The Ultimate Pumpkin Cheesecake Bars
To me, holidays are all about making memories, and I have perfected my pumpkin cheesecake bars to the point that they have now become an essential part of our celebration. Just the spiced aroma of them baking in the oven takes me back to some of the warmest moments we have spent as a family. A buttery graham crust, a layer of classic vanilla cheese, topped with a pumpkin cheesecake layer, and cinnamon whipped cream, these bars are not only festive but also irresistible.
Pumpkin recipes are a must-make during the holiday season, and I have the most delicious, stunning, and indulgent desserts to share with you. Make my fool-proof Instant Pot Pumpkin Cheesecake, or try my outstanding Pecan Pie Cheesecake, serve them with a drizzle of homemade caramel sauce, and enjoy them with a cup of coffee. No matter when you decide to serve them, for a holiday gathering or a cozy family meal, they are guaranteed to impress everyone.
Table of contents
These rich and decadent pumpkin cheesecake bars are a nice change from the classic pumpkin pie if you are looking for something more special to try on Thanksgiving Day. What I love most about this recipe, besides it being delicious, is how easy it is to make. While it looks like it came from a fancy bakery, this fall dessert is fuss-free and requires minimal effort; even a newbie cook can make it.
Another thing I like about it is that it can be made in advance, which is a huge time-saver when I have to cook for a party. Additionally, it’s calming and satisfying to know that this is a dessert everyone enjoys, and people often ask me for the recipe or for seconds. The gorgeous presentation, the fall flavors, and the combination of tangy vanilla cheesecake and spiced pumpkin cheesecake all make it utterly irresistible and a seasonal favorite.
Why you will love this recipe:
- Easy to make: While the pumpkin cheesecake bars look intricate, they are very easy to make. All you have to do is make the crust and the cheesecake filling; the latter is divided into two portions to create both flavors. Chill, layer, bake, and serve.
- Make it in advance: I highly appreciate recipes that take the pressure off cooking everything on the same day. These fall cheesecake bars can be made a few days in advance and chilled until ready to serve. They also freeze pretty well.
- Show-stopper: This is the type of treat that easily becomes the centerpiece of a dessert table. It looks mesmerizing, with the three layers of graham cracker crust, vanilla cheesecake, and pumpkin cheesecake. The cinnamon whipped cream adds a touch of elegance, and the pumpkin bars are like small pieces of handcrafted jewelry.
- Great for celebrations: This easy recipe is both stunning and festive enough for special occasions and gatherings, yet also ideal for a cozy family weekend.
What you will need
- Crust: I choose to make a classic graham cracker crust with brown sugar and butter, but with a twist, by adding warm spices like cinnamon, nutmeg, and cloves.
- Cheesecake layer: This is a double-layered cheesecake consisting of a classic vanilla cheesecake made with cream cheese, sugar, cornstarch, eggs, heavy whipping cream, sour cream, and vanilla extract. Plus a pumpkin cheesecake layer, for which I used the same ingredients plus pumpkin puree, ground cinnamon, nutmeg, and pumpkin spice.
- Cinnamon whipped cream: This is a nice finishing touch, which I recommend you don’t skip. I make it with cold heavy whipping cream, sugar, vanilla extract, and ground cinnamon.
How to make:
Cheesecake crust:
- Preheat oven: First, I preheat the oven to 325 degrees F and set the top rack in the middle of the oven. Lightly coat a 9×13-inch pan with baking spray and set it aside.
- Mix the buttery graham cracker crust: Next, I add all of the crust ingredients to a medium bowl and stir until they are well combined.
- Form the crust: Then, I press the crushed graham cracker mixture into the prepared pan about halfway up the middle of the sides of the pan.
- Chill or freeze: I freeze it for at least 20 minutes.
Cheesecake batter:
- Check the temperature: To begin, I ensure that all your ingredients are at room temperature.
- Mix the batter: Using a large bowl and an electric mixer or the mixing bowl in a stand mixer, I beat sugar and cream cheese on medium speed until the mixture is light and fluffy.
- Complete the batter: Then, I add the rest of the cheesecake batter list and continue beating until well combined and creamy, scraping the sides and bottom of the bowl with a spatula.
- Pour the crust: I pour half of the plain cheesecake filling into the cooled crust and put it back in the freezer for one hour, and set the rest of the batter aside for the next step.
Pumpkin layer:
- Combine the pumpkin layer: Now, I put the remaining ingredients for the pumpkin layer into the rest of the batter and whisk until thoroughly combined. I ensure to scrape the sides and bottom with a spatula.
- Add the next cheesecake layer: Then, I take out the cheesecake from the freezer and pour the pumpkin cream cheese layer on top of the plain cheesecake layer, leveling with an offset spatula.
Bake and chill
- Bake: First, I bake the pumpkin cheesecake in the preheated oven for about one hour.
- Checking: It is best not to open the door to the oven while it is baking. So I wait at least 45 minutes before checking it. The middle should be a little jiggly, and the outsides would be puffy and light brown.
- Cool in the oven: Finally, I turn the oven off and leave the oven door open with the cake inside to cool for one hour.
- Cool: After an hour, I take out the dessert and put it on a cooling rack for two hours, until it is cool enough to move to the fridge.
- Completely chill: Last, I put the cheesecake in the fridge for six to 24 hours.
Cinnamon whipped cream:
- Making Whipped Cream: To make cinnamon whipped cream, I mix cinnamon, vanilla, sugar, and cream in a large bowl.
- Whip it: Then, I use a stand mixer or your hand mixer with a whisk attachment to whip on medium-slow speed until soft peaks form and hold their shape.
- Decorate and serve: Lastly, I transfer the whipped cream into a pastry bag with a star tip and decorate the top of the pumpkin cheesecake bars before serving.
Expert tips
Preventing cheesecake cracks:
Make sure that all the ingredients are at room temperature and well combined after mixing, and add flour and/or cornstarch to the batter. Avoid opening the oven door while baking the cheesecake. Watch the cheesecake closely to avoid over-baking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, the cheesecake is done. Cooling the cheesecake in the oven, with the door slightly cracked, is also very important, as the sudden temperature change can cause cracks. Finally, bake the cheesecake in a water bath; it’s one of the most successful techniques to avoid cracks on your cheesecake.
How to fix cheesecake cracks:
- You will need: 1) a small offset spatula or spoon, 2) hot water, and 3) a kitchen towel.
- Let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. The cheesecake needs to be cold to be able to fix the cracks.
- Use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth.
- Clean the spatula with the towel as needed.
- Once finished, clean the offset spatula with the kitchen towel again, dip it again into warm water, and smooth the top of the cheesecake.
- You can add a thin layer of sour cream topping if the cracks are small.
- You can add a layer of whipped cream topping.
More tips to consider
- If you do not have a food processor or blender, put your graham crackers into a zipper baggie and smash them with something heavy like a rolling pin or can of vegetables.
- I use full-fat cream cheese for the best consistency and for the creamiest texture.
- Also, avoid cooking it for too long or opening the oven door too often.
- Double the buttery graham cracker crust to make an extra-thick crust that you can stretch all the way up the sides.
Recipe variations
- More vanilla extract: Add another tablespoon of vanilla extract for vanilla cheesecake.
- Pumpkin flavor: Make the pumpkin flavor even more intense by adding a teaspoon of pumpkin extract.
- Gingersnap crust: Use crushed gingersnap cookies for a sweet gingersnap crust.
- Extra egg yolk: Add an extra egg yolk for richer, creamier cheesecake bars.
- Spiced: You could also add extra cinnamon to the pumpkin puree mixture for extra cinnamon flavor.
- Chopped nuts: Add chopped pecans or some other chopped nuts to the crust for a nuttier flavor.
- No sour cream: If you do not have sour cream or are trying to cut down on fat, use Greek yogurt instead.
- Chocolate chips: I have tried this cheesecake with white chocolate chips mixed into the pumpkin cheesecake layer, and it was terrific.
How to serve
Slicing the cheesecake bars:
- Run a long, sharp, thin-bladed, slicing knife under hot tap water or dip it into a glass of hot water before cutting the cheesecake.
- Wipe the knife clean and run it under hot water before making another cut.
- An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. This method can be easily used on cheesecakes baked in a springform pan. Clean the bits that stuck to the wire/floss before every cut.
This easy yet impressive fall dessert is a staple on my Thanksgiving table. At this point, I am famous for serving it every year, and everyone is looking forward to it. I always serve the cheesecake bars chilled, with the cinnamon whipped cream, and decorated with candy pumpkins. I usually have homemade apple cider for my guests and also pumpkin spice lattes.
Dessert is usually served after a copious Thanksgiving dinner, where people feasted on sweet potato casserole, green bean casserole, honey orange turkey breast, roasted carrots, and pear salad. I rely on tried and true recipes that my loved ones and I love, as these celebrations are about creating memories, accompanied by comfort food that brings us together.
How to store leftovers:
- Store: After letting your pumpkin cheesecake bars cool, pack them in an airtight container wrapped in parchment paper or plastic wrap to keep them from sticking together. They will stay fresh for several days in the fridge.
- Freeze: Alternatively, you could freeze your leftovers for up to four months in a freezer-safe airtight container.
- Thaw: Remember to thaw your frozen leftovers in the fridge overnight before serving.
How to freeze a cheesecake:
- You can freeze the cheesecake BEFORE you top it with whipped cream.
- Make sure it has thoroughly cooled and is refrigerated for at least 6 hours.
- Wrap the cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag.
- Properly stored, it will maintain the best quality for about 2 to 3 months.
Frequently Asked Questions
If you forgot to take the cream cheese out to soften beforehand, don’t worry about it. You can soften it in the microwave or in hot water quickly. To microwave it, remove it from the wrapper and place it in a microwave-safe bowl. Heat for 30 seconds, and it should soften. Or give it a warm water bath in the package for 10 minutes.
This common problem happens to the best of us. It could be that you added too much or not enough butter. The melted butter is the glue to hold the crust together, so make sure to measure correctly. Also, be sure to grind up your graham cracker crumbs finely. Big chunks will make it fall apart.
If using a springform pan, wrap the outside of the pan in a double layer of foil, covering the bottom and sides of the pan; you need to cover the sides only from the outside. This will prevent the cheesecake from leaking water. If using a baking pan, there is no need to do this.
Set the prepared pan in a large roasting pan that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the cheesecake pan.
Transfer to a pre-heated oven and bake until the center jiggles slightly like Jell-O, and the sides are puffed and a light golden brown. The residual heat will cook the center of the cheesecake. If the cheesecake doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack.
Cool the cheesecake in the oven with the door slightly cracked for one hour.
More delicious Thanksgiving dessert recipes:
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The Ultimate Pumpkin Cheesecake Bars
Ingredients
Crust:
- 3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 stick (1/2 cup) unsalted butter melted
Cheesecake Batter:
- 4 packages (8 oz each) cream cheese at room temperature
- 1 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs at room temperature
- 1/2 cup heavy whipping cream at room temperature
- 3/4 cup sour cream at room temperature
- 1 teaspoon vanilla extract
Pumpkin Layer:
- 1 can (15 oz) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pumpkin spice optional
Cinnamon Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
Cheesecake Crust:
- Lightly coat a 9×13-inch pan with baking spray and set it aside.
- Add the "Crust" ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides up to the middle of the pan edges.
- Refrigerate or freeze for at least 20 minutes.
Cheesecake Batter:
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
- Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Take the crust out of the freezer and pour half of the cheesecake batter into the prepared pan. Return it to the freezer for about 1 hour, allowing the layer to freeze sufficiently so that you can pour the pumpkin layer on top.
- Set aside the remaining half of the cheesecake batter. It will be used for the pumpkin layer.
Pumpkin Layer:
- Add the ingredients for the "Pumpkin Layer" to the reserved cheesecake batter, and whisk until fully combined. Use a spatula to scrape the sides and bottom of the bowl.
- Remove the cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.
Bake:
- Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
- Bake in the preheated oven for about one hour.
- Do not open the oven door. At the 45-minute mark, check the cheesecake to see if it is done. The center should have a slight wobble, and the edges should be puffed and light golden brown.
- Turn off the oven, prop open the door, and let the cheesecake cool in the oven for one hour.
Chill:
- After one hour, remove from the oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
- Transfer to the refrigerator and chill for 6-24 hours.
Cinnamon Whipped Cream:
- Add cream, sugar, vanilla, and cinnamon to a large bowl.
- Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag, fitted with a star piping tip, and pipe it onto cheesecake bars right before serving.
Video
Notes
Preventing cheesecake cracks:
Make sure that all the ingredients are at room temperature and well combined after mixing, and add flour and/or cornstarch to the batter. Avoid opening the oven door while baking the cheesecake. Watch the cheesecake closely to avoid over-baking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, the cheesecake is done. Cooling the cheesecake in the oven, with the door slightly cracked, is also very important, as the sudden temperature change can cause cracks. Finally, bake the cheesecake in a water bath; it’s one of the most successful techniques to avoid cracks on your cheesecake.How to fix cheesecake cracks:
- You will need: 1) a small offset spatula or spoon, 2) hot water, and 3) a kitchen towel.
- Let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. The cheesecake needs to be cold to be able to fix the cracks.
- Use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth.
- Clean the spatula with the towel as needed.
- Once finished, clean the offset spatula with the kitchen towel again, dip it again into warm water, and smooth the top of the cheesecake.
- You can add a thin layer of sour cream topping if the cracks are small.
- You can add a layer of whipped cream topping.