Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars combine the creamy, smooth texture of cheesecake with the warm, spiced flavor of pumpkin. The perfect balance of rich and light, these bars are a seasonal treat that’s perfect for fall gatherings or holiday celebrations!

Why I’ll Love This Recipe

I love how these bars have a deliciously creamy cheesecake layer, with a hint of pumpkin spice, all on top of a buttery graham cracker crust. They’re the perfect dessert for when I want something indulgent but easy to serve. Plus, they’re a great way to enjoy pumpkin season in a fun, handheld form!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 teaspoon ground cinnamon

• 1/2 cup unsalted butter, melted

For the pumpkin cheesecake filling:

• 2 (8 oz) packages cream cheese, softened

• 1 cup canned pumpkin puree

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves (optional)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup sour cream (optional for extra creaminess)

Directions

1. I preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.

2. For the crust: In a bowl, I mix graham cracker crumbs, sugar, cinnamon, and melted butter until everything is well combined. I press this mixture evenly into the bottom of the prepared pan to form the crust. Then, I bake it in the preheated oven for 8-10 minutes, or until slightly golden, and set it aside to cool.

3. For the filling: In a large mixing bowl, I beat the softened cream cheese and sugars together until smooth and creamy.

4. I add in the pumpkin puree, cinnamon, nutmeg, ginger, and cloves (if using), and continue to beat until the mixture is well combined.

5. I beat in the eggs, one at a time, followed by the vanilla extract. Finally, I fold in the sour cream (if using) for extra creaminess.

6. I pour the pumpkin cheesecake mixture over the cooled crust and smooth the top with a spatula.

7. I bake the bars for 45-50 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The bars may still have a slight jiggle in the center.

8. Once baked, I turn off the oven, crack the oven door slightly, and let the bars cool in the oven for about 1 hour.

9. After they cool, I transfer them to the fridge and chill for at least 4 hours, or overnight, for the best texture.

10. When ready to serve, I cut them into squares and optionally top with whipped cream or a dusting of cinnamon.

Servings and timing

This recipe makes about 12-16 bars. Prep time is about 15 minutes, bake time is 45-50 minutes, and chilling time is about 4 hours, so they’re ready to enjoy in about 5 hours total.

Variations

I like to:

• Add a swirl of caramel sauce on top before baking for a sweet finish.

• Add a pinch of salt to the crust to enhance the flavor and balance the sweetness.

• Make them dairy-free by substituting the cream cheese and sour cream with dairy-free alternatives.

• Mix in a bit of white or chocolate chips to the filling for added texture.

Storage/reheating

I store leftover pumpkin cheesecake bars in an airtight container in the fridge for up to 5 days. These bars are best served chilled, but I can also freeze them for up to 2 months. To thaw, I leave them in the fridge overnight before serving.

FAQs

Can I make these bars ahead of time?

Yes, I love making them the day before an event. They actually taste even better after they’ve chilled overnight!

Can I use fresh pumpkin puree instead of canned?

Yes, you can! Just make sure to cook and drain the fresh pumpkin to remove excess moisture, so the filling isn’t too watery.

Can I add whipped cream or frosting on top?

Absolutely! Whipped cream is a perfect topping for these bars. You can also add a cinnamon or cream cheese frosting for extra indulgence.

Can I make this gluten-free?

Yes, simply use gluten-free graham cracker crumbs for the crust, and the rest of the recipe remains the same.

How do I prevent cracks on top?

Let the cheesecake cool slowly and avoid opening the oven door while baking. If cracks still appear, don’t worry! You can cover them up with whipped cream or a dusting of cinnamon.

Conclusion

Pumpkin Cheesecake Bars are the perfect dessert for fall or any time I want something rich, creamy, and full of warm spice. With a buttery graham cracker crust, smooth pumpkin filling, and just the right balance of sweetness, they’re always a hit at parties or holiday gatherings. Make them ahead, refrigerate, and enjoy this irresistible treat anytime!

Pumpkin Cheesecake Bars

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophia
• Total Time: 25 minutes
• Yield: 18–20 appetizers
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Cheesy Thumbprint Appetizers with Hot Pepper Jelly are bite-sized delights featuring a crispy, cheesy crust with a tangy, spicy kick from hot pepper jelly. These savory bites are perfect for parties, holiday gatherings, or any time you want a crowd-pleasing snack!

---

Ingredients

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1 cup shredded cheddar cheese (or your favorite cheese)

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup hot pepper jelly (store-bought or homemade)

Fresh herbs, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, softened butter, shredded cheese, garlic powder, salt, and black pepper. Mix until a soft dough forms.
3. Roll the dough into small balls, about 1 inch in size, and place them on the prepared baking sheet, leaving space between each.
4. Using your thumb or a spoon, gently press an indentation into the center of each dough ball to create the thumbprint shape.
5. Bake for 10–12 minutes, or until the edges are lightly golden and the cheese is melted.
6. Let the appetizers cool slightly, then fill each thumbprint with a small spoonful of hot pepper jelly.
7. If desired, garnish with fresh herbs like cilantro or parsley for a burst of color and flavor.

Notes

Use a mix of cheddar and cream cheese for a creamier filling.

Swap the hot pepper jelly for sweet chili sauce or cranberry sauce for a different twist.

Add finely chopped jalapeños or green onions to the dough for extra flavor.

Experiment with different types of cheese like Gruyère, Gouda, or Parmesan.

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Category: Appetizer
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 appetizer
• Calories: Varies depending on cheese and butter used
• Sugar: Varies depending on jelly used
• Sodium: Varies
• Fat: Varies depending on butter and cheese used
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: 0g
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: Varies depending on butter and cheese used