Easy Pumpkin Cheesecake Bars (No Water Bath)

These easy pumpkin cheesecake bars are rich, creamy, loaded with pumpkin flavor, and have a buttery, graham cracker crust! A fabulous fall dessert that’s quick and easy to make!

Do try this easy Pumpkin Cake Balls Recipe when you have leftover pumpkin cake or cupcakes! Find all the Fall Dessert Recipes on the website at one place. 

You need to make these Toll House Cookie Bars next! If you love sticky and gooey desserts, this Sticky Toffee Pudding is just for you.

Also. don't let this season pass without baking this Southern Peach Cobbler Recipe. Whip up this Starbucks Hazelnut Hot Cocoa to go with it!

Like me if you too are a fan off Starbucks copycat recipes, these Starbucks Pumpkin Cream Cheese Muffins are a must bake!

Pumpkin season is officially here! You probably already know that I love making a variety of pumpkin desserts!

For instance, my Pumpkin Bars, this single layer Pumpkin Cake, Layered Pumpkin Cake with cream cheese frosting, mini pumpkin bundt cakes, Pumpkin Patch Cake and moist Pumpkin Cupcakes just to name a few!

These pumpkin cheesecake bars are amazing because you get the best of two worlds:
Pumpkin Pie + Cheesecake! Together they are heavenly and I’m Confident you will love this recipe!

Above all, what I love the most about this recipe is just how simple it is! Firstly, these cheesecake bars are nicely baked without a water bath! In addition, you don't need a springform pan, just a regular square baking pan. In short, this recipe is so easy, it's practically foolproof! If you like cheesecake desserts, you will flip for these!

WHAT YOU NEED TO MAKE PUMPKIN PIE CHEESECAKE BARS

Sugar: I use both granulated sugar and dark brown sugar. I think dark brown sugar goes well with pumpkin.
Butter: I use unsalted butter for the graham cracker crust. However, you could use salted butter, if you prefer.
Graham cracker crumbs: If you can’t find Graham cracker crumbs, you could make your own by crushing your own graham crackers. Digestive cookies/biscuits are a good substitute. I also use gingerbread cookies here sometimes.
Cream cheese:  Use full-fat cream cheese and not cream cheese spread.
Pumpkin puree: You need half a can of pumpkin puree for this recipe.
Vanilla: Always use pure vanilla extract for the best flavor.
Flour: A little all-purpose flour is used so that bars can hold well after baking.
Spices: These pumpkin cheesecake bars are so full of flavor because of the combination of spices! I use some pumpkin spice, ground cloves, ground ginger, and some ground cinnamon.
Cream: We are using heavy cream because it creates a beautiful texture.

ADD-INS & VARIATIONS

Take these pumpkin pie cheesecake bars to another level by adding your favorite nuts or a few mini chocolate chips on top before baking!

HOW TO MAKE PUMPKIN PIE CHEESECAKE BARS

STEP 1
First, line a 9 inch square baking pan with heavy-duty aluminum foil. Create "handles" by leaving 1-2 inches overhang on two sides of the pan.
STEP 2
In a bowl, mix together the graham cracker crumbs, sugar, and butter. Stir everything together until well-combined. I like to use a rubber or silicone spatula.
STEP 3
Then press the mixture into the bottom of the prepared pan.
STEP 4
Bake the crust for 10 minutes. When it’s done, set it aside while making the filling.
STEP 5
After that, make the filling. In a bowl, beat the cream cheese and pumpkin puree together until thoroughly combined. It should be creamy and smooth.
STEP 6
Then add both sugars and the vanilla, and beat until smooth. Then add the eggs and beat until combined.
STEP 7
Stir in the flour and the spices and mix until just combined.
STEP 8
Then fold in the cream with a spatula and mix just until it's fully incorporated.
STEP 9
Pour the filling on top of the prepared crust and spread evenly.
STEP 10
Bake until the edges are set and the middle is still a little jiggly. The cheesecake will firm up a lot as it cools.
STEP 11
When it’s done, remove it from the oven, and let it cool at room temperature for an hour. Then put it in the refrigerator for at least 6 hours or overnight.

Chef’s Tips:
Lining the pan with aluminum foil is important because it makes it a lot easier lift the dessert out of the pan. As a result, it helps prevent the bars from falling apart.

For straight, even pumpkin cheesecake bars, use a sharp knife and wipe the blade of the knife clean with a damp cloth between slices. 

FREQUENTLY ASKED QUESTIONS

HOW TO SERVE PUMPKIN CHEESECAKE BARS

Personally, I like these pumpkin pie cheesecake bars with a hot cup of coffee! They go great together, but of course, they are amazing on their own, too!

You could also add a dollop of whipped cream on top and dust with some more cinnamon!

MORE PUMPKIN DESSERTS YOU WILL LOVE:

Pumpkin tart recipe
Pumpkin overnight oats
Oatmeal pumpkin cookies
Pumpkin chocolate chip muffins
No Bake Pumpkin Cheesecake

If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Recipe

Easy Pumpkin Cheesecake Bars (No Water Bath)

These easy pumpkin cheesecake bars are rich, creamy, loaded with pumpkin flavor, and have a buttery, graham cracker crust! A fabulous fall dessert that’s quick and easy to make!

5 from 6 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

US Customary - Metric

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chilling Time: 6 hours hours

Total Time: 6 hours hours 55 minutes minutes

Servings 9 Bars

1x2x3x

Calories: 239kcal

Author: Neha

Equipment

• a 9-inch square pan
• Hand beater

Ingredients

For the crust

• ▢ 1 Cup graham cracker crumbs
• ▢ 2 ½ tablespoon granulated sugar
• ▢ ¼ Cup unsalted butter melted

For the filling

• ▢ 2 (8 ounces) full-fat cream cheese packages softened to room temp
• ▢ ½ can can pumpkin puree
• ▢ ½ Cup granulated sugar
• ▢ ⅓ Cup dark brown sugar, packed
• ▢ 1½ teaspoon pure vanilla extract
• ▢ 2 eggs at room temperature
• ▢ 1 teaspoon all-purpose flour
• ▢ ½ teaspoon pumpkin spice
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ Cup heavy cream

To Top:

• ▢ ½ Cup Whipped Cream (optional)

US Customary - Metric

Instructions

• Preheat the oven to 350° F.
• First, line a 9 inch square baking pan with heavy-duty aluminum foil/parchment paper. Create "handles" by leaving 1-2 inches overhang on two sides of the pan.

Make the crust

• In a bowl, mix together the graham cracker crumbs, sugar, and butter. Stir everything together until well-combined using a rubber or silicone spatula.
• Then press the mixture into the bottom of the prepared pan.
• Bake the crust in the oven for 10 minutes. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.

Make the filling

• In a bowl, beat the cream cheese and pumpkin puree together until thoroughly combined. It should be creamy and smooth.
• Add both sugars and vanilla and beat until smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs and beat until combined.
• Stir in the flour and spices, mixing just until combined.
• Using a rubber or silicone spatula, fold in the cream and mix just until it's fully incorporated in the batter.
• Pour the filling on top of the prepared crust, and spread it evenly.
• Bake for 38 to 40 minutes, or until the edges are set and the middle is still a little jiggly. Cheesecake will firm up a lot as it cools.
• Remove from oven and let it cool at room temperature for an hour. Then refrigerate for a minimum of 6 hours or overnight.
• Use the handles (foil overhang) to lift the dessert from the pan and place it onto a cutting board. Use a sharp knife to cut into squares. For straight, even bars, wipe the blade of the knife clean with a damp cloth between slices.

Notes

Can these pumpkin cheesecake bars be made in advance?

Yes! You can make them a day ahead and keep them in the refrigerator until you’re ready to serve them.

Storing and freezing instructions:

• They can be stored in the fridge for 3-4 days.
• To freeze, Once they’ve cooled completely and you’ve cut them into squares, put them in the freezer for about an hour, or until they get hard. Then wrap each piece in plastic wrap or aluminum foil and place in a freezer bag. You can freeze them for up to 2 months! Thaw overnight in the refrigerator before serving.

Quick Tips:

1. Lining the pan with aluminum foil is important because it makes it a lot easier lift the dessert out of the pan. As a result, it helps prevent the bars from falling apart.
2. For straight, even pumpkin cheesecake bars, use a sharp knife and wipe the blade of the knife clean with a damp cloth between slices. 

Nutrition

Serving: 1Bar | Calories: 239kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Sodium: 80mg | Sugar: 17g

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