Pumpkin Cheesecake Bars

this pumpkin cheesecake bars recipe is the ultimate thanksgiving and holiday dessert treat

These Pumpkin Spice Cheesecake Bars are THE dessert you need to make this year for Thanksgiving. If you saw my blooper, you know how much I loved these. They’re a fun and festive spin on the more traditional pumpkin pie and perfect to make a day ahead. They’re rich, creamy, delicious, and packed with holiday flavor. Plus, they’re pretty easy! The full step by step recipe is in the caption below. Hope you love it!

All you have to do is quickly bake your gingersnap crust, combine the cheesecake ingredients, and pour the mixture onto your crust. Then bake for about 55 minutes, let cool, refrigerate overnight and enjoy.

Here’s a video of how I put together my Pumpkin Cheesecake Bars. For another delicious and hearty meal, check out my Auntie Adri’s Famous Cheesecake recipe!

What You'll Need:

+ 2 packs/sleeves Honey Graham Crackers (or 2 cups Graham Cracker crumbs)

+ ginger snap cookies

+ 2 tbsp demerara sugar

+ 1 tsp salt

+ ½ cup unsalted butter, melted

+ 16 oz cream cheese, room temperature

+ 1 ½ cups granulated sugar

+ ⅔ cup sour cream, room temperature

+ 1 15oz can pumpkin puree

+ ½ tsp salt

+ 1 tsp vanilla bean paste (or extract)

+ 2 tsp pumpkin pie spice

+ 3 eggs, room temperature


1. Preheat the oven to 350 and grease a 13×9 pan, set aside.

2. Blitz graham crackers and the ginger snaps in a food processor until fine. Pour into a bowl and mix in the demerara sugar and salt. Pour in the melted butter and mix until well absorbed. Place mixture into the greased pan, using something flat to press down. Bake at 350 for 10 minutes, set aside to cool.

3. In a stand mixer with the paddle attachment or a hand mixer, cream together the cream cheese and sugar until light and fluffy (about 2 mins). Add in the sour cream, pumpkin puree, vanilla, salt, and pumpkin pie spice, mix until just combined.

4. With the mixer on medium low, add in the eggs one at a time. Adding in the next one once the previous one is fully mixed in. Once the last egg is mixed, stop mixing. Over mixing can cause the cheesecake to crack.

5. Meanwhile, place an oven safe baking dish/pan with hot water on the rack below where the cheesecake will be. This ensures moisture while cooking and prevent it from drying out.

6. Pour the cheesecake batter onto the cooled crust. Bake at 350, uncovered for about 55 minutes, checking in at the 35 minute mark to ensure the top isn’t getting too brown. If it is, lightly tent with foil for the remaining 20 minutes of total bake time. Once ready, you should be able to wiggle the middle a bit but it shouldn’t be liquidy. Let cool then place in the fridge to chill overnight. Cut into bars and serve with your favorite toppings!

Related Posts

Can we help you find something?