Go Back
+ servings
pumpkin snickerdoodle cheesecake on wooden board.

Snickerdoodle Pumpkin Cheesecake Bars

This smooth and creamy pumpkin cheesecake is baked with a butter graham cracker crust, but the real star of the show is that crackly cinnamon sugar topping!
Course Dessert
Cuisine American
Keyword easy dessert recipes, easy pumpkin recipes, fall
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 4 hours
Servings 20 bars
Calories 285kcal


For the crust

  • 2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 3 tablespoons sugar

For the cheesecake filling

  • 24 ounces cream cheese room temperature
  • 1 1/2 cups sugar
  • 1/3 cup sour cream
  • 4 large eggs room temperature
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice

For the topping:

  • 1/4 cup sugar
  • 1 tablespoon cinnamon


  • Preheat the oven to 325 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
  • In a small bowl, mix together the graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared baking dish and bake for 5 minutes.
  • Remove from the oven and set aside.
  • Use an electric mixer to beat together the cream cheese, sugar, and sour cream in a large bowl until well combined.
  • Beat in the eggs one a time, mixing each egg until just combined and being careful not to overmix the batter.
  • Beat in the vanilla, pumpkin puree, and pumpkin spice until just combined. Stir well with a rubber spatula to scrape down the sides of the bowl and ensure everything is mixed together.
  • Pour the pumpkin mixture evenly over the crust, spreading the batter to the edges.
  • Combine the sugar and cinnamon for the topping and sprinkle liberally over the cheesecake.
  • Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack the door. Let the cheesecake sit in the warm oven for 45 minutes.
  • Remove to the counter to cool completely before transferring to the refrigerator to chill completely.
  • Slice the cheesecake into 20 bars and serve cold.


For best results, cream cheese and eggs should be fully at room temperature. You'll end up with a lumpy cheesecake if your cream cheese is not soft enough.
Mix the batter thoroughly until just combined. Over mixing will add too much air to your cheesecake which may cause it to rise, sink, and crack after baking.
Letting the cheesecake set in the oven after baking with the door cracked is an easy way to help prevent the cheesecake from cracking as it cools. 
Store tightly covered in the refrigerator for up to 5 days. 
Serve with whipped cream, if desired. 


Calories: 285kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 213mg | Potassium: 111mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2548IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg