Perfect Pumpkin Cheesecake Bars

Perfect Pumpkin Cheesecake Bars

Kiwi 0

"These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 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.

On Sale

What's on sale near you.


  • 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.



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...

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.

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!

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