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These pumpkin cheesecake bars are a perfect mix of fall spice and chocolate cookie crumbles. This recipe features a chocolate crumb base and filled with a pumpkin purée cream cheese mix. |
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Pumpkin Cheesecake Bars

  • Desserts
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5/5 - 20 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 16 bars

Pumped for pumpkin season? Who isn't! The humble tartness of cheesecake makes it the ideal vessel for those familiar autumnal flavors: pumpkin, cinnamon, nutmeg, ginger, and clove. These pumpkin cheesecake bars pay homage to fiery fall foliage and the crisp breeze of a perfect October day.

By: Foodness Gracious


For the crust and topping:

  • 1 1/2 cups (125g) chocolate cookie crumbs, divided
  • 4 tablespoons (57g) butter, melted

For the filling:

  • 12 ounces (340g) cream cheese, softened
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons all-purpose flour
  • 2 large (100g) Pete and Gerry’s Organic Eggs plus one large yolk (20g)
  • 1/2 cup (113g) canned pumpkin purée
  • 1/4 cup (57g) heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Nutritional Information

Serv. Size: 1 bar, Servings: 16

Amount Per Serving: Calories 170, Fat Cal. 130, Total Fat 14g (22% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 120mg (5% DV), Total Carb. 10g (3% DV), Fiber <1g (3% DV), Sugars 6g, Protein 3g, Vitamin A (25% DV), Vitamin C (0% DV), Calcium (4% DV), Iron (4% DV), Vitamin D (2% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Preheat the oven to 350F. Lightly grease and line an 8" x 8" baking pan with parchment paper.

Step 2

Add 1 1/4 cups (108g) of the cookie crumbs to a bowl and mix well with the melted butter until mixture resembles wet sand. Dump the mixture into the baking pan and press down evenly to cover the base. Set aside in the refrigerator.

Step 3

Using a hand or stand mixer, blend the cream cheese, brown sugar, and flour until light and creamy.

Step 4

Add in the eggs and extra yolk one at a time, making sure to scrape down the bowl. Add the remaining ingredients and mix on low speed until well blended.

Step 5

Pour the batter over the prepared cookie crumb base and sprinkle the remaining 1/4 cup (17g) cookie crumbs over the top of the cheesecake. Bake in the oven for 20-25 minutes or until the center is no longer jiggly.

Step 6

Let cool to room temperature before slicing. These bars can also be frozen, but be sure to bring them back up to room temperature before serving. Store any leftovers in a sealed container in the fridge for up to 4 days.

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Jennifer Bowen

October 25, 2018


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1 Reply

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October 26, 2018

So delicious, Jennifer! Hope you get the chance to give the recipe a try!

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October 25, 2018

When do you add the Pumpkin and spices?

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1 Reply

[email protected]

October 26, 2018

Hi Amanda, the pumpkin and spices should be added in step 4, right after the addition of the eggs and extra yolk. We hope this helps clarify the recipe!

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