pumpkin cheesecake bars

Pumpkin Cheesecake Bars

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Pumpkins, pumpkins, everywhere! You know it’s time to start baking when you start seeing mums and pumpkins on everyone’s front steps. Yearning for even more fall spirit, I’ve combined two of my favorite things, pumpkins and cheesecake, to create pumpkin cheesecake bars! The only way to make cheesecake even better is to make it handheld, so you don’t want to miss this on-the-go dessert.


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how to: Make Shortbread Crust

First, let’s start with the crumbly, sugary crust. A graham cracker crust can be used, but I love the simplicity of shortbread.

Begin by beating the butter, sugar, and vanilla until it’s light and airy. 

Slowly incorporate the flour until the dough is formed. 

Pour the dough into a lined 9×13 baking dish and cook until firm, about 10-12 minutes. Set aside to cool.

pumpkin cheesecake bars

How to: make pumpkin Cheesecake Filling

A creamy pumpkin layer meets a sweet cream cheese topping to create an unbelievable pumpkin cheesecake filling!

Beat the cream cheese, egg, sugar, and vanilla until smooth. If you have an electric mixer use it here! The cream cheese and eggs really need to be mixed thoroughly.

In a separate bowl, combine the pumpkin, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and cloves. Whisk well until combined.

pumpkin cheesecake bars

how to: assemble pumpkin cheesecake bars

Your baked shortbread crust should be slightly cooler at this point, but still be cautious when handling the warm pan.

Spread the pumpkin mixture evenly onto the crust.

Pour the cream cheese mixture over the pumpkin mixture. 

If you’re feeling creative, swirl the end of your knife through the mixtures but be sure not to overdo it!

pumpkin cheesecake bars

Ingredients Needed

Shortbread Crust

Pumpkin Filling

Cheesecake Topping

Materials Needed

pumpkin cheesecake bars

Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake bars are the perfect fall dessert. Creamy pumpkin and rich cheesecake filling tastes dreamy on a shortbread crust.
5 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, fall, pumpkin

Ingredients

Shortbread Crust

  • 1/2 cup butter softened
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 heaping cup flour

Pumpkin Filling

  • 15 oz pumpkin puree (1 can)
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves

Cheesecake Topping

  • 8 oz cream cheese softened
  • 1/3 cup sugar
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350 degrees. For the shortbread crust, beat butter, sugar, and vanilla until well-mixed, about 3 minutes. Slowly add in flour until fully incorporated. Press the dough into a 2-quart (7×7) baking dish lined with parchment paper. Bake for 14-15 minutes and remove from oven.
  • While the shortbread is baking, create the pumpkin filling and cheesecake topping. Whisk pumpkin puree, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and cloves.
  • For the cheesecake topping, beat cream cheese, egg, sugar, and vanilla in a separate bowl until light and creamy.
  • Spread the pumpkin filling evenly onto the shortbread crust. Carefully pour the cheesecake topping overtop the pumpkin filling. Bake for 40-45 minutes or until the middle is set. Cool and store in the fridge.
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What are some of your favorite pumpkin desserts to make in the fall? Share in the comments below!

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96 thoughts on “Pumpkin Cheesecake Bars”

  1. 5 stars
    I have to be honest, I’m not a fan of pumpkin but I’ve never tried it in a sweet treat before – we’re going to be carving ours shortly so this year will be the year I try pumpkin again but not in soup!

  2. I absolutely love a good cheese cake, but I’ve never tasted pumpkin in my life, I don’t think it’s a common item we eat in the UK. I’ll have to see if it’s even possible to get pumpkin puree in the UK

  3. Shortbread crust? Wow! It looks so appetizing, and I would love to try it even though I am not a huge fan of pumpkin. Do you think the recipe would work with any other variations besides pumpkin?

  4. These look good, Kalin! I love it that pumpkin can be used in recipes as either a fruit or a vegetable, even though it is technically a fruit. It’s delicious in desserts and still fabulous in savory dishes like curry.

  5. Pingback: 50 Best Pumpkin Recipes of 2020 to Make This Fall

  6. 5 stars
    Yum! I love pumpkin and cheesecake, so this is the most perfect combination. I cannot wait to try this recipe out! I think it will be perfect for Thanksgiving. Thank you for sharing!

  7. I’ll be honest, I’m not always the biggest fan of pumpkin – but that’s primarily because all of the US has labeled everything “pumpkin spice” during the autumn season and only like… 2% of it is actually made with pumpkin haha! However, this sounds delicious. ACTUAL pumpkin and cheesecake combined? Yes please! I’ll have to try them soon!

  8. OMG your recipes make me so hungry they all sound so good! I have to try this out. Thank you so much for sharing all of these amazing recipes!

  9. 5 stars
    whether its a dessert or a soup I love Pumpkin because it is so healthy and some can‘t really recognize the pumpkin in there. 🙂 This looks really delicious and thank you for another option of making shortbread crust.

  10. 5 stars
    I think my favorite pumpkin recipe is pumpkin bread with cranberries and pecans. However, my husband absolutely loves cheesecake so this now is his favorite! Great flavor and texture in these bars.

  11. 5 stars
    These pumpkin cheesecake bars are a little bit of heaven! I love pumpkin everything in the fall… especially treats like this. Thank you for the wonderful recipe.

  12. 5 stars
    Absolutely divine! What a great recipe. All my favorite autumn flavors, and that shortbread crust layer is truly inspired.

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