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Pumpkin Cheesecake Bars on a small white plate

Pumpkin Cheesecake Bars

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The warm autumn spices in these layered Pumpkin Cheesecake Bars will evoke delicious memories of your Thanksgiving pumpkin pie. 

Pumpkin Cheesecake Bars on a small white plate

Pumpkin Cheesecake Bars

I had a hankering for cheesecake. But no ordinary cheesecake. I yearned for a towering pumpkin cheesecake, sweet and dense and swirled with caramel. Unfortunately, the timing wasn’t right. Bill wasn’t as gung-ho about my idea and Katie and I didn’t need to split a whole cheesecake between us, tempting as that might be! So that recipe is on hold till later this autumn, and instead,  I found a tasty way to get my pumpkin fix, via these yummy Pumpkin Cheesecake Bars.

Pumpkin Cheesecake Bars on a white ceramic tray.

Tips for Making Pumpkin Cheesecake Bars

I found my inspiration on a sweet friend’s blog, Roxana’s Home Baking. Roxana created tri-layer cheesecake bars that called my name. A perfect fall dessert, make sure to buy plain canned pumpkin and not pumpkin pie filling.

  • I doubled the crust amounts and used Biscoff crumbs (made from those caramelized European cookies shared on Delta flights) instead of graham cracker crumbs, added a little vanilla, and these gems were the delicious result.
  • I press the crumbs evenly with my fingers, then use the bottom of a measuring cup to flatten the surface.
  • Use the paddle attachment to mix the cheesecake layers. This makes the smoothest, perfect cheesecake batter.
  • Use an offset spatula to make sure each layer is level for the prettiest presentation.
  • If you line your baking pan with non-stick foil, you can easily pull the bars out of the pan for slicing.
  • I like to use a hot, dry knife to make the cleanest, most perfect slices! See more tips on my post detailing how to cut perfect bar cookies.

More Pumpkin Recipes

Pumpkin recipes are yummy all year long, not just in the fall! Here are some more favorites for you to try!

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Biscoff crust topped with a layer of plain then pumpkin cheesecake!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 9 bars



  • 1 1/2 cups Biscoff cookie crumbs (or use graham cracker crumbs)
  • 1/4 cup melted butter


  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 3/4 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves


  • Sweetened whipped cream, M&M's, optional


  1. Preheat oven to 300ΒΊ.
  2. Line an 8 x 8-inch baking pan with non-stick foil (or use regular foil sprayed with non-stick cooking spray).
  3. Mix together Biscoff crumbs and melted butter and pat into the bottom of the prepared pan. Set aside.
  4. In your stand mixer fit with the paddle attachment (or use hand held mixer, just don't overbeat), add the cream cheese and sugar. Mix on low till light and fluffy. Beat in eggs, one at a time, just until blended. Mix in vanilla.
  5. Spoon half the cheesecake mixture over crust and smooth into an even layer with an offset spatula.
  6. Add the pumpkin and spices to the remaining cheesecake mixture and whisk till combined. Carefully spread the pumpkin cheesecake over the plain cheesecake layer.
  7. Bake for 45 minutes or till set. Let cool in oven with the door open for about and hour, then finish cooling at room temperature. Chill for a couple ours before serving.
  8. Keep refrigerated and serve with sweetened whipped cream and autumn colored M&M's, if desired.


M&M's will bleed into the whipped cream, so top just before serving.
You may substitute 1 teaspoon pumpkin pie spice for cinnamon, ginger and cloves.
Total time does not include cooling and chilling times.

Pumpkin Cheesecake Bars

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27 comments on “Pumpkin Cheesecake Bars”

  1. Pumpkin cheesecake bars sound amazing; it’s so good to see all the different pumpkin ideas at this time of year.

  2. Your three-layer bars are gorgeous. Love the idea of using Biscoff crumbs on the bottom layer!

  3. They sound great! Very pretty presentation too:@)

  4. I like the idea of cheesecake bars instead of the entire cheesecake. These look delicious.

  5. Dear Lizzy, these cheesecake bars look wonderful. As you know my family loves cheesecake just as much. These sound delightful, and I look forward to that caramel swirled cheesecake. xo, Catherine

  6. I am always in awe of your beautifully cut squares! Sadly, I cannot say the same about pumpkin, although I do have two cooking pumpkins at home right now! On one I will carve the logo of one of my social media clients, and the other will likely be soup! Happy pumpkin season!

  7. My pumpkin swirl cheesecake is one of my favorite fall recipes and I have made it a number of times! But I love this bar version for those times when you cannot manage a huge honking cheesecake. Anf those layers are beautiful.

  8. Those are 3 delicious looking layers, Liz! Perfect for the gang and thanks for the recipe!

  9. So many great pumpkin recipes! I tried to find pumpkin puree in the store today and was really disappointed that I couldn’t πŸ™

  10. Wow. Just wow, Liz. Thanks for sharing these. You had me at ‘cheesecake’ then you put it into easy bar form.

  11. I love all these pumpkin recipes. You can never have enough. Your pumpkin cheesecake bars look heavenly.

  12. These super delicious looking 3 layer pumpkin cheesecake bars look scrumptious. I too have hankering for cheesecake, and for this special one. Perfect for this time of year! YUM!

  13. These are the most gorgeous bars I’ve ever seen! I can just imagine every delicious layer!

  14. You know I have never had pumpkin cheesecake, I really need to rectify this and these look like a great place to start. They look wonderful Liz πŸ˜€

  15. This sounds as good as the whole cheesecake idea although I will be waiting anxiously for that post as well.

  16. Your cheesecake bars is a awesome recipe that I know my family will love. So glad you shared

  17. Oh my gosh, what a great idea Liz, I love the idea of a Biscoff crust. I know it must be fabulous with the pumpkin.

  18. Those layers are perfection, what divine bars!

  19. Ah, here come the pumpkin desserts! πŸ˜‰ Love this one…nice and easy too!

  20. My girls would love to know that we’re moving into pumpkin mode! Liz, bet these bars are as good as they look. Biscoff biscuits? I need to find these. Or are they European biscuits in the US?

  21. You have cut them perfectly and they look very pretty and delicious Liz!

  22. Such pretty-looking bars and I bet they taste amazing too!

  23. Nice pumpkin bars, Liz. As beautiful as always!

  24. Lizzy,
    These bars look amazing. Pinned for later. I can’t wait to try them.

  25. Once again, perfectly cut and very tempting!

  26. Pingback: Pumpkin Streusel Muffins #pumpkinweek – My Catholic Kitchen

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