Traditional recipes

Spiced pumpkin cheesecake squares recipe

Spiced pumpkin cheesecake squares recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Pumpkin cheesecake

Dark chocolate chips and ready to bake shortbread dough, add a different twist to the traditional cheesecake. Serve with a nice dollop of whipped cream.

1 person made this

IngredientsMakes: 18 squares

  • 1 (345g) tub ready to bake shortbread dough
  • 200g dark chocolate chips
  • 675g cream cheese, softened
  • 150g caster sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 250g pumpkin puree
  • 3 eggs

MethodPrep:15min ›Cook:45min ›Extra time:4hr chilling › Ready in:5hr

  1. Preheat oven to 180 C / Gas 4.
  2. Press the shortbread dough into a 23x33cm baking dish to cover the bottom and sprinkle evenly with the chocolate chips. Bake in the preheated oven until lightly browned, 10 to 12 minutes.
  3. Meanwhile, beat together the cream cheese, sugar, spices and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish and return to the oven. Continue baking until the centre of the mixture has just set, 30 to 35 minutes.
  4. Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.


Pumpkin puree can be purchased online.

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Can you believe its pumpkin season already?! That means it’s the PERFECT time for some Easy Pumpkin Cheesecake Bars. They are easy to make and truly heaven in a bite.

Hungry for More Healthy Pumpkin Treats?

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Cheesecake Pumpkin Bars

Don't panic if you've never baked a cheesecake before. These bars are wayyyy easier. Below are some tips for perfect results, every time.

1. Get the cream cheese melty. It doesn't need to be a pourable liquid, but it should be loose enough to swirl with the pumpkin batter it should take no more than 20 to 30 seconds in the microwave.

2. Use the right amount of pumpkin puree. Our first version of this recipe used an entire can of pumpkin puree, because who wants leftover canned pumpkin to sit forever in the fridge? That was a mistake: it yielded gummy bars that were too dense due to the high moisture content of pumpkin. We've reworked the recipe to include only 1 cup of puree&mdashand the result is perfectly blondie-esque in texture. Worried about wasting that leftover pumpkin? We've got you covered with this pumpkin cheesecake roll recipe.

3. Use the right kind of salt. We call for kosher salt in all of our recipes, and it's an especially important ingredient for this recipe. Kosher salt is a larger, flakier granule than normal table salt, so 1 teaspoon of kosher salt is far less salty than 1 teaspoon of table salt. To avoid an overly salted pumpkin bar, we recommend using Morton or Diamond kosher salt!

4. Don't overmix. Pumpkin desserts tend to be cakey, which is not a quality we want in these blondie-ish cheesecake squares. Don't use a hand mixer, a whisk is all you need&mdashit'll ensure that you don't incorporate too much air into the dough.

5. The toothpick test should yield a few moist crumbs. It's been in the oven too long if your toothpick comes out clean. Think of these as similar to brownies. A few crumbs = moist, fudgy bars.

Pumpkin Pie Cheesecake Bars are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. And let me tell you…..they’re absolutely delicious!!

Tis’ The Season For Pumpkin Pie Spice And Everything Nice…..

I know, I know…..

It’s not officially fall yet. But as the leaves on street are definitely turning yellow, the temperatures are ACTUALLY dropping this weekend and you can taste a little warm, earthy notes pumpkin spice in the air, you’ll want to get in the fall spirit. Right ? And where better to do that than a pumpkin spiced kitchen.

One Filling, Two Flavors

Most of You know I love pumpkin & cheesecake, and that I already have a recipe for both Pumpkin Pie cheesecake and New York cheesecake , but now I’m putting them together into these Pumpkin Pie Cheesecake Bars. They’re everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert.
While two layers of cheesecake may seem complicated, all you have to do is make one batch of filling, put half of it on the crust, then add pumpkin and spices to the remaining filling.
To make the cheesecake filling smooth and silky, it is important to have both eggs and cream cheese at room temperature. You also have to keep in mind to not over-mix filling, otherwise you’ll most likely end up with cracks.

The trick to a really great graham cracker crust

I decided that I’d use my favorite graham cracker crust (you can reach for gingersnap or flaky pie crust instead).
Start by crushing your graham crackers. You need 10 graham crackers. (10 full sheets = about 1 and 1/2 cups graham cracker crumbs). Mix the crushed graham crackers with 6 Tablespoons of melted butter.
Does your graham cracker crust always fall apart? There probably isn’t enough butter to hold the crumbs together. I like to use a good amount of butter in my graham cracker crust for flavor, but more importantly, butter is the binding agent here.

The crust needs to be tight and compact, which is especially important if you’re using this crust for a no-bake pie. The trick to a really great graham cracker crust is to pack it down. I like to use a flat bottomed small measuring cup to help pack it down and smooth out the surface.
If you’re making a no-bake dessert: chill the crust for at least 2 hours before filling it. Chilling the crust ensuring a compact crust.
If you’re making a baked dessert: pre-bake this crust for 10 minutes at 325°F or 7-8 minutes at 350°F.

These Pumpkin Pie Cheesecake Bars are a great make-ahead dessert because the bars need time to both cool and chill, so it’s best made the day ahead.

What You&rsquoll Need To Make Pumpkin Cheesecake Bars

  • Graham Crackers: Using graham crackers will give you that perfect and most delicious cheesecake crust.
  • Butter: You just need a little bit of butter to help keep the crust extra strong for the cheesecake bars.
  • Brown Sugar: I know a lot of cheesecakes use granulated white sugar for the crust, but I really love the flavor of the brown sugar with the other fall ingredients.
  • Pumpkin Spice: The star of the show of course is the pumpkin pie spice! You will need a little bit for the crust as well as the cheesecake filling.
  • Cream Cheese: It is very important that you use cream cheese that is room temperature when you begin making this recipe. If you don&rsquot the cheesecake layer will end up lumpier and not as appealing.
  • Granulated Sugar: Using granulated sugar will give you the ideal amount of sweetness in every bite of these pumpkin cheesecake bars.
  • Eggs: The eggs help bring the other ingredients together and give them a fantastic texture.
  • Sour Cream: I like to add a little bit of sour cream to my cheesecake bars because it tastes really good and it goes well with the other ingredients.
  • Vanilla Extract: A little bit of vanilla takes these cheesecake bars from ordinary to extraordinary! You could also swap it out for almond extract if you wanted a little extra fun flavor.
  • Canned Pumpkin: It&rsquos important that you use pumpkin puree and not pumpkin pie filling. There&rsquos a big difference in the two and pumpkin pie filling just won&rsquot work.

Pumpkin Sopapilla Cheesecake Bars

So, my friend Shelly has these Sopapilla Cheesecake Bars on her site that were basically sent down from Heaven.

Literally. I am pretty sure an angel delivered them.

I had never had Sopapilla Cheesecake, but one night I was looking for an easy dessert to bring to my church group, and decided to give them a whirl.

Probably one of my most favorite desserts ever. EVER!! And I’ve had a LOT of desserts in my life.

They are requested by my friends constantly, and any time I bring them to our church group, they are all gone immediately.

One time I waited too long to get one (too long meaning after I finished my dinner — you’ve got to grab dessert ahead of time in these parts), then I went to the kitchen to get one and they were all gone.

I am not sure who ate the portion that should have been mine, but I have my suspicions and his name rhymes with William.

(Okay, that is his name, and he is my mortal enemy and responsible for anything bad that ever happens, but that is a whole other blog post)

So the other day I started wondering if it would be possible to make PUMPKIN Sopapilla Cheesecake Bars.

These are just as easy to whip up as the original version, and have a great pumpkin pie-ish flavor. So good!!

And if Pumpkin Pie is not your thing, be sure to try Shelly’s original version. I dream about them. And Zombies. But not together.

Can I make these Pumpkin Cheesecake Bars ahead?

Yes! Absolutely! It’s what makes them the perfect pumpkin dessert for a party. You can make these up to a couple of days ahead and store them in the fridge for an event.

They have to be kept chilled and serve them cold from the fridge when you are ready, just like you would a cheesecake. They are also delicious served with a dollop of whip cream on top, if you happen to have it on hand. Bonus points if it’s cinnamon whipped cream!

Pumpkin Cheesecake Bars

Serving Size 1 bar of 48
Calories Per Serving 120
Total Fat 6g
Calories From Fat 60g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 110mg
Carbohydrates 15g
Dietary Fiber 1g
Sugar 11g
Protein 2g
Percent Daily Value*: Vitamin A 30%, Calcium 4%, Vitamin C 0%, Iron 2%.


HEAT oven to 350°F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan.

BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt mix well. Pour over crust sprinkle with nuts.

BAKE 30 to 35 minutes or until set. Cool. Chill. Cut into bars.


Serving Size 1 bar of 48
Calories Per Serving 120
Total Fat 6g
Calories From Fat 60g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 110mg
Carbohydrates 15g
Dietary Fiber 1g
Sugar 11g
Protein 2g
Percent Daily Value*: Vitamin A 30%, Calcium 4%, Vitamin C 0%, Iron 2%.

Easy 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.

Pumpkin Spice Cheesecake Bars Recipe

Pumpkin Spice Cheesecake Bars Recipe is an easy way to make a cheesecake recipe without all the fuss. Every bite of these creamy cheesecake bars recipe is kissed by the warm holiday flavor of pumpkin pie spice and buttery cinnamon graham crust! And it’s such an easy recipe to make and will impress your guests too! A rich and creamy cheesecake filling bakes up into cheesecake bars that will be a show stopping dessert on your table.

With the perfect balance of pumpkin spice, every bite of creamy pumpkin cheesecake is elevated to a level of bliss with a buttery graham crust flavored with a hint of cinnamon! Drizzle with salted caramel, add whipped topping and a sugar pumpkin for the crowning glory on this festive dessert. Pumpkin Spice Cheesecake Bars will be a requested dessert on your holiday menu for years and years!