Introduction

These chocolate pumpkin cheesecake bars combine rich chocolate and spiced pumpkin in a stunning layered dessert perfect for fall. The Chocolate Pumpkin Cheesecake Bars Recipe delivers dreamy texture and flavor in every bite. For another seasonal treat, try the Irresistible Mini Caramel Apple Cheesecake Bites Recipe.

Ingredients

These pumpkin cheesecake bars feature a buttery graham cracker crust layered with rich cream cheese filling swirled with spiced pumpkin for a decadent fall treat.

• 1 ½ cups (170 g) graham cracker crumbs
• 2 Tablespoons granulated sugar
• 1 Tablespoon brown sugar, firmly packed
• 7 Tablespoons (100 g) salted butter, melted
• 24 oz (680 g) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) light brown sugar, firmly packed
• ½ cup (113 g) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• ⅔ cup (168 g) canned pumpkin
• 1 ½ teaspoons pumpkin spice

Timing

Context: This recipe is about 20% faster than similar layered cheesecake bar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chocolate Crust

Combine chocolate wafer crumbs with melted butter and a touch of sugar. Press the mixture firmly into the bottom of a parchment-lined 9×13-inch pan. Use the flat bottom of a measuring cup to create an even, compact layer.

Bake the crust at 350°F for 8–10 minutes until it is fragrant and set. Let it cool completely on a wire rack before adding the filling to prevent a soggy bottom.

Step 2 — Make the Chocolate Cheesecake Layer

Beat room-temperature cream cheese with sugar until completely smooth and lump-free. Mix in eggs one at a time, followed by melted and slightly cooled bittersweet chocolate, vanilla, and a pinch of salt.

Pour the chocolate cheesecake batter over the cooled crust and spread it into an even layer. Tap the pan gently on the counter to release any large air bubbles.

Step 3 — Prepare the Pumpkin Cheesecake Layer

In a separate bowl, beat more room-temperature cream cheese with brown sugar, pumpkin purée, and pumpkin pie spice. Ensure the pumpkin purée is well-drained to avoid excess moisture.

Add eggs one at a time, mixing just until combined after each. Overmixing can incorporate too much air and cause the layer to puff and crack during baking.

Step 4 — Layer the Pumpkin Over the Chocolate

Spoon the pumpkin cheesecake mixture in dollops over the set chocolate layer. Gently spread it into a smooth, even top layer using an offset spatula.

Be careful not to mix the two batters. For a marbled effect, swirl the top lightly with a knife before baking.

Step 5 — Bake to Perfection

Bake the bars in a preheated 325°F oven for 45–55 minutes. The edges should look set, but the center will still have a slight jiggle when you gently shake the pan.

Avoid overbaking, as residual heat will continue to cook the bars as they cool. This helps achieve a creamy, not dry, texture.

Step 6 — Cool Gradually

Let the pan cool on a wire rack for 1 hour. Then, run a thin knife around the edges to loosen the bars from the pan, which helps prevent cracking as they contract.

Refrigerate the bars for at least 4 hours, or preferably overnight, to fully set the layers and develop the flavors.

Step 7 — Slice and Serve

Lift the chilled bars from the pan using the parchment paper overhang. Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat slices.

Serve the dreamy bars chilled. For an extra touch, garnish with a dollop of whipped cream or a dusting of cocoa powder just before serving.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and reduces fat while maintaining a creamy texture for the pumpkin cheesecake layer.
• Almond flour crust — A gluten-free, lower-carb alternative to graham crackers that adds a nutty flavor.
• Coconut cream for dairy — Creates a rich, dairy-free pumpkin cheesecake layer with a subtle tropical note.
• Monk fruit sweetener — Lowers the sugar content without sacrificing sweetness in both chocolate and pumpkin layers.
• Dark chocolate (85% cacao) — Reduces sugar and enhances antioxidant content for a deeper chocolate flavor.
• Pumpkin purée (unsalted) — Lowers sodium while keeping the fall flavor pure and vibrant.
• Vanilla protein powder blend — Mix into the cheesecake layer for a protein boost and extra vanilla notes.

Serving Suggestions

• Pair with a hot cup of coffee or a chai latte to complement the warm fall spices and rich chocolate layers.
• Serve as the grand finale to a Thanksgiving or autumn dinner party, highlighting the seasonal pumpkin flavors.
• Offer alongside a scoop of vanilla bean ice cream for a delightful contrast in temperature and texture.
• Bring these dreamy bars to a Halloween potluck or fall festival for a stunning and shareable dessert.
• Dust with cocoa powder or garnish with chocolate shavings just before serving for an elegant presentation.
• Cut into smaller squares for a bite-sized treat at a holiday brunch or afternoon gathering.

These layers of chocolate and pumpkin cheesecake come together beautifully for any fall occasion, making your dessert table as stunning as it is delicious.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let all dairy ingredients reach room temperature for a perfectly smooth, lump-free filling.
• Mistake: Overmixing the pumpkin cheesecake layer after adding eggs. Fix: Mix just until combined to prevent incorporating too much air, which can cause the layer to puff and crack.
• Mistake: Pressing the chocolate cookie crust too firmly into the pan. Fix: Gently press it into an even layer to avoid a dense, hard-to-cut base.
• Mistake: Swirling the layers together too aggressively. Fix: Use a knife to make gentle, shallow figure-eight patterns for a beautiful marbled effect.
• Mistake: Baking the bars in a hot oven. Fix: Use the moderate temperature specified to cook the layers evenly without over-browning the edges.
• Mistake: Cutting the bars before they are completely chilled. Fix: Refrigerate for at least 4 hours, or ideally overnight, for clean, sharp slices.
• Mistake: Using watery, fresh pumpkin puree. Fix: Always use canned pumpkin puree, not pumpkin pie filling, for the correct consistency and flavor.
• Mistake: Not lining the baking pan with parchment paper. Fix: Use a parchment sling with overhanging edges for effortless removal of the entire block of bars.
• Mistake: Skipping the water bath for the cheesecake layers. Fix: Place the pan in a larger roasting pan with hot water to create steam for a creamy, crack-free texture.

Storing Tips

• Fridge: Refrigerate bars in an airtight container up to 5 days. Keep chilled below 40°F for food safety.
• Freezer: Wrap tightly or store in a freezer-safe container up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm treat, microwave individual bars for 10-15 seconds until just warmed through, not hot.

These layers of chocolate and pumpkin cheesecake bars hold their stunning texture and flavor beautifully when stored properly, making them a perfect make-ahead fall dessert.

Conclusion

These chocolate pumpkin cheesecake bars are a stunning fall dessert that perfectly balances rich chocolate and spiced pumpkin. For more seasonal baking, try this Pumpkin Chocolate Chip Cake or these Mini Pumpkin Bundt Cakes. Share your results and leave a review if you make them!

Pumpkin Cheesecake Bars

Print Recipe

Pin Recipe

Layers of chocolate and pumpkin cheesecake come together in these dreamy bars, perfect for a stunning and delicious fall dessert.

• Author: Dorothy Miler
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 7 hours 10 minutes
• Yield: 16 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups (170 g) graham cracker crumbs
• 2 Tablespoons granulated sugar
• 1 Tablespoon brown sugar, firmly packed
• 7 Tablespoons (100 g) salted butter, melted
• 24 oz (680 g) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) light brown sugar, firmly packed
• ½ cup (113 g) sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• ⅔ cup (168 g) canned pumpkin
• 1 ½ teaspoons pumpkin spice

Instructions

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter until combined. Press into the bottom of a greased 9×13 inch pan to form the crust.
3. In a large bowl, beat cream cheese until smooth. Add granulated sugar, brown sugar, sour cream, and vanilla extract; mix well.
4. Add eggs one at a time, mixing just until combined after each addition.
5. Divide the cheesecake batter into two bowls. To one bowl, add canned pumpkin and pumpkin spice; mix until combined.
6. Pour half of the plain cheesecake batter over the crust and spread evenly.
7. Pour the pumpkin cheesecake batter over the plain layer and spread evenly.
8. Top with the remaining plain cheesecake batter and smooth the top.
9. Bake for 45 minutes or until the center is set but still slightly jiggly.
10. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before cutting into bars.

Notes

These bars can be made without a water bath, making them easier to prepare. For best results, chill overnight to allow flavors to meld and texture to set. Bars can be frozen after cutting for longer storage.

Nutrition

• Calories: 315
• Sugar: 20
• Sodium: 200
• Fat: 22
• Saturated Fat: 13
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 5
• Cholesterol: 80

FAQs

Can I make these pumpkin cheesecake bars ahead of time?

Yes, you can prepare them a day in advance. The layers of chocolate and pumpkin cheesecake set beautifully in the refrigerator overnight, making them even more convenient for serving.

How do I prevent the pumpkin cheesecake layer from cracking?

To avoid cracks, avoid overmixing the batter and bake the bars in a water bath. This gentle heat helps the layers of chocolate and pumpkin cheesecake cook evenly without stress.