Pumpkin Cheesecake Bars are a truly irresistible fall dessert, combining a delightful cinnamon graham cracker crust with two distinct, creamy cheesecake layers. Crowned with an easy-to-make streusel and a decadent caramel drizzle, these bars offer a symphony of flavors and textures that make them the ultimate autumn treat. Whether you’re hosting a holiday feast or simply craving a seasonal delight, these famous pumpkin cheesecake bars are guaranteed to be a smash hit wherever they’re served!

Pumpkin Cheesecake Bars: A Beloved Fall Classic

First created in 2014, this pumpkin cheesecake recipe has garnered immense love from hundreds of bakers and dessert enthusiasts. It’s incredibly rewarding to read the glowing reviews and witness its widespread popularity, becoming a staple in many households for Thanksgiving, Halloween, and general fall celebrations. The rich, spiced pumpkin flavor perfectly complements the smooth, tangy cheesecake, creating a dessert that feels both familiar and exquisitely special.

Over the years, one of the most common requests we’ve received is to make this recipe even BIGGER! We understand that when a dessert is this good, you want enough to share with everyone, or perhaps just to ensure there are plenty of leftovers. In response to your enthusiasm, we’ve updated this post to include a highly requested 9 x 13-inch version of these delicious pumpkin cheesecake bars. This updated guide comes complete with step-by-step pictures, enhanced helpful tips, and a revised recipe that scales perfectly for larger gatherings.

But fear not, for those who cherish the original or prefer a smaller batch, the beloved 9 x 9-inch version remains unchanged. This allows you the flexibility to choose the perfect size for your needs, ensuring everyone can enjoy these fantastic bars in their preferred quantity. Whether you opt for the classic square or the generous rectangular pan, you’re in for a treat that will undoubtedly impress.

Key Ingredients for Perfect Pumpkin Cheesecake Bars

Crafting the perfect pumpkin cheesecake bars begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and overall decadence. Here’s a closer look at what you’ll need and why each choice matters:

• Cream Cheese: This is the star of any cheesecake! For the smoothest, most lump-free mixture, it’s essential to let your cream cheese sit at room temperature for at least an hour before mixing. Using full-fat cream cheese is recommended for the richest flavor and creamiest texture.
• Granulated Sugar: Provides the perfect amount of sweetness to balance the tanginess of the cream cheese and the earthiness of the pumpkin.
• Salt: Don’t underestimate the power of a pinch of salt! It enhances all the other flavors in the cheesecake, adding depth and complexity to both the crust and the filling.
• Vanilla Extract: Use pure vanilla extract for the best, most authentic flavor. It elevates the overall taste profile, complementing both the cream cheese and pumpkin beautifully.
• Eggs: Act as the binding agent, helping the cheesecake to set properly and achieve its signature creamy, yet firm, consistency.
• Pumpkin Puree: Absolutely critical! Always use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will alter the flavor balance of this recipe. Look for cans labeled “100% Pure Pumpkin.”
• Cinnamon and Pumpkin Pie Spice: These warm spices are what give our pumpkin cheesecake bars their quintessential autumn flavor. Feel free to adjust the quantities to your personal preferences for a more subtle or pronounced spice profile.
• For the Crust: A simple yet sensational blend of cinnamon graham crackers, dark brown sugar, and unsalted butter. For the finest and most cohesive crust, crush your graham crackers very finely – a food processor works wonders for this! The cinnamon graham crackers add an extra layer of warm spice right from the base.
• For the Topping: A delightful streusel made from brown sugar, all-purpose flour, quick oats, unsalted butter, and a touch of vanilla extract. This combination bakes into a sweet, crumbly, and textural contrast that complements the smooth cheesecake layers perfectly.

How to Master Pumpkin Cheesecake Bars: A Step-by-Step Guide

Creating these pumpkin cheesecake bars is a rewarding experience, and following these steps will ensure a flawless and delicious outcome:

1. Prepare the Crust: In a mixing bowl, combine your finely crushed cinnamon graham cracker crumbs, dark brown sugar, and melted unsalted butter. Mix thoroughly until a uniform, thick dough-like consistency forms. Press this mixture firmly and evenly into the bottom of your prepared 9×13 inch baking pan. Bake this crust for about 8 minutes, then remove from the oven and set aside to cool while you prepare the filling.
2. Craft the Cheesecake Filling: In a separate large bowl, combine the softened cream cheese, granulated sugar, salt, and vanilla extract. Using a hand mixer, beat these ingredients together on medium speed until the mixture is completely smooth and wonderfully creamy, with no lumps remaining. Next, add the eggs one at a time, beating just until each egg is fully incorporated before adding the next. Be careful not to overmix, as too much air can cause cracks.
3. Layer the Cheesecake: Gently pour half of the plain cheesecake mixture over the cooled graham cracker crust in your baking pan, spreading it evenly. This will form your luscious base layer.
4. Infuse with Pumpkin: To the remaining cheesecake mixture, stir in the pure pumpkin puree, ground cinnamon, and pumpkin pie spice. Mix until all the pumpkin and spices are thoroughly combined and the mixture is a uniform orange hue.
5. Form the Double Layer: Carefully pour the pumpkin-spiced cheesecake mixture over the plain cheesecake layer in the pan. The goal is to create two distinct layers, so pour gently and avoid stirring or swirling the layers together. Bake this layered cheesecake for approximately 30 minutes.
6. Prepare the Streusel Topping: While the cheesecake bakes, prepare your streusel. In the same bowl you used for the crust (to save on dishes!), combine brown sugar, flour, quick oats, and cinnamon. Cut the softened unsalted butter into small cubes and add it, along with the vanilla extract, to the dry ingredients. Use a pastry cutter or your fingertips to mix until the butter is fully incorporated and the mixture resembles coarse crumbs. Avoid melting the butter entirely, as this can make the streusel too wet and less crumbly.
7. Add Streusel and Finish Baking: Evenly sprinkle the crumbly streusel topping over the partially baked pumpkin cheesecake layer. Return the pan to the oven and bake for another 25-30 minutes, or until the cheesecake is set and the streusel is golden brown. The center should have a slight jiggle, indicating it’s perfectly baked.
8. Cool and Chill: Allow the baked cheesecake bars to cool completely at room temperature for about an hour. This gradual cooling helps prevent cracks. Once cooled, transfer the pan to the refrigerator and chill for at least 1-2 hours, or preferably longer, to ensure the bars are fully set and easy to slice.
9. Top with Caramel: Before serving, drizzle your chilled pumpkin cheesecake bars generously with your choice of store-bought caramel sauce or a delightful homemade caramel sauce.

Pro Tips for Flawless Pumpkin Cheesecake Bars

Achieving bakery-quality pumpkin cheesecake bars is easier than you think with these expert tips:

• Room Temperature Cream Cheese is Non-Negotiable: This is arguably the most crucial tip for a perfectly smooth cheesecake. Cold cream cheese will result in a lumpy batter, no matter how long you beat it. If you’re short on time, you can microwave the cream cheese in 15-20 second bursts until it’s just warm and pliable, but be careful not to melt it.
• Avoid Overmixing the Batter: Once the cream cheese, sugar, salt, and vanilla are smooth, add the eggs one at a time, mixing only until just combined. Over-mixing introduces too much air into the batter, which can cause the cheesecake to puff up in the oven and then crack as it cools. Use low speeds on your mixer.
• Cool Completely and Gradually: Patience is a virtue when making cheesecake. After baking, allow the bars to cool fully at room temperature before transferring them to the refrigerator. This gradual cooling process minimizes temperature shock and helps prevent unsightly cracks from forming on the surface.
• Achieve Clean Cuts with a Hot Knife: For perfectly neat and defined bars, slice them while cold, using a hot, sharp knife. The trick is to run your knife under hot water, thoroughly dry it, make one clean cut, and then repeat the process for each subsequent slice. This prevents the cheesecake from sticking and dragging.
• Don’t Forget the Parchment Paper Overhang: Lining your baking pan with parchment paper, leaving an overhang on the sides, makes it incredibly easy to lift the entire batch of chilled bars out of the pan. This allows for effortless cutting and serving without damaging the crust or edges.
• Adjust Spices to Taste: The amount of cinnamon and pumpkin pie spice listed in the recipe is a guideline. If you prefer a stronger spice flavor, feel free to add a little extra. Conversely, if you like it milder, reduce the quantity slightly.

More Irresistible Pumpkin Desserts to Try

If you’re a fan of pumpkin, you’ll love exploring these other fantastic recipes that celebrate the flavors of autumn:

• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
• The Best Bakery Style Pumpkin Chocolate Chip Cookies
• Healthy Greek Yogurt Pumpkin Bread
• Easy Pumpkin Bundt Cake
• Pumpkin Cheesecake Ball

Pumpkin Caramel Cheesecake Bars with a Streusel Topping

By Chelsea Lords

These Pumpkin Cheesecake Bars feature a delightful cinnamon graham cracker crust, two creamy layers of cheesecake (plain and pumpkin-spiced), and a sweet streusel topping, all finished with a luscious drizzle of caramel sauce. They are the perfect fall dessert for any gathering and are sure to be a crowd-pleaser!

Prep Time: 20 minutes

Cook Time: 1 hour 3 minutes

Chilling Time: 2 hours

Total Time: 3 hours 23 minutes

Servings: 24 servings

Equipment

• 9 x 13-inch baking pan
• Hand mixer

Ingredients

Crust

• 12 sheets cinnamon graham crackers, finely crumbled
• 1/4 cup dark brown sugar
• 8 tablespoons unsalted butter, melted

Cheesecake Filling

• 4 (8-ounce) packages full-fat cream cheese, at room temperature
• 1-1/2 cups granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 (15-ounce) can pure pumpkin puree (ensure it’s not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice

Streusel and Topping

• 1 cup dark brown sugar, firmly packed
• 1 cup all-purpose flour
• 1/2 cup quick oats
• 1/2 teaspoon ground cinnamon
• 8 tablespoons unsalted butter, softened (not melted)
• 2 teaspoons pure vanilla extract
• Salted or plain caramel sauce, for drizzling

Instructions

1. Ensure cream cheese is at room temperature for at least one hour before beginning to bake. This is crucial for a smooth, lump-free filling. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
2. For the crust: In a medium bowl, combine the finely crushed cinnamon graham cracker crumbs, dark brown sugar, and melted unsalted butter. Mix thoroughly until the ingredients are well incorporated and a thick dough forms. Press this mixture firmly and evenly into the bottom of the prepared 9×13 inch pan. Bake for 8 minutes, then remove from the oven and allow to cool completely.
3. For the cheesecake filling: In a large bowl, combine the room-temperature cream cheese, granulated sugar, salt, and vanilla extract. Using a hand mixer, beat on medium speed until the mixture is completely smooth, creamy, and free of any lumps. Add the eggs one at a time, beating only until each egg is just incorporated before adding the next. Be careful not to overmix the batter.
4. Remove half of this plain cheesecake mixture and carefully pour it over the cooled crust in the baking pan, spreading it into an even layer.
5. To the remaining cheesecake mixture in the bowl, add the pure pumpkin puree, 1 teaspoon of ground cinnamon, and 2 teaspoons of pumpkin pie spice. Stir gently until all ingredients are completely combined and the mixture is uniformly orange.
6. Carefully pour the pumpkin-spiced cheesecake layer on top of the plain cheesecake layer in the pan. Be gentle to avoid mixing the two layers together. Bake the cheesecake for 30 minutes at 350°F (175°C).

Streusel Topping & Final Bake

7. While the cheesecake is baking, prepare the streusel. In the same bowl you used for the crust, combine the dark brown sugar, all-purpose flour, quick oats, and 1/2 teaspoon of ground cinnamon. Add the softened unsalted butter (cut into small cubes) and 2 teaspoons of vanilla extract. Mix with a pastry cutter or your fingertips until the butter is fully incorporated and the mixture resembles coarse crumbs. Ensure the butter isn’t fully melted, as this will make the streusel too wet.
8. Remove the cheesecake from the oven and evenly sprinkle the prepared streusel topping over the pumpkin cheesecake layer. Return the pan to the oven and bake for an additional 25–30 minutes, or until the cheesecake is set (the center should have a slight jiggle when gently nudged) and the streusel is golden brown.
9. Allow the bars to cool at room temperature for about an hour. Once cooled, transfer the pan to the refrigerator and chill for a minimum of 1–2 hours, or until completely firm.
10. Once thoroughly chilled, use a hot, sharp knife to cut the bars. Run your knife under hot water, wipe it clean and dry, make one cut, and then repeat this process for each slice to ensure clean, precise edges.
11. Just before serving, drizzle each pumpkin cheesecake bar generously with your choice of salted or plain caramel topping. Enjoy!

Nutrition Facts (Approximate)

Serving: 1 bar

Calories: 283 kcal

Carbohydrates: 34 g

Protein: 3.5 g

Fat: 15 g

Cholesterol: 65.6 mg

Sodium: 125.4 mg

Fiber: 1 g

Sugar: 20.2 g

Nutrition information is automatically calculated and should be used as an approximation only. Actual values may vary based on specific ingredients and preparation methods.

We hope you love these Pumpkin Cheesecake Bars as much as we do! Your feedback means the world to us. Like this recipe? Leave a comment below and share your experience!

Original 9×9-inch Pan Recipe (For Smaller Batches)

For those who prefer a smaller yield or are sticking to the classic square pan size, here is the original recipe:

Crust (9×9 inch)

• 1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
• 1/4 cup white sugar
• 1 tablespoon brown sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling (9×9 inch)

• 2 packages (8 ounces each) full-fat cream cheese, at room temperature
• 1/2 cup + 2 tablespoons white sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 2 large eggs
• 1/2 cup + 2 tablespoons pure canned pumpkin puree (not pumpkin pie filling)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

Streusel and Topping (9×9 inch)

• 1/2 cup brown sugar, packed
• 1/4 cup quick-cooking oats
• 1/2 cup all-purpose white flour
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, softened (not melted)
• 1 teaspoon pure vanilla extract
• Salted or plain caramel to top bars with

Instructions (9×9 inch)

1. Preheat the oven to 350 degrees F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang to easily remove the bars, and set aside.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9×9 inch baking pan. Bake for 8 minutes.
3. In another bowl, combine the room-temperature cream cheese, sugar, vanilla, and salt. Beat with a hand mixer until completely smooth and creamy. Add in the eggs, one at a time, beating just until each is combined. Remember, room temperature cream cheese is VERY important for a smooth texture. Microwaving cream cheese can result in a bumpy texture.
4. Remove 1 and 1/2 cups of this plain cheesecake mixture and pour on top of the prepared crust.
5. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
6. Carefully pour the pumpkin layer on top of the plain cheesecake layer, being mindful not to combine the two layers. Bake for 30 minutes.

Streusel (9×9 inch)

7. In the same bowl you used for the crust, stir together the brown sugar, white flour, quick-cooking oats, and cinnamon. Add in the softened butter and vanilla extract, and mix until well combined and crumbly. Avoid melting the butter entirely, as this will make the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
8. Place in the oven and bake for an additional 25-30 minutes or until the cheesecake has set.
9. Allow to cool for about an hour at room temperature, then place in the fridge for 1-2 hours to chill completely.
10. Top each bar with caramel topping of your choice before serving.