Pumpkin Spice Cheesecake Bars

Name: Pumpkin Spice Cheesecake Bars
Prep time: 35 min
Total time: 7 h 15 min
Yield: 12 serving(s)
Ingredients: Cooking spray; 1/2 c. pecan halves; 14 sheets graham crackers; 3 tbsp. sugar; 1/2 tsp. kosher salt; 1 stick (8 tablespoons) unsalted butter, melted; 4 (8-ounce) packages cream cheese, at room temperature; 1 1/2 c. sugar; 2 tsp. vanilla extract; 1/4 tsp. kosher salt; 1 c. sour cream, at room temperature; 4 large eggs, at room temperature; 1 c. canned pure pumpkin puree; 1 tbsp. pumpkin pie spice; Whipped cream, for serving

Adding pecans to your graham cracker crust is a game changer.

By Ree DrummondPublished: Oct 10, 2025

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Ryan Liebe

Yields:

12 serving(s)

Prep Time:

35 mins

Total Time:

7 hrs 15 mins

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If you’re on a pumpkin spice kick, add these creamy pumpkin cheesecake bars to the lineup. They're filled with a layer of silky‑smooth cheesecake perked up with pumpkin puree and everyone’s favorite fall spices, all spread over a buttery pecan‑graham cracker crust. These are a sure bet for parties and bake sales in the fall, and just as lovely as an elegant finish to a cozy supper. I'm thinking a menu of chicken tortellini soup, rosemary dinner rolls, and a bright kale citrus salad would be perfect.

Why do the ingredients need to be at room temperature for pumpkin spice cheesecake bars?

You'll want to let your cream cheese, sour cream, and eggs come to room temperature before you start making the cheesecake batter. When these ingredients are warm, they're softer and easier to mix, so you won't be left with lumps of cream cheese or unbeaten egg whites in your bars. Using ingredients that are all the same temperature also helps the cake bake evenly, as the batter won't be too cold in spots.

What's the best way to store pumpkin spice cheesecake bars?

Store these bars in an airtight container or covered with plastic wrap in the refrigerator for up to four days. While there really isn’t such a thing as a bad cheesecake bar, these taste best within three days of baking.

Ingredients

Crust

Cooking spray
1/2 cup
pecan halves
14
sheets graham crackers
3 Tbsp.
sugar
1/2 tsp.
kosher salt
1
stick (8 tablespoons) unsalted butter, melted

Cheesecake

4
(8-ounce) packages cream cheese, at room temperature
1 1/2 cups
sugar
2 tsp.
vanilla extract
1/4 tsp.
kosher salt
1 cup
sour cream, at room temperature
4
large eggs, at room temperature
1 cup
canned pure pumpkin puree
1 Tbsp.
pumpkin pie spice
Whipped cream, for serving

Directions

1. Step 1For the crust: Preheat the oven to 350˚F. Spray a 9-by-13-inch baking pan with cooking spray. Pulse the pecans and graham crackers in a food processor to make fine crumbs. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until combined.
2. Step 2Press the crumb mixture into the prepared pan using the bottom of a measuring cup or glass to make an even layer. Bake the crust until lightly browned, 8 to 10 minutes. Let cool completely on a rack, about 30 minutes. Reduce the oven temperature to 325˚F.
3. Step 3For the cheesecake: Combine the cream cheese, sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment and beat on medium-high speed until smooth and combined, about 1 minute. Beat in the sour cream, then beat in the eggs, one at a time, until just combined, scraping the bowl as needed. Be careful not to overmix; too much air in the batter can cause the bars to crack.
4. Step 4Pour 4 cups of the batter into the cooled crust and spread it flat. Transfer to the freezer for 10 minutes. Stir the pumpkin puree and pumpkin pie spice into the remaining batter. Carefully dollop on top of the chilled cheesecake layer and spread to cover.
5. Step 5 Bake until the bars are just set in the center (the cheesecake will still jiggle slightly), about 40 minutes. Turn off the oven, prop open the door a few inches, and let the bars cool for 15 minutes. Transfer to a rack, run a thin knife around the edge of the pan and let cool to room temperature, about 1½ hours. Cover and refrigerate at least 4 hours and up to overnight. Serve with whipped cream.