Pumpkin Pie Cheesecake Bars – The Best of Pumpkin Pie & Cheesecake in One Bite

Pumpkin Pie Cheesecake Bars

These Pumpkin Pie Cheesecake Bars combine two iconic fall desserts into one dreamy treat! You get a buttery shortbread crust, rich vanilla cheesecake, spiced pumpkin cheesecake, and fluffy whipped cream all in easy-to-serve squares. Each bite delivers that cozy fall warmth you crave from Thanksgiving Desserts Recipes, without the hassle of making a pie crust or a full cheesecake.

Whether you’re planning a cozy Friendsgiving, a big holiday dinner, or just need an impressive make-ahead dessert, this recipe is guaranteed to wow everyone at the table.

Total Time: 1 hr 35 min + 4 hr chill

Yield: 16 bars

Ingredients

For the Shortbread Crust

• 1 cup (130g) all-purpose flour
• ½ cup (65g) powdered sugar
• 2 tbsp cornstarch
• ½ cup (115g) unsalted butter, softened

For the Cheesecake Layers

• (2) 8 oz blocks full-fat cream cheese, room temperature
• ¾ cup (150g) packed light or dark brown sugar
• ¼ cup (60g) full-fat sour cream
• 2 tbsp all-purpose flour
• ½ tsp salt
• 1 tsp pure vanilla extract
• 2 large eggs, room temperature
• ¾ cup (180g) pure pumpkin puree
• 1 tsp pumpkin pie spice

For the Whipped Cream (optional)

• 1 cup (240mL) cold heavy whipping cream
• 2 tbsp powdered sugar
• 1 tbsp milk powder (optional, for stability)
• Ground cinnamon for dusting (optional)

Step-by-Step Instructions

1.Preheat the oven: Set your oven to 325°F. Grease and line an 8×8-inch pan with parchment paper.

2.Make the crust: In a large bowl, mix flour, sugar, cornstarch, and butter until crumbly. Press the mixture evenly into the pan. Bake for 15–20 minutes until lightly golden. Cool slightly.

3.Make the cheesecake filling:
In a large bowl, beat cream cheese and brown sugar until smooth. Add sour cream, flour, salt, and vanilla, mixing gently. Add eggs one at a time on low speed.

4.Create the layers:
Pour half the batter over the crust for the vanilla layer. To the remaining half, add pumpkin puree and pumpkin spice. Gently spread the pumpkin batter on top.

5.Bake: Bake for 50–55 minutes or until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 10 minutes. Remove and cool completely at room temperature for 1 hour, then chill for 4–6 hours.

6.Make the whipped cream (optional):
Whip cold cream, powdered sugar, and milk powder until stiff peaks form. Spread over chilled cheesecake and dust with cinnamon.

7.Slice and serve:
Lift from the pan using parchment, cut into squares, and enjoy!

Pro Tip: Dip your knife in warm water before slicing for perfectly clean edges.

Pro Tips

• Always use block-style cream cheese, not spreadable.
• Avoid “pumpkin pie filling” only pure pumpkin puree works.
• For a nutty twist, sprinkle chopped pecans over the whipped cream layer before serving.
• Store leftovers in the fridge for up to 5 days, or freeze (without whipped cream) for up to 2 months.

Nutrition (Per Bar)

Disclaimer: Nutrition values are estimated and may vary based on ingredients used.

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Conclusion – A Fall Dessert Dream Come True

These Pumpkin Pie Cheesecake Bars are creamy, cozy, and perfectly spiced everything you love about fall desserts in one bite! With buttery shortbread, pumpkin spice layers, and soft whipped cream, this easy treat is ideal for your Thanksgiving Baking Recipes lineup or any fall gathering.

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