Pumpkin Cheesecake Bars With Amararetto!

These deliciously rich pumpkin cheesecake bars are so easy to make and full of Fall-spiced flavors!

The homemade pumpkin cheesecake filling is baked on a graham cracker crust and topped with whipped cream for the perfect intro to all things pumpkin.

Pumpkin Cheesecake Bars with whipped cream
  • They have the perfect balance of savory pumpkin and tangy cheesecake.
  • All the creamy texture of a fancy bakery cheesecake without the springform pan, the water bath, or any complicated steps!
  • Make and freeze an extra batch of pumpkin cheesecake bars for last-minute invitations and cut them to any size needed!
flour , sugar , cream , brown sugar , vanilla , pumpkin puree , butter , graham cracker crumbs , pumpkin pie spice , cream cheese and eggs with labels to make Pumpkin Cheesecake Bars

Ingredient Tips For Pumpkin Cheesecake Bars

Crust: Graham cracker crumbs, brown sugar, and butter make the base—any type of cookie crumbs can be used; just give them a pulse or two in the food processor.

Pumpkin: This recipe uses pumpkin puree—the only ingredient should be pumpkin. Avoid pumpkin pie filling for this recipe.

Cream Cheese: Use a block of full-fat cream cheese, don’t use spreadable cream cheese as it won’t firm up as well. Light cream cheese can be used, but the bars will be slightly softer.

Topping: If time is short, use whipped topping or a can of whipped cream. This decadent dessert can get dressed up with tasty toppings like caramel sauce, a crunchy sprinkle of toasted pecans, a pumpkin spice granola, or a streusel topping.

How to Make Pumpkin Cheesecake Bars

A quick overview of the steps for this recipe— check out the full recipe below.

  1. Make crust: Combine the crust ingredients right in the pan to save a bowl if you’d like! Simply stir and press.
  2. Prep filling: Ensure the ingredients are room temperature (including the eggs) for the smoothest filling.
  3. Bake and cool: Spread the cheesecake filling over the crust and bake. Cool completely before cutting.

Garnish with cinnamon sugar, chopped pecans, or other toppings if desired.

Line the baking pan with parchment; this makes the bars easy to lift out and cut.

Storing Pumpkin Cheesecake Bars

Keep leftover pumpkin cheesecake bars in a covered container in the refrigerator for up to 5 days. Freeze a whole pan or bars wrapped in plastic wrap for up to three months. Pop a portion or two into a backpack or briefcase, and they’ll be thawed in time for a sweet mid-morning treat!

More Pumpkin Recipes We Love

Did you make these Pumpkin Cheesecake Bars? Leave a comment and a rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Pumpkin Cheesecake Bars with whipped cream

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Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars combine the rich fall flavors of pumpkin with a sweet graham cracker crust.

Prep Time 20 minutes

Cook Time 45 minutes

Cooling Time 4 hours

Total Time 5 hours 5 minutes

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To Make The Crust

  • Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.

  • In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.

  • Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.

  • Bake the crust for 12 minutes.

To Make The Filling

  • While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.

  • Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.

  • Add the eggs one at a time, beating just until combined after each addition.

  • Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.

  • When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.

Whipped Cream

  • Add cold cream and vanilla to a medium bowl.

  • Beat on low speed for about 2 minutes or until foamy.

  • Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.

Use room-temperature cream cheese and eggs for a smooth, lump-free cheesecake layer.
Let the bars chill in the refrigerator to set completely before slicing to ensure clean cuts and perfect layers.

2 tablespoons of Amaretto Liqueur and ½ teaspoon of almond extract can be added to the filling if desired.

Calories: 307 | Carbohydrates: 20g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 182mg | Potassium: 123mg | Sugar: 14g | Vitamin A: 3225IU | Vitamin C: 0.7mg | Calcium: 65mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert, Party Food
Cuisine American
Pumpkin Cheesecake Bars with a slice on a plate with whipped cream and a title
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easy to make Pumpkin Cheesecake Bars with a bite taken out and writing
slices of Pumpkin Cheesecake Bars and plated dish with a title

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