The scent of pumpkin spice is in the air, which means it’s time for cozy baking! I love this season, and I know you do too. That’s why I’ve gathered two fantastic pumpkin cheesecake bar recipes that are simple to make and truly delicious.
Whether you prefer a chewy blondie base or a rich chocolate cookie crust, these recipes will give you perfect autumn treats. They are ideal for gatherings, or just a quiet evening at home with a warm drink.
Jump to Recipe:
Perfect Pumpkin Blondie Cheesecake Bars
These bars bring together the best of a chewy blondie and a smooth pumpkin cheesecake. It’s a delightful combination that’s sure to be a fall favorite for you and your family.
Key Ingredients & Helpful Tips
- Brown Sugar Base: Using brown sugar in the blondie creates a wonderfully moist and chewy foundation. It adds a deeper flavor profile.
- Room Temperature Cream Cheese: Always make sure your cream cheese is soft before mixing. This helps achieve a perfectly smooth, lump-free cheesecake batter.
- Don’t Overmix: Mix the cheesecake filling just until smooth. Overmixing can add too much air, which might cause cracks during baking.
What You Need for Pumpkin Blondie Bars
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon pumpkin pie spice
⏱️ Prep Time: 20 min⏱️ Bake Time: 40 min🍽️ Yields: 16 bars
How to Make Pumpkin Blondie Cheesecake Bars
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
Step 2: Make the Blondie Base
In a medium bowl, combine the melted butter and brown sugar. Mix until smooth. Stir in the egg and vanilla extract. In a separate small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Press this blondie batter evenly into the bottom of your prepared baking pan.
Step 3: Prepare the Cheesecake Layer
In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the pumpkin puree, egg yolk, pumpkin pie spice, and vanilla extract. Beat on low speed until everything is just combined and the mixture is smooth.
Step 4: Layer and Bake
Carefully pour the pumpkin cheesecake filling over the blondie base in the pan. Gently spread it evenly. Bake for 35-45 minutes, or until the edges are set and the center has only a slight jiggle when you gently shake the pan.
Step 5: Cool and Chill
Remove the pan from the oven and let it cool completely on a wire rack at room temperature. Once cooled, place the pan in the refrigerator for at least 2 hours (or preferably overnight) to allow the cheesecake to firm up properly. Once chilled, lift the bars out using the parchment paper overhang and cut into squares.
📝 Final Note
For the cleanest cuts, use a sharp, warm knife. Wipe the knife clean between each slice for perfect looking bars.
Simple Pumpkin Oreo Cheesecake Bars
If you love Oreos, you’re going to adore these pumpkin cheesecake bars. They feature a crunchy Oreo crust topped with a creamy, spiced pumpkin cheesecake layer. These bars are easy to put together and always a hit.
Key Ingredients & Helpful Tips
- Oreo Crumbs: Use a food processor to get very fine Oreo crumbs for the crust. This ensures a solid, even base for your cheesecake.
- Canned Pumpkin: Always double-check that you’re using 100% pumpkin puree and not pumpkin pie filling. They are different and will affect the outcome.
- Chill Time is Important: These bars need ample time to chill in the refrigerator to set properly. Don’t rush this step; it makes all the difference for texture and easy serving.
What You Need for Pumpkin Oreo Cheesecake Bars
- 24 Oreo cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- Optional: Whipped cream or cool whip for serving
⏱️ Prep Time: 15 min⏱️ Bake Time: 35 min🍽️ Yields: 12 bars
How to Make Pumpkin Oreo Cheesecake Bars
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides.
Step 2: Make the Oreo Crust
In a bowl, combine the finely crushed Oreo cookies and melted butter. Mix well until the crumbs are fully moistened. Press this mixture firmly and evenly into the bottom of the prepared baking pan. You can use the bottom of a glass to help compact it.
Step 3: Mix the Pumpkin Cheesecake Filling
In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. Beat on low speed until everything is just combined and the filling is smooth. Make sure not to overmix.
Step 4: Assemble and Bake
Pour the pumpkin cheesecake filling evenly over the Oreo crust in the pan. Place the pan in the preheated oven and bake for 30-40 minutes, or until the edges are set but the center still has a slight wobble.
Step 5: Cool and Chill
Remove the pan from the oven and let it cool completely on a wire rack. Once at room temperature, transfer the pan to the refrigerator and chill for at least 3 hours, or until fully set. When ready to serve, lift the bars out using the parchment paper and cut them into squares. You can add whipped cream on top if you like.
📝 Final Note
Store any leftover bars in an airtight container in the refrigerator for up to 3-4 days. They taste even better the next day!
