 45 minutes in the center rack of your oven. If using a hot water bath, place a deep tray in the oven that is big enough to fit the cake pan. Place the pan in the center and pour hot water into the tray.
- After the baking time, the center will appear to be a bit wobbly and that's normal. Turn off the oven and crack the door open and let the cheesecake rest for 1 hour in the oven. Then take out of the oven and allow it to cool to room temperature before popping in the fridge for a few hours until chilled completely.
- Once chilled, take out of the pan and remove the parchment paper. Cut into squares, making sure to clean the knife after every cut. Enjoy!
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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These are delicious and a bit hit with everyone! I’m not usually a cheesecake fan but even I loved them
this recipe is amazing!! Always a crowd pleaser
This recipe is AMAZING, so delicious!! The best pumpkin cheesecake I’ve ever had!!
I’ve been baking this dessert for Thanksgiving for about 3 years now & everyone always makes sure to ask me to bring this dessert lol I’m about to bake these today just because fall has started & decided to give it the review it deserves!!!
Best cheesecake bars EVER! Searched all my saved tik toks just to find this recipe. Thanks for sharing!
I have made this for my husband for his last two birthdays and he absolutely loves it, and so does everyone else! This years is in the oven right now and is almost done! Super excited to see how it turns out again. For some reason, the recipe seems a bit different than in the past, but nonetheless, very excited to have it again!
This recipe is awesome, my family loved it. I have to make it again this coming Thanksgiving . Thank you for sharing.
Loveeee it made it twice already!
Hey, how does one make this on a 8×8 pan recipe wise?? I just moved out and don’t have a 9×13.
It’s amazing, any idea how long it’ll last in the fridge?
this recipe is perfect!! i made 2 of them for my family thanksgiving and everyone loved it including myself i loveeee cheesecake lol. everything came out perfect exactly like the photos and they taste just as good as they look and even better .