Pumpkin Cheesecake Bars Recipe
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This easy Pumpkin Cheesecake Bars Recipe makes such an excellent treat to enjoy for any autumnal holiday celebration.
Boy, do we love the fall season. Colorful leaves, crisp air, time for flannels, sweaters, cozy blankets, and bonfires. While we enjoy summer, fall brings a nice change of pace. I’m not sure I would be okay living somewhere without a clear change of season. I sure like to visit warm tropical places, but give me a sunny crisp fall day and I’m happy as a lark.
Of course, we cannot forget to food that fall ushers in, like comfy soups, quick breads, warm apple desserts and everything pumpkin. Are you looking for a sweet treat that everyone will love this fall? These colorful Pumpkin Cheesecake Bars with a chocolate cookie crust will become a annual favorite each fall. They are perfect for Halloween, tailgating, Thanksgiving, or just to celebrate the change in the season.
How to Make Pumpkin Cheesecake Bars
These cheesecake bars are easy to make. Begin by making the chocolate cookie crust. It’s super simple. Crushed chocolate creme filled cookies (like Oreos) and butter and combined then pressed into a baking pan. Bake the crust for about 10 minutes and allow to cool a bit.
While the crust is baking begin making the filling for the pumpkin cheesecake portion of the bars. Mix together cream cheese, sugar, canned pumpkin puree, eggs, vanilla, along with cinnamon, ginger, allspice, salt, and bit of flour. Once combined pour over the baked and slightly cooled cookie crust. The secret to making sure that the cheesecake does not crack is to place the baking pan that you are using for your cheesecake bars onto a rimmed baking sheet, then fill partway with hot water. This keeps the cheesecake moist and tender and ensures gorgeous results!
Once your Pumpkin Cheesecake Bars have baked, remove them from the oven and allow to cool. When they have cooled a bit, cover and transfer to the refrigerator to completely chill and set. I promise, it will be hard to not want to sneak a taste of them, but their time is well spent chilling out in the refrigerator. Keep covered and refrigerated until ready to serve. When ready to serve, carefully remove them from the pan using the parchment or foil overhang and slice them up.
Believe me, you’ll get requests for these yummy Pumpkin Cheesecake Bars year after year! And you find yourself waiting for summer to come to an end, so you can have a good excuse to make them too.
More delicious pumpkin recipes:
- Pumpkin Pancakes Recipe
- Pumpkin Chocolate Chip Bread Recipe
- Pumpkin Scones Recipe
- Easy No Bake Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Bars Recipe
Easy cheesecake bars with a chocolate cookie crust and a pumpkin spiced up cheesecake filling are the perfect treat for any fall occasion.
Ingredients
Crust:
- 20 creme-filled chocolate sandwich cookies (like Oreos)
- 2 1/2 tablespoon butter, melted
Filling:
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- hot water
Instructions
- Preheat oven to 350-degrees F. Line 8x8-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.
- For crust: Pulse cookies in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.
- For filling: Using an electric mixture on medium speed, beat together cream cheese and sugar until smooth. Mix in pumpkin puree, then eggs one at a time, and beat together until smooth. Add vanilla, cinnamon, ginger, allspice, salt, and flour, beat until just combined.
- Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
- Remove from oven cool completely on rack. Once cool, cover and chill until firm, at least 3 hours.
- Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.
That layer of dark chocolate at the bottom seals the deal for me!!
Gorgeous! I wish I had a piece of these bars right now!
Wish I could reach through this screen and enjoy one of those beauties with my coffee!!
Mmmmm yuummm!! Such a perfect halloween colour combo and I bet they taste just as good 🙂
These look great–and perfect. I was just thinking I’d like to find something that is cheesecake and pumpkin in bar form and got your post in my inbox today!
Yum! These look like they could replace classic pumpkin pie on Thanksgiving! Love your blog by the way 🙂
I want one of these right now!
Wow these pumpkin cheesecake bars look delicious! Wish I had one to devour right now – loving that thick layer of pumpkin filling!
Yum! How do you get the cuts so clean??
Use a sharp knife run it under hot water wipe it clean with a towel then cut. For each cut repeat what I said.
wow, these look really good and different than anything I’ve ever made, so thank you for sharing these and yes, I like to enjoy pumpkin flavors beyond the typical pumpkin approved holidays!
I would like to double this recipe and bake in a 9×13…would I still bake for 50 minutes?
Not sure of cook time for doubling this recipe. Be watchful and cook until set around edges, but still slightly jiggly in middle.
Made the recipe and everyone loved it- thank you!
Do you think this could be fozen?
I’ve never had any leftover to freeze, so I’m not sure.
Can I use graham cracker crumbs instead of the Oreos. And how much would I need thanks looks delicious
Graham cracker crumbs would be nice. Not sure how much you would need.
I only have pumpkin pie spice. How much of that could I use instead of the separate spices?? Dollar Tree carries delicious maple cookies….I am going to try the crust out of those!!! Can’t wait –
So this is the third year I’m going to make these. I don’t eat them, but my husband gets so excited! Last year he brought some in for coworkers and they are now hooked. So this year, he has the whole workplace hyped for these and has promised that I’ll make some for everyone. So that’s my task this year! Really great recipe and easy to make. I can’t bake anything right, but these somehow make me look baller!
I love this, KT! You’re the pumpkin cheesecake bars master!
I made these for my birthday this week and they are SO good! I thought I was going to bungle the water in the baking pan, but it was easier than expected, and has stayed moist and delicious.
The only thing I changed: instead of Oreos, I used ginger snaps! 40 of them in place of the sandwich cookies. It’s just a personal taste thing (pumpkin and gingerbread are my favorite fall/winter treats) but it was still very good and gave that crust a nice crunch.