For a richer flavor, consider using a high-quality cream cheese and pure vanilla extract. To achieve a perfectly smooth cheesecake, avoid over-mixing the batter after adding the eggs. If you prefer a less sweet crust, you can reduce the amount of sugar in the graham cracker mixture. Store leftover cheesecake bars in the refrigerator for up to 3 days.
Double-Layer Pumpkin Cheesecake Bars
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME4 hrs 10 mins
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SERVING16 People
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VIEWS18
Indulge in the captivating allure of our Double-Layer Pumpkin Cheesecake Bars. A symphony of textures and flavors, where a buttery graham cracker crust cradles a creamy vanilla cheesecake layer, crowned by a spiced pumpkin dream. These bars are a feast for the eyes and a balm for the soul—perfect for autumnal gatherings or a simple, elegant dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol69 mg
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Fiber1 g
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Protein4 g
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Saturated Fat11 g
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Sodium176 mg
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Sugar15 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, combine the graham cracker crumbs, melted butter, and ⅓ cup of sugar. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch square baking pan. Refrigerate the crust while you prepare the fillings. (Prep time: 10 minutes)
02
StepPreheat your oven to 325 degrees F (165 degrees C). (Prep time: 5 minutes)
03
StepIn a separate bowl, beat the softened cream cheese, ½ cup of sugar, and vanilla extract with an electric mixer until the mixture is smooth and creamy. Beat in the eggs, one at a time, ensuring each is fully incorporated. Gently spread 1 cup of this cream cheese batter evenly over the prepared graham cracker crust. (Prep time: 10 minutes)
04
StepTo the remaining cream cheese batter, add the pumpkin puree, ground cinnamon, ground cloves, and ground nutmeg. Stir gently until all ingredients are thoroughly combined, creating a harmonious pumpkin-spiced layer. Carefully spread this pumpkin batter over the initial cream cheese layer, ensuring even distribution. (Prep time: 5 minutes)
05
StepBake in the preheated oven until the center of the cheesecake is just set, approximately 35 to 40 minutes. To prevent cracking, you can place a pan of water on the lower rack of the oven while baking. (Cook time: 35-40 minutes)
06
StepAllow the cheesecake bars to cool at room temperature for 20 to 30 minutes. Then, transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set. (Cooling and chilling time: 3+ hours)
07
StepOnce thoroughly chilled, cut the cheesecake into 16 elegant squares. Top each square with a dollop of whipped topping for a final touch of creamy indulgence. (Prep time: 5 minutes)
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RECIPE REVIEWS
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Grover Bashirian
Jun 21, 2025I've made these twice now, and they're always a crowd-pleaser. So easy to follow the recipe!
Joanny Jacobi
Jun 20, 2025Can these be made ahead of time? If so, how far in advance?
Orrin Hayes
Jun 6, 2025I love that this recipe isn’t overly sweet. It's just right!
Rogelio Dubuque
May 23, 2025These are the perfect fall dessert! Not too sweet, just the right amount of pumpkin spice.
Lisa Mclaughlin
May 18, 2025These bars are dangerous! I can't stop eating them!
Rodger Bradtke
May 10, 2025These were a hit at our Thanksgiving gathering! Everyone loved the creamy texture and perfect balance of spices.
Karen Gleichner
May 8, 2025I didn't have graham crackers, so I used ginger snaps for the crust. It was a delicious substitution!
Erica Weber
May 6, 2025My crust came out a little soggy. Any tips on how to prevent that?
Brianne Larkin
May 6, 2025Delicious! I added a little ginger to the pumpkin layer, and it was amazing.
Joshua Cormier
Apr 30, 2025Super easy recipe! It was my first time baking cheesecake and it came out amazing!!