Pumpkin Cheesecake Bars on a white plate.

Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are sweet and creamy cheesecake bars with pumpkin, spice and caramel swirl. A must make dessert this season!

Course Dessert
Cuisine American
Keyword pumpkin cheesecake bars
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 9 bars
Calories 401 kcal
Author Anna


for the crust:

  • 3/4 cup crushed graham crackers
  • 4 Tablespoons unsalted butter melted
  • 1 Tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

for the filling:

  • 16 oz packages cream cheese softened
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree not pie filling!
  • 2 teaspoons pure vanilla extract
  • 3 Tablespoons all-purpose flour
  • 1 and 1/2 teaspoons pumpkin spice see note
  • 1/4 teaspoon salt
  • 2 large eggs slightly beaten
  • 5 Tablespoons heaping of caramel sauce not from the ice cream section - see notes below
US Customary - Metric


to make the crust:

  1. Line an 8" square baking pan with parchment paper or aluminum foil. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a food processor or blender, crush crackers until fine. Add sugar and cinnamon and pulse few times. Add melted butter and process till combined.
  4. Press the crust into the bottom of the prepared pan.
  5. Bake in the oven for 7 minutes.

to make the filling:

  1. In a large mixing bowl, beat the cream cheese for 30 seconds until creamy.
  2. Add sugar and mix well.
  3. Add pumpkin and mix in well.
  4. Add vanilla, flour, pumpkin spice and salt. Mix well.
  5. Add eggs and mix until just incorporated. Do not overmix.
  6. Pour the filling over the baked crust. Tap the pan against the counter to release the air and get rid off air bubbles on the surface.
  7. Using one tablespoon of caramel sauce at a time, make 5 straight lines on top of the batter. They don't have to be perfect, it's just a help to make the swirls.
  8. With a knife, make 5 lines in the batter, in the opposite direction that the caramel lines, creating swirls. One line with knife should go from top to bottom and the second line from bottom to the top. Repeat to make 5 lines.
  9. Bake the cheesecake for 35 to 38 minutes.
  10. Remove from the oven and let sit in room temperature until completely cool. Refrigerate for at least 2 to 4 hours. The longer the better.
  11. Remove the cheesecake from the pan. Slice and serve. To make pretty cuts, heat up your knife under a hot tap water and dry with paper towel. Make cuts, cleaning the knife between each slice you make.
  12. Refrigerate any leftovers for up to 2 days, in an air-tight container.
  13. topping:
  14. If desired, top the bars with whipped cream, a dash of ground cloves and a drizzle of caramel sauce.

Recipe Notes

  1. I highly recommend a thick caramel sauce for this recipe. The one you can find at the ice cream section in your grocery store is thin.
  2. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition Facts
Pumpkin Cheesecake Bars
Amount Per Serving
Calories 401 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 105mg35%
Sodium 330mg14%
Potassium 147mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 27g30%
Protein 5g10%
Vitamin A 4075IU82%
Vitamin C 0.8mg1%
Calcium 76mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.