Pumpkin Pie Cheesecake Bars

These rich and creamy pumpkin pie cheesecake bars are sure to become a fall favorite, and if you’re like me a year round favorite as well!

I know, I know, I already have a recipe for both pumpkin pie cheesecake and New York cheesecake, but now I’m combing the two into these glorious swirled pumpkin pie cheesecake bars. They’re everything you love about spiced pumpkin pie and tangy cheesecake, just crammed into one sweet dessert.

Pumpkin Pie Cheesecake Bars cut and topped with whipped cream

Creamy + Delicious

Most of you know I love pumpkin & cheesecake, so it was just a matter of time before I put the two together. I decided that instead of using a traditional graham or gingersnap crust, that I’d use my ultra flaky pie crust base (the same one I used for these apple pie dulce de leche bars). Turns out that was an excellent idea! It really made these feel more like pie, which was kind of what I was going for.

I like really cold cheesecake, but if you’re ok with room temperature, go ahead and cut them up! Top them with a dollop of homemade whipped cream, a sprinkle of pumpkin pie spice, and if you’re feeling extra fancy, some candied nuts! (We had some candied walnut leftover from this salad, so we chopped them and tossed them on top).

I love how creamy and flavorful these pumpkin pie cheesecake bars are! They’re perfectly spiced, tangy, and not overly sweet. They’d be a great addition to your holiday spread!! Enjoy & happy baking!

Pan of freshly baked Pumpkin Pie Cheesecake Bars

How to make pumpkin pie cheesecake bars

PREP. Preheat oven to 350 degrees, arrange a rack in the middle. Line the bottom of a 9×13-inch baking pan (I prefer using a metal one with square sides) with parchment paper, set aside.

DRY INGREDIENTS. To prepare the dough, in a large bowl whisk together the flour, sugar and salt.

WET INGREDIENTS. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined.

CUT + KNEAD. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.

CHILL. After the dough has chilled, roll it out into a 9×13 inch rectangle. Place in the bottom of the prepared pan. Gently prick the bottom of the crust with a fork. Place in the freezer and chill while preparing the filling.

FILLING. In the bowl of a stand mixer or a large mixing bowl, combine the ricotta, cream cheese, eggs & yolks, sugar, and vanilla extract. Turn mixer on (or use a hand mixer) and beat until smooth and creamy, about 2 minutes on medium speed. Reserve 1 cup of the filling, pour the remaining mixture into the prepared crust.

SWIRL. Mix the reserved cheesecake filling with the pumpkin, cinnamon, and pumpkin pie spice, beat until smooth. Drop dollops of the pumpkin mixture on the top of the filling then swirl with a knife to create a marble look.

BAKE. Place in the oven and bake until the center is mostly set, but still slightly jiggly, about 40-45 minutes. Remove from the oven and allow to cool at room temperature for 30 minutes.

CHILL + SERVE. Place a layer of paper towels over top, then cover with foil and chill for 1 hour or longer. Cut just before serving, garnish with whipped cream, pumpkin pie spice and chopped candied nuts.

Pumpkin Pie Cheesecake Bars stacked and freshly baked

Recipe Tips

Here are some helpful tips to keep in mind when making them:

  • Make sure you are using pumpkin puree and not pumpkin pie filling in this recipe.  Pumpkin pie filling is already sweetened with added spices and won’t give you the same result.  If you’d like to make your own pumpkin puree you won’t believe how easy it is!  Here is a recipe where I show you how: Homemade Pumpkin Puree
  • Instead of a pastry blender you can just use two forks to help cut the butter into the flour mixture.
  • Placing paper towels over the bars once they’ve cooled helps to keep them nice and soft on top.  Don’t worry, since the bars are no longer hot the paper towels won’t stick to them.
  • Make sure to use softened or room temperature cream cheese in this recipe to prevent lumps from forming in your bars.
  • Don’t overbeat the ricotta/cream cheese mixture otherwise too much air can get in and cause your bars to crack when they bake.

Pumpkin Pie Cheesecake Bars with a big bite out of it

Storing Info

STORE leftover bars covered with plastic wrap in the fridge for up to a week. 

FREEZE covered with plastic wrap followed by aluminum foil. They will last for about a month.

Pumpkin Pie Cheesecake Bars stacked with whipped cream on top

Here are some other decadent cheesecake bars you’ll want to try:

Pumpkin Pie Cheesecake Bars
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5 from 3 votes

Pumpkin Pie Cheesecake Bars Recipe

These rich and creamy pumpkin pie cheesecake bars are sure to become a fall favorite, and if you’re like me a year round favorite as well! 
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 24 bars
Calories: 205kcal

Ingredients

For the Crust

  • 1 1/4 cup all purpose flour
  • 1 1/2 tbsp granulated sugar
  • 1/4 tsp salt
  • 7 tbsp butter cold and cut into 1/4'' pieces
  • 1 egg yolk
  • 2 1/2 tbsp ice water

For the Filling

  • 1 lb part-skim ricotta cheese room temperature
  • 1 lb cream cheese room temperature
  • 2 eggs room temperature
  • 2 egg yolks room temperature
  • 1 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice

Optional Garnishes

  • whipped cream
  • pumpkin pie spice
  • candied nuts chopped

Instructions

  • Preheat oven to 350 degrees, arrange a rack in the middle. Line the bottom of a 9x13-inch baking pan (I prefer using a metal one with square sides) with parchment paper, set aside.
  • To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
  • After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan. Gently prick the bottom of the crust with a fork. Place in the freezer and chill while preparing the filling.
  • In the bowl of a stand mixer or a large mixing bowl, combine the ricotta, cream cheese, eggs & yolks, sugar, and vanilla extract. Turn mixer on (or use a hand mixer) and beat until smooth and creamy, about 2 minutes on medium speed. Reserve 1 cup of the filling, pour the remaining mixture into the prepared crust. Mix the reserved cheesecake filling with the pumpkin, cinnamon, and pumpkin pie spice, beat until smooth. Drop dollops of the pumpkin mixture on the top of the filling then swirl with a knife to create a marble look.
  • Place in the oven and bake until the center is mostly set, but still slightly jiggly, about 40-45 minutes. Remove from the oven and allow to cool at room temperature for 30 minutes. Place a layer of paper towels over top, then cover with foil and chill for 1 hour or longer. Cut just before serving, garnish with whipped cream, pumpkin pie spice and chopped candied nuts.

Notes

-Although the pictures don't show any candied nuts, we topped ours with both candied pecans and walnuts... and they were even more amazing!

Nutrition

Serving: 24g | Calories: 205kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 145mg | Potassium: 88mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2070IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

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Comments:

  1. Just made.  Followed recipe exactly.  Had to taste test them warm and omg the best ever.  Terrific alternative to pumpkin pie! 

    1. No, they don’t stick, since they are cooled. Helps to just keep them soft on top, but it isn’t required.