Pumpkin lovers of all ages will fall instantly in love with these easy pumpkin cheesecake bars. They are like the lovechild of an ultra creamy cheesecake and a slice of homemade pumpkin pie!
It is finally pumpkin season again.
The return of Fall means colorful leaves and cooler air, hot apple cider and wrapping yourself in flannel sheets, big comfy sweaters and spicy cinnamon candles…
But let’s be honest; the best part about the return of the autumn season is getting to eat as many pumpkin recipes as you possibly can – Pumpkin pie, pumpkin oatmeal, pumpkin rolls, pumpkin spice lattes…
It’s the time of year to pile your grocery cart high with canned pumpkin, before everyone else beats you to it and there’s none left!
Readers also love these Sweet Potato Brownies
These soft and creamy pumpkin cheesecake bars are a huge crowd pleaser, and the recipe can be vegan, gluten free, sugar free, and keto, with no eggs required.
If you want to replace the pumpkin with mashed sweet potato, that works too!
For the sweetener, feel free to use any of the following: granulated regular or brown sugar, powdered sugar, pure maple syrup or agave, coconut sugar or date sugar, or erythritol or xylitol for sugar free cheesecake bars.
Pumpkin Bar Crust Recipes
Easy Pumpkin Bars: pulverize 10 graham cracker sheets in a food processor with 3 tbsp oil or butter, then press the crumbs down into a parchment-lined pan before spreading the filling on top.
Keto Pumpkin Bars: stir 1 1/2 cup almond flour with 5 tbsp melted coconut oil or butter and 1 tbsp liquid sweetener of choice or water, then press into a parchment-lined pan and spread the pumpkin filling on top.
Other Crust Options: feel free to use your favorite store bought or homemade pie crust, sub gingersnaps or sugar cookies for the graham crackers, or omit the crust entirely for crustless cheesecake bars.
If desired, top the bars with frosting or Coconut Whipped Cream.
How to make the pumpkin cheesecake bars
Line an 8×8 pan with parchment paper going halfway up the sides.
Press your crust of choice, if using, into the pan, then set this pan aside.
Bring the cream cheese to room temperature, because softer cream cheese means you won’t have to blend it as long later and risk introducing air into the batter, which can cause cracking during the baking process when the air bubbles burst.
Preheat the oven to 350 degrees Fahrenheit. If you have an extra baking pan on hand (any size), fill it half way with water and place it on the oven’s lower rack. This optional step is another trick to avoid cracked tops on the cheesecake bars, because it adds moisture to the oven environment.
Blend all cheesecake bar ingredients just until smooth, making sure not to over-blend. Smooth the pumpkin cheesecake batter evenly into the first prepared pan, and place the pan on the center rack of the oven (the rack above the one with the water pan).
Bake for 25 minutes. Now leave the door completely closed, but turn off the oven’s heat and let the bars sit for 10 minutes in the turned-off oven. Then remove and let them cool completely on the counter. By gradually cooling the bars, you avoid shocking them with sudden temperature changes. It’s yet another trick to keep the tops super smooth!
For firmer bars, I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), because they firm up considerably.
Slice into bars, and enjoy. Leftovers can be covered and refrigerated for 3-4 days or frozen in an airtight container for a few months.
Leftover pumpkin? Make Pumpkin Mac and Cheese
Watch the pumpkin cheesecake bar recipe video above.
The recipe was adapted from my Vegan Cheesecake and this Keto Cheesecake.
Pumpkin Cheesecake Bars
Ingredients
- 12 oz cream cheese or vegan cream cheese
- 1 cup pumpkin puree
- 1/2 cup sweetener of choice (see above for options)
- 1/2 tsp cinnamon, and 1/4 tsp pumpkin pie spice or additional cinnamon
- 1 1/2 tsp pure vanilla extract
- 1 tbsp cornstarch (or 4 tbsp almond flour)
- optional crust (two options are listed above)
Instructions
- Line an 8-inch pan with parchment. Add your crust of choice (or you can make crustless bars). Set aside. Bring cream cheese to room temperature. Preheat oven to 350 F. If you have an extra baking pan of any size, fill it halfway with water and place on the lower rack of your oven. (This step can be skipped; it just helps prevent cracking.) Blend all ingredients – don’t over-blend, which can introduce air into the bars and cause cracking later. Smooth the batter evenly into the prepared 8-inch pan, and place on the oven's middle rack. Bake 25 minutes, then leave the oven door completely closed but turn off the oven and let the bars sit in the turned-off oven for another 10 minutes. Take out, and let them cool completely. (Don’t skip, as putting them straight from the oven to the fridge would cause—you guessed it!—cracking.) I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), during which time they firm up quite a bit. Slice into bars, and store leftovers in the fridge or freezer.View Nutrition Facts
Video
Notes
More Easy Pumpkin Desserts
Hi Katie! I’ve been reading your blog for ages (4 years?!?!) and this is my first time commenting, I think. I love the recipes and this one is EXACTLY what I am looking for right now. I can’t wait to try it! Keep up the good work!
Wow, those look delicious. Pity that my oven is broken and I need to wait until the new one arrives. The bright side is that I’m on a diet… or is it the bright side? xD But seriously, pumpkin isn’t full of calories, right?
Yum! These look great! I can’t wait to try them, and trust me, it will be soon.
It’s funny you mentioned your pumpkin mac and cheese recipe because not only is it a household favourite, but yesterday the boyfriend and I were looking for canned pumpkin just so we could make it this week 😉
Hey Katie,
I have no words for this one. Pumpkin + cheesecake = two amazing things that must be even more amazing together. Can’t wait to try it!
These look good- but please can you clarify. The photo seems to have a white cream cheesy crust–under the pumpkin mix– but all ingredients were blended together in recipe–and the only crust recipe you have is the gluten free pie crust? which is brown and not the same. So what is the “white crust” — is it the almond flour crust appearing differently? Or a mistake in photos? What did I miss here? Thank you.
Hi, sorry for the confusion! Almond flour can be either brown (like trader joes) or an off-white color (like bobs red mill). Just depends on the type you buy 🙂
What is the rule of thumb with your recipes? Do the calorie counts include the crust? These look fabulous!!!!
If it’s part of the recipe (such as in my nanaimo bars) then crust is included. But here it is optional so not included 🙂
Pumpkin season is the best season! The weather is chilly here today and I’m loving it.
https://whitewallsandwanderlust.wordpress.com/
This looks amazing Katie! I was wondering if you would recommend somehow making a pumpkin cake/pie with silken tofu.. I know you have some cheesecake dips etc but actually baking it? 🙂
I can put it on my list of things to try! I don’t see why you couldn’t bake the dip… if you try it first, let me know! 🙂
Katie~ Your NUTRITION facts link on these Cheesecake Bars won’t open. Can you please fix so we can see nutrition?
I clicked on the link and it worked. Perhaps it has been fixed since you tried.
OMG! These look so good! I can’t wait to try them, and eat them all, as hubby, ridiculously, doesn’t like pumpkin. I know, right?? Thanks for having such a great website!
Also, I have a question… where do you get your nutritional info? Is there a site where you plug all the ingredients in? I’d really love to know, even if I have to pay for it, it would be SO nice to know what I’m eating. Thanks in advance!
Hugs from Canada,
Meghann
Calorie Count
Thanks!!