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Pumpkin Cheesecake Bars with Crumble Topping

Author:
Kristina Recipes
Published:
October 23, 2026
Yield:
1 9 × 13-inch pan

Pumpkin cheesecake bars bring together a graham cracker crust, sweetened spiced pumpkin, a vanilla cheesecake layer, and cinnamon crumble in one 9 × 13-inch pan. The pecans in the crumble are optional. Bake the crust first, layer the fillings gently, then cool and chill the bars before cutting them. A spoonful of whipped topping can be added at serving time.

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Three pumpkin cheesecake bars on an ivory plate, showing graham crust, pumpkin, cheesecake, and pecan crumble layers.

Ingredients for Pumpkin Cheesecake Bars

The crust uses graham crumbs, brown sugar, and melted butter. One 15-ounce can of pure pumpkin makes the orange layer; cream cheese and eggs make the cheesecake layer above it. Flour, brown sugar, cinnamon, and cold butter become the crumble, with chopped pecans if you want them.

Use pure pumpkin purée rather than pumpkin pie filling. The recipe supplies its own sugar and spice. One and a half standard graham sleeves are an approximate measure; they should give about 2 cups of fine crumbs with a typical 4.8-ounce sleeve. Keep the butter for the crumble cold so it can form uneven crumbs instead of a smooth paste.

Make the Crust and Pumpkin Layer

Heat the oven to 350°F and line a 9 × 13-inch pan with parchment. Mix the graham crumbs and brown sugar with the melted butter, press the mixture firmly across the bottom of the pan, and bake for 10 minutes.

Stir the pumpkin purée with the two sugars, pumpkin pie spice, and salt. Spread it gently over the baked crust, reaching the corners without pulling up the crumbs.

Smooth spiced pumpkin layer spread over baked graham cracker crust in a parchment-lined pan.

Add Cheesecake and Cinnamon Crumble

Beat the softened cream cheese with the sugar and vanilla until smooth. Mix in the eggs. Spoon the cheesecake over the pumpkin in several places and spread it gently into an even layer; pouring it all in one spot can push the pumpkin aside.

Stir the flour, brown sugar, and cinnamon together. Work in the cold cubed butter with a fork until there are small and larger crumbs. Add the pecans if using, then scatter the mixture evenly over the cheesecake. Bake the filled pan for 35–40 minutes at 350°F.

Unbaked cinnamon crumble and chopped pecans scattered over cheesecake in a parchment-lined pan.

Chill, Cut, and Serve

Let the pan cool enough to handle, then cover and refrigerate it within two hours of coming out of the oven. Chill for at least two hours before lifting out the slab by the parchment and cutting it with a long, sharp knife. Wipe the knife between cuts for tidier edges.

The pumpkin layer has no egg or starch, so expect it to be softer than the cheesecake. Add a dollop of Cool Whip after cutting if you want the serving style shown in the supplied demonstration.

Make-Ahead and Storage

These bars can be baked ahead and served chilled. Keep the pan covered in the refrigerator until it is time to cut and serve. Return leftovers to the refrigerator promptly because the filling contains cream cheese and eggs. Perishable food should not sit at room temperature longer than two hours, or one hour if the temperature is above 90°F.

For another pumpkin bake, try the flourless pumpkin-banana cottage cheese loaf.

Frequently Asked Questions

Is this a no-bake pumpkin cheesecake bar recipe?

No. The graham crust bakes for 10 minutes and the assembled bars bake for another 35–40 minutes. A Cool Whip no-bake filling needs a different formula.

Can I use pumpkin pie filling instead of pumpkin purée?

Use pure pumpkin purée for the stated amounts. Pie filling contains added sugar and spices, which would change the sweetness and seasoning.

Can I leave out the pecans?

Yes. The pecans are optional; leave them out and scatter the cinnamon crumble across the cheesecake.

Can I use Philadelphia cream cheese?

Yes, if you use plain 8-ounce bricks. Avoid substituting whipped cream cheese or a tub spread without adjusting the measure.

Do pumpkin cheesecake bars need to be refrigerated?

Yes. These bars contain cream cheese and eggs. Cool them, refrigerate within two hours, chill at least two hours before cutting, and keep them refrigerated afterward.

Can I make these ahead?

Yes. Bake the bars, cool them enough to handle, cover and refrigerate them. Cut after the minimum two-hour chill or close to serving time. A longer storage-life claim has not been established for this exact recipe.

Serving Ideas

  • Top chilled bars with a dollop of Cool Whip if desired, as shown in the supplied demonstration.
Three pumpkin cheesecake bars on an ivory plate, showing graham crust, pumpkin, cheesecake, and pecan crumble layers.

Pumpkin Cheesecake Bars with Crumble Topping

Make pumpkin cheesecake bars with a graham cracker crust, spiced pumpkin, vanilla cheesecake, and cinnamon crumble. Includes layering and chilling tips.

Author:
Kristina Recipes
Published:
October 23, 2026
Yield:
1 9 × 13-inch pan
Bake the crust and filled pan
350°F

Ingredients

For the graham cracker crust

  • 1 1/2 standard sleeves graham crackers, finely crushed; about 2 cups of crumbs
  • 1/3 cup brown sugar
  • 1/2 cup unsalted butter, melted

For the pumpkin layer

  • 15 ounces pure pumpkin purée, one can; not pumpkin pie filling
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

For the cheesecake layer

  • 2 8-ounce packages brick cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs

For the cinnamon crumble

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup chopped pecans (optional)

Instructions

  1. Bake the crust

    Heat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment, leaving an overhang. Combine the graham crumbs and brown sugar with the melted butter. Press evenly into the pan and bake for 10 minutes.

  2. Mix and spread the pumpkin

    Stir the pumpkin purée, granulated sugar, brown sugar, pumpkin pie spice, and salt together. Spread the mixture gently over the baked crust.

  3. Mix and spread the cheesecake

    Beat the softened cream cheese with the sugar and vanilla until smooth. Add the eggs and mix until combined. Spoon the mixture over the pumpkin in several places, then spread it into an even layer.

  4. Add the crumble

    Mix the flour, brown sugar, and cinnamon. Work in the cold cubed butter with a fork until crumbly. Fold in the pecans if using and scatter the topping over the cheesecake.

  5. Bake, cool, and chill

    Bake at 350°F for 35–40 minutes. Let the pan cool enough to handle, then cover and refrigerate within 2 hours of removing it from the oven. Chill for at least 2 hours before lifting out and cutting into bars.

Storage

  • Keep refrigerated: Cool the pan enough to handle and refrigerate it within 2 hours of leaving the oven. Chill at least 2 hours before slicing. Keep the cream-cheese-and-egg bars refrigerated until serving, and return leftovers promptly. A storage-life or freezing claim has not been established for this exact formula.