These Pumpkin Cheesecake Bars have a nutty crust, creamy pumpkin cheesecake, and a yummy streusel topping. This recipe is perfect for fall baking.
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It doesn’t even matter if it is still hot out, or if the calendar reads ‘August’, people get fall baking on their mind once school starts up again. And, most of the time, people are craving pumpkin treats. Cracking open that can of pumpkin puree is a sure signal that fall is here (or fast arriving). It’s exactly why people enjoy their PSL’s and start to whip up pumpkin treats with pure abandon. Be sure to make these Pumpkin Cheesecake Bars because they are a great fall treat.
It’s Halloween! I love it!!! I really can’t wait to see all the kids dressed up as they go around trick or treating. It is just so adorable.
Pumpkin Cheesecake Bars
Besides my eagerness to pass out candy, I am so excited to share this awesome recipe for these Pumpkin Cheesecake Bars. It’s simple, affordable, and so delicious.
I got this recipe by participating in a recipe swap with other bloggers. This month, I was provided Cyndi’s blog, Cookin’ with Cyndi. I browsed her recipes and as soon as I was the post for Spiced Pumpkin Cheesecake Bars I knew we had a winner.
It would be perfect for a fall recipe and it reminded me of the Cheesecake Cookie Bars I had been making in the spring. I loved the simple bar that consists of a creamy cheesecake filling sandwiched between 2 layers of cookie bar crust.
Like those Cheesecake Cookie Bars, these Pumpkin Cheesecake Bars are irresistible and easy to make. The crust and topping are the same, and the cheesecake filling is really simpel to make as well. It takes about 40 minutes to make too. Can’t beat that!
Something that is really great about these bars is that you can easily make them gluten free. Just use gluten free Bisquick and you are good to go. Great for a crowd! (As long as you let everyone know there are nuts in them!)
If you don’t have pecans, you don’t have to fret! Swap out the pecans for walnuts.
Get your fall baking mojo going with these awesome Pumpkin Cheesecake Bars. Everyone will love them and love you for making them. yum!
Pumpkin Puree or Pumpkin Pie filling?
For this recipe you want to make sure you use canned pumpkin puree. The canned pumpkin pie filling is seasoned and not right for this recipe.
Can I freeze the Pumpkin Cheesecake Bars?
Yes, you can freeze the bars. When freezing, layer a piece of wax paper between the bars so they stay separate when freezing.
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Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars have a nutty crust, creamy pumpkin cheesecake, and a yummy streusel topping. This recipe is perfect for fall baking.
Ingredients
For the crust
- 1 Cup packed light brown sugar
- 2/3 Cup unsalted butter, softened
- 1 teaspoon pumpkin pie spice
- 2 cups Bisquick baking mix
- 1 cup finely chopped pecans
For the filling
- 12 ounces cream cheese (1.5 packages), softened
- 1/2 Cup light brown sugar
- 1/4 Cup sugar
- 3 eggs
- 3/4 Cup pumpkin puree (canned)
- 1 1/2 teaspoons vanilla extract
- 1 heaping Tablespoon pumpkin pie spice
Instructions
- Preheat oven to 350˚. Generously grease a 13" x 9" pan.
- To make the crust, cream together the brown sugar and butter. Once they are combined add in the pumpkin pie spice. Gently add in the Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.
- To make the filling, beat the cream cheese until smooth. Add sugars, eggs, pumpkin, vanilla, and pumpkin pie spice. Mix well until smooth.
- Pour the cheesecake mixture over par-baked crust. Then sprinkle with remaining two cups of crust mixture on top of the cheesecake filling.
- Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 250mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 3g
I loooove that it uses Bisquick! I’ll be making them soon!
They look delicious! I love how you were able to make them GF so easily. Great way to start off the SRC – welcome to the club!
Hi! I just found you through the secret recipe club. Love your blog! I’m a new follower.
We would love to invite you over to visit our blog and link up to our weekly themed blog hop called Everyday Sisters Sharing Sundays. This week’s theme is SWEET and SAVORY! We hope to see you there. http://everydaysisters.blogspot.com/2011/10/everyday-sisters-sharing-sunday-19.html
Ellen
This looks amazing – pumpkin and cheesecake go fabulously together!
I’m from Group C but I’m an honorary Group D member this week, welcome to SRC. Anything with the words cheesecake and pumpkin has got to be good.
LOVE everything pumpkin! Great fall dessert. Would you share on my potluck page too? http://wp.me/p1vvGp-aH
Yum! I’ll have to make these for Thanksgiving instead of a traditional pumpkin pie… or maybe both 🙂
these sound amazing + i love anything pumpkin this time of year. will have to give ’em a try!
Anything “cheesecake” is always high on my list! This looks like a very yummy and different pumpkin recipe to make. 🙂
Thanks for stopping by my blog!
~avril (from SRC Group D)
Oh, and p.s. – I ADORE the name of your blog! SO cute!!! 🙂
Wow these pumpkin bars look absolutely delicious, what a great choice for SRC! Love your blog, so glad to be a new follower! xoxo
Any cheesecake is a favourite of mine. Glad to have met you through SRC. Keep in touch.
Cheesecake is a dessert consisting primarily of a mixture based on soft, fresh cheese (not always cream cheese), eggs, and sugar; often on a crust or base made from hard biscuits (such as a graham cracker crust), pastry or sponge cake.[1] It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, nuts, fruit sauce and/or chocolate. Various flavours of cheesecake exist, such as lemon, strawberry or toffee.-
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There is no better treat at this time of year than a pumpkin one! These look so soft and decadent!