Introduction
Pumpkin cheesecake bars are the perfect mix of fall flavor and creamy indulgence. With a buttery cinnamon graham cracker crust, a rich two-layer cheesecake filling, and a crisp pecan streusel topping, each bite delivers sweet spice and smooth texture. These bars are ideal for holiday gatherings, potlucks, or when you want a slice of pumpkin pie without the fuss. This recipe breaks down each step so you get clean layers, no cracks, and a golden topping that won’t sink. Whether you serve them with whipped cream or a scoop of ice cream, these bars are guaranteed to impress.
The Layers That Make Pumpkin Cheesecake Bars So Irresistible
Why layered cheesecake works so well
What makes pumpkin cheesecake bars so satisfying is the contrast of flavors and textures in every bite. It all starts with the crust. Crushed cinnamon graham crackers, melted butter, and a touch of brown sugar create a firm base that bakes into a golden layer. This crust isn’t too thick or too thin, and it holds together beautifully when sliced.
Next comes the cheesecake. The trick is in creating two layers. First, you pour a portion of classic vanilla cheesecake filling over the crust. Then, after a quick freeze, a spiced pumpkin layer is added on top. This technique gives the bars that beautiful contrast without the layers blending together in the oven.
The secret to the crunchy topping
Pumpkin cheesecake can be rich and dense, so the pecan streusel topping brings balance with its crisp texture. The streusel is made with flour, oats, brown sugar, white sugar, cinnamon, cold butter, and chopped pecans. It’s sweet and crumbly, with warm spice to echo the flavors in the pumpkin layer.
Instead of baking everything at once, you partially bake the cheesecake first, then add the topping. This ensures the streusel stays light and toasty rather than sinking into the filling. When it comes out of the oven, the top is golden and crumbly, offering just the right contrast to the creamy filling beneath.
Next, we’ll walk through the full ingredient list and how to prepare each element for baking.
Pumpkin Cheesecake Bars
Ingredients
- Crust
- 1/2 cup 8 TBS unsalted butter
- 14 full sheets cinnamon graham crackers crushed into fine crumbs
- 1/4 cup packed light brown sugar
- Cheesecake
- 4 8 oz. pkgs Cream Cheese softened
- 1 1/3 cups granulated sugar
- 4 large eggs at room temperature
- 1 egg yolk at room temperature
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 cup sour cream at room temperature
- 1 15 oz. can pure pumpkin not pumpkin pie filling
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 tsps EACH ground ginger ground cloves
- Pecan Streusel
- 1 cup raw pecans
- 2 teaspoons vanilla extract
- 2/3 cup flour
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg ground cloves, ground ginger
- 1/8 teaspoon salt
- 1/2 cup chilled unsalted butter cubed 1 stick
- Serve with:
- whipped cream
- and/or vanilla ice cream
Instructions
- PREP: preheat oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper and spray with nonstick cooking spray; set aside.
- CRUST: melt butter in a large microwave safe bowl. Add finely ground Graham crackers and sugar and stir until well combined. Transfer crust to prepared pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. Bake at 350 degrees F for 8 minutes. Remove and set aside to cool COMPLETELY.
- CHEESECAKE FILLING: add cream cheese and sugar to the bowl of an electric mixer fitted with the paddle attachment (may use hand mixer) and beat on medium speed 5 minutes until light and fluffy. With mixer still running, add the eggs one at a time, then the egg yolk, mixing just until the yellow disappears after each egg, scraping down the sides of the bowl as necessary. Add the sour cream, lemon juice and vanilla and mix until well incorporated. Pour only 4 1/2 cups of this plain cheesecake on top of the COOLED crust and evenly spread to the edges. Place in the freezer while you prepare the pumpkin layer (to create more defined layers).
- PUMPKIN CHEESECAKE LAYER: add pumpkin, cinnamon, cloves, nutmeg and ginger to the remaining plain cheesecake batter and mix until well blended. Pour this pumpkin cheesecake onto the plain cheesecake and carefully spread over the plain cheesecake layer.
- BAKE CHEESECAKE WITHOUT STREUSEL: bake cheesecake uncovered for 30 minutes at 350 degrees F.
- STREUSEL: meanwhile, add pecans and vanilla extract to food processor. Pulse 3 times to slightly chop up pecans. Add all remaining topping ingredients and pulse until it resembles coarse pebbles. (See notes if you don’t have a food processor.)
- BAKE WITH STREUSEL: after cheesecake has baked 30 minutes, remove it from the oven and evenly spread streusel over cheesecake. Return to oven and bake uncovered at 350 degrees F for an additional 40-50 minutes or until the cheesecake is firm around the edges but the the center jiggles when shaken (it will finish cooking as sit cools).
- COOL: crack oven door open and allow cheesecake to cool in the oven for one hour. Remove cheesecake and allow to completely cool on the counter (2-3 hours). Cover tightly and refrigerate at least 6 hours before serving (best if 24).
- SLICE: fill a large glass with hot water. Dip a sharp knife in the hot water, wipe dry, then make a clean cut, repeat for reach cut.
- SERVE: serve Pumpkin Cheesecake Bars with plenty of whipped cream or vanilla ice cream.
Notes
Line pan. Lining the 9×13 pan in parchment then spraying with nonstick cooking spray ensures the cheesecake bars won’t stick – works like a charm every time.
Use food processor. The easiest way to make graham cracker crumbs is in your food processor – it literally takes seconds! If you don’t have a food processor, you can crush the crackers in a plastic bag with a rolling pin or side of a can.
Use fine crumbs. The finer the crumbs, the more cohesive the crust and less crumbly it will be when baked.
Press crumbs firmly into pan. Use the back of a measuring cup to get the layer nice and compact so it doesn’t crumble later.
Use soft cream cheese. The cream cheese should be soft enough that it can easily beat into a creamy consistency. If it is not soft enough, then it will yield lumpy cheesecake and will leave white specks in the pumpkin puree (see three methods to soften cream cheese below).
Beat cream cheese until fluffy. The most important part of making your Pumpkin Cheesecake Bars is to beat the cream cheese and sugar until light and fully with your paddle attachment – about 5 minutes. Five minutes can seem like a long time, so set your timer and don’t stop early! Beating the cream cheese creates lusciously smooth and creamy cheesecake.
Don’t overbeat eggs. Once you add the eggs, beat as LITTLE as possible, beating just until combined after each egg addition. Overbeating eggs can lead to the cheesecake cracking and not as creamy cheesecake.
Use room temperature ingredients. Use room temperature eggs, egg yolks, and sour cream. This allows you to beat as little as possible when adding the eggs.
To quickly bring eggs to room temperature: Fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
Don’t skip the lemon or sour cream! The both add just the right tanginess to offset the sweetness and cut through the richness.
Refrigerate streusel. The butter should be very cold before going into the oven, so if you finish making the streusel before your cheesecake comes out of the oven, refrigerate it until ready to use.
Use all the streusel. It will seem like a lot of streusel, but use all of it as it helps balance all the creamy cheesecake and will bake down.
Don’t peak! It is paramount that you don’t open the oven while your cheesecake is cooking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
Don’t overbake cheesecake. Over baking the cheesecake causes the filling to shrink and crack. You want the edges to be firm but the center to wobble slightly when shaken.
Cool cheesecake gradually. cool the Pumpkin Cheesecake Bars gradually, first with the oven door propped open and then on the counter to allow it to adjust to each temperature gradually. If you remove the cheesecake from the oven immediately, the sudden change in temperature will cause the cheesecake to crack and not bake evenly.
Chill cheesecake. Don’t rush the chilling process as it allows the flavors to build, and marry. You may serve the pumpkin bars 6 hours after chilling, but I suggest allowing them to chill the full 24 hours for the best flavor.
STORAGE
These Pumpkin Cheesecake Bars should be tightly covered and stored in the refrigerator. They are good for about 3-5 days, but the best texture after 24 hours as the streusel will continue to soften. Let them sit at room temperature for about 15 minutes before serving.
MAKE AHEAD
You can completely assemble, bake and chill the Pumpkin Cheesecake Bars 24 hours in advance, or prep different elements of the recipe ahead of time, here’s how:
Crust: bake, cool then cover with foil 24 hours ahead of filling. No need to refrigerate.
Cheesecake: beat the cheesecake ingredients together (just the plain or the plain and pumpkin). Cover and chill for up to 48 hours. Give them a whisk before layering on the cooled crust.
Streusel: can be completely prepared 3 days ahead of time and stored in an airtight container in the refrigerator.
Cheesecake: can be made 24 hours ahead of time and stored in an airtight container in the refrigerator.
CAN I FREEZE PUMPKIN CHEESECAKE BARS?
Yes and no. I do not recommend freezing Pumpkin Cheesecake Bars with the streusel as the streusel will become soft and mushy when defrosted. You may, however, bake the cheesecake bars WITHOUT the streusel and freeze them. Don’t attempt to add the streusel later – your frozen Pumpkin Cheesecake Bars will have to be served without the crunchy topping.
To freeze whole pan of Pumpkin Cheesecake Bars:
Bake cheesecake bars without streusel.
Cool cheesecake bars completely and refrigerate for at least 8 hours.
Wrap pan twice tightly in plastic wrap followed by heavy duty aluminum foil.
Freeze for 2-3 months.
To thaw, remove Pumpkin Cheesecake Bars from freezer to the refrigerator. Let thaw overnight.
To freeze individual Pumpkin Cheesecake Bars:
Bake cheesecake bars without streusel.
Line cut bars on a parchment/nonstick mat lined baking sheet without touching.
Place the baking sheet in the freezer and freeze until solid (about 1 hour); this prevents the bars from freezing together later when stored. Alternatively, you can skip this step and freeze bars individually in their own plastic bags.
Transfer bars to a freezer safe airtight container, and place parchment paper in between each row.
Freeze for 2-3 months.
When ready to eat, defrost individual cheesecake bars in the microwave at 20 second intervals or place in the refrigerator to defrost overnight.
How to Prep Pumpkin Cheesecake Bars from Scratch
Ingredient breakdown: what you’ll need
This recipe may look long, but each part is simple. It’s made up of three layers: crust, cheesecake filling, and streusel topping. Here’s what goes into each:
For the crust:
- 14 full sheets cinnamon graham crackers, crushed
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 1/4 cup light brown sugar, packed
For the cheesecake filling:
- 4 blocks (8 oz. each) cream cheese, softened
- 1 1/3 cups granulated sugar
- 4 large eggs, plus 1 egg yolk, room temperature
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 cup sour cream, room temperature
- 1 can (15 oz.) pure pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon each ginger and cloves
For the pecan streusel:
- 1 cup raw pecans
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup quick oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon each nutmeg, ginger, cloves
- 1/8 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cubed
Optional: whipped cream or vanilla ice cream for serving.
Step-by-step: building the bars layer by layer
1. Prep the crust:
Preheat the oven to 350°F. Line a 9×13 pan with parchment paper and spray it well. Mix crushed graham crackers, melted butter, and brown sugar. Press the mixture firmly into the bottom of the pan and bake for 8 minutes. Let it cool completely.
2. Make the cheesecake filling:
Beat softened cream cheese and granulated sugar for a full 5 minutes until fluffy. Add eggs one at a time, mixing just until combined. Stir in sour cream, lemon juice, and vanilla. Set aside 4 1/2 cups of this plain mixture and pour it over the cooled crust. Freeze for 15 minutes to help create separate layers.
3. Add pumpkin layer:
To the remaining cheesecake, add the pumpkin and all the spices. Spread it gently over the chilled plain layer.
4. Bake without streusel:
Bake the bars for 30 minutes at 350°F.
5. Add the streusel:
Pulse pecans and vanilla in a food processor. Add the rest of the streusel ingredients and pulse until it looks like pebbles. Sprinkle over the baked cheesecake and return to the oven for 40–50 more minutes. The edges should be set, but the center should still jiggle slightly.
6. Cool and chill:
Turn the oven off, crack the door, and let the bars cool for 1 hour. Then transfer the pan to the counter to cool completely. Cover and chill in the fridge for at least 6 hours, or preferably overnight.
Slicing, Storing, and Making Pumpkin Cheesecake Bars Ahead
How to slice clean bars every time
Cutting cheesecake can get messy if you skip a few key steps. The goal here is clean, sharp edges that show off those beautiful layers. First, make sure the bars are fully chilled. Cutting while warm will ruin the shape.
Use a sharp knife and dip it in a tall glass of hot water. Wipe it clean and dry before each cut. This melts through the creamy layers without dragging crumbs from one slice to the next. It takes a little extra time, but the payoff is picture-perfect bars.
Also, make sure your crust is firmly packed and baked fully. A loose crust can break apart while slicing.
Storing and freezing the right way
These bars should be stored tightly covered in the fridge. They keep well for 3 to 5 days and taste best after sitting for 24 hours. That rest time allows the flavors to settle and the texture to firm up. Before serving, let them sit out for 10 to 15 minutes so they lose the chill but stay firm.
If you want to make them ahead, you’ve got options. You can:
- Bake and chill the full pan up to 24 hours in advance.
- Prepare the crust and store it (unfilled) a day ahead.
- Make the cheesecake batter ahead and refrigerate it separately.
- Make the streusel topping up to 3 days in advance and keep it in the fridge.
Want to freeze them? Yes, you can, but only without the streusel. The topping gets soggy after thawing. Freeze the bars after baking and chilling, either whole or cut into squares. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or microwave individual bars gently.
How to Serve, Customize, and Enjoy Every Last Bar
Serving tips and delicious topping ideas
Pumpkin cheesecake bars are already rich and flavorful, but the right toppings can take them to a whole new level. Whipped cream is a classic choice and adds lightness to each bite. For extra indulgence, a scoop of vanilla ice cream adds cool contrast to the creamy filling and crumbly topping.
A drizzle of warm caramel or maple syrup also complements the spiced pumpkin and brings out the brown sugar notes in the crust and streusel. If you want a little crunch, sprinkle with crushed gingersnaps or chopped toasted pecans just before serving.
When serving to a group, arrange the bars on a platter and garnish each with a dollop of whipped cream and a dusting of cinnamon. They look elegant and festive with very little effort.
Fun variations to try next time
While the classic version is hard to beat, there are a few tasty twists to consider. You can swap out the graham cracker crust for a gingersnap or vanilla wafer base to change the flavor profile. Chocolate cookie crusts also work well if you love pumpkin and chocolate together.
Not a fan of pecans? Use walnuts or almonds in the streusel. Or skip the nuts completely and add extra oats for a crisp, nut-free topping. You can also fold mini chocolate chips into the pumpkin layer for a dessert that feels part pumpkin pie, part chocolate cheesecake.
For a dairy-free version, use vegan cream cheese and sour cream alternatives. Make sure to choose products that are designed for baking so the texture stays smooth and rich.
FAQ: Pumpkin Cheesecake Bars
How to caramelize apples vegan?
To caramelize apples the vegan way, slice them and cook in a skillet with a small amount of coconut oil or vegan butter. Add brown sugar or maple syrup, and cook over medium heat, stirring often. The apples will soften and the sugars will thicken into a syrupy glaze after about 8 to 10 minutes. A pinch of cinnamon or nutmeg adds extra warmth.
Can vegans eat caramel apples?
Yes, as long as the caramel is dairy-free. Many store-bought caramels contain milk, so look for versions made with coconut milk or almond milk instead. You can also make vegan caramel at home using coconut cream and brown sugar. Always read labels to confirm ingredients are plant-based.
Can you make puff pastry vegan?
Yes, you can. Many puff pastry brands are accidentally vegan and made with vegetable shortening instead of butter. Double-check the ingredients for any animal products like whey or butterfat. Store-bought options like Pepperidge Farm and Jus-Rol often offer vegan varieties that bake up beautifully.
Why won’t my caramel stick to my apples?
Caramel often slides off because of the apple’s natural wax coating. To fix this, scrub the apples in hot water and dry them well. Make sure the apples are cool before applying caramel. If they’re warm or wet, the caramel won’t adhere properly and will pool at the bottom.
Conclusion
Pumpkin cheesecake bars are the ultimate fall dessert, combining the richness of cheesecake with warm spices, a buttery crust, and a crisp pecan streusel topping. Whether you’re baking them for a holiday table or just because it’s sweater weather, these bars deliver comforting flavor and impressive presentation. With a few simple tricks for layering, slicing, and storing, you’ll have a dessert that looks bakery-made but feels homemade. Serve them chilled with whipped cream or warm with ice cream, and enjoy every creamy, spiced bite. Once you try them, they’ll become a seasonal favorite for years to come.
