Ultimate Pumpkin Spice Cheesecake Bars Recipe for Fall

Posted on July 8, 2025

Fall is in the air, and you know what that means—pumpkin spice everything! If you’re looking for the ultimate treat to celebrate the season, these Ultimate Pumpkin Spice Cheesecake Bars are just what you need. Imagine the cozy flavors of pumpkin spice swirled into creamy cheesecake, all on top of a buttery graham cracker crust. It’s decadent, comforting, and honestly, irresistible.

This recipe combines the best of two worlds: a rich cheesecake and the cozy taste of pumpkin spice that screams autumn. Whether you’re hosting a fall gathering or simply craving a seasonal indulgence, these bars are easy to serve, easy to make, and guaranteed to be a hit. Plus, who doesn’t love a dessert that’s as Instagram-worthy as it is delicious?

Recipe Story and Background

Let’s talk pumpkin spice. It’s not just a flavor—it’s an entire vibe. These Pumpkin Spice Cheesecake Bars are inspired by the warm spices that define fall: cinnamon, nutmeg, cloves, and ginger. The combination is like a big, cozy sweater for your taste buds.

Growing up, pumpkin pie was always the centerpiece of our Thanksgiving table, but I wanted to create something a little different—a dessert that could stand out at any autumn gathering. That’s how these bars came to life. They’ve got the creaminess of cheesecake, the spice of pumpkin pie, and the convenience of being pre-portioned into squares. No messy slicing, and everyone gets a perfect bite.

These bars have evolved over time, too. I’ve tweaked the spice blend, experimented with crust options, and even tried making them gluten-free for friends. The result? A dessert that feels both classic and fresh, perfect for fall’s many celebrations. And honestly, they’re just as good with a cup of coffee for breakfast (I won’t judge!).

Ingredient Discussion

Graham Cracker Crust

The base of these bars is a simple graham cracker crust, but don’t underestimate its importance! You’ll need finely crushed graham crackers, melted butter, and a touch of sugar. For a more robust flavor, I sometimes use gingersnap cookies instead. If you’re gluten-free, look for gluten-free graham crackers or almond flour as a substitution. The key is to press the crust firmly into the pan—it should feel solid when you touch it.

Pumpkin Puree

Not all pumpkin puree is created equal. Make sure to grab a can labeled “100% pumpkin” and avoid pumpkin pie filling, which is pre-sweetened and spiced. If you’re feeling ambitious, you can roast a sugar pumpkin and puree it yourself, but canned pumpkin works like a charm and saves time. Store leftover puree in an airtight container in the fridge—it’s great for smoothies or oatmeal!

Spices

A good pumpkin spice blend will set this recipe apart. I use a mix of cinnamon, nutmeg, ginger, and cloves, but you can adjust the ratios based on your preference. If you’re out of individual spices, pre-mixed pumpkin pie spice works just fine. For an extra kick, I sometimes add a pinch of allspice.

Cream Cheese

Full-fat cream cheese is the way to go for that rich, creamy texture. Let it come to room temperature before mixing—it’ll blend much easier and prevent lumps. If you’re looking for a lighter option, you can try neufchâtel cheese, but the bars will be slightly less decadent.

Eggs

Eggs are the binder for the cheesecake filling. Use large eggs and make sure they’re at room temperature for smoother incorporation. If you need to avoid eggs, you can experiment with flaxseed meal or aquafaba, though the texture will differ.

Equipment Needed

9×13-inch baking pan – Essential for creating perfectly portioned bars.
Food processor – To crush the graham crackers into fine crumbs.
Mixing bowls – One for the crust and one for the cheesecake filling.
Electric mixer – Helps achieve a smooth, lump-free cheesecake batter.
Rubber spatula – Great for scraping down the bowl and spreading the filling evenly.
Parchment paper – Makes removing the bars from the pan much easier.

If you don’t have a food processor, a rolling pin and zip-top bag work well for crushing crackers. And while an electric mixer is ideal, a sturdy whisk and some elbow grease can get the job done!

Preparation Method

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
In a food processor, pulse 2 cups (200g) of graham crackers until finely crushed. Combine with 1/2 cup (113g) melted butter and 3 tablespoons (37g) sugar. Mix until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool. Reduce oven temperature to 300°F (149°C).
In a large mixing bowl, beat 24 ounces (680g) of cream cheese at room temperature until smooth. Add 1 cup (200g) sugar and 1/2 cup (120g) pumpkin puree, mixing until creamy.
Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1 teaspoon pumpkin spice (or your custom spice blend).
Pour the filling over the cooled crust. Smooth the top with a spatula.
Bake for 45-50 minutes, or until the center is set but slightly jiggly. Cool completely at room temperature, then refrigerate for at least 4 hours (overnight is better).
Lift the bars out using the parchment paper and slice into squares. Serve chilled and enjoy!

Cooking Tips & Techniques

Here are some helpful tips to ensure your Pumpkin Spice Cheesecake Bars turn out perfectly:

Don’t overmix: Overmixing introduces air into the batter, which can lead to cracks during baking.
Use room temperature ingredients: Cream cheese and eggs blend much smoother when not cold.
Cool gradually: Sudden temperature changes can cause the cheesecake to crack. Let it cool at room temp before refrigerating.
Cut clean slices: Use a sharp knife and wipe it with a damp cloth between cuts for neat squares.

Variations & Adaptations

If you love experimenting, try these variations:

Gluten-Free: Swap graham crackers for gluten-free crackers or almond flour.
Extra Spice: Add a pinch of cayenne for a subtle heat that complements the pumpkin spice.
Chocolate Lovers: Stir mini chocolate chips into the cheesecake batter or drizzle melted chocolate on top.
Dairy-Free: Use vegan cream cheese and coconut oil for the crust.

One of my favorite customizations is swirling caramel sauce into the batter before baking. It adds a gorgeous marbled effect and a burst of flavor!

Serving & Storage Suggestions

These bars are best served chilled, straight from the fridge. Arrange them on a platter and sprinkle with a little cinnamon for a polished presentation. Pair with hot coffee or a chai latte for the ultimate fall treat.

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Nutritional Information & Benefits

Each bar is estimated to have:

Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 4g

Thanks to the pumpkin puree, these bars offer a dose of vitamin A, which is great for your skin and immune system. While they’re indulgent, they’re also a perfect treat to share during the holidays or enjoy in moderation!

Conclusion

If you’re craving a dessert that captures the essence of fall, these Ultimate Pumpkin Spice Cheesecake Bars are it. They’re creamy, perfectly spiced, and so easy to make ahead. Honestly, they’ve become a tradition in my kitchen, and I hope they will in yours, too!

What are you waiting for? Roll up your sleeves and give these bars a try. Don’t forget to share your creations in the comments below—I’d love to hear how you personalized the recipe. Happy baking!

FAQs

Can I make these bars ahead of time?

Yes! These bars actually taste better after chilling overnight, so they’re perfect for prepping in advance.

Can I use low-fat cream cheese?

While you can, the texture won’t be as rich and creamy. Full-fat cream cheese is recommended.

What’s the best way to crush graham crackers?

A food processor is quickest, but you can also use a rolling pin and zip-top bag for manual crushing.

Can I freeze these bars?

Absolutely! Wrap individual bars in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and let the bars cool gradually. If cracks do appear, they’ll still taste amazing!