Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are one of the best fall desserts you can make. Who can say no to all that heavenly pumpkin cheesecake, layered between a walnut shortbread crust and a tangy, sweet frosting?

These are a terrific option for the next potluck or gathering. Simple to make, they look absolutely gorgeous and taste even better. Keep this recipe handy, because you will get asked for it.

Pumpkin Cheesecake Bars

Every year it feels like pumpkin season starts earlier and earlier. I don’t think that’s a bad thing. I love all things pumpkin, and I am more than willing to sacrifice a little self control when it comes to the holiday dessert table.

So, when I tell you that these pumpkin cheesecake bars are one of the best desserts you can make, I mean it. They are delightfully creamy and just the right amount of sweet. Let the season come earlier, as long as these bars come with it. It won’t bother me!

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Pumpkin Cheesecake Bars Recipe

These bars start with a buttery walnut (or pecan!) shortbread crust that’s crumbly, nutty, and just the right amount of rich. On top of that, we layer the lightly spiced, luscious cheesecake filling, infused with all of the warm notes of cinnamon, nutmeg, and cloves we could want. You’d never guess that it just takes a few scoops of pumpkin spice.

The sour cream frosting is so simple to whisk together, and then spread onto the cheesecake. While it may seem odd to use sour cream, the tangy flavors really help balance the sweetness in this dessert so that it isn’t overpowering.

One of the things I love about this pumpkin cheesecake bars recipe is that it’s just so practical. I can make them even a day ahead of time and then just let them chill in the fridge. They’ll be perfect when I’m ready to serve them.

Pumpkin Pie Cheesecake Bars

I must confess, I can’t claim these pumpkin pie cheesecake bars as my own creation. Or, at least, I can’t take full credit for them. They are adapted from the Betty Crocker Big Book of Cookies Cookbook. But, they are too good not to share.

If you liked these cheesecake bars, then you have got to give these streusel pumpkin pie bars a try next. The slight crunch of the cinnamon and brown sugar streusel on top is such a treat.

Easy Pumpkin Desserts

And, this pumpkin crisp is nothing short of heavenly. The streusel here uses either walnuts or pecans, just like in my cheesecake bar base. But, you get to eat it warm instead of chilled, and that can make a difference in the winter.

You’ll also want to check out these soft pumpkin cookies. The texture is just the right amount of soft and chewy. And, my pumpkin dump cake has all the flavors you want in a pumpkin dessert, while staying simple to throw together.

If I haven’t overwhelmed you, yet, these Pumpkin Cheesecake Brownies are hard to stop looking at. They are gorgeous. The vivid colors draw people right to them, and the taste keeps them coming back.

And, I don’t think I can stop writing about pumpkin desserts without also sharing a pumpkin cake roll. Visually distinctive layers of cake and frosting, and the flavors are a timeless pair. Make one and see!

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Easy Layered Pumpkin Cheesecake Bars

Mary Younkin

Rich pumpkin cheesecake rests on a walnut shortbread crust, topped with a tangy sour cream frosting in these Pumpkin Cheesecake Bars.

Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Inactive Time: 40 minutes mins

Total Time: 1 hour hr 55 minutes mins

Servings: 24 bars

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Ingredients 

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For the crust

• ▢ 1 cup all-purpose flour
• ▢ ¾ cup brown sugar
• ▢ ½ cup butter softened
• ▢ 1 cup quick-cooking oats
• ▢ ½ cup pecans or walnuts finely chopped

For the pumpkin cheesecake layer

• ▢ 8 ounces cream cheese softened
• ▢ ¾ cup sugar
• ▢ 15 ounces canned pumpkin puree
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 3 eggs room temperature

For the sour cream topping

• ▢ 2 cups sour cream
• ▢ ⅓ cup sugar
• ▢ ½ teaspoon vanilla extract

Instructions 

• Preheat oven to 350 F. Grease a 9 x 13 inch baking dish or line with parchment paper. Whisk together the flour and brown sugar. Cut in butter using a pasty blender until mixture resembles coarse crumbs. Stir in oats and nuts.
• Press the mixture into the bottom of prepared 9 x 13 inch baking dish. Bake for 15 minutes in a preheated oven.
• Meanwhile, prepare pumpkin cheesecake layer. Beat the softened cream cheese and sugar with a mixer until smooth. Beat in the pumpkin and pumpkin pie spice. Beat in eggs one at a time, just until combined. Pour the mixture over the warm crust.
• Bake for 20-25 minutes or until set and the filling looks dry on top. While baking, make the sour cream topping. Stir together the sour cream, sugar and vanilla.
• When cheesecake layer is done, carefully spread the sour cream topping on top. Bake for 5 minutes or until just set.
• Cool completely before cutting into bars. Garnish with additional nuts if desired. Store in the refrigerator.

Nutrition

Serving: 1 piece | Calories: 200 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Cholesterol: 48 mg | Sodium: 59 mg | Fiber: 1 g | Sugar: 16 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 9/3/18 – recipe notes and photos updated 10/21/25}