7 Pumpkin Cheesecake Bars Recipes to Satisfy Your Autumn Cravings

Hey there, fellow dessert enthusiasts! It’s that time of the year again when the leaves turn golden, and the air gets crisp. Yes, you guessed it – it’s autumn! And what better way to embrace the season than with some delightful pumpkin cheesecake bars?

In this article, we’re going to take a lighthearted and mouthwatering journey through seven different pumpkin cheesecake bar recipes that will have you craving for more. So, put on your apron, get your mixing bowls ready, and let’s dive into the world of pumpkin-spiced goodness!

Introduction

Autumn is synonymous with all things pumpkin, and these pumpkin cheesecake bars are the perfect embodiment of the season. They bring together the creamy indulgence of cheesecake with the warm, comforting flavors of pumpkin. Plus, they’re incredibly easy to make, even if you’re not a seasoned baker.

Recipe 1: Classic Pumpkin Cheesecake Bars

Ingredients

For the Crust:1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs

Directions

Preheat the Oven:Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking dish and set it aside.

Prepare the Crust:In a bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the Crust:Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form an even crust.

Prepare the Filling:In a separate bowl, beat the softened cream cheese until smooth and creamy.

Add Sugar and Pumpkin:Gradually add 1 cup of sugar and continue to beat until well combined. Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until the filling is smooth.

Add Eggs:Add the eggs one at a time, mixing just until each egg is fully incorporated.

Pour the Filling:Pour the pumpkin cheesecake filling over the graham cracker crust, spreading it out evenly.

Bake:Bake in the preheated oven for about 40-45 minutes, or until the edges are set, and the center slightly jiggles.

Cool and Chill:Allow the cheesecake bars to cool at room temperature for about 1 hour, then refrigerate for at least 3 hours or until they are completely chilled.

Cut and Serve:Once chilled, cut the cheesecake into squares, serve, and enjoy!

Pro Tip:You can add a dollop of whipped cream and a sprinkle of cinnamon on top for an extra layer of deliciousness.

Instructions

Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs and melted butter. Press into the bottom of a 9×13-inch baking dish to form the crust.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Stir in pumpkin puree, vanilla extract, and pumpkin pie spice.
Pour the pumpkin cheesecake mixture over the crust.
Bake for 35-40 minutes until the edges are set, and the center is slightly jiggly.
Let it cool, then refrigerate for a few hours before cutting into bars.

Spiced Pumpkin Cheesecake Bars

Ingredients:

For the Crust:1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs

Directions

Preheat the Oven:Get things rolling by preheating your oven to 325°F (163°C). Grease up a 9×13-inch baking dish and put it aside for later.

Craft the Crust:In a mixing bowl, stir together 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and a delightful 1/2 cup of melted unsalted butter. Mix until the crumbs soak up that buttery goodness.

Press It Down:Firmly press that graham cracker mixture onto the bottom of your prepared baking dish. Flatten it out to form a solid, delicious base.

Create the Filling:In another bowl, whip those 2 blocks of softened cream cheese until they’re silky smooth.

Sugar & Pumpkin Magic:Gradually sprinkle in 1 cup of granulated sugar while you keep beating. Now, add in the canned pumpkin puree, 2 tsp of pumpkin pie spice, and a teaspoon of vanilla extract. Mix until everything’s harmoniously combined.

The Eggy Twist:Add those 2 large eggs, one at a time, and give each one a good mix until they blend in beautifully.

Pour It On:Carefully pour your luscious pumpkin cheesecake filling onto that graham cracker crust. Make sure it covers every inch of it.

Bake the Magic:Slide your creation into the preheated oven and let it bake for around 40-45 minutes. You’ll know it’s ready when the edges set, but the center still has a slight jiggle to it.

Chill Out:Allow your masterpiece to cool at room temperature for about an hour, then pop it into the fridge for a minimum of 3 hours until it’s cold and ready to impress.

Slice & Savor:Once it’s chilled to perfection, cut your pumpkin cheesecake into bars, serve them up, and bask in the deliciousness!

A Dash of Humor:These Spiced Pumpkin Cheesecake Bars are so good they’ll have you thinking, “Pumpkin spice and everything nice!” Enjoy the spicy, creamy goodness of fall in every bite.

Instructions

Begin by preheating your oven to 325°F (160°C).
Mix the graham cracker crumbs with melted butter and press the mixture into the baking pan. Press it like you’re trying to convince your cat that a cucumber is not a snake.
Beat the softened cream cheese in a bowl until it’s as smooth as a politician’s speech.
Add pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, and ginger. Mix until it’s all happy together.
Pour this spiced goodness over the graham cracker crust.
Bake for about 35-40 minutes until it’s set but still a bit jiggly in the middle.
Let it cool, chill in the fridge, and cut into bars.
Now you’ve got yourself some spiced pumpkin cheesecake bars that’ll warm your heart faster than a cozy blanket.

Pumpkin Swirl Cheesecake Bars

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs
For the Pumpkin Swirl:

1 cup canned pumpkin puree
1 tsp pumpkin pie spice
1/4 cup granulated sugar

Directions

Preheat Your Oven:Begin by preheating your oven to a toasty 325°F (163°C). Grease a 9×13-inch baking dish and set it aside.

Crust Creation:In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and a melted 1/2 cup of unsalted butter. Mix until the crumbs are thoroughly coated in buttery goodness.

Press It Down:Firmly press this graham cracker mixture onto the bottom of your prepared baking dish, creating a solid and satisfying crust.

Crafting Creamy Filling:In a separate bowl, beat those 2 blocks of softened cream cheese until they’re velvety smooth.

Vanilla & Sweetness:Add 1 cup of granulated sugar and 2 tsp of vanilla extract to the cream cheese. Continue mixing until it’s all beautifully combined.

Egg-cellent Addition:Add 2 large eggs, one at a time, mixing thoroughly after each egg joins the party.

Pumpkin Swirl Prep:In a small bowl, mix together 1 cup of canned pumpkin puree, 1 tsp of pumpkin pie spice, and 1/4 cup of granulated sugar. This is your delightful pumpkin swirl.

Swirl It Up:Pour the creamy cheesecake filling onto the graham cracker crust. Now, drop dollops of the pumpkin swirl mixture on top.

Swirl Magic:Take a butter knife and gently swirl the pumpkin mixture into the cream cheese filling, creating a mesmerizing marbled effect.

Time to Bake:Slide your baking dish into the preheated oven and let it bake for about 40-45 minutes. You’ll know it’s ready when the edges are set, and the center has a slight wobble.

Cool & Chill:Allow your creation to cool at room temperature for an hour, then chill it in the fridge for at least 3 hours until it’s cold and ready to impress.

Slice & Enjoy:Once chilled to perfection, slice your Pumpkin Swirl Cheesecake Bars into squares, serve, and savor the swirls of deliciousness!

A Dash of Humor:These bars are so good; they’ll have you doing the pumpkin dance! Share the swirl-tastic joy with your friends and family.

Instructions

Fire up that oven to 325°F (160°C).
Mix the graham cracker crumbs with melted butter, press them into the pan. Make it look prettier than a well-arranged bouquet.
Beat the softened cream cheese in a bowl until it’s creamier than a cloud.
Add pumpkin puree, sugar, eggs, vanilla extract, and cinnamon. Mix until it’s smoother than a politician’s handshake.
Pour most of the cheesecake mixture over your crust.
Now, take a moment of artistic freedom and swirl some pumpkin puree over the top.
Bake for about 40 minutes until it’s set around the edges but still has that mesmerizing swirl in the middle.
Cool, chill, and cut into bars.
You’ve just created pumpkin swirl cheesecake bars that are as mesmerizing as a modern art masterpiece.

Chocolate Chip Pumpkin Cheesecake Bars

Ingredients

For the Crust:1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Chocolate Chip Layer:1 cup chocolate chips

For the Pumpkin Cheesecake Filling:16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs

Directions

Preheat the Oven:Begin by preheating your oven to a cozy 325°F (163°C). Grease a 9×13-inch baking dish and set it aside for your sweet creation.

Crust Creation:In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and the melted 1/2 cup of unsalted butter. Mix until the crumbs are swimming in buttery delight.

Press It Down:Firmly press this graham cracker mixture onto the bottom of your prepared baking dish, creating a solid and satisfying crust.

Chocolate Chip Layer:Sprinkle a layer of chocolate chips evenly over the crust. Because who can resist those chocolatey surprises?

Crafting Creamy Filling:In another bowl, whip those 2 blocks of softened cream cheese until they’re as smooth as a jazz melody.

Sugar & Pumpkin Magic:Gradually introduce 1 cup of granulated sugar, canned pumpkin puree, 2 tsp of pumpkin pie spice, and 1 tsp of vanilla extract. Mix until it’s a symphony of creamy delight.

Egg-cellent Addition:Now, add 2 large eggs, one at a time, mixing thoroughly after each egg jumps into the cheesecake party.

Pumpkin Perfection:Pour this luscious pumpkin cheesecake filling over the chocolate chips, ensuring every corner gets a taste.

Bake the Magic:Slide your baking dish into the preheated oven and let it bake for around 40-45 minutes. It’s ready when the edges are set, but the center still dances with a slight jiggle.

Cool & Chill:Allow your masterpiece to cool at room temperature for about an hour, then refrigerate for at least 3 hours until it’s chilled and ready to wow.

Slice & Savor:Once it’s chilled to perfection, cut your Chocolate Chip Pumpkin Cheesecake Bars into squares, serve, and savor the chocolatey-pumpkin goodness!

A Bit of Humor:These bars are so good; you might find yourself doing a chocolate chip cha-cha! Share the joy and watch them disappear like magic.

Instructions

Preheat the oven to 325°F (160°C).
Mix graham cracker crumbs with melted butter, and press them into the pan. Pretend you’re an artist creating a masterpiece.
Beat the softened cream cheese until it’s as smooth as a silk sheet.
Add pumpkin puree, sugar, eggs, vanilla extract, and cinnamon. Mix until it’s smoother than a cat’s nap.
Fold in those delightful chocolate chips.
Pour this creamy, chocolatey goodness over your crust.
Bake for about 35-40 minutes until it’s set with a slight jiggle in the middle.
Cool it down, chill, and cut into bars.
You now have chocolate chip pumpkin cheesecake bars that are sweeter than a surprise birthday party.

Vegan Pumpkin Cheesecake Bars

Ingredients

For the Crust:1 1/2 cups vegan graham cracker crumbs
1/4 cup coconut sugar
1/2 cup melted coconut oil
For the Pumpkin Cheesecake Filling:
16 oz (2 blocks) vegan cream cheese
1 cup coconut sugar
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

Directions

Preheat Your Oven:Begin by preheating your oven to a cozy 325°F (163°C). Grease a 9×13-inch baking dish and set it aside for your vegan masterpiece.

Create the Vegan Crust:In a mixing bowl, combine 1 1/2 cups of vegan graham cracker crumbs, 1/4 cup of coconut sugar, and the melted 1/2 cup of coconut oil. Mix until the crumbs are saturated with coconut oil goodness.

Press It Down:Firmly press this vegan graham cracker mixture onto the bottom of your prepared baking dish, creating a solid, cruelty-free crust.

Vegan Pumpkin Cheesecake Filling:In another bowl, whip those 2 blocks of vegan cream cheese until they’re as smooth as a jazz melody.

Sweetness & Spice:Gradually introduce 1 cup of coconut sugar, canned pumpkin puree, 2 tsp of pumpkin pie spice, and 1 tsp of vanilla extract. Mix until it’s a symphony of vegan creamy delight.

Flax Eggs:Create your flax eggs by mixing 2 tbsp of ground flaxseed with 6 tbsp of water. Let it sit for a few minutes until it thickens, then add it to the cream cheese mixture.

Blend & Pour:Blend everything together until it’s a smooth, vegan pumpkin cheesecake filling. Pour this goodness over your graham cracker crust.

Bake the Vegan Magic:Slide your baking dish into the preheated oven and let it bake for around 40-45 minutes. It’s ready when the edges are set, and the center still has a slight jiggle.

Cool & Chill:Allow your vegan masterpiece to cool at room temperature for about an hour, then refrigerate for at least 3 hours until it’s chilled and ready to wow.

Slice & Savor:Once it’s chilled to perfection, cut your Vegan Pumpkin Cheesecake Bars into squares, serve, and savor the vegan pumpkin-spiced delight!
A Dash of Plant-Based Humor: These vegan bars are so good; they’ll have you doing a cruelty-free conga! Share the joy and watch them disappear like magic.

Instructions

Preheat your vegan-friendly oven to 325°F (160°C).
Mix vegan graham cracker crumbs with melted vegan butter and press them into the pan. Be as eco-conscious as a recycling superhero.
In a bowl, whip that vegan cream cheese until it’s smoother than a plant-based smoothie.
Add pumpkin puree, maple syrup, flax eggs, vanilla extract, and pumpkin spice blend. Mix until it’s all plant-powered perfection.
Pour this compassionate concoction over your vegan crust.
Bake for about 35-40 minutes until it’s set but still wobbles a bit.
Let it chill, then cut into bars.
You’ve just created vegan pumpkin cheesecake bars that are as guilt-free as a cheat day on your diet.

Gluten-Free Pumpkin Cheesecake Bars

Ingredients

For the Gluten-Free Crust:1 1/2 cups gluten-free graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter (or dairy-free alternative for a vegan version)
For the Pumpkin Cheesecake Filling:
16 oz (2 blocks) cream cheese (ensure it’s gluten-free)
1 cup granulated sugar
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs

Directions

Preheat Your Oven:Begin by preheating your oven to a warm 325°F (163°C). Grease a 9×13-inch baking dish and set it aside for your gluten-free masterpiece.

Prepare the Gluten-Free Crust:In a mixing bowl, combine 1 1/2 cups of gluten-free graham cracker crumbs, 1/4 cup of granulated sugar, and the melted 1/2 cup of butter (or dairy-free alternative). Mix until the crumbs are coated evenly.

Press It Down:Firmly press this gluten-free graham cracker mixture onto the bottom of your prepared baking dish, forming a solid, gluten-free crust.

Create the Gluten-Free Pumpkin Cheesecake Filling:In another bowl, beat those 2 blocks of cream cheese until they’re as smooth as a jazz melody.

Sweeten & Spice It Up:Gradually add 1 cup of granulated sugar, canned pumpkin puree, 2 tsp of pumpkin pie spice, and 1 tsp of vanilla extract. Mix until it’s a symphony of creamy delight.

Egg-cellent Addition:Now, introduce 2 large eggs, one at a time, mixing thoroughly after each egg joins the party.

Pour the Gluten-Free Goodness:Pour this luscious gluten-free pumpkin cheesecake filling over the graham cracker crust. Ensure it covers every inch of the gluten-free goodness.

Bake the Gluten-Free Magic:Slide your baking dish into the preheated oven and let it bake for around 40-45 minutes. It’s ready when the edges are set, and the center still has a slight jiggle.

Cool & Chill:Allow your gluten-free masterpiece to cool at room temperature for about an hour, then refrigerate for at least 3 hours until it’s chilled and ready to impress.

Slice & Savor:Once it’s chilled to perfection, cut your Gluten-Free Pumpkin Cheesecake Bars into squares, serve, and savor the gluten-free pumpkin-spiced delight!

A Dash of Humor:These bars are so good; they’ll have you dancing the gluten-free cha-cha! Share the joy and watch them disappear like magic.

Instructions

Preheat the gluten-free oven to 325°F (160°C).
Mix gluten-free graham cracker crumbs with melted butter and press them into the pan. Make it look so good that even gluten would be jealous.
Whip the softened cream cheese until it’s smoother than a gluten-free pasta alternative.
Add pumpkin puree, brown sugar, eggs, vanilla extract, and cinnamon. Mix until it’s all gluten-free heaven.
Pour this gluten-free delight over your gluten-free crust.
Bake for about 35-40 minutes until it’s set but still has that gluten-free jiggle.
Cool it down, chill, and cut into bars.
You’ve just created gluten-free pumpkin cheesecake bars that are as satisfying as finally finding that perfect gluten-free pizza.

Nutty Pumpkin Cheesecake Bars

Ingredients

For the Nutty Crust:1 1/2 cups finely chopped mixed nuts (such as pecans, walnuts, and almonds)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs

For the Nutty Topping:1/2 cup chopped mixed nuts

Directions

Preheat Your Oven:Begin by preheating your oven to a toasty 325°F (163°C). Grease a 9×13-inch baking dish and set it aside for your nutty masterpiece.

Prepare the Nutty Crust:In a mixing bowl, combine 1 1/2 cups of finely chopped mixed nuts, 1/4 cup of granulated sugar, and the melted 1/2 cup of butter. Mix until the nuts are coated with the nutty, sugary goodness.

Press It Down:Firmly press this nutty mixture onto the bottom of your prepared baking dish, creating a nutty, crunchy crust.

Create the Pumpkin Cheesecake Filling:In another bowl, whip those 2 blocks of softened cream cheese until they’re as smooth as a jazz melody.

Sweeten & Spice It Up:Gradually add 1 cup of granulated sugar, canned pumpkin puree, 2 tsp of pumpkin pie spice, and 1 tsp of vanilla extract. Mix until it’s a symphony of creamy delight.

Egg-cellent Addition:Now, introduce 2 large eggs, one at a time, mixing thoroughly after each egg joins the party.

Pour the Creamy Nutty Goodness:Pour this luscious pumpkin cheesecake filling over the nutty crust, making sure it’s spread evenly.

Nutty Topping:Sprinkle 1/2 cup of chopped mixed nuts on top of the pumpkin cheesecake filling. This will add a delightful crunch to your bars.

Bake the Nutty Magic:Slide your baking dish into the preheated oven and let it bake for around 40-45 minutes. It’s ready when the edges are set, and the center still has a slight jiggle.

Cool & Chill:Allow your nutty masterpiece to cool at room temperature for about an hour, then refrigerate for at least 3 hours until it’s chilled and ready to impress.

Slice & Savor:Once it’s chilled to perfection, cut your Nutty Pumpkin Cheesecake Bars into squares, serve, and savor the nutty, pumpkin-spiced delight!

A Dash of Humor:These bars are so good; they’ll have you nutty about pumpkin cheesecake! Share the joy and watch them disappear like magic.

Instructions

Heat up your oven to 325°F (160°C).
Mix graham cracker crumbs with melted butter and press them into the pan. Pretend you’re an architect building a sweet skyscraper.
Beat the softened cream cheese until it’s as smooth as a nut butter.
Add pumpkin puree, sugar, eggs, vanilla extract, and cinnamon. Mix until it’s smoother than a squirrel’s moves.
Fold in those nutty companions.
Pour this nutty delight over your crust.
Bake for about 35-40 minutes until it’s set with a little nutty wiggle.
Cool it, chill, and cut into bars.
Now you’ve got nutty pumpkin cheesecake bars that are nuttier than a squirrel’s stash.

Conclusion

And there you have it, seven incredible pumpkin cheesecake bar recipes to satisfy your autumn cravings! Whether you prefer the classic version, love the warmth of spiced bars, enjoy the artistic swirls, indulge in chocolate chips, opt for vegan or gluten-free options, or go nutty – there’s a pumpkin cheesecake bar for everyone.

So, put on your baking hat and get ready to embrace the flavors of fall with these delightful treats. They’re so good that you’ll forget all about those chilly autumn winds. Happy baking!

Incorporate these delightful pumpkin cheesecake bars into your autumn menu, and you’ll have everyone asking for seconds. They’re as easy to make as they are delicious, and the humor-infused instructions make the baking process even more enjoyable. Whether you’re a seasoned baker or a newbie in the kitchen, these recipes are sure to impress your taste buds and your friends and family. So, what are you waiting for? Get your apron on and start baking some pumpkin cheesecake bars today!

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