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Perfect Pumpkin Cheesecake Bars

Perfect Pumpkin Cheesecake Bars


"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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9 h 35 m servings 170 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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. Cool to room temperature, then refrigerate overnight.

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Read all reviews 15
  1. 17 Ratings

Most helpful positive review

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.

Most helpful critical review

Although the pumpkin had good enough flavor, it was mostly just like a pumpkin custard mix. The cream cheese mixture made this somewhat like cheesecake, but I think since it wasn't combined it ...

Most helpful
Most positive
Least positive

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.

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...

Absolutely delicious! My wife and I added a bit less sugar and it was just right. Shared some with our neighbor and they loved it. A very nice treat.

First time making this and it's tastes great! However, the ingredients for the pumpkin mixture was double than I needed for this pie. So I'm not sure if I did something wrong or if it's supposed...

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 cheeseca...

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 u...

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,...

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

Really taste and easy recipe. Was a huge hit with my colleagues. Just a couple of key items: 1) I don't know if this assumed to be obvious, but the dough intructions don't say anything about th...

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