The Ultimate Pumpkin Cheesecake Bars [VIDEO]

Catalina Castravet
By Catalina Castravet
4.98 from 45 reviews

Brownies and Bars Cheesecakes Pumpkin Recipes Thanksgiving Recipes

Cook time Cook time: 1 hour

Pumpkin Cheesecake Bars are luxuriously creamy and rich, with lots of pumpkin flavor. Topped with a hefty amount of homemade cinnamon whipped cream.

After I made the Instant Pot Pumpkin Cheesecake, I got so many requests to make an oven-baked version, that I got to work asap and make this layered Pumpkin Cheesecake recipe. For more pumpkin flavor, check my Pumpkin Fudge and the most amazing Pumpkin Bread stuffed with cream cheese. If you want to go all-in, make this Pecan Pie Pumpkin Cheesecake, it’s guaranteed to impress.

Easy Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars are my latest favorite fall dessert. They are irresistible, made of two layers: one is a classic vanilla cheesecake, and the second, is a very flavorful pumpkin cheesecake. This cheesecake basically combines the best of two worlds, and the vanilla cheesecake balances the pumpkin flavor in the most perfect way.

The cheesecake bars are topped with homemade cinnamon whipped cream, that is lighter in texture and works well with the fall flavors in this dessert. These easy and tasty Pumpkin Cheesecake Bars are a nice change from the classic Pumpkin Pie if you are looking for something more special to try this fall season.

You can also make this recipe in a large springform pan. You can skip the vanilla layer and mix the pumpkin puree into all the cheesecake batter, for a classic pumpkin cheesecake.

What do you need to make Pumpkin Cheesecake Bars?

For the graham crackers crust you will need:

  • Graham crackers crumbs
  • Brown sugar
  • Spices: Ground cinnamon, ground nutmeg, and ground cloves
  • Butter
  • 9×13 inch non-stick pan

For the cheesecake layers you will need:

  • Cream cheese
  • Sugar and cornstarch
  • Eggs
  • Heavy cream and sour cream
  • Vanilla extract
  • Pumpkin puree
  • Spices: Ground cinnamon, ground nutmeg, and ground cloves, pumpkin spice

How to Make a gluten-free cheesecake crust?

  • Use almond meal instead of graham crackers.
  • A combination of quick oats and nuts works as well
  • Use gluten-free crushed cookies or gluten-free graham cracker crumbs

How to prevent cheesecake cracks:

  • Making sure that all the ingredients are at room temperature and well combined after mixed.
  • Adding flour or/and cornstarch to the batter.
  • Avoid opening the door oven 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 change in temperature can cause cracks.
  • Bake the cheesecake in a water bath, its 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 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, and 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.

How to bake a cheesecake in a water bath:

  1. Wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan, you need to cover the sides only from outside. This will prevent the cheesecake from water leaking in. If using a baking pan, there is no need to do this.
  2. 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.
  3. 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.
  4. Cool the cheesecake in the oven with the door slightly cracked for one hour.

How to slice the Pumpkin Cheesecake Bars:

  • Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing 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.

More delicious Thanksgiving recipes:

Can you freeze Pumpkin Cheesecake Bars?

  • You can freeze the cheesecake BEFORE you top it with whipped cream.
  • Make sure the cheesecake has fully cooled and also was refrigerated for at least 6 hours.
  • Wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.

Tips for the tasty Pumpkin Cheesecake Bars

  • You should use very soft cream cheese. If you want, you can microwave it around 30 seconds – this way it will soften really quickly.
  • Remember that bars should be fully chilled before you slice them. 
  • You can store these bars up to 3 days, however, keep in mind that whipped cream should be added right before serving. 

Save Recipe
4.98 from 45 reviews

The Ultimate Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are luxuriously creamy and rich, with lots of pumpkin flavor. Topped with a hefty amount of homemade cinnamon whipped cream.

Author: Catalina Castravet Serves: 9 servings
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins



Cheesecake Batter:

Pumpkin Layer:

Cinnamon Whipped Cream:


Cheesecake Crust:

Cheesecake Batter:

Pumpkin Layer:



Cinnamon Whipped Cream:

Nutrition information

Calories: 524 Carbohydrates: 85 Protein: 8 Fat: 18 Saturated Fat: 9 Cholesterol: 110 Sodium: 265 Potassium: 324 Fiber: 3 Sugar: 64 Vitamin A: 7960 Vitamin C: 2 Calcium: 174 Iron: 2
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I tried this pumpkin cheese cake , for thanksgiving, not everyone ate it but everyone who tried it, liked it. I’m making it again. It came really good... 😊loved it! My mom and boy friend really likes it.


Monica macias

I tried this pumpkin cheese cake , for thanksgiving, not everyone ate it but everyone who tried it, liked it. I’m making it again. It came really good... 😊loved it! My mom and boy friend really likes it.



The Pumpkin layer mentions optional pumpkin spice. Is the pumpkin pie spice or some other type of spice?


yes, pumpkin pie spice.



I made the cinnamon whipped cream in a bowl in my fridge and it kept perfectly for 3 days



I made this tonight. I made it with swerve sweetener in both the base and the filling. I also used almond flour for the base instead of Graham crumbs. I sure hope it doesn't burn on the bottom. I will let you all know how it turns out



It doesn't print for me either


The print works on our end, please check again. thanks



Sooo good! My only complaint is that the instructions say 1.5 hrs so that's what I planned on, just to find out the recipe takes like 3-4hrs for prep and cooking and then 6-24 hrs for yeah.... I served it hot, which is not as good... trying this again the day before I need them. I'm also skipping adding cloves into the Graham crackers crust, I felt like that was a little much.



I wouldn’t say they are simple as they are very time consuming, but definitely worth it!



"This cheesecake is perfect." This is a direct quote from my brother in law. I made it for Thanksgiving and then was asked to make it for Christmas and then again for new years eve. I followed the recipe exactly including the optional pumpkin pie spice which I thought made this delicious. I meant to leave you a note to say thank you for posting such a wonderful, tasty, easily made recipe. I agree with my brother in law. It is perfect.


Hi Linda, I am very happy that you and your brother in law loved it! Thank you for your feedback!



2 things: What are your thoughts on making this early and freezing it? And... if you leave the cheesecake mixture out of the pumpkin purée, is there anything else you should add to the pumpkin? Thanks!


Yes, these actually freeze really well. If you leave our the cheesecake out of the pumpkin you just have pumpkin puree, which is not ideal. I reccomend following the recipe as is, it is very good!



Can these bars be made in advance and frozen?




Robin Werner

I was wondering if you have ever cut the the cheesecake bars into rounds with a cookie or biscuit cutter? I want to serve this as miniature rounds for a luncheon, do you think it will hold up to slicing through with a cookie cutter?


Yes, it will.



Amazing took a long time to make the bars but well worth it sorry have no pic , the bars we’re gone so fast that I had no chance to take a pic thank you for that delicious recipe.



I just made this and I’m so excited. I can’t wait for thanksgiving to take a bite. But, I do have a question. When you put it in the refrigerator, do you put a cover in it?


I usually don't put a cover on it, sometimes I just put some foil on top, so it does NOT tough the cheesecake.



Really tasty! And super easy recipe to follow! Just wanted to ask if this freezes well? Thank you


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