Introduction

These Ultimate Pumpkin Cheesecake Bars combine a spiced graham cracker crust with a creamy layered cheesecake and pumpkin filling. Topped with cinnamon whipped cream, they are a perfect dessert to celebrate the flavors of fall.

A close-up of a rectangular pumpkin cheesecake bar held by a woman's hand with a silver spatula, showing three distinct layers: a firm brown graham cracker crust at the bottom, a thick creamy white cheesecake layer in the middle, and a smooth light brown pumpkin layer on top. On top of the pumpkin layer is a swirl of white whipped cream with visible specks, crowned by a small bright orange and green candy shaped like a pumpkin. In the blurry background, more pumpkin cheesecake bars with the same topping are placed neatly in a white tray on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups graham cracker crumbs
1/3 cup brown sugar

1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, melted

4 packages (8 oz each) cream cheese, at room temperature
1 1/2 cups granulated sugar (divided)
2 tablespoons cornstarch

4 large eggs, at room temperature
1/2 cup heavy whipping cream, at room temperature
3/4 cup sour cream, at room temperature

1 teaspoon vanilla extract (divided)
1 can (15 oz) pumpkin puree
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1 teaspoon pumpkin spice (optional)
2 cups heavy whipping cream, cold (for whipped cream)

1/2 cup granulated sugar (for whipped cream)
1 teaspoon ground cinnamon (for whipped cream)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and adjust the oven rack to the middle position.

Step 2: Lightly coat a 9×13-inch pan with baking spray and set aside.
Step 3: In a large bowl, combine the graham cracker crumbs, brown sugar, 1 teaspoon cinnamon, nutmeg, cloves, and melted butter. Stir until well combined.
Step 4: Press the crust mixture evenly into the prepared pan, using the bottom of a measuring cup to press it firmly and line the sides up to the middle of the pan edges.

Step 5: Refrigerate or freeze the crust for at least 20 minutes to set.
Step 6: In a stand mixer or large bowl with a hand mixer, beat cream cheese and 1 1/2 cups granulated sugar on medium-low until light and fluffy.
Step 7: Add cornstarch, eggs one at a time, 1/2 cup heavy cream, sour cream, and 1 teaspoon vanilla extract. Beat until creamy and smooth, scraping the sides and bottom as needed.

Step 8: Remove the crust from the freezer and pour half of the cheesecake batter over it. Return to the freezer for about 1 hour to let this layer freeze enough for the pumpkin layer.
Step 9: Set aside the remaining half of the cheesecake batter for the pumpkin layer.
Step 10: For the pumpkin layer, add pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and pumpkin spice (if using) to the reserved cheesecake batter. Whisk gently until fully combined.

Step 11: Remove the pan from the freezer and pour the pumpkin layer over the frozen cheesecake layer. Smooth the top with a spatula.
Step 12: Bake for about 1 hour in the preheated oven. At 45 minutes, check that the center has a slight wobble and the edges are puffed and light golden brown. Do not open the oven until this check.
Step 13: Turn off the oven, prop the door open, and allow the cheesecake to cool in the oven for 1 hour.

Step 14: Remove from the oven and cool on a wire rack for 2 hours. Then refrigerate for 6 to 24 hours before serving.
Step 15: For the cinnamon whipped cream, combine 2 cups cold heavy cream, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon in a large bowl.
Step 16: Using a mixer, whip the cream on slow-medium speed gradually increasing to high, until soft peaks form and the cream holds its shape.

Step 17: Pipe or spread the whipped cream onto cheesecake bars just before serving.

Tips & Variations

For a smoother crust, you can pulse the graham crackers in a food processor before mixing with the other crust ingredients.
If you don’t have pumpkin spice, a mix of cinnamon, nutmeg, ginger, and cloves works perfectly.

Using room temperature ingredients ensures a lump-free, creamy batter.
Try adding chopped pecans or a drizzle of caramel sauce on top for extra flavor.

Storage

Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. Reheat is not recommended as cheesecake is best enjoyed chilled. If frozen, wrap well and freeze for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

A metal baking tray on a white marbled surface holds a pumpkin-colored baked dessert cut into eight square pieces, with one piece slightly removed and angled in the bottom right corner. Each square piece has a thick, smooth pumpkin-colored base layer, topped with a swirl of white whipped cream in the center. At the peak of each whipped cream swirl is a small decorative orange pumpkin with a green stem made from icing. Several similar small orange pumpkin candies surround the tray on the marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling contains spices and sweeteners, which could alter the flavor and texture. It’s best to use pure pumpkin puree for control over the spices and sweetness.

How do I prevent my cheesecake from cracking?

Baking the cheesecake slowly and using a water bath helps prevent cracking. Also, avoid quickly changing the temperature by opening the oven door and allow the cheesecake to cool gradually inside the oven after baking.