As the air turns crisp and leaves begin to fall, there’s nothing more comforting than the warm flavors of cinnamon, nutmeg, and pumpkin. If you’re looking for a dessert that combines creamy richness and cozy seasonal spice, you’re going to love these Pumpkin Spice Cheesecake Bars. Inspired by a classic fall favorite, this version is perfect for holiday gatherings, potlucks, or simply treating yourself to something indulgent.
In this post, I’ll walk you through each step, share helpful tips, and suggest serving ideas. These bars are a must-try for any fall baking list.
Why You’ll Love These Bars
- Balanced flavor — The creamy cheesecake filling is perfectly spiced with pumpkin pie seasonings, giving you that cozy fall feeling in each bite.
- Simple to make — No water bath or special pan needed.
- Make‑ahead friendly — They hold up well in the fridge and freezer, so you can bake ahead.
- Great for sharing — Cut them into bars and they’re perfect for dessert tables, office treats, or potlucks.
Ingredients
(For a 9×13‑inch pan)
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour (optional, for structure)
Optional Toppings
- Whipped cream
- Caramel sauce
- Chopped pecans or walnuts
- Ground cinnamon or nutmeg
Instructions
- Preheat and prep the pan
Preheat your oven to 325 °F (163 °C). Line a 9×13‑inch baking pan with parchment paper, leaving an overhang for easy removal later. - Make the crust
In a bowl, mix together graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for about 8–10 minutes until lightly golden and set. Remove from oven and let cool slightly. - Prepare the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and blend until smooth. Add eggs one at a time, mixing gently after each to avoid overbeating. Then stir in pumpkin puree, vanilla extract, pumpkin pie spice, and flour (if using) just until combined. - Assemble and bake
Pour the cheesecake batter over the warm crust, spreading evenly. Bake at 325 °F for about 35–40 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. - Cool and chill
Let the bars cool to room temperature, then refrigerate for at least 4 hours (or overnight) to allow them to fully set before cutting. - Slice and serve
Use the parchment overhang to lift the entire block out of the pan. Slice into bars (e.g. 12 bars). Before serving, top with whipped cream, drizzle with caramel, or sprinkle spices or nuts as desired.
Tips for the Best Texture
- Use room temperature ingredients — cold cream cheese can cause lumps.
- Avoid overmixing — mixing too long adds air, which may lead to cracks.
- Let them cool gradually — sudden temperature changes can cause the center to sink or crack.
- Chill thoroughly — overnight chilling helps with clean slices and flavor development.
Variations & Flavor Ideas
- Caramel swirl — Add spoonfuls of caramel sauce on top before baking and swirl with a knife.
- Gingersnap crust — Use crushed gingersnaps instead of graham crackers for an extra spice punch.
- Nut layer — Sprinkle chopped pecans or walnuts over the top before chilling.
- White chocolate drizzle — Melt and drizzle white chocolate over bars after chilling.
Storage & Freezing
- Refrigerator: Store bars in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap individual bars tightly and freeze for up to 2 months. Thaw in the fridge overnight for the best texture.
Serving Suggestions
These cheesecake bars pair beautifully with cozy beverages. Serve with:
- A hot chai latte
- Spiced apple cider
- Freshly brewed coffee
You can also present them on a dessert board alongside cookies, brownies, or mini pies. A dollop of whipped cream or a drizzle of maple syrup adds an extra touch of decadence.
FAQs
Can I use homemade pumpkin puree?
Yes—but make sure it’s very smooth and not overly watery. If it’s too wet, the cheesecake texture may be affected.
How long do these bars last in the fridge?
Up to 5 days when kept in an airtight container.
Can I freeze the bars?
Yes. Freeze individual bars for up to 2 months and thaw in the fridge overnight.