Rating: 4.44 stars
106 Ratings
  • 5 star values: 65
  • 4 star values: 29
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 0

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

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 35 mins
Servings:
24
Yield:
2 dozen bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake Layer:
Pumpkin Layer:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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).

  • Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.

  • Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.

  • Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.

  • Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts

170 calories; protein 3.5g; carbohydrates 19.6g; fat 9g; cholesterol 47.9mg; sodium 170.4mg. Full Nutrition
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Reviews (74)

Most helpful positive review

Rating: 5 stars
07/21/2014
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. Read More
(36)

Most helpful critical review

Rating: 3 stars
11/11/2015
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 lacked the true taste of cheesecake... pumpkin or no. Now I used a smaller pan which may have something to do with this but the top got a little burnt around the edges and the crust was a bit thick and dry. I'm sad to say I would not make again... although it tasted good enough it wasn't pumpkin cheesecake and I can make pie/custard any day. A note though; it was much better after sitting in the fridge overnight like the chief said and tasted more like cheesecake although the crust was still too thick. Read More
(9)
106 Ratings
  • 5 star values: 65
  • 4 star values: 29
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
07/21/2014
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. Read More
(36)
Rating: 5 stars
11/26/2016
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 the water needed. I added just enough cold water to have a workable non-sticky dough. Also I chopped the butter for a better flaky crust. 2.) The cream cheese mixture didn't quite hold while I added the pumpkin layer. It became more marbled than anything. Still tasted great but perhaps handmixing cheese mix would prevent it from getting so soft. Read More
(20)
Rating: 5 stars
11/26/2016
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 this again! Read More
(15)
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Rating: 4 stars
09/05/2014
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! Read More
(11)
Rating: 3 stars
11/11/2015
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 lacked the true taste of cheesecake... pumpkin or no. Now I used a smaller pan which may have something to do with this but the top got a little burnt around the edges and the crust was a bit thick and dry. I'm sad to say I would not make again... although it tasted good enough it wasn't pumpkin cheesecake and I can make pie/custard any day. A note though; it was much better after sitting in the fridge overnight like the chief said and tasted more like cheesecake although the crust was still too thick. Read More
(9)
Rating: 5 stars
11/07/2016
Easy & a big hit. I added 1/2 c chopped pecans to the crust glad I did. Will make again! Easier than pie. Read More
(8)
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Rating: 5 stars
12/15/2015
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. Read More
(7)
Rating: 4 stars
12/10/2014
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. Read More
(6)
Rating: 4 stars
11/27/2014
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. Read More
(5)