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Kid-Approved Pumpkin Pie Cheesecake Bars Recipe: Easy Fall Dessert

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These pumpkin pie cheesecake bars combine two beloved desserts into one easy-to-make treat that pleases everyone. The creamy cheesecake, spiced pumpkin, and buttery crust come together in a way that feels special without being complicated.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed fine)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream (or evaporated milk)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving overhang on the two long sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract and 2 tablespoons flour until just combined.
  4. In another large bowl, combine pumpkin puree, 1/2 cup granulated sugar, and 1/4 cup brown sugar. Whisk until smooth. Add eggs, heavy cream, and vanilla extract. Whisk again. Sprinkle in pumpkin pie spice, cinnamon, salt, and 2 tablespoons flour. Whisk until smooth and glossy.
  5. Pour the cheesecake mixture over the pre-baked crust and spread evenly. Gently spoon the pumpkin mixture in dollops over the cheesecake layer. Use a butter knife or offset spatula to gently swirl the two layers together for a marbled effect.
  6. Bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when shaken.
  7. Let the bars cool completely on a wire rack at room temperature (about 1 hour). Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Once fully chilled, use the parchment overhang to lift the slab out of the pan. Place on a cutting board. Use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Don’t overmix the cheesecake batter to prevent cracking. The jiggle test is key: edges set, center wobbly. Chill overnight for best flavor and texture. Use a hot knife for clean cuts.

Nutrition

Keywords: pumpkin pie cheesecake bars, fall dessert, kid-approved, easy recipe, Thanksgiving dessert, pumpkin dessert, cheesecake bars

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