Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook (2024)

By Yummiest Food 57 Comments

Pumpkin Cheesecake Bars – Will make for a super tasty sweet treat during the fall and holiday season. This perfect Pumpkin Cheesecake Bars is delicious and very good! Perfect Thanksgiving Dessert!

Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook (1)

Fall is coming and I really enjoy preparing pumpkin desserts. There are lots of pumpkin recipes which my family likes and I think this is the right one for today. Pumpkin Cheesecake Bars are ideal for beginning and they are so tasty and lightly.

Pumpkin desserts are desserts which remind me on my childhood when my Grandma have made pumpkin bread, pies and cookies. I remember that she have always told us how pumpkin is healthy so we should eat it. My sister and I never liked pumpkin so much, but we are used to it so we loved it. I know how pumpkin is healthy so I make many recipes with pumpkin in my kitchen and I am really happy when I see that my children like it. Pumpkins are the perfect way to watch out of your health so you need to make healthy meals and snack with them.

Pumpkin Cheesecake Bars I like the most and I am pretty sure that this is the perfect combination. Pumpkin Cheesecake Bars is super because you will love it at first bite. It is very delicious but it has the simplest ingredients and it is so moist and nice. When I talk about Pumpkins I must say that Pumpkins are very good ingredient for combination with other ingredients. Some of Pumpkins you can eat without baking, some of them you can bake, cook or grill. You can bake it in the oven with little bit of seasons and that’s it! My family and I like it in combination with cheese. Oh, cheese and pumpkin my endless love! Many of people I know don’t like pumpkins very much but with this cheese combination it is perfect! I must share with you this recipe! Few years ago my friend gave me this recipe so I tried to make it. I remembered that recipe today and made a decision to make it again.

I love this beautiful smell of pumpkin and cinnamon. I especially love to make healthy and quick dessert. Pumpkin Cheesecake Bars is quick, delicious and easy to make. It’s very tasty and sweet and perfect fall dessert. The queen of fall, pumpkin is coming and with her there are so many delicious recipes which will make magic in your kitchen. This pumpkin cheesecake bars are absolutely amazing. I literally can’t put it in words how happy I am with the outcome of this creation. This Pumpkin Cheesecake Bars is creamy, delicious and very good. It is perfect to Thanksgiving days. Enjoy!

Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook (2)Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook (3)

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Pumpkin Cheesecake Bars Recipe

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Pumpkin Cheesecake Bars - Will make for a super tasty sweet treat during the fall and holiday season. This perfect Pumpkin Cheesecake Bars is delicious and very good! Perfect Thanksgiving Dessert!

Ingredients

For the crust:

  • 1⅔ cup graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons sugar

For the cheesecake layer:

  • 16 ounces cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract

For the pumpkin layer:

  • 1 cup pumpkin puree, canned (not pumpkin pie mix)
  • 2 eggs
  • ½ cup milk
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 envelope unflavored gelatin
  • ¼ cup water

For topping:

  • Whipped cream

Instructions

  1. Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside

To make crusts:

  1. In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
  2. Lightly press crumb mixture into prepared baking dish

To make cream cheese layer:

  1. In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
  2. Add eggs, one at a time to cream cheese mixture, beating well after each addition
  3. Add vanilla extract and beat one more time
  4. Spoon mixture on top of prepared crust and spread evenly
  5. Bake for about 30-35 minutes or until just set
  6. Remove from the oven and cool completely on a cooling rock
  7. While the crust is cooling prepare the pumpkin layer

To make a pumpkin layer:

  1. In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
  2. Cook and whisk every few minutes for 10 minutes
  3. Remove from the heat and whisk in the vanilla extract
  4. In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
  5. Turn heat to low and stir to melt gelatin completely
  6. Remove to heat
  7. Add gelatin mixture to pumpkin mixture and combine until smooth
  8. Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
  9. Cut into bars
  10. Serve with whipped cream if desired

Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook (8)

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Reader Interactions

Comments

  1. Constance Govostis says

    on the sour cream 1/4 what, cup, tsp? Doesn’t say.

    Reply

    • Lidia Simic says

      Hi Constance, 1/4 cup sour cream. Enjoy!

      Reply

    • Lidia Simic says

      You’re welcome Lea! 🙂 I’m glad that you like the recipe!

      Reply

  2. Michele says

    How do you get the foil from the bottom of the cheesecake?

    Reply

    • Lidia Simic says

      Hi Michele, without foil is a little challenging to remove the cheesecake from the pan. You could grease the pan or use parchment paper.

      Reply

    • Anna says

      Peel it off…but foil isn’t so great for it as by now I’m sure you know?

      Reply

      • Michelle says

        You put the foil in the pan so it comes up and over the edge so you can lift it out when it’s cooled 🙂

        Reply

        • Lisa says

          Is the pumpkin in this recipe 15oz can or larger it just says 1 can????

          Reply

  3. John McLenaghan says

    I am having hard time finding pumpkin puree. and don’t want to make it from a pumpkin, can I just used canned pumpkin pie filling, it says no, but will I ruin it as its expensive to make.. and do I need the spices if I use pie filling?
    Joanne McLenaghan

    Reply

    • Lidia Simic says

      Hi John, I’m honestly not sure? I haven’t tried that. The pie filling has already sugar and flavorings added to it. I guess you could experiment beforehand? I’d love to know!

      Reply

    • Andreia C. says

      When you say gelatine envelope do you mean your normal gelatine that you use to make jello and what flavor should I use with this recipe

      Reply

      • Angela says

        Its is just gelatine packets not jello

        Reply

      • Amy says

        Look for unflavored gelatine packets. Usually top shelf above flavored ones.

        Reply

      • Julie says

        It is an unflavored gelatin that is used.

        Reply

  4. Allisa says

    How many people will this feed?

    Reply

    • Lidia Simic says

      Hi Allisa, Usually, a 9×13″ baking pan yields about 20 to 24 bars. You can go up to 32 bite-size bars if you want to.

      Reply

      • Isa says

        I only got 15 but it depends on how big you make them.

        Reply

  5. Jan says

    Can you make this recipe without the crust?

    Reply

    • Lidia Simic says

      Hi Jan, I have no knowledge about baking without the crust. Sorry, I can’t be more helpful.

      Reply

  6. Ashley says

    Is it possible to make this recipe without the unflavored gelatin? Thanks.

    • Lidia Simic says

      Hi Ashley, I know it might turn out differently, but I personally haven’t left that out, so I’m not sure what would happen. I’m sorry!

      Reply

    • Bryana says

      I made this without the gelatin and it was delicious!

      Reply

  7. ziyonneia says

    I love the cake but it’s too much recipe maybe I will be getting them at store or using online.

    Reply

  8. Katie says

    What size can for the pumpkin purée?

    Reply

    • Lidia Simic says

      Hi Katie, the recipe calls for 1 cup of pumpkin puree, not a whole can 1 cup about 8 ounces. Enjoy!

      Reply

  9. Ashley says

    Would it be ok to us a Graham cracker crust

    Reply

    • Lidia Simic says

      Hi Ashley, I prefer to make Graham cracker crust. It’s just a personal preference. Use your favorite crust!

      Reply

  10. Julie says

    This calls for baking dish 9×13..yet yields 24 bars?…I need to make about24-36 bars…2×2. How many pans?

    Reply

    • Lidia Simic says

      Hi Julie, You would just double the ingredients to make it larger. Good luck!

      Reply

  11. Lesa says

    Hi. I’m wondering about the unflavored gelatin. Never used it before and your instructions say 1 envelope and the box came with 4 small envelopes . Do I use all 4 or 1 and adjust water per instructions on box? Can’t wait to try them! I’m cooking them few days early to make sure they turn out right and then I’m making more for our Thanksgiving dinner.
    Thanks
    Lesa

    Reply

    • Lidia Simic says

      Hi Lesa, you need approximately 2 1/2 teaspoons unflavored gelatin. Hope that helps!

      Reply

  12. Nicole says

    Hi! Do you think this would it be ok to make this about a week before Thanksgiving and freeze?

    Reply

    • Lidia Simic says

      Hi Nicole, You can make these bars up to 3-4 days in advance. Store them in the fridge until needed. For best results, don’t cut it until the day you’re going to serve it, and yes, cheesecake can be frozen! Just make sure it’s completely cooled before freezing it and also remember to store it well so you don’t end up with freezer burned cheesecake.

      Reply

  13. Kay says

    How long can this stay in the fridge for before serving? I’m trying to plan ahead for thanksgiving and would love to make them a few days ahead of time!

    Reply

    • Lidia Simic says

      Hi Kay, Pumpkin Cheesecake Bars stays fresh for a few days if kept in the fridge. For best results, don’t cut it until the day you’re going to serve it.

      Reply

  14. Cara Auty says

    How much do you usually let the cheesecake layer cool (cold to the touch or just not hot anymore) before pouring pumpkin mixture over?

    Reply

    • Lidia Simic says

      Hi Cara, I usually cool for 1 hour until cheesecake layer is completely cooled. Enjoy!

      Reply

  15. Michelle says

    Can I purchase a premade graham cracker crust and make this into a pie?

    Reply

    • Lidia Simic says

      Hi Michelle, I’m pretty sure that would work although I haven’t tried it. I’d love to hear how it works for you if you try it out!

      Reply

  16. Allyson says

    When I mixed the pumpkin ingredients together on the stove, it cooked the egg and created tiny white specks! What did I do wrong? So frustrating!

    Reply

    • Lidia Simic says

      Hi Allyson, I’m not really sure. They shouldn’t have, so I am not sure at what part, it went wrong.

      Reply

    • Dessa says

      Next time try tempering your eggs. Lay them out until they’re room temperature before you use them.

      Reply

    • Patty says

      Allyson next time make sure your stove temperature is medium low. If temperature is to hot that will cook the eggs.

      Reply

  17. Bo says

    This dessert was such a hit at our Thanksgiving dinner! No more pumpkin “pie” for this family from now on!

    Reply

    • Lidia Simic says

      Thank you for such a nice comment, Bo! I’m glad you like the Cheesecake Bars Recipe! 🙂

      Reply

  18. Judy says

    I can’t wait to make this!
    How will this travel in the pan, if kept somewhat cold, for ~3 hours?
    Thank you!

    Reply

    • Yummiest Food says

      Hi Judy! 🙂 As I said to Shanna (previous comment), a couple of hours will be enough.

      Reply

  19. Shanna says

    How long do I have to let it chill in the fridge? Would a couple hours be enough? I have a hubby and son who are very anxious to eat them!

    Reply

    • Yummiest Food says

      Hi Shanna! 🙂 Yes, a couple of hours will be enough.

      Reply

  20. Diane says

    How far away. Advance can I make these and what is the best way to store them?

    Reply

    • Yummiest Food says

      Hi, Diane! 🙂 You can keep them in the fridge for several days or even weeks. But naturally, it is best to keep them in the fridge a short time.

      Reply

  21. Patty says

    I made these on a recommendation of a friends daughter. I made them by the recipe but put in cupcake tins with foil papers in the tins so I could have individual servings. They turned out great. Only adjustment I made was I only baked them for 20 minutes.

    Reply

  22. Karen says

    This dessert is absolutely fantastic!! Everything I hoped it would be. Made a double batch for Thanksgiving and now for Christmas and will from now on through the holidays!!!! The family and I absolutely love love you!! Outstanding!! Thank you Thank you Thank you !! 😊

    Reply

    • Yummiest Food says

      You’re very welcome! 🙂

      Reply

  23. Matthew says

    Do you really have to put something like foil or parchment paper under the cust? Or remove the cake from the pan at all??

    Reply

    • Yummiest Food says

      No, you do not have to, but it’s better that way.

      Reply

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