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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!

  1. 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!
  2. The Cheesecake: Creamy, smooth, and velvety cheesecake that’s sweetened to perfection.
  3. 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

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!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Chilling Time 3 hrs
Course Dessert
Cuisine American
Servings 16 pieces

Equipment

  • 9 x 13 baking pan
  • parchment paper

Ingredients
  

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!
Keyword cheeecake, dessert, fall recipe, pumkin pie
Tried this recipe?Let us know how it was!
    • Jannett Wiley
    • September 5, 2020
    Reply

    Thanks for this recipe it’s a must try! I saw it on tiktok and I had to head to your blog. I’m so glad I found your blog! It has so many tasty recipes that I’m dying to try! Like the surf and turf rice!

    • Anne Marie Varela
    • September 7, 2020
    Reply

    Can you use evaporated milk instead of condensed?

      • Ariele
      • September 7, 2020
      Reply

      probably not, evaporated milk isn’t sweet like condensed milk

      • Daniel Villa Ayala
      • December 24, 2020
      Reply

      I actually did that by accident the first time I made it. Ended up adding a little more sugar to taste and it came out perfect! It does taste a little better with the Sweetened Condensed milk IMO.

    • Rebecca
    • September 9, 2020
    Reply

    Are there any other types of crust that you think would pair nicely with this too ?

      • Sophia
      • October 9, 2020
      Reply

      A gingersnap crust would probably be good!

    • Jessica
    • September 12, 2020
    Reply

    Making these tonight for my sister in law’s bachelorette party! Can’t wait to try!

      • hajarlarbah@gmail.com
      • September 13, 2020
      Reply

      Yay! Congrats to her and your families and hope you enjoyed so much!!

        • Austin
        • September 14, 2020
        Reply

        Unfortunately don’t have a stand mixer, can I use a hand mixer or is that too vigorous for the cheesecake? I’m open to using hand tools too! I really wanna try this ?

          • Z
          • November 22, 2020
          Reply

          I used a hand mixer and it was divine!

    • Belinda
    • September 13, 2020
    Reply

    This recipe was amazing! I loved the dessert 🙂 I saw it on tiktok. Instead of bars, I used it to make cheesecake in a pan. Follow this recipe resulted in two cheesecakes. I’ll definetly be making them again.

      • hajarlarbah@gmail.com
      • September 13, 2020
      Reply

      Love this idea!! I’m so happy you enjoyed and can’t wait to try in a pan next time too

        • Gaby
        • October 31, 2020
        Reply

        A thousand times WOW. Great recipe, thanks for sharing, I enjoyed it to the last bite

    • Christina
    • September 13, 2020
    Reply

    I couldn’t find the pumpkin purée, instead bought pumpkin mix. Would I still need to do this step—> Add the pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt into a bowl. Whisk all together until combined??

    • Sulema
    • September 14, 2020
    Reply

    WOW. These are everything. This is the dessert you make when you REALLY wanna show off. I already know the rest of the recipes on here will be delicious too, I can’t wait to try them!! Thank you for sharing! Best fall desert for sure ?

      • Kelly
      • November 26, 2020
      Reply

      I made these last night for Thanksgiving dinner today! I couldn’t wait to see how they turned out this morning! They were delicious ? Thank you!

    • lily
    • September 25, 2020
    Reply

    Making this rn with my gf

    • Isabella Cianci
    • October 5, 2020
    Reply

    literally best thing i ever baked!!!!! my family really enjoyed it

    • Jess
    • October 17, 2020
    Reply

    Tried out this recipe and received many compliments on the result! Thank you so much!

    • Bayan
    • October 18, 2020
    Reply

    So I started making this and the recipe said I needed cornstarch but I didn’t have any so I decided to use yeast instead because I figured they were probably the same thing. Well apparently they’re not and now my cheesecake is like super puffy like a loaf of bread ?‍♀️ I feel dumb lol but it still tastes really good. Thanks for sharing!!!

    • Katie
    • October 25, 2020
    Reply

    This recipe is as good as everyone else says!! I used a 10 inch springform pan and it cooked no problem!!

    • Daria
    • November 12, 2020
    Reply

    SOOO good. Thank you for this recipe!

    • Aya
    • November 21, 2020
    Reply

    Instead of a stand mixer I used my food processor and made sure not to over mix, the cheese cake batter came out so smooth and rich! LOVE THE RECIPE!!! So easy to follow! I didn’t have condescend milk, so I looked up a recipe and made it, for those who need some advice. Happy baking!

      • Monet
      • September 12, 2021
      Reply

      Sooo good! Just have to say, you are my favorite! I’ve made a lot of your recipes and I love them all ♥️♥️♥️

        • hajarlarbah@gmail.com
        • September 17, 2021
        Reply

        Hi Monet! You’re the sweetest!! Love and appreciate all the support so much 🙂

    • Z
    • November 22, 2020
    Reply

    I saw this on TikTok and was interested to try it out since I’ve been looking for an alternative to the heaviness of a pumpkin cheesecake. WOWZA…this is delicious!!! I’ve got young kids that are pretty picky and they went to town on these! We blew through one whole pan and when my hubby had the last piece, he asked, “When are you making the next batch?” Definitely a staple fall/Thanksgiving dessert for us from here on out. Can’t wait to try your other recipes! Thanks so much!

    • Ferima
    • November 28, 2020
    Reply

    I’ve made this about 5 times! Sooooo good, I double The cheesecake portions so that I can have a thicker serving of cheesecake, and I also reduce the amount of pumpkin purée. It’s sooo good!

    • Z
    • November 27, 2021
    Reply

    5 stars
    Just as delicious the second year in a row making this for Turkey Day! Same crowd, same wow response to this one! You nailed it with this one! Thanks!

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