Easy Pumpkin Cheesecake Bars

Our easy Pumpkin Cheesecake Bars start with a sweet graham cracker crust and are topped off with two layers of cheesecake – sounds difficult, but we make it so easy! No springform pan needed, just mix, bake, and slice into bars!

The layers make it look so fancy!

I love when a dessert makes me look like some kind of wizard in the kitchen. This one? Totally has that vibe, but let me tell you a little secret…these are beyond simple.

It’s the two gorgeous layers of cheesecake – one plain, one pumpkin spiced – that make these look (and taste!!) very gourmet. The trick is that we use one cheesecake batter, split it in half, and add pumpkin goodness to a portion of it. <— So simple.

You can make these pumpkin cheesecake bars in a regular 9×13 pan, so no special equipment required, which is also a big win.

We use a simple cooling technique here to keep the cheesecake bars from cracking in the oven – no water bath necessary, but definitely something you can do if you want to be extra sure your cheesecake turns out perfect.

♥ 3 Reasons You’ll Love This Recipe:

No special pans needed – Skip the springform pan. These bake perfectly in a regular 9×13 dish, which makes them easy to transport, easy to slice, and no special pan to hunt down.

Make-ahead friendly – Cheesecake always tastes better after chilling overnight, so you can knock them out the day before you need them. Perfect for holiday entertaining or when you want dessert ready and waiting.

Impressive but simple – Those pretty layers look fancy, but it’s really just one cheesecake base split in half. The kind of recipe that makes you look like a baking genius without the stress.

Swaps & Tips:

• Graham cracker crumbs – Did you know you can buy these already crushed? Save yourself a little time and grab a box! Of course, crushing them yourself is extra easy in a food processor or blender, if you want to go that route.
• Softened cream cheese – You want your cream cheese to be room temperature to ensure that it whips up nice and evenly. We don’t want chunky cheesecake, friends.
• Pumpkin Spice – We love our homemade pumpkin pie spice, but you can also buy this at any grocery store.
• Storage tip – These actually get better after a day in the fridge. The flavors meld together and the texture gets perfectly creamy.
• Prevent cracking – That slow cooling method (turning off the oven and leaving the door cracked) is crucial. Don’t skip it!
• To water bath or not to water bath – Honestly, the water bath is totally optional here. It can help ensure there are no cracks and make for a creamier cheesecake, but if it stresses you out, you can totally skip it.

How to Make Graham Cracker Crust:

Stir together your graham cracker crumbs, a little extra sugar, and melted butter and then press that mixture into a 9×13 baking dish.

I like to use the bottom of a measuring cup or a spatula to pack the crumbs in there nice and tight and smooth. Bake in oven for 5 minutes while preparing the filling.

How to Make Pumpkin Cheesecake Bars:

For the cheesecake layers, we’ll start with three bricks of cream cheese, sugar, sour cream, eggs, and vanilla. Mix well, but once it’s combined, stop mixing. Overmixing causes cracks.

After that mixture is well combined, pour half of the cheesecake over the prepared graham cracker crust.

Add the pumpkin puree and pumpkin pie spice to the bowl with the remaining half of the cheesecake mixture and combine.

Pour the pumpkin cheesecake gently into the pan. Place the dish into the oven and bake uncovered for 40 minutes. Let sit in warm oven with door cracked for 45 minutes after baking, then chill in the fridge before serving.

Timeline for Baking:

Day before: Make the bars completely, cover, and refrigerate overnight
Day of serving: Cut into squares and serve – they’re ready to go!

This makes them perfect for entertaining since all the work is done ahead of time.

Storage:

Serving: Best served chilled, straight from the fridge.

Fridge: Cover tightly and store for up to 5 days.

Freezer: Wrap individual squares and freeze for up to 2 months. Thaw overnight in the fridge.

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• Pecan Pie Cheesecake Bars: We love pecan pie and it’s only better when you add cheesecake!
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• Sopapilla Cheesecake: These bars are seriously so good and they start with a can of crescent dough!
• Snickerdoodle Cheesecake Bars: We love the cinnamon sugar topping!