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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars
Carly Goldsmith

Pumpkin Cheesecake Bars

Nothing says fall like the flavor of pumpkin. These decadent cheesecake dessert bites are the perfect alternative to classic pumpkin pie and will end any fall meal on a high note. I like to top mine with candied pecans, but any crunchy nut, or even a dollop of fresh whipped cream will work. 

Click here to see the Not Just for Carving: 8 Pumpkin Recipes story. 


For the crust:

  • 8-10 graham crackers, crushed into fine crumbs
  • ¼ cup brown sugar, packed
  • 3-5 tablespoons butter, melted

For the cheesecake:

  • One 8-ounce package cream cheese, at room temperature
  • 1/3 cup brown sugar, packed
  • ½ cup sugar
  • ¼ cup canned pumpkin purée
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of salt
  • 1 egg
  • 12 candied pecans, for garnish


For the crust:

Preheat the oven to 350 degrees. Line an 8-inch-by-8-inch baking dish with parchment paper.

In a medium bowl, mix the crushed graham crackers together with the sugar. Add 3 tablespoons of butter, melted, to the dry ingredients and mix until the crumbs are all evenly coated and stick together when squeezed. If the crumbs are still too loose, add more melted butter until the desired consistancy is reached. 

Press mixture firmly into lined dish to evenly coat the bottom. Bake for 8-10 minutes, until crust is set. Remove from oven.

For the cheesecake:

In a large bowl, combine softened cream cheese and sugars until smooth. Add the pumpkin purée, vanilla, cinnamon, nutmeg, and salt and mix to combine. Add egg and mix to incorporate.

Spread filling over baked crust. Bake for 25-30 minutes, or until it is set. Remove from heat and let cool for at least 1 hour. 

Remove from baking dish and cut into small squares. Top each square with a candied pecan.