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Easy Layered Pumpkin Cheesecake Bars

Easy layered pumpkin cheesecake bars with a simple walnut or pecan shortbread crust, a pumpkin pie cheesecake layer and a tangy sour cream sugar topping.
Prep Time30 mins
Cook Time45 mins
Inactive Time40 mins
Total Time1 hr 55 mins
Cuisine: American
Servings: 24 bars
Calories: 200kcal


For the crust

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 cup butter softened
  • 1 cup quick-cooking oats
  • 1/2 cup pecans or walnuts finely chopped

For the pumpkin cheesecake layer

  • 1 package 8 oz cream cheese, softened
  • 3/4 cup sugar
  • 1 can 15 oz pumpkin
  • 2 teaspoons pumpkin pie spice
  • 3 eggs room temperature

For the sour cream topping

  • 2 cups sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla


  • 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.


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