This pumpkin cheesecake recipe is perfect for fall and your Thanksgiving dinner!
Fall is the best time of the year and we are definitely feeling the Fall weather now! The pumpkin cheesecake bars are the perfect dessert if you want to feel cozy and warm after eating them! The pumpkin flavor in them brings me so much joy. Make these for an event, Thanksgiving dinner, or just because you want to!
Why you should make this pumpkin cheesecake recipe
Why Pumpkin Cheesecake Bars?
Before we jump into the recipe, let's take a moment to appreciate what makes pumpkin cheesecake bars the perfect dessert. These bars are the ideal treat to enjoy during the fall season for several reasons:
1. The Perfect Blend of Creamy and Spiced: These bars combine the velvety richness of cheesecake with the warm, comforting flavors of pumpkin and fall spices. It's a match made in heaven!
2. Easy to Make: This recipe is designed to be hassle-free. You don't need to be a seasoned baker to create these pumpkin cheesecake bars, making them a great option for beginners or those with a busy schedule.
3. Great for Any Occasion: Whether you're planning a cozy night in or a gathering with friends and family, these bars are a crowd-pleaser. They're versatile and can be adapted to various serving sizes.
4. The Smell of Autumn: As they bake, these bars fill your kitchen with the irresistible smell of pumpkin, cinnamon, and nutmeg. It's like having fall itself waft through your home.
What You’ll Need
Before you begin, start gathering all your ingredients and kitchen items!
Ingredients
- All-Purpose Flour
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- Salt
- Baking Soda
- Baking Powder
- Brown Sugar
- Granulated Sugar
- Butter - Softened
- Egg
- Pumpkin Puree - Be sure to avoid pumpkin pie filling
- Milk
- Cream Cheese Brick - room temperature
- Vanilla Extract
Kitchen Items
- Medium Bowl
- Large Bowl
- Electric Mixer/Hand Mixer
- Parchment Paper
- 9x13 Pan
- Spatula
- Spoon
- Butter knife
- Oven
How to make the best pumpkin cheesecake bars
Prep for baking: Preheat the oven to 350℉ and lin a 9x13 pan with parchment paper.
Combine all the ingredients: Mix flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda & baking powder in a medium bowl. In a large bowl, mix butter & sugars until smooth. Beat in egg, pumpkin & milk. Add the flour mixture to the wet mixture and mix until blended. Cheesecake layer - beat cream cheese, sugar, egg & vanilla until creamy.
Pour mixture: Pour ¾ of the pumpkin bread mixture evenly into the baking dish. Pour the cheesecake mixture directly on top of the pumpkin bread layer. Drop spoonfuls of the pumpkin bread mixture on top of the cheesecake layer & use a butter knife to swirl the cheesecake & bread spoonfuls together
Bake: Place bars in the oven & bake at 350 degrees for 35-40 minutes until a toothpick comes out clean.
Cool: Let bars cool completely, then place in the fridge for 1 hour to chill.
Why this recipe is easy
For many cheesecake recipes out there, it requires a lot of extra work that the recipe doesn’t have. A lot of the time you have to do a water bath, some type of whipped topping, or use the food processor to blend graham crackers up into fine crumbs for the crust. While cheesecakes are delicious, sometimes they are a lot of work. This pumpkin cheesecake recipe is EASY and you don’t have to worry about those extra steps, just mix the ingredients and open the oven door to plop in your bars!
The Best Pumpkin Cheesecake Bars Recipe (Easy)
Equipment
- Medium bowl
- Large bowl
- Electric mixer hand mixer
- Parchment paper
- 9x13 pan
- Spatula
- Spoon
- Butter knife
- Oven
Ingredients
Pumpkin Bread
- 1 ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup brown sugar
- ¼ cup granulate sugar
- ½ cup butter softened
- 1 egg
- ¾ cup pumpkin puree
- 2 tablespoons milk
Cheesecake
- 8 ounces cream cheese brick/block
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Mix flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda & baking powder in a medium bowl.
- In a large bowl, mix butter & sugars until smooth. Beat in egg, pumpkin & milk.
- Add the flour mixture to the wet mixture and mix until blended.
- Cheesecake layer - beat cream cheese, sugar, egg & vanilla until creamy.
- Use a 9"x13" baking dish & line with parchment paper.
- Pour ¾ of the pumpkin bread mixture evenly into the baking dish.
- Pour the cheesecake mixture directly on top of the pumpkin bread layer.
- Drop spoonfuls of the pumpkin bread mixture on top of the cheesecake layer & use a butter knife to swirl the cheesecake & bread spoonfuls together.
- Place bars in the oven & bake at 350 degrees for 35-40 minutes until a toothpick comes out clean.
- Let bars cool completely, then place in the fridge for 1 hour to chill.
Nutrition
FAQ
Yes, you can freeze pumpkin cheesecake bars. Place them in an airtight container or wrap them tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Absolutely! Pumpkin cheesecake bars are a great make-ahead dessert. You can prepare them a day in advance and refrigerate them overnight.
For clean and neat cuts, chill the bars thoroughly before cutting. Use a sharp knife and wipe it with a damp cloth between cuts to prevent sticking and achieve precise slices.
While you can use low-fat cream cheese, keep in mind that it may affect the richness and creaminess of the bars. Full-fat cream cheese will yield the best texture and flavor.
These bars are delicious on their own, but you can serve them with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of caramel sauce for an extra touch of sweetness.
Let me know if you try these Easy Pumpkin Cheesecake Bars in the comments!
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