Decadent layers of gingersnaps, cheesecake, crumb topping and caramel drizzle, make this Pumpkin Cheesecake Bars Recipe the perfect fall dessert.

Have you ever found yourself trying to decide whether or not you want to make a pumpkin pie or a cheesecake? I admit it’s not a common problem, but come the holidays it’s a question I often have to ask myself. That is, until these Pumpkin Cheesecake Bars came into the picture. They are the best of both worlds. 

And they are divine. 

Close up of pumpkin cheesecake bar.

Let’s talk about what you need to make them. 

INGREDIENTS: 

There are basically three different ingredient groups that you’ll need for this recipe. You’ll be making the crust, the cheesecake layer and the crumb topping. It might sound like a lot but it’s pretty easy! 

Ingredients for Pumpkin Cheesecake Bars.

FOR THE CRUST: 

  • GINGERSNAP COOKIES: I prefer to use gingersnap cookies for the crust because they offer that extra “fall spice” flavor that I’m looking for. If you can’t find them, you can use graham cracker crumbs as well. Make sure that you pulse them really well in the food processor so that the crust holds together better. 
  • BUTTER: Melted butter is what is going to help hold the crust together. 

PUMPKIN CHEESECAKE LAYER: 

  • CREAM CHEESE: Make sure that it is room temperature so that it will blend well. 
  • SUGAR
  • HEAVY CREAM 
  • SOUR CREAM: This lends more creaminess and a touch of acidity to cheesecake. 
  • VANILLA
  • EGGS
  • PUMPKIN PUREE: Make sure that you use pumpkin puree, NOT pumpkin pie mix. 
  • CINNAMON/NUTMEG/CLOVES: This combination of spices really gives you that spice flavor you think of when you think pumpkin desserts. 

CRUMB TOPPING: 

  • BROWN SUGAR: You can use dark or light, whichever you have on hand. 
  • FLOUR: All purpose is great. 
  • BUTTER: Use cold butter to help hold the crumb toppings together 

STEP BY STEP PHOTOS AND INSTRUCTIONS: 

  • Make crust.
  • Beat cream cheese until smooth.
  • Beat in remaining cheesecake ingredients until smooth.
  • Top with crumb topping.
  • Bake 45 – 55 minutes or until set but still jiggly in the middle.

STEP #1: First make your crust by combining butter and cookie crumbs together. Then press into an 8×8 pan that is lined with aluminum foil and bake for 10 minutes. Then set aside. 

STEP #2: Make your cheesecake layer. Using a hand mixer (or a stand mixer fitted with a paddle attachment) cream together cream cheese until it is smooth. Then add in sugar, sour cream, heavy cream, vanilla, eggs, pumpkin puree, cinnamon, nutmeg and cloves. Blend until smooth and no lumps are present. 

STEP #3: Pour cheesecake onto crust and spread into an even layer. 

STEP #4: Make the crumb topping with brown sugar, flour and cold butter. Sprinkle on top of the cheesecake layers and bake for 45 – 55 minutes. Cool 30 minutes on the counter and then at least 2 hours in the fridge before slicing.

STEP #5: Drizzle with caramel sauce and serve.

Pumpkin Cheesecake Bar on white plate with caramel sauce.

STORAGE AND LEFTOVERS:

Pumpkin cheesecake needs to be store in the refrigerator for 3 – 4 days. Store it covered or in an airtight container so that it doesn’t absorb odors from the fridge.

RECIPE FAQ

Why is my cheesecake lumpy?

It is essential that the cream cheese and the eggs are room temperature. If they are cold, it will cause the cream cheese to solidify and create lumps in your cake.

How to fix a lumpy cheesecake?

You can pass the cheesecake filling through a sieve to get the lumps out. You can also put the mixture into a food processor and pulse a couple of times until the lumps are gone.

In the words of my kiddos “THESE TASTE LIKE OCTOBER!” And they aren’t wrong! If you are looking for the absolute best dessert to make this fall, you have GOT to try this Pumpkin Cheesecake Bars Recipe.

Looking for more cheesecake dessert recipes? You’ve got to try these:

Eggnog Cheesecake Bars are a twist on this dessert and perfect for Christmas.

Caramel Apple Pie Cheesecake is another dessert mash up that you have got to try!

Cherry Cheesecake is one of my absolute favorite desserts of all time. It’s a classic for a reason!

Cheesecake in dip form? Why not?! Try this Tiramisu Cheesecake Dip for the ultimate twist!

Note: This post was originally written in 2010. It was updated with new photos, a modified recipe and nutrition information in 2022.

Pumpkin Cheesecake Bars
1h 50m
Prep
1h
Cook
2h 50m
Total

Servings

12

Ingredients

  • 2 cups crushed gingersnap crumbs
  • 4 tablespoons butter (melted)
  • 2 8oz packages of cream cheese, softened
  • 1/3 cup sugar
  • 1/3 cup sour cream
  • 1/2 cup heavy cream
  • 1 teaspoon of vanilla
  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup cold unsalted butter cut into pieces
  • 1/2 cup caramel sauce

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a 8″x8″ glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.

  3. Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. Cook for 10 minutes. Remove and set aside. Reduce heat to 325 degrees.

  4. In a bowl beat softened cream cheese until smooth. Beat in sugar, sour cream, heavy cream, vanilla, eggs, pumpkin, cinnamon, nutmeg and cloves. Beat until smooth and creamy.

  5. Pour mixture onto gingersnap crust.
  6. In another bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly.

  7. Sprinkle mixture over the top of the cheesecake. Bake at 325 degrees F for 40 - 50 minutes or until the center is set. If a knife inserted comes out mostly clean you are good to go.

  8. Allow to cool on a cooling rack for about 40 minutes. Cover and refrigerate until chilled through, about 2 hours.
  9. Cut, drizzle with caramel sauce and serve.
Nutrition Facts
Amount per serving
Calories
373
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 70%
Cholesterol 91mg 30%
Sodium 282mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 6g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

20 Reviews

  1. Valentina August 24, 2022

    These cheescake bars looks sooo yummt! I know my kids will eat them in 1 minute, when I make them

  2. Deseree April 25, 2019

    sure!

  3. Mary April 25, 2019

    Could this be baked using g spring form pan?

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  5. Suzanne Holt October 2, 2014

    These look amazing. Thanks for sharing!

  6. Deseree August 26, 2014

    You can totally use graham cracker crumbs :)

  7. Jessie August 26, 2014

    Wonder if I could use graham cracker crumbs? Don’t have ginger snaps!

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  12. Carrie October 3, 2012

    Never mind! I thought it said can not cup. Oops! I’m making these now. Can’t wait to try them!

  13. Carrie October 3, 2012

    What size can of pumpkin?

  14. Katie May 28, 2011

    This looks amazing! I look forward to cooking this up.

  15. Deseree November 19, 2010

    OMG. It sounds AMAZING with Vanilla Bean Ice Cream. And I don’t think you should wait. Quality testing right? ;-)

  16. Kathy November 19, 2010

    Des….gonna make this for Thanksgiving (plus a chocolate pecan tart). Thought I would serve the bars cool and warm up the caramel sauce…..I suppose with Vanilla Bean Ice Cream on the side. EEEEK, I can’t wait. ….maybe I won’t.

  17. Michelle November 19, 2010

    Oh my goodness! This is heavenly!

  18. Diana November 17, 2010

    OH MY GOSH.. I am trying this.. my in laws are coming in this weekend and I am going to MAKE THIS!!!!!

  19. Jenn's Food Journey November 17, 2010

    YUM! What a gorgeous picture you got of it too! I’m not a huge pumpkin pin fan…but I believe I could become a huge fan of this one.. I mean, come on, it’s got cream cheese in it…how can that be a bad thing??

  20. Jenn's Food Journey November 17, 2010

    YUM! What a gorgeous picture you got of it too! I’m not a huge pumpkin pin fan…but I believe I could become a huge fan of this one.. I mean, come on, it’s got cream cheese in it…how can that be bad???

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