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5 from 6 votes

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!
Prep Time15 mins
Cook Time40 mins
Chilling Time6 hrs
Total Time6 hrs 55 mins
Course: Dessert, Snack
Cuisine: American
Servings: 9 Bars
Calories: 239kcal
Author: Neha


  • a 9-inch square pan
  • Hand beater


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
  • Cup dark brown sugar, packed
  • tsp pure vanilla extract
  • 2 eggs at room temperature
  • 1 tsp all-purpose flour
  • ½ tsp pumpkin spice
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ Cup heavy cream

To Top:

  • ½ Cup Whipped Cream (optional)


  • 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.


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. 


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