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Perfect Pumpkin Cheesecake Bars

Rated as 4.57 out of 5 Stars
3

"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

9 h 35 m servings 170
Original recipe yields 24 servings (2 dozen bars)

Directions

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  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.

Nutrition Facts


Per Serving: 170 calories; 9 19.6 3.5 48 170 Full nutrition

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Reviews

Read all reviews 47
  1. 60 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 ...

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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 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...

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 ...

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 used a gingersnap cookie crust instead, which really made this recipe a hit. I also followed the suggestions from others to reduce the sugar a bit and it turned out just right. Will be making ...

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.

Easy & a big hit. I added 1/2 c chopped pecans to the crust, glad I did. Will make again! Easier than pie.

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...

Definitely delicious! Will make over & over! Yum...