Pumpkin Cheesecake Bars {With Amararetto!}

These deliciously rich pumpkin cheesecake bars are so easy to make and full of Fall-spiced flavors!

The homemade pumpkin cheesecake filling is baked on a graham cracker crust and topped with whipped cream for the perfect intro to all things pumpkin.

Pumpkin Cheesecake Bars with whipped cream

They have the perfect balance of savory pumpkin and tangy cheesecake.
All the creamy texture of a fancy bakery cheesecake without the springform pan, the water bath, or any complicated steps!
Make and freeze an extra batch of pumpkin cheesecake bars for last-minute invitations and cut them to any size needed!

flour , sugar , cream , brown sugar , vanilla , pumpkin puree , butter , graham cracker crumbs , pumpkin pie spice , cream cheese and eggs with labels to make Pumpkin Cheesecake Bars

Ingredient Tips For Pumpkin Cheesecake Bars

Crust: Graham cracker crumbs, brown sugar, and butter make the base—any type of cookie crumbs can be used; just give them a pulse or two in the food processor.

Pumpkin: This recipe uses pumpkin puree—the only ingredient should be pumpkin. Avoid pumpkin pie filling for this recipe.

Cream Cheese: Use a block of full-fat cream cheese, don’t use spreadable cream cheese as it won’t firm up as well. Light cream cheese can be used, but the bars will be slightly softer.

Topping: If time is short, use whipped topping or a can of whipped cream. This decadent dessert can get dressed up with tasty toppings like caramel sauce, a crunchy sprinkle of toasted pecans, a pumpkin spice granola, or a streusel topping.

adding sugar and graham cracker crumbs to melted butter to make Pumpkin Cheesecake Bars

How to Make Pumpkin Cheesecake Bars

A quick overview of the steps for this recipe— check out the full recipe below.

Make crust: Combine the crust ingredients right in the pan to save a bowl if you’d like! Simply stir and press.
Prep filling: Ensure the ingredients are room temperature (including the eggs) for the smoothest filling.
Bake and cool: Spread the cheesecake filling over the crust and bake. Cool completely before cutting.

Garnish with cinnamon sugar, chopped pecans, or other toppings if desired.

Line the baking pan with parchment; this makes the bars easy to lift out and cut.

adding ingredients to bowl to make filling for Pumpkin Cheesecake Bars

Storing Pumpkin Cheesecake Bars

Keep leftover pumpkin cheesecake bars in a covered container in the refrigerator for up to 5 days. Freeze a whole pan or bars wrapped in plastic wrap for up to three months. Pop a portion or two into a backpack or briefcase, and they’ll be thawed in time for a sweet mid-morning treat!

More Pumpkin Recipes We Love

Did you make these Pumpkin Cheesecake Bars? Leave a comment and a rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars combine the rich fall flavors of pumpkin with a sweet graham cracker crust.

Prep Time 20 minutes

Cook Time 45 minutes

Cooling Time 4 hours

Total Time 5 hours 5 minutes

Cook ModePrevent your screen from going dark

To Make The Crust

Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
Bake the crust for 12 minutes.

To Make The Filling

While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
Add the eggs one at a time, beating just until combined after each addition.
Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.

Whipped Cream

Add cold cream and vanilla to a medium bowl.
Beat on low speed for about 2 minutes or until foamy.
Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.

Use room-temperature cream cheese and eggs for a smooth, lump-free cheesecake layer.
Let the bars chill in the refrigerator to set completely before slicing to ensure clean cuts and perfect layers.
2 tablespoons of Amaretto Liqueur and ½ teaspoon of almond extract can be added to the filling if desired.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.