Perfect Pumpkin Cheesecake Bars Recipe -
Perfect Pumpkin Cheesecake Bars Recipe

Perfect Pumpkin Cheesecake Bars

Recipe by  

"These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!"

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Ingredients Edit and Save

Original recipe makes 2 dozen bars Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
  3. Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
  5. Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
  6. Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
  7. Bake in the preheated oven until bars are set, about 60 minutes.
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Reviews More Reviews

Sep 05, 2014

I used 1/2 cup of sugar, 1/2 tsp of cinnamon and substituted nutmeg for the cloves for the pumpkin layer otherwise followed the recipe as written. Had a little taste test. Wow, they were so good. I have covered and refrigerated them. Can't wait to try them tomorrow after a night of chilling!

Jul 20, 2014

My husband loves pumpkin pie and I love cheesecake. Together the best of 2 worlds. I did make a graham cracker crust which I prefer.


8 Ratings

Dec 10, 2014

Really good, not great. I thought there was too much crust, my S.O. thinks it was perfect. The cheesecake part seems to get lost to the overpowering pumpkin. Next time I will double the cheesecake layer and see how it is. Maybe even swirl them a little for a prettier effect. Otherwise nommy, easy to whip up, and I will likely make them again. A great recipe if you need to make something ahead of time as they do taste much better after being cooled in the fridge for a day.

Nov 26, 2014

Thanks for this one! Loved the recipe I made them in personal pie tins instead of bar forms and topped them with white chocolate and caramel drizzle and everybody loved them. I will define let use this one again.

Oct 05, 2014

This is my new favorite fall dessert. Perfect mixture of pumpkin and cheesecake. I plan to make it for Thanksgiving this year. I did add nutmeg as well, since I love to put nutmeg on everything, but that was my only change.

Jan 02, 2014

I've made these twice for special occasions and they were a hit each time. Super easy and very good!

Dec 18, 2013

It is pretty good. My husband liked it. Would I make it again? I don't think so.


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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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