Pumpkin Cheesecake Bars Recipe. I love traditional Thanksgiving desserts and make a pumpkin pie every year, but there is something so magical to me about cheesecake. Light, creamy, easy to feed a crowd, an absolutely delicious graham cracker crust. These pumpkin cheesecake bites taste like fall & are not difficult to make. It's even made with greek yogurt & can be made gluten free with gluten free graham crackers.
Graham Cracker Crust
Grease the baking dish and add your buttery graham cracker crumbs. The most annoying part of this step is pressing it evenly into the pan. But it's really important the crust is tamped down. I like to use the bottom of a drinking glass. Press it flat and even, the less loose crumbs the better. You can let the crust go up the sides a little. Be patient getting it all even.
Pumpkin Spice Filling
The filling is quite simple to make. Make sure all of your dairy (cream cheese, yogurt & eggs) are room temperature. This is how we ensure the filling is creamy and beautiful with no clumps at all. You can leave everything out overnight or at 2 hours or so on your counter. The order is also important. Beat the cream cheese first until light and fluffy, then add the yogurt & sugars, beating after each step. Add the eggs last. This is how we make sure we did not over-beat the filling. The eggs are there to stabilize the cheesecake, not to create tons of lift or air.
Pour the filling into your pre-baked graham cracker crust. It can still be warm! And now it is ready to bake.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Cheesecake Bars
- Ready In: about 1 hour and 30 minutes from start to finish.
- Makes: Serves 16 bars
- Creamy Pumpkin Cheesecake Filling: A light and creamy pumpkin cheesecake layer made with Greek yogurt and warm fall flavors.
- Buttery Graham Cracker Crust: A delicious graham cracker base adds the perfect sweet crunch to every creamy bite and can easily be made gluten-free.
- Perfect for a Crowd: These easy-to-serve pumpkin cheesecake bars are a festive alternative to traditional pumpkin pie and perfect for Thanksgiving or fall gatherings.
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Jump to:
- Graham Cracker Crust
- Pumpkin Spice Filling
- A Quick Look At The Recipe
- Ingredients You'll Need
- Why You’ll Love This Pumpkin Cheesecake Bars
- How to Make Coconut Shrimp with Hot Honey & Pineapple Salsa
- Tips for the Best Pumpkin Cheesecake Bars
- Frequently Asked Questions
- More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Ingredients You'll Need
- Graham Crackers: Plain graham crackers are used in this recipe. As mentioned below, this can be fully gluten free pumpkin cheesecake if you subsitute with gluten free graham crackers.
- Cream Cheese: Full-fat, brick style cream cheese is the cream cheese that should be used here. Whipped cream cheese will not work. Philadelphia Cream cheese is always my brand of choice. Make sure it is room temperature.
- Plain Greek Yogurt: I like to use full fat. You can use lower fat greek yogurt to substitute, but it won't be as creamy as the original - still tasty though!
- Pumpkin Puree: Double check you are grabbing pumpkin PUREE and NOT pumpkin pie filling. Libby's is the best & the only pumpkin puree I use for all of my pumpkin recipes.
- Pumpkin Pie spice: 1 tbs makes for a very well-spiced cheesecake. Feel free to add ½ the spice and taste the filling before adding the eggs to see your personal preference, add more as you wish.
Why You’ll Love This Pumpkin Cheesecake Bars
If you're looking for a cheesecake recipe that's flavorful, and easy to make at home, here's why you'll love this one:
- Creamy & Delicious: The pumpkin cheesecake filling is smooth, light, and perfectly creamy with all the cozy flavors of fall.
- Easy to Make: You get all the flavor of homemade cheesecake without the fuss of making a traditional full-sized cheesecake.
- Perfect for Events: Cut them into individual bars or bites for an easy-to-serve dessert that’s perfect for feeding a crowd.
- Irresistible Graham Cracker Crust: The buttery, slightly crunchy crust pairs perfectly with the creamy pumpkin filling.
- Easy to Make Gluten-Free: Simply swap in gluten-free graham crackers to make a delicious gluten-free version.
How to Make Coconut Shrimp with Hot Honey & Pineapple Salsa
- All of your dairy ingredients need to be room temperature. This ensures no clumps in your cream cheese and a very creamy, perfect bake. Preheat oven to 350°. Grease an 8x8 baking dish very well. I like to use butter. To ensure no sticking, use parchment as well. Set aside. Make sure a rimmed baking sheet is also available & set aside.
- Make the Crust: In food processor (or trusty ziplock bag & rolling pin) add all of the graham crackers. Break up or process the graham crackers as fine as possible. In a small bowl, add melted butter, graham crackers and ¼ cup brown sugar. Mix until butter is completely incorporated and you see no dry pieces of graham cracker. Press mixture into 8x8 pan. Tamp down with flat glass to make sure the crust is really pressed in to the baking dish* Bake crust for 8 minutes, remove from oven and set aside.
- Make the Filling: In large bowl with hand mixer OR stand mixer with whisk attachment, add cream cheese. Beat until smooth & creamy with no lumps. Add yogurt & beat again until smooth & creamy with no lumps. Add sugars, pumpkin puree, pumpkin pie spice & vanilla extract. Beat again. Be sure to scrape the sides and bottom of your bowl! Finally add eggs one at a time beating on low until the egg is just incorporated. Stop as soon as they are mixed in.
- Hot Water Bath: Pour filling into baked crust & spread evenly. Lightly tap on counter to remove any bubbles. Boil about 5 cups of water in a pot. When water is boiling, place cheesecake in center of rimmed baking sheet. Carefully pour water into the rimmed baking sheet (NOT onto the cheesecake) letting the water surround the cheesecake. Close oven & bake.
- Bake for 50 minutes to an hour until there is a very light jiggle in the center. Like a tiny little belly jiggle. Start checking at 45 minutes. Remove from oven. Let sit until room temperature-ish before refrigerating 4–8 hours or overnight.
- Carefully remove if using parchment, cut into bars & serve. Serve with dollops of whipped cream.
Tips for the Best Pumpkin Cheesecake Bars
- Use Room Temperature Ingredients: Make sure your cream cheese, Greek yogurt, and eggs are at room temperature for a smooth, creamy filling without lumps.
- Press the Crust Firmly: Use the bottom of a flat glass to firmly press the graham cracker mixture into the pan so the crust holds together when sliced.
- Don’t Overmix the Eggs: Add the eggs one at a time and mix on low just until incorporated to avoid adding too much air to the cheesecake.
- Don’t Skip the Water Bath: The hot water bath helps the cheesecake bake gently and evenly for a smooth, creamy texture.
- Look for a Slight Jiggle: The center should still have a very light jiggle when you remove the cheesecake from the oven. It will continue to set as it cools.
- Chill Before Slicing: Refrigerate the cheesecake bars for at least 4–8 hours, or preferably overnight, so they fully set and slice cleanly.
- Use a Clean Knife: Wipe your knife clean between each cut for neat, bakery-style pumpkin cheesecake bars.
Frequently Asked Questions
Technically, no. But it does make a big difference to the final product. The bake is even with no cracks, and I find it to be even creamier and better in texture. This is not just a step for fancy bakers - I swear it is ridiculously simple and I recommend it for the best outcome.
No problem! I have used a trusty ziplock bag many times. Place the graham crackers in a plastic food storage bag, and seal it. Use a rolling pin or metal spoon to crush into fine crumbs. Shake up the bag & flip it over throughout to ensure they all break up evenly.
This is a great recipe for Thanksgiving or holiday festivities because it is best when made ahead. It needs up to 8 hours to cool entirely in the refrigerator and can hold up in the fridge for 4 days or so.
Yes! Arrange the breaded shrimp in a single layer, lightly spray with oil, and air fry at 400°F for 8–10 minutes, flipping halfway through, until cooked through. It will not turn as golden brown as frying it.
This recipe is delicious with homemade hot honey and fresh pineapple salsa, but sweet chili sauce, orange marmalade sauce, spicy mayo, or a creamy coconut dipping sauce are all great options.
More Recipes You'll Love
If you loved this pumpkin cheesecake bars recipe, try these next fall recipes:
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📖 Recipe
Pumpkin Spice Cheesecake Bars
Ingredients
Graham Cracker Crust
- 12 sheets graham crackers*
- 6 tbs melted unsalted butter
- ¼ cup brown sugar
- Pinch Salt
The Filling
- 14 oz cream cheese, room temperature
- 10 oz plain greek yogurt, room temperature . I like to use full fat
- ⅔ cup pumpkin puree
- 1 tbs pumpkin pie spice*
- ¼ cup brown sugar
- ¾ cup white sugar
- 1 teaspoon vanilla
- 2 eggs + 1 yolk, room temperature
Instructions
- All of your dairy ingredients need to be room temperature. This ensures no clumps in your cream cheese and a very creamy, perfect bake. Preheat oven to 350°. Grease an 8×8 baking dish very well. I like to use butter. To ensure no sticking, use parchment as well. Set aside. Make sure a rimmed baking sheet is also available & set aside.
- Make the Crust: In food processor (or trusty ziplock bag & rolling pin) add all of the graham crackers. Break up or process the graham crackers as fine as possible. In a small bowl, add melted butter, graham crackers and ¼ cup brown sugar. Mix until butter is completely incorporated and you see no dry pieces of graham cracker. Press mixture into 8×8 pan. Tamp down with flat glass to make sure the crust is really pressed in to the baking dish*Bake crust for 8 minutes, remove from oven and set aside.
- Make the Filling: In large bowl with hand mixer OR stand mixer with whisk attachment, add cream cheese. Beat until smooth & creamy with no lumps. Add yogurt & beat again until smooth & creamy with no lumps. Add sugars, pumpkin puree, pumpkin pie spice & vanilla extract. Beat again. Be sure to scrape the sides and bottom of your bowl! Finally add eggs one at a time beating on low until the egg is just incorporated. Stop as soon as they are mixed in.
- Hot Water Bath: Pour filling into baked crust & spread evenly. Lightly tap on counter to remove any bubbles. Boil about 5 cups of water in a pot. When water is boiling, place cheesecake in center of rimmed baking sheet. Carefully pour water into the rimmed baking sheet (NOT onto the cheesecake) letting the water surround the cheesecake. Close oven & bake.
- Bake for 50 minutes to an hour until there is a very light jiggle in the center. Like a tiny little belly jiggle. Start checking at 45 minutes. Remove from oven. Let sit until room temperature-ish before refrigerating 4-8 hours or overnight.
- Carefully remove if using parchment, cut into bars & serve. Serve with dollops of whipped cream.
Good God, people: make this. I made a batch and am eating it out of the pan with a fork and can’t stop, it’s incredible. This is a KILLER recipe.
Side note: I just used regular plain yogurt and added more pumpkin spice (like Sam recommended) and it worked perfectly. And the steaming is totally necessary for that even bake and produces an amazing texture.
10/10 this is one for the books!
You are the best, Danielle. Thank you so much for the love!!!!
I cannot wait to make these! They're sure to be the highlight of family fall gatherings!
You are the best, thank you!!
Wondering if can just use graham cracker ctumbs and how much to use
Instead of sheets
about 1 1/4 - 1 1/2 cups. I hope you gave it a try