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Pumpkin Cheesecake Bars

Indulge in these heavenly Pumpkin Cheesecake Bars that'll leave you craving more! With a delightful graham cracker crust and a creamy pumpkin filling, this dessert is perfect for satisfying your fall sweet tooth.

Tasty Team
95% would make again


for 12 servings

  • 6 tablespoons unsalted butter, melted
  • 10 graham crackers, crushed
  • 32 oz cream cheese (905 g), at room temperature
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar (300 g)
  • 15 oz canned pumpkin puree (425 g)

Crumble Topping

  • ½ cup unsalted butter (115 g)
  • 1 cup all-purpose flour (125 g)
  • ½ cup brown sugar (110 g)
  • 1 tablespoon ground cinnamon

Nutrition Info

  • Calories 548
  • Fat 41g
  • Carbs 36g
  • Fiber 1g
  • Sugar 22g
  • Protein 9g

Estimated values based on one serving size.


  1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  2. Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill in the refrigerator while you make the filling.
  3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until smooth.
  4. Spread half of the cheesecake batter over the crust, smoothing the top. Freeze until set, 15-20 minutes.
  5. Preheat the oven to 325˚F (160˚C).
  6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  7. Spoon the pumpkin cheesecake batter over frozen cheesecake layer and spread evenly.
  8. Bake for 30 minutes.
  9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  10. Top the cheesecake with the crumble topping and bake for another 25 minutes.
  11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  12. Enjoy!
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