Pumpkin Cheesecake Bars

These white chocolate Pumpkin Cheesecake Bars are filled with classic pumpkin pie flavor. A buttery graham cracker crust is layered with a creamy white chocolate cheesecake center and a spiced pumpkin pudding top. It’s a fun, make-ahead fall dessert, perfect for Thanksgiving!

Easy Pumpkin Cheesecake Bars Recipe

Looking for a fun-to-eat, easy-to-make pumpkin dessert that’s absolutely delicious? Hello, Pumpkin Cheesecake Bars!

These pumpkin bars are layered with delicious flavor and texture, from the bottom to the top. At the base is a buttery graham cracker crust. In the center is a creamy cheesecake, made with a special ingredient (white chocolate!). And on top is a gorgeous layer of warmly spiced pumpkin pudding.

This fall dessert is a real crowd pleaser – perfect for any gathering, from autumn block parties to Thanksgiving dinner. It makes both pumpkin pie lovers and pumpkin pie haters happy!

And add to all that, this pumpkin cheesecake bars recipe is a great make-ahead option. Just put it in the fridge to hang out and chill the day before, and it’s ready to serve come dessert time!

Why You’ll Love These Pumpkin Pie Cheesecake Bars

Packed with the flavors of fall, you’re sure to love this pumpkin cheesecake bars recipe. Here’s why you’ll make these bars all season long:

• Full of cozy fall flavor. Mellow, thick and creamy pumpkin pudding is the star of this cheesecake bar show. There’s plenty of cozy ginger, cinnamon, and pumpkin pie spice to make this a truly festive fall treat.
• The perfect make-in-advance dessert. Whenever we’re hosting, I like to prep as much in advance as possible. If I know I need a dessert that makes a lot of servings, I plan to make it a day beforehand so I can focus on the main meal the day of the event (like on Thanksgiving!).
• Easy to find ingredients. You’ll be able to grab all of the ingredients you need for this recipe at your local grocery store.
• A crowd pleaser. Our family loves cheesecake and pumpkin-flavored treats, just not so much traditional pumpkin pie…and I know that many people feel this same way. So this decadent dessert is perfect for everyone to enjoy that spiced pumpkin pie flavor that’s so satisfying during the fall months.

What You’ll Need

You can see everything needed to make these pumpkin pie cheesecake bars listed below.

Be sure to scroll down to the recipe card at the bottom of this post for the exact ingredient amounts and full instructions.

For the Crust 

• Graham cracker crumbs – I adore easy pressed-in crusts, from banana pudding cheesecake with a Nilla wafer crust, to Oreo cheesecake bites with a chocolatey Oreo crust, to s’mores pie with a graham cracker crus, just like this pumpkin bars recipe. If you’re not a fan of graham crackers, try gingersnaps. Or Oreos, to add a layer of chocolate flavor!
• Sugar – This adds a bit of sweetness to each layer of these bars.
• Salt – Kosher salt adds a touch of contrasting flavor to the sweetness.
• Fall spices – I’ve included cinnamon, ginger, and pumpkin pie spice in these bars, for just the perfect amount of fall spiced flavor.
• Butter – Butter helps hold the crust together, plus adds rich flavor.

For the Cheesecake Layer

• White chocolate – I love melty white chocolate folded into cheesecake, like these blueberry white chocolate cheesecake bars. It adds a fun, subtle bump of flavor…and I’m not even a fan of white chocolate!
• Cream cheese – You can’t have cheesecake without cream cheese. It adds creamy texture, plus a rich, wonderfully tangy flavor.
• Sugar
• Egg – Egg helps the cheesecake layer set and gives it more of a custard-like texture. It also offers rich flavor.
• Vanilla extract – Use only pure vanilla extract for the most beautiful flavor.

For the Pumpkin Layer 

• Vanilla pudding mix – It’s fun to use pudding mixes in dessert recipes. In this recipe, vanilla pudding is combined with pumpkin pie mix for the pumpkin layer. This gives it a smooth, thickened texture – which pleases those pumpkin pie haters that don’t like the texture of traditional pumpkin pie!
• Half-and-half – This helps to thicken the pumpkin pudding mixture.
• Pumpkin pie mix – Canned pumpkin pie mix adds an earthy pumpkin flavor, a bit of sweetness and spice, and that natural pumpkin-orange color. Be sure to pick up “pumpkin pie mix” and not “pumpkin puree”.
• Pumpkin pie spice – Pumpkin pie spice adds that classic “pumpkin pie” flavor to these cheesecake bars.
• Vanilla extract

How to Make Pumpkin Cheesecake Bars

Follow along with my instructions below and reference the photos to guide you through making these pumpkin cheesecake bars:

For the Crust 

• Prep. Preheat the oven to 350° F and line an 8” square pan with foil or parchment paper. 
• Make the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, salt, cinnamon, and ginger. Add the melted butter and mix to combine. 

• Press crust mixture into pan. Transfer the crust mixture to the prepared pan and press the crust into an even layer on the bottom of the pan. 
• Bake, then let cool. Bake the crust for 8 minutes. Then allow it to cool while you prepare the cheesecake. 

For the Cheesecake Layer 

• Melt the white chocolate. Place the white chocolate in a small microwave-safe bowl. Heat it in 20-30 second intervals, stirring between each interval, until melted. Allow to cool slightly before adding to the cheesecake. 

• Make the cheesecake layer. Add the cream cheese and granulated sugar to a medium bowl and beat using a hand mixer on medium speed until fully combined. Then add the egg, cooled white chocolate, and vanilla. Mix to combine. 

• Add cheesecake layer. Pour the cheesecake layer over the crust and smooth it into an even layer. 

• Bake, then cool. Bake for 20-22 minutes, or until the center is just barely set. Place the cheesecake on a wire rack and allow it to cool completely before adding the pumpkin layer.  

For the Pumpkin Layer

• Make the pumpkin layer. Add the vanilla pudding and half-and-half to a medium bowl. Beat on medium speed for 2 minutes, or until thickened. 

• Whisk in remaining ingredients. Add the pumpkin pie mix, pumpkin pie spice, and vanilla extract. Whisk to combine. 

• Add the pumpkin layer. Spread the pumpkin layer over the cheesecake layer. 
• Refrigerate the bars. Place the cheesecake bars in the fridge to chill for at least 6 hours, preferably overnight. 

• Cut the bars. For nice clean cuts, run a sharp nonserrated knife under hot water and wipe it clean with a paper towel between each slice. 
• Optional topping: whipped cream! I like to decorate these pumpkin cheesecake bars with a swirl of fresh whipped cream but feel free to top them however you like.

Tips for Success

Follow these tips to ensure pumpkin cheesecake bar success!

• Bring the cream cheese to room temperature. For the creamiest, lump-free cheesecake layer, bring the cream cheese to room temperature before you start. This helps it to incorporate smoothly with the rest of the ingredients.
• Don’t overmix the cheesecake batter. Overbeating the cheesecake batter can introduce too much air, which can cause cracking and give a lighter texture.
• Be careful not to overbake the cheesecake. You’ll know when the cheesecake is done baking when the edges are firm and the center wobbles just slightly when shaken. Pull it from the oven, and the cheesecake will continue to bake a bit and firm up, as it’s still warm.
• Fully cool and refrigerate these pumpkin cheesecake bars. Allowing the bars to chill in the fridge overnight, or for at least 6 hours, helps the filling and pumpkin pudding layer fully set. Plus it allows the gorgeous flavors to develop.

Serving Suggestions

These pumpkin pie cheesecake bars are wonderful at any fall gathering. They’re especially lovely alongside other fall-inspired desserts at Thanksgiving. Here are a few of my favorite ways to serve pumpkin cheesecake bars:

• On the Thanksgiving dessert table. You can serve these bars with other fall desserts like pumpkin pie cream puffs, an apple almond galette, or an apple bundt cake. To go super casual, serve with my favorite apple crisp or this no-bake pumpkin icebox cake!
• Serve them with fall drinks. Go the non-alcoholic route and enjoy pumpkin cheesecake bars with a pumpkin-infused glass of pumpkin cream cold brew coffee or a pumpkin spice latte. Or serve them with cocktails like an espresso martini or a warming hot toddy.
• As a brunch dessert. These pumpkin cheesecake bars are lovely to serve as the finishing touch to a fall brunch. You can pair them with other festive fall sweets like apple muffins, apple oat pancakes, or pumpkin chocolate chip muffins.

Can Pumpkin Cheesecake Bars Be Made In Advance?

Yes, you’ll want to plan for at least 6 hours of chilling time before you eat the bars. This is a great make-ahead recipe, perfect for making the day before!

Proper Storage

Store any leftover pumpkin bars in an airtight container in the fridge for up to 5 days.

Pumpkin Cheesecake Bars

Yield: 9 servings

prep time: 25 minutes mins

cook time: 30 minutes mins

Additional Time: 6 hours hrs

total time: 6 hours hrs 55 minutes mins

These white chocolate Pumpkin Cheesecake Bars are filled with classic pumpkin pie flavor. A buttery graham cracker crust is layered with a creamy white chocolate cheesecake center and a spiced pumpkin pudding top. It's a fun, make-ahead fall dessert, perfect for Thanksgiving!

5 Stars (1 Review)

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Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• ¼ teaspoon Morton kosher salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 4 tablespoons unsalted butter melted

For the Cheesecake Layer

• 4 ounces good quality white chocolate bar chopped
• 8 ounces full fat cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

For the Pumpkin Layer

• ⅓ cup instant vanilla pudding mix
• ⅔ cup half-and-half
• ½ cup pumpkin pie mix not pumpkin puree
• ½ teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions

• For the crust: Preheat the oven to 350° F and line an 8” pan with foil or parchment paper. 
• In a medium bowl, stir together the graham cracker crumbs, sugar, salt, cinnamon, and ginger. 
• Add the melted butter and mix to combine. 
• Transfer the mixture to the prepared pan and press the crust into an even layer on the bottom of the pan. 
• Bake the crust for 8 minutes. Remove from oven and let cool on a wire rack while you prepare the cheesecake. 
• For the cheesecake layer: Place the white chocolate in a small microwave safe bowl. Heat it in 20-second intervals, stirring between each interval, until completely melted. Take care to not let the white chocolate scorch. Allow to cool slightly before adding to the cheesecake. 
• In a medium bowl, beat the cream cheese and granulated sugar using a hand mixer on medium speed until fully combined. 
• Add the egg, cooled white chocolate, and vanilla to the cream cheese mixture and mix to combine. 
• Pour the cream cheese mixture over the cooled crust and smooth it into an even layer. 
• Bake for 20-22 minutes, or until the center is just barely set. Place the cheesecake on a wire rack and allow it to cool completely before adding the pumpkin layer. 
• For the pumpkin layer: In a medium bowl, beat the vanilla pudding and half-and-half on medium speed for 2 minutes, or until thickened.
• Add the pumpkin pie mix, pumpkin pie spice, and vanilla extract, and whisk to combine. 
• Spread the pumpkin mixture over the cheesecake layer. 
• Place the pan in the fridge to chill for at least 6 hours, preferably overnight. 
• For nice clean cuts, run a sharp nonserrated knife under hot water and wipe it clean with a paper towel in between each slice. 
• (Optional) I like to decorate these pumpkin cheesecake bars with a swirl of freshly whipped cream, but feel free to top them however you like.

Nutrition Information:

Serving: 1 Calories: 326kcal Carbohydrates: 30g Protein: 4g Fat: 21g Saturated Fat: 12g Polyunsaturated Fat: 7g Cholesterol: 69mg Sodium: 272mg Fiber: 2g Sugar: 21g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Bars & Brownies

More Easy Pumpkin Desserts

• Pumpkin Cheesecake
• Pumpkin Layer Cake
• Melt-In-Your-Mouth Pumpkin Cookies
• Pumpkin Ice Cream
• Layered Pumpkin Pie in a Jar

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