Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are so rich and creamy with a pumpkin layer, cheesecake layer, and crust layer. The perfect fall pumpkin dessert that will make pumpkin and cheesecake fans both very happy. 

Pumpkin Cheesecake Bars

Pumpkin pie meets cheesecake and the combination is heavenly. These pumpkin cheesecake bars are so easy to make too!

More fall dessert recipes:

• Candy Corn Poke Cake
• Apple Bread Recipe

How to store these bars?

Store these bars in the refrigerator in an airtight container until ready to serve. 

What to top these pumpkin cheesecake bars with?

You can enjoy these bars with no topping (it’s definitely not needed). You can also top with whipped cream once cut and ready to serve. Whipped cream and a candy pumpkin make for an extra cute and sweet fall treat!

Pumpkin Cheesecake Bar Ingredients

• Crust Layer:
  • purpose flour
  • sugar
  • unsalted butter
• Cheesecake Layer:
  • cream cheese
  • sugar
  • egg
  • vanilla extract
• Pumpkin Layer:
  • pumpkin puree
  • evaporated milk
  • sugar
  • eggs
  • cinnamon
  • salt
  • ground ginger
  • ground cloves

How to make pumpkin pie cheesecake bars

Begin by preheating the oven to 425 degrees Fahrenheit and preparing a 9×13 baking dish with non-stick cooking spray.

Next in a large bowl, whisk together the sugar and flour. Cut in the butter using a pastry blender until you have a sand like mixture.

Press the flour mixture into the bottom of the prepared baking dish for the crust. Bake this for 13 minutes or until the edges are browned. Then cool on a wire rack until it’s cool to the touch. 

Take a mixer and beat together the cream cheese and sugar until well blended. Add the egg and vanilla and continue mix until completely combined.

Spread the mixed cream cheese layer over the crust.

Using a new mixing bowl beat together the ingredients for the pumpkin layer. Pour the pumpkin evenly over the cream cheese layer and spread to smooth.

Bake for 60 minutes or until the middle is set.

Cool the bars to room temperature on a wire rack and then refrigerate for at least two hours prior to serving.

Pumpkin Pie Cheesecake Bars

Course: Dessert

Prep Time: 15 minutes

Cook Time: 1 hour 13 minutes

Servings: 24

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What You Need

Crust Layer:

• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter room temperature

Cheesecake Layer:

• 8 ounces cream cheese room temperature
• 1/4 cup sugar
• 1 egg room temperature
• 1/2 tsp vanilla extract

Pumpkin Layer:

• 15 ounces pumpkin puree
• 12 ounces evaporated milk
• 3/4 cup sugar
• 2 eggs
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Directions

1. Begin by preheating the oven to 425 degrees Fahrenheit and preparing a 9x13 baking dish with non-stick cooking spray.

2. Next in a large bowl, whisk together the sugar and flour. Cut in the butter using a pastry blender until you have a sand like mixture.

3. Press the flour mixture into the bottom of the prepared baking dish for the crust. Bake this for 13 minutes or until the edges are browned. Then cool on a wire rack until it's cool to the touch. 

4. Take a mixer and beat together the cream cheese and sugar until well blended. Add the egg and vanilla and continue mix until completely combined.

5. Spread the mixed cream cheese layer over the crust.

6. Using a new mixing bowl beat together the ingredients for the pumpkin layer. Pour the pumpkin evenly over the cream cheese layer and spread to smooth.

7. Bake for 60 minutes or until the middle is set.

8. Cool the bars to room temperature on a wire rack and then refrigerate for at least two hours prior to serving.