After I made the Instant Pot Pumpkin Cheesecake, I got so many requests to make an oven-baked version, that I got to work asap and make this layered Pumpkin Cheesecake recipe. For more pumpkin flavor, check my Pumpkin Fudge and the most amazing Pumpkin Bread stuffed with cream cheese. If you want to go all-in, make this Pecan Pie Pumpkin Cheesecake, it’s guaranteed to impress.
Pumpkin Cheesecake bars recipe
Pumpkin Cheesecake Bars are my latest favorite fall dessert. They are irresistible, made of two layers: one is a classic vanilla cheesecake, and the second, is a very flavorful pumpkin cheesecake. This cheesecake basically combines the best of two worlds, and the vanilla cheesecake balances the pumpkin flavor in the most perfect way.
The cheesecake bars are topped with homemade cinnamon whipped cream, that is lighter in texture and works well with the fall flavors in this dessert. These easy and tasty Pumpkin Cheesecake Bars are a nice change from the classic Pumpkin Pie if you are looking for something more special to try this fall season.
You can also make this recipe in a large springform pan. You can skip the vanilla layer and mix the pumpkin puree into all the cheesecake batter, for a classic pumpkin cheesecake.
What do you need to make pumpkin cheesecake bars?
For the graham crackers crust you will need:
- Graham crackers crumbs
- Brown sugar
- Spices: Ground cinnamon, ground nutmeg, and ground cloves
- 9×13 inch non-stick pan
For the cheesecake layers you will need:
- Cream cheese
- Sugar and cornstarch
- Heavy cream and sour cream
- Vanilla extract
- Pumpkin puree
- Spices: Ground cinnamon, ground nutmeg, and ground cloves, pumpkin spice