Pumpkin Cheesecake Bars

Layers of cheesecake are sandwiched together between a cookie crust and spiced crumble topping to create these epic Pumpkin Cheesecake Bars. With a rich and tangy pumpkin spice flavor, these may just be the perfect fall dessert.

Pumpkin Cheesecake Bars

When I think about it, some of my favorite pumpkin treats involve cream cheese. I love the combination of sweet and spiced pumpkin mixed with tangy and smooth cream cheese. These Pumpkin Cheesecake Bars are just that, plus two layers of crunch and flavor to really bring them together.

Let me explain. These bars start with a vanilla cookie crust, then get a layer of plain cheesecake, then a layer of pumpkin cheesecake, and to top this off, they are finished with a seasonally spiced crumble topping. Are you drooling yet? If not, you should be.

WANT MORE? YOU’LL LOVE THESE PUMPKIN-INSPIRED TREATS:

• Pumpkin Bread with Cream Cheese Swirl
• Pumpkin Pie Bars
• Baked Pumpkin Donuts
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

Before we go any further, I want to quickly mention that today I’m being joined by my Tastes of the Season blogger friends. If you’re also a huge fan of pumpkin, be sure to check out our delicious collection of pumpkin-inspired recipes at the end of this post. You can bet that every recipe is delish. I’ve already added several to my fall baking list.

The combination of flavors and textures is just so good. This recipe has instantly become one of my favorites and may just need to be repeated every fall from now until the end of time. And that’s saying a lot because I have quite a few pumpkin recipes here on Inspired by Charm that are irresistible.

And yes, speaking of pumpkin recipes on this blog, I have enough to keep you baking all season. You can find all of my favorite pumpkin recipes (including some savory ones) right HERE.

Ready to give these Pumpkin Cheesecake Bars a try? Grab a cup of coffee and I’ll walk you through the recipe.

Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:

• 9 x 13 baking pan
• mixing bowls
• spatula
• whisk
• pastry blender
• hand mixer
• measuring cups
• measuring spoons

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

How to Make Pumpkin Cheesecake Bars

Spray a 9×13 baking pan with baking spray. Set aside.

Begin by making the crust. In a bowl, mix together the crushed vanilla wafers and butter. Spread and press this mixture evenly into your prepared pan. Refrigerate for about 15 minutes. For your convenience, I’ve shared the full recipe with detailed ingredient amounts in a printable recipe card below.

In a large bowl, cream together the cream cheese and sugar. Then add in the eggs and vanilla and beat until smooth. Spread half of this mixture evenly onto the chilled crust. Freeze for 20 minutes until slightly firm.

Preheat your oven to 325 degrees F.

To the leftover cream cheese mixture, add in the pumpkin puree, cinnamon, nutmeg, and ginger. Beat until smooth. Spread this carefully over the white cheesecake layer. Bake for 30 minutes.

In the meantime, prepare the crumble topping. In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, and salt. Add in the butter and use a fork or pastry blender to combine.

After 30 minutes of baking, sprinkle the crumb mixture evenly on top of the cheesecake. Return the cheesecake to the oven for another 30 minutes or until a knife inserted near the center comes out clean.

Completely cool the bars before slicing and serving. Bars should be stored in an airtight container in the refrigerator.

I can’t express enough how good these are. I kept them in my fridge for way too long and used every excuse I could muster up to open that fridge door and enjoy them. Oh, it’s breakfast; I should probably eat one. I just had a salty snack; I need something sweet to balance it. Time for an after-dinner dessert; I’ll just grab a pumpkin cheesecake bar. Ha! It was a real problem, friends.

So, if you’re looking for a new and delicious pumpkin spice dessert, I recommend you give these Pumpkin Cheesecake Bars a go!

TASTES OF THE SEASON PUMPKIN RECIPES:

And if you’re craving more pumpkin (I am!), be sure to visit my blogger friends below. Don’t their recipes look wonderful? I’m confident you’ll find more pumpkin goodness to love.

Happy Pumpkin Baking!

Perfect Pumpkin Chocolate Chip Cookies Ella Claire & Co. | Pumpkin Dip by Freutcake | Pumpkin Cheesecake Bars by Inspired by Charm

Spiced Pumpkin Loaf Cake by Handmade Farmhouse | GF/DF Pumpkin Scones by Zevy Joy | Pumpkin Waffles & Pumpkin Spice Butter by French Country Cottage

Pumpkin Cheesecake Bars Recipe:

Pumpkin Cheesecake Bars

Layers of cheesecake are sandwiched together between a cookie crust and spiced crumble topping to create these epic Pumpkin Cheesecake Bars. With a rich and tangy pumpkin spice flavor, these may just be the perfect fall dessert.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert, pumpkin, pumpkin spice

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 24

Calories: 318kcal

Equipment

• 9 x 13 baking pan
• mixing bowls
• spatula
• whisk
• pastry blender
• hand mixer
• measuring cups
• measuring spoons

Ingredients

Crust:

• 1 1/2 cups crushed vanilla wafer cookies
• 6 tablespoons unsalted butter melted

Filling:

• 4 packages (8 ounces each, 32 ounces total) cream cheese softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 can (15 ounces) pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• pinch salt
• 1/2 cup unsalted butter

Instructions

• Spray a 9x13 baking pan with baking spray. Set aside.
• Begin by making the crust. In a bowl, mix together the crushed vanilla wafers and butter. Spread and press this mixture evenly into your prepared pan. Refrigerate for about 15 minutes.
• In a large bowl, cream together the cream cheese and sugar. Then add in the eggs and vanilla and beat until smooth. Spread half of this mixture evenly onto the chilled crust. Freeze for 20 minutes until slightly firm.
• Preheat your oven to 325 degrees F.
• To the leftover cream cheese mixture, add in the pumpkin puree, cinnamon, nutmeg, and ginger. Beat until smooth. Spread this carefully over the white cheesecake layer. Bake for 30 minutes.
• In the meantime, prepare the crumble topping. In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, and salt. Add in the butter and use a fork or pastry blender to combine.
• After 30 minutes of baking, sprinkle the crumb mixture evenly on top of the cheesecake. Return the cheesecake to the oven for another 30 minutes or until a knife inserted near the center comes out clean.
• Completely cool the bars before slicing and serving. Bars should be stored in an airtight container in the refrigerator.

Nutrition

Calories: 318kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 162mg | Potassium: 85mg | Fiber: 1g | Sugar: 20g | Vitamin A: 754IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg