Can I use fresh pumpkin instead of canned for this pumpkin dessert?

Yes! Roast a small sugar pumpkin until tender, purée the flesh, and strain through cheesecloth overnight to remove excess moisture. You’ll need 1¾ cups of purée for this recipe.

Why did my pumpkin dessert crack while baking?

Cracks usually come from overmixing (too much air), baking too hot, or cooling too quickly. Use the gradual cooling method and avoid overmixing after adding eggs.

Can I make this pumpkin dessert without a mixer?

It’s possible, but a mixer blends the cream cheese more smoothly. If mixing by hand, ensure the cream cheese is very soft and mix gently until just combined.

How do I know when my pumpkin dessert is done baking?

The center should be slightly jiggly (like gelatin) but not liquid; edges will be set. It will continue to set as it cools.

Can I turn this into mini pumpkin dessert cups for individual servings?

Absolutely! Line a muffin tin with paper liners, press crust into the bottom, add filling, and bake 20–25 minutes at 325°F. Chill before serving.

Pumpkin Dessert Cheesecake Bars: The Ultimate Fall Pumpkin Dessert 2025

Homemade Pumpkin Cheesecake Bars: The Ultimate Fall Pumpkin Dessert

Print Recipe

Creamy, pumpkin-spiced cheesecake on a buttery graham (or gingersnap!) crust—cozy fall flavor in simple, sliceable bars.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 3 hours 10 minutes (includes cooling)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust:
2 cups graham cracker crumbs (about 16 sheets)
6 tbsp unsalted butter, melted
3 tbsp granulated sugar
1/2 tsp ground cinnamon
Pinch of salt
Filling:
2 (8 oz) blocks cream cheese, softened
3/4 cup granulated sugar
1 (15 oz) can pumpkin purée (not pie filling)
3 large eggs, room temperature
1/4 cup sour cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp fine salt
Optional Topping:
Whipped cream, caramel sauce, crushed pecans
Subs: Use gingersnaps for the crust; dairy-free: vegan cream cheese + coconut oil for butter.

Instructions

Prep & Pan: Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang for easy lifting.
Make Crust: Stir crumbs, melted butter, sugar, cinnamon, and salt until like wet sand. Press firmly into pan. Bake 8–10 minutes; cool slightly. Reduce oven to 325°F (165°C).
Beat Base: With a mixer, beat cream cheese and sugar on medium until smooth and fluffy, ~2 minutes.
Add Pumpkin: Mix in pumpkin purée until combined. Beat in eggs one at a time on low, just to incorporate.
Finish Filling: Mix in sour cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until just combined (do not overmix).
Assemble: Pour filling over warm crust; smooth the top.
Bake: Bake at 325°F for 45–50 minutes, until edges are set and center still slightly jiggly.
Cool Gradually: Turn off oven, crack door, and rest cheesecake inside 1 hour. Cool to room temp, then chill at least 4 hours or overnight.
Serve: Lift out, slice into 16 bars, and top with whipped cream, caramel, and pecans if desired.

Notes

For fresh pumpkin, roast and purée sugar pumpkin; strain in cheesecloth to remove moisture. Avoid overmixing after adding eggs to reduce cracks. Make-ahead friendly; bars slice best when fully chilled. Storage: refrigerate up to 5 days; freeze (well-wrapped) up to 3 months.

Nutrition

Serving Size: 1 bar
Calories: 285
Sugar: 22 g
Fat: 18 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 4 g

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall baking, Thanksgiving dessert, gingersnap crust, easy cheesecake bars

Find it online: https://harmonymeal.com/pumpkin-dessert/