Fall is here, and that means it’s time for all things pumpkin! I love pumpkin desserts, and cheesecake bars are always a hit. I’m sharing two fantastic recipes today that are perfect for any gathering or a cozy night in.
These recipes are simple to follow and pack a lot of flavor. You’ll find a classic version and a fun cookie-crunch option. Let’s get baking!
Jump to Recipe:
Classic Pumpkin Cheesecake Bars for Fall
These classic pumpkin cheesecake bars are a creamy, spiced treat. They bring all the warm flavors of autumn right to your kitchen.
Key Ingredients & Baking Tips
- Pumpkin Puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, for the best, natural pumpkin taste.
- Cream Cheese: Always use full-fat cream cheese and let it soften to room temperature before mixing. This helps achieve a super smooth, lump-free cheesecake filling.
- Don’t Overbake: Cheesecake bars are done when the edges are set but the center still has a slight jiggle. Overbaking can make them dry.
What You Need
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Pumpkin Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree (100% pure pumpkin)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
⏱️ Time: 1 hour 30 minutes🍽️ Yields: 16 bars
How to Make It
Step 1: Prep the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
Step 2: Make the Pumpkin Filling
In a large bowl, using an electric mixer, beat the softened cream cheese and ¾ cup granulated sugar together until the mixture is smooth and light. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and nutmeg. Beat on low speed until everything is just combined and the filling is creamy. Be careful not to overmix once the eggs are added.
Step 3: Bake the Bars
Carefully pour the pumpkin cheesecake filling evenly over the partially baked crust in your pan. Place the pan in the preheated oven and bake for 40-50 minutes. The bars are done when the edges are set and lightly golden, and the center still has a slight jiggle when you gently shake the pan.
Step 4: Chill to Set
Remove the pan from the oven and place it on a wire rack. Let the bars cool completely to room temperature. Once cool, cover the pan loosely with plastic wrap and move it to the refrigerator. Chill for at least 4 hours, or even better, overnight. This step is crucial for the bars to set properly and be easy to slice.
📝 Final Note
For the cleanest slices, make sure your bars are fully chilled before cutting. You can warm your knife under hot water and wipe it clean between each cut for perfectly neat servings.
Pumpkin Oreo Cheesecake Bars: A Cookie Crunch Treat
If you love pumpkin and chocolate cookies, these Pumpkin Oreo Cheesecake Bars are for you! They offer a delightful take on the classic pumpkin bar with an Oreo crust.
Key Ingredients & Baking Tips
- Oreo Cookie Base: Use whole Oreo cookies, filling and all, for the crust. Crush them finely in a food processor for the best texture.
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature. This helps create a smooth, creamy filling that bakes evenly.
- Patience with Chilling: These bars need ample time to chill. Don’t rush this step; it’s essential for them to set up perfectly for slicing and the best taste.
What You Need
- For the Oreo Crust:
- 25 Oreo cookies (about 1 ½ sleeves), crushed finely
- 6 tablespoons unsalted butter, melted
- For the Pumpkin Oreo Filling:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree (100% pure pumpkin)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup crushed Oreos (optional, for mixing into filling or topping)
⏱️ Time: 1 hour 45 minutes🍽️ Yields: 16-20 bars
How to Make It
Step 1: Prepare Oreo Crust
Preheat your oven to 325°F (160°C). Crush the Oreo cookies finely in a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. In a medium bowl, mix the crushed Oreos with the melted butter until well combined. Press this mixture firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes, then remove from the oven and let it cool slightly.
Step 2: Make the Pumpkin Cheesecake Layer
In a large bowl, using an electric mixer, beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and nutmeg. Beat on low speed until the ingredients are just combined. If you choose, gently fold in ½ cup of extra crushed Oreos into the filling at this point for more cookie goodness.
Step 3: Bake Until Set
Pour the pumpkin cheesecake mixture evenly over the cooled Oreo crust in the baking pan. Place the pan in the preheated oven and bake for 45-55 minutes. The bars are ready when the edges are set and the center has a slight wobble when you gently shake the pan.
Step 4: Chill Fully
Remove the pan from the oven and place it on a wire rack to cool completely to room temperature. Once cool, cover the pan with plastic wrap and transfer it to the refrigerator. Chill for at least 6 hours, or ideally overnight. This extended chilling time is very important for the bars to firm up properly.
📝 Final Note
Before serving, you can sprinkle some extra crushed Oreo pieces over the top of the chilled bars for a nice garnish and an extra cookie crunch. Enjoy!