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pumpkin bars on white plate
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5 from 5 votes

Pumpkin pie spice cheesecake bars

These pumpkin cheesecake bars have buttery graham crust, rich pumpkin filling and creamy cheesecake layer. These bars are delicious, yet so simple to make. Perfect blend of pumpkin pie spice is well-balanced with pumpkin purée and cream cheese filling. One of the perfect fall classics.
Prep Time15 mins
Cook Time40 mins
Chilling time2 hrs
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake, pumpkin cheesecake bars, pumpkin pie filling, pumpkin puree
Servings: 12 bars
Calories: 320kcal
Author: Julia


  • cake baking sheet 9 x 13 inches


Graham crackers crust

  • 3 cups graham crackers crumbs
  • 1 tsp pumpkin pie spice
  • 4 tbsp granulated sugar
  • 7 tbsp melted butter

Pumpkin pie spice filling

  • 2 cups pumpkin purée
  • 1 cup heavy cream
  • 2 large eggs
  • 1/2 cup Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice

Cream cheese swirls

  • 1 pkg cream cheese softened
  • 1 large egg
  • 1/2 cup Sweetened Condensed Milk
  • 1 tsp vanilla extract


  • Preheat the oven to 350 F or 177 C. Line parchment paper in deep baking sheep pan and start to combine in a medium bowl, graham cracker crumbs, granulated sugar, pumpkin pie spice and melted butter. The texture must be like wet sand. Place it equally in the baking pan and press it to the bottom with a measuring cup. Bake in preheated oven for 8 minutes.
  • Whip up the heavy cream and add pumpkin purée, sweet condensed milk, eggs, vanilla extract and pumpkin pie spice. Whisk all the ingredients together and pour on top of graham cracker crust.
  • In another medium bowl, beat together cream cheese, egg, sweet condensed milk and vanilla extract. Mix with electric hand mixer until well combined. Spoon the cream cheese filling on top of the pumpkin layer. With the spoon or knife, swirl cream cheese filling to create swirls.
  • Bake the bars for 40 minutes or until the center is set. If you are using convectional oven the time will be slightly less. Start checking around 35 minutes. Cool the bars for 20 minutes and refrigerate for at least 2 -3 hours or overnight. Slice into squares and serve!


  • Ingredients in room temperature- it is always recommended using the ingredients in room temperature, like eggs, cream cheese. Except in this recipe, heavy cream needs to be chilled until ready to be whipped.
  • Parchment paper - I always recommend using parchment paper as lining. It's easier to get the baked mass out of the deep baking sheet.
  • Swirls - it's very easy to swirl the cheesecake  all over the baking sheet. If you want to have a neat swirls use knife or wooden stick.
  • Make the bars without swirl - You may also want to try to make a simple layer of pumpkin filling and cream cheese filling. In this case I recommend to first top the graham crust with cream cheese filling and then to add the layer of pumpkin filling. The reason why, is that the cream cheese filling is heavier and it's difficult to spread the cream cheese filling over the pumpkin filling, which is lighter.
  • Storing - Store the leftover pumpkin pie spice cheesecake bars in an airtight container in the refrigerator up to 5 days. You can also freeze them up to 3 months.