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These Pumpkin Cheesecake Bars are smooth, spiced, and swirled over a rich browned butter crust for a dessert that looks impressive but couldn’t be easier to make. They’re the perfect seasonal treat when you want all the cozy flavor of pumpkin pie without the fuss.
I first fell in love with cheesecake bars years ago when I made my Fireworks Oreo Cheesecake version for a summer get-together. It was one of those easy, crowd-pleasing recipes that disappeared fast—and I knew I needed a cozy fall version to bring that same magic to the holiday season. I wanted something that felt special enough for a gathering, but still simple and stress-free for real life. These Pumpkin Cheesecake Bars do exactly that. They’re made with everyday ingredients, come together easily, and check all the boxes with a creamy texture, warm fall spices, and a pretty pumpkin swirl that bakes up beautifully.
After all my years of home baking, I’ve learned that small upgrades can make a big difference without complicating things. Browning the butter for the graham cracker crust adds rich, nutty depth that’s hard to beat. Whether you’re baking for Thanksgiving, a fall potluck, or just sharing something sweet on a quiet weekend, this recipe brings cozy flavor and comfort to the table—without the fuss of a traditional pie.
Ingredients Needed for Pumpkin Cheesecake Bars
- Salted Butter: Browning the butter adds nutty richness to the crust! If using unsalted, add ¼ teaspoon of salt.
- Graham Cracker Crumbs: Use store-bought or crush your own for that classic cheesecake base.
- Brown Sugar: Adds a deep sweetness that pairs well with pumpkin.
- Cream Cheese: Use full-fat, softened cream cheese for the creamiest texture.
- Granulated Sugar: Sweetens the cheesecake and keeps the texture smooth.
- Sour Cream: Adds tang and helps keep the filling light and silky.
- Vanilla Extract: Rounds out the flavor and balances the spices.
- Eggs: Essential for setting the cheesecake; mix gently to avoid cracks.
- Pumpkin Puree: Use canned (not pumpkin pie filling) for consistent results.
- Pumpkin Pie Spice + Cinnamon: Give the bars their signature cozy, fall flavor.
Variations and Substitutions
- Pumpkin Pie Spice: Mix 1 teaspoon cinnamon with ¼ teaspoon each of ginger, nutmeg, and cloves.
- Skip the Swirl: Pour the plain cheesecake batter over the crust, then gently spread the pumpkin layer over the top. No swirling needed.
- Brown Butter: Skip browning the butter and use 7 tablespoons of melted butter instead.
- Crust: Try gingersnap crumbs or crushed Biscoff cookies in place of graham crackers for a spicier twist. For a gluten-free crust, use gluten-free graham cracker crumbs!
How To Make Pumpkin Cheesecake Bars with Browned Butter Crust
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat & Brown the Butter
Preheat the oven to 325°F and line a 9×9 metal baking pan with parchment paper. Lightly spray with cooking spray and set aside.
In a skillet or saucepan, melt the butter over medium heat. Cook for about 6 minutes, until the butter foams and then settles, with little dark brown specks at the bottom. Remove from heat.
Step 2 | Make the Graham Cracker Crust
In a large bowl, mix the graham cracker crumbs and brown sugar.
Add the browned butter and mix with a fork until the mixture is crumbly.
Add the mixture to the prepared pan and press firmly and evenly on the bottom.
Step 3 | Make the Cheesecake Mixtures
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until completely smooth and not lumpy at all.
Add the sour cream and vanilla extract and mix until fully combined.
Add the eggs and mix until just combined, scraping the sides as needed.
Pro Tip: If you overmix at this point, your cheesecake bars are more likely to split when baked.
Remove 1 ⅔ cups of the cheesecake mixture into a small mixing bowl.
Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until combined.
Step 4 | Assemble & Bake
Dollop the batters on top of the crust, alternating between the 2.
Use a knife or a chopstick to swirl the 2 mixtures together, making sure not to disrupt the crust part on the bottom.
Bake for about 40-44 minutes or until the cheesecake is mostly set in the middle and just slightly jiggly.
Step 5 | Chill & Serve
Remove it from the oven and place it on a cooling rack. Let cool completely to room temperature.
Cover with plastic wrap and place it in the fridge for at least 5-6 hours. Slice and serve.
Recipe Tips
- Brown the butter carefully. Watch closely as it foams! Once the milk solids turn golden brown and smell nutty, it’s ready. Burned butter will taste bitter, so don’t walk away!
- Avoid overmixing the eggs. After the eggs are added, mix just until combined. Overmixing can incorporate too much air, leading to cracks during baking.
- Swirl with a light hand! Use a knife or chopstick to gently swirl the batters together. Try not to press too deeply or you’ll disturb the crust.
- Use parchment paper. This makes removing and slicing the bars much easier, and you’ll get clean edges every time.
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Recipe FAQs
Yes, but the bars will take at least 10 minutes longer to bake. Keep an eye on the center—it should be mostly set with a slight jiggle.
You should chill them for at least 5–6 hours, but overnight is best. This helps them firm up, making slicing clean and easy.
Storage
Storage: Store your pumpkin cheesecake bars in the fridge in an airtight container for 3–4 days.
Freeze: For longer storage, freeze them individually or in layers separated by parchment for up to 3 months. Let them thaw overnight in the refrigerator before serving.
What to Serve with Pumpkin Cheesecake Bars
These bars are amazing on their own, but even better paired with fresh whipped cream, a drizzle of maple or caramel sauce, or alongside a hot Biscoff cookie butter latte. They’re a cozy dessert perfect for serving at Thanksgiving, fall potlucks, or even just cozy weekends at home.
Other Recipes to Try
- Cookie Dough Cheesecake Bars
- Hot Chocolate Brownies
- Gingerbread Cookie Bars
- Biscoff Cookie Butter Bars
- Pumpkin Pie with Sweetened Condensed Milk
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Pumpkin Cheesecake Bars with Browned Butter Crust
Ingredients
Graham Cracker Crust:
- 8 tablespoons salted butter
- 1 ½ cups graham cracker crumbs
- 3 tablespoons packed brown sugar
Cheesecake:
- 3 8 oz bricks, full fat cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F and line a 9×9 metal baking pan with parchment paper. Lightly spray with cooking spray and set aside.
Crust:
- In a skillet or saucepan, melt the butter over medium heat. Cook for about 6 minutes until the butter foams and then settles and little dark brown specks are at the bottom. Remove from heat.
- In a large bowl mix the graham cracker crumbs and brown sugar. Add the browned butter and mix with a fork until crumbly.
- Add the mixture to the prepared pan and press firmly and evenly on the bottom.
Cheesecake:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until completely smooth and is not lumpy at all. Add the sour cream and vanilla extract and mix until fully combined. Add the eggs and mix until just combined, making sure to scrape the sides as needed. If you over mix at this point your cheesecake bars are more likely to split when baked.
- Remove 1 ⅔ cup of the cheesecake mixture into a small mixing bowl. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until combined.
- Dollop the batters on top of the crust, alternating between the 2. Use a knife or a chopstick to swirl the 2 mixtures together, making sure not to disrupt the crust part on the bottom.
- Bake for about 40-44 minutes or until the cheesecake is mostly set in the middle and just slightly jiggly.
- Remove from the oven and place on a cooling rack. Let cool completely to room temperature. cover with plastic wrap and place in the fridge for at least 5-6 hours. Slice and serve.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- If you use unsalted butter, add ¼ teaspoon of salt to the crust.
- Don’t skip using parchment paper if you can help it. This will help the bars slice more nicely and be removed from the pan more easily.
- For best results, chill overnight.
- If you use a glass pan, the cheesecake bars will take about 10 minutes longer to cook.
- Don’t Want to Use Brown Butter? Use 7 tablespoons of melted butter for the crust. About 1 tablespoon of moisture is evaporated from the butter as it browns.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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