Pumpkin Cheesecake Bars - Best Fall & Thanksgiving Treats For A Crowd

When it comes to Fall Treats For A Crowd, there are pumpkin pies, pumpkin rolls… and then there are these Streusel Pumpkin Cheesecake Bars—the real showstoppers. Imagine layers of cinnamon-kissed graham cracker crust, tangy cheesecake, spiced pumpkin cheesecake, and a buttery pecan streusel on top. One bite and you’ll be like, “why didn’t I make these sooner?”

Here’s the deal: unlike a fancy water bath cheesecake that stresses you out, these Cheesecake Pumpkin Bars are chill. No special pans, no drama—just simple steps that anyone can master. FYI, I’ve packed in detailed instructions so even if you’ve never baked cheesecake before, you’ll nail it. That’s why I call them the ultimate Best Fall Recipes Dessert hack.

So, what makes them next-level? For starters, the crust isn’t basic—it’s built with cinnamon graham crackers for an instant flavor upgrade. The cheesecake layer gets its creaminess from sour cream and an extra egg yolk (trust me, it makes a difference). Then comes the pumpkin swirl, spiced with cinnamon, nutmeg, ginger, and cloves for full-on pumpkin pie vibes. And let’s not forget the streusel topping—loaded with pecans and oats—that turns these bars into Gourmet Fall Desserts territory.

Planning a Friendsgiving, work potluck, or holiday dinner? These Pumpkin Cheesecake Squares are perfect. You can whip them up ahead of time (a lifesaver IMO), and they cut cleanly into bars that serve a crowd without the mess. Basically, it’s the dessert equivalent of wearing a cozy sweater—comforting, stylish, and totally seasonal.

If you’re on the hunt for Autumn Desserts For A Crowd, ditch the complicated Pumpkin Roll Bars Recipe and go straight for these Best Pumpkin Recipes Dessert bars. They’re festive, creamy, crunchy, and guaranteed to disappear fast—so maybe make a double batch. Just saying.

Pumpkin Cheesecake Bars – The Ultimate Fall Crowd-Pleaser

Servings: 24 bars | Total Time: 2 hrs 2 mins | Prep Time: 30 mins | Cook Time: 1 hr 20 mins

Author: Aleda | Category: Dessert

Ingredients

For the Crust:

• 1/2 cup (8 TBS) unsalted butter
• 14 sheets cinnamon graham crackers, finely crushed
• 1/4 cup packed light brown sugar

Cheesecake Base:

• 4 (8 oz.) packages cream cheese, softened
• 1 1/3 cups granulated sugar
• 4 large eggs, room temperature
• 1 egg yolk, room temperature
• 1 tbsp lemon juice
• 1 tbsp vanilla extract
• 1 cup sour cream, room temperature
• 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp each ground ginger and ground cloves

Pecan Streusel Topping:

• 1 cup raw pecans
• 2 tsp vanilla extract
• 2/3 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup quick oats
• 1/2 tsp ground cinnamon
• 1/4 tsp each ground nutmeg, ground cloves, ground ginger
• 1/8 tsp salt
• 1/2 cup chilled unsalted butter, cubed

To Serve:

• Whipped cream and/or vanilla ice cream

Instructions

1. Prep Your Pan: Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
2. Make the Crust: Melt the butter in a large microwave-safe bowl. Stir in crushed graham crackers and brown sugar until well combined. Press the mixture firmly into the bottom of your prepared pan to form an even layer. Bake for 8 minutes, then set aside to cool completely.
3. Prepare the Plain Cheesecake Layer: In a large mixing bowl, beat cream cheese and sugar on medium speed for about 5 minutes until light and fluffy. Add eggs one at a time, followed by the egg yolk, mixing briefly after each. Scrape down the sides as needed. Mix in sour cream, lemon juice, and vanilla until smooth. Pour 4 ½ cups of this batter over the cooled crust and smooth out evenly. Freeze while preparing the pumpkin layer for clean, distinct layers.
4. Pumpkin Cheesecake Layer: Combine pumpkin, cinnamon, cloves, nutmeg, and ginger with the remaining plain cheesecake batter. Pour this pumpkin mixture on top of the plain layer and spread carefully.
5. Initial Bake: Bake the cheesecake uncovered for 30 minutes at 350°F.
6. Make the Streusel: In a food processor, pulse pecans and vanilla 3 times to coarsely chop. Add flour, brown sugar, granulated sugar, oats, spices, salt, and butter. Pulse until mixture forms coarse crumbs. (If you don’t have a processor, chop pecans by hand and mix with other ingredients using a pastry cutter or fork.)
7. Add Streusel & Bake Again: Remove cheesecake from oven and evenly sprinkle streusel on top. Return to oven and bake 40–50 minutes longer, until edges are set but the center still jiggles slightly.
8. Cool the Bars: Crack oven door and let cheesecake cool inside for 1 hour. Transfer to counter and cool completely (2–3 hours). Cover tightly and refrigerate at least 6 hours, ideally overnight.
9. Slice: Dip a sharp knife in hot water, wipe dry, and cut clean slices. Repeat for each cut.
10. Serve: Enjoy these decadent Pumpkin Cheesecake Bars with a generous dollop of whipped cream or a scoop of vanilla ice cream.

Share :