Pumpkin Cheesecake Bars with a buttery graham cracker crust are easy and so delish! Top with whipped cream and garnish with pumpkin pie spice and you’ve got yourself the ultimate fall dessert recipe!
Pumpkin Cheesecake Bars are the ultimate fall dessert recipe because they are easy to make, so yummy and taste just like fall!
How to make easy cheesecake bars:
Some pumpkin cheesecake bar recipes are layered and have separate layers for the pumpkin and the cheesecake. While they look beautiful, they’re a bit more complicated.
We wanted to share the easiest, most delicious recipe for pumpkin cheesecake bars so we decided to combine the pumpkin and the cheesecake for one super easy layer that simplifies this recipe and makes it almost as easy as a no-bake recipe.
You’ll begin by making the crust. When you’re making the crust, you’ll need finely crushed graham crackers. You can either use a rolling pin or food processor to crush whole graham crackers, OR you can also buy graham crackers already crushed and ready to use for the crust at the grocery store.
Then you’ll work on the filling for these yummy bars. You’ll need pretty simple ingredients including cream cheese, granulated sugar, eggs, pumpkin puree and a little pumpkin pie spice seasoning.
Make sure that you purchase pumpkin puree and not pumpkin pie mix. Your grocery store likely sells both but you’ll need just the plain pumpkin puree.
Because we aren’t creating separate cheesecake and pumpkin layers, this recipe really is so easy and the end result is so beautiful! You can top these pumpkin cheesecake bars with homemade fresh whipped cream, or a can of whipped cream works too.
Just be sure to have pumpkin pie spice or cinnamon on hand to sprinkle on the top of each of the cheesecake bars.
Can I use gingersnap cookies in place of graham crackers for the crust?
Both graham crackers and gingersnap cookies are popular crust choices for this recipe. If you would like to use gingersnap cookies in place of graham crackers, you certainly can. Just crush enough gingersnaps so that you have 1 and 2/3 cups of gingersnap cookie crumbs.
Pumpkin Cheesecake Bars are so delicious and the recipe is really pretty easy and straightforward to make.
Be sure to allow the pumpkin cheesecake bars to cool for at least 3 hours in the refrigerator before serving. You can also make them ahead and refrigerate them overnight.
More of the best pumpkin recipes!
If you’re looking for more yummy pumpkin dessert recipes, here are some delicious options to try: