Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the perfect fall dessert favorite for the whole family. The creamy pumpkin cheesecake layer is rich and spiced just right, and the buttery oatmeal crust brings it all together.
Table of Contents
If Fall Had A Flavor
If fall had a flavor, it would be these pumpkin cheesecake bars — creamy, cozy, and perfectly spiced.
Some pumpkin cheesecakes can turn out watery, but not this one. The filling bakes up rich and smooth, thanks to just the right balance of ingredients. I first found this recipe in a small-town community cookbook — the kind filled with tried-and-true treasures from neighbors miles apart.
The buttery oat crust bakes soft with a light chew. It reminds me of the base of my pumpkin pie bars, and it holds the filling just right.. Each bar slices cleanly and looks picture-perfect on a dessert tray — ideal for potlucks, bake sales, or simply sharing with friends. It’s just as delicious as my pumpkin gooey butter cake.
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Key Ingredients and Substitutions
- Butter: Softened butter holds the crust together and adds rich flavor.
- Granulated sugar: Sweetens both the crust and the cheesecake layer. Brown sugar can be used in the crust for a slightly deeper flavor.
- Quick cooking oats: Give the crust a chewy texture and light nuttiness. Old-fashioned oats will make the crust heartier, but avoid steel-cut oats.
- All-purpose flour: Binds the crust together. No substitutes recommended unless using a 1:1 gluten-free baking flour.
- Cream cheese: Creates the creamy base for the cheesecake layer. Use full-fat cream cheese for the smoothest results.
- Eggs: Help bind and set the filling. Large eggs work best. Make sure they’re at room temperature for even mixing.
- Pumpkin purée: Brings classic fall flavor and moisture. Make sure to use plain pumpkin purée, not pumpkin pie filling.
- Corn syrup: Adds sweetness and a smooth texture. You can substitute with maple syrup or honey for a different flavor, though the consistency may vary.
- Cinnamon: Adds warm spice to the filling. You can also add a pinch of nutmeg or cloves for more depth.
How to Make Pumpkin Cheesecake Bars
Preparation
Preheat the oven to 350˚F. Lightly grease a 13×9-inch baking pan. Soften the butter and cream cheese, and gather all other ingredients.
Step 1 – Make the Crust
In a large bowl, beat the softened butter and sugar together until light and fluffy. In a separate bowl, whisk together the oats and flour. Add the dry mixture to the butter mixture and stir until combined.
Step 2 – Bake the Crust
Press the crust mixture evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden. Remove from the oven and let cool slightly while you make the filling.
Step 3 – Mix the Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Then add the pumpkin purée, corn syrup, and cinnamon. Beat until the filling is completely smooth.
Step 4 – Bake the Bars
Pour the pumpkin cheesecake filling over the warm crust and spread it evenly. Bake for 45–50 minutes, or until the center is set and the edges are slightly puffed.
Step 5 – Cool and Chill
Let the bars cool completely on a wire rack. For best flavor and texture, chill before slicing into squares and serving.
Lynette’s Tip
Use the butter wrapper to press the oat crust into the pan. It keeps your hands clean and helps spread the mixture into an even, compact layer.
More Pumpkin Recipes You’ll Enjoy
Pumpkin Cheesecake Bars
Ingredients
Crust
- ½ Cup butter softened
- ⅓ Cup granulated sugar
- 1 Cup quick cooking oats
- ¾ Cup all-purpose flour
Filling
- 16 oz cream cheese softened
- 1 Cup granulated sugar
- 4 large eggs
- 15 oz can of pumpkin purée
- ½ Cup corn syrup
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350˚F and lightly grease a 13×9-inch baking pan.
- In a large bowl, beat the butter and sugar together until light and fluffy. In a separate bowl, whisk together the oats and flour, then add them to the butter mixture. Stir until everything is well combined.
- Press the mixture evenly into the prepared pan to form the crust. Bake for 18–20 minutes, or until it’s lightly golden. Set the crust aside to cool slightly while you make the filling.
- In a mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Then, add the remaining ingredients and continue mixing until the filling is completely smooth.
- Pour the pumpkin cheesecake mixture over the slightly cooled crust, spreading it evenly. Bake at 350˚F for 45–50 minutes, or until the center is set and the edges look slightly puffed.
- Let the bars cool completely on a wire rack before cutting into squares. For best texture and flavor, chill before serving.
Notes
Variations:
- Swap the Cinnamon: I like using pumpkin pie spice instead of just cinnamon when I want a fuller, cozier flavor. It blends warm spices like nutmeg, ginger, and cloves all in one.
- Try a Graham Cracker Crust: If I’m short on oats or flour, I’ll press in a simple graham cracker crust instead. It bakes up buttery and holds the bars together perfectly.
Nutrition
Recipe FAQs
Yes, quick oats are best here because they create a softer, more cohesive crust. Old-fashioned rolled oats won’t blend as easily and may make the base too crumbly.
Look for slightly puffed edges and a center that’s set but still jiggles a little when gently shaken. The bars will continue to firm up as they cool and chill.
It’s best to stick with pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can throw off the flavor and texture of the cheesecake layer.
Yes, chilling is key. It helps the layers firm up and gives the cheesecake time to develop that rich, creamy texture. A few hours in the fridge or even overnight is ideal.
