If you ask me, pumpkin cheesecake is one of the best fall desserts out there.

These bars give you two layers of goodness—a creamy pumpkin layer on the bottom and a tangy cheesecake layer on top. They sit on a buttery graham cracker crust that holds everything together.

The pumpkin filling is spiced with cinnamon and nutmeg, while the cheesecake layer adds a smooth, rich contrast. They’re easier to make than a full cheesecake, and way simpler to serve at a party.

It’s a crowd-pleasing dessert that works for Thanksgiving or any time you’re craving something sweet and seasonal.

Why You’ll Love These Double Layer Pumpkin Cheesecake Bars

Perfect fall dessert – These bars combine creamy cheesecake with spiced pumpkin in one bite, giving you the best of both worlds for your autumn gatherings.
Easier than traditional cheesecake – No water bath or fancy techniques needed here. Just layer, bake, and slice into perfect squares that are way simpler than making a whole cheesecake.
Great for feeding a crowd – One pan makes plenty of servings, making these bars ideal for potlucks, holiday parties, or Thanksgiving dessert.
Make-ahead friendly – You can prepare these a day or two in advance, which takes the stress out of holiday meal planning and lets the flavors develop even more.
Balanced sweetness – The tangy cream cheese layer keeps these bars from being too sweet, while the warm spices in the pumpkin layer add just the right amount of cozy flavor.

What Kind of Cream Cheese Should I Use?

For these cheesecake bars, you’ll want to stick with full-fat brick-style cream cheese – the kind that comes in the rectangular foil-wrapped packages. Avoid using spreadable cream cheese or the kind in a tub, as those have added ingredients that can make your bars too soft and prevent them from setting properly. Make sure your cream cheese is fully softened to room temperature before you start mixing, which usually takes about 30-45 minutes on the counter. If you try to mix cold cream cheese, you’ll end up with lumps in your cheesecake layer, and nobody wants that.

Options for Substitutions

These cheesecake bars are pretty forgiving when it comes to swaps:

Graham cracker crumbs: You can use crushed vanilla wafers, gingersnap cookies, or even Biscoff cookies for the crust. Just make sure you end up with about 2 cups of crumbs total.
Cream cheese: Make sure to use full-fat cream cheese here – it’s really important for the right texture. Low-fat or fat-free versions won’t set properly and can make your bars watery.
Canned pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling which already has spices and sugar added. If you can’t find canned, you can use homemade pumpkin puree, just make sure it’s well-drained so it’s not too watery.
Whipped topping: If you prefer, you can make fresh whipped cream instead. Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
Spices: Don’t have individual spices? You can replace the cinnamon, cloves, and nutmeg with about 3/4 teaspoon of pumpkin pie spice.
Unsalted butter: Salted butter works fine for the crust – just skip adding any extra salt if the recipe calls for it.

Watch Out for These Mistakes While Baking

The biggest mistake when making cheesecake bars is not letting your cream cheese come to room temperature, which leads to lumps in your filling that no amount of mixing can fix – plan ahead and leave it out for at least an hour before you start.

Overbaking is another common issue that causes cracks and a dry texture, so pull the bars from the oven when the center still has a slight jiggle (it will firm up as it cools).

Make sure to press your graham cracker crust firmly into the pan using the bottom of a measuring cup, otherwise it’ll crumble apart when you try to cut the bars.

For clean cuts, chill the bars completely in the fridge for at least 4 hours, then wipe your knife with a warm, damp cloth between each slice.

What to Serve With Double Layer Pumpkin Cheesecake Bars?

These bars are pretty rich and sweet on their own, so I like to serve them with a hot cup of coffee or spiced chai tea to balance out the creaminess. A dollop of extra whipped cream on top never hurts, and you can even sprinkle a little cinnamon or crushed graham crackers for some crunch. If you’re serving these at a party, they pair nicely with vanilla ice cream or a scoop of cinnamon ice cream on the side. For a cozy fall gathering, set them out alongside apple cider or hot chocolate for the full seasonal experience.

Storage Instructions

Store: These pumpkin cheesecake bars need to stay chilled in the fridge. Cover them tightly with plastic wrap or keep them in an airtight container, and they’ll stay fresh for up to 5 days. The cheesecake layer actually gets even creamier after a day or two in the fridge!

Freeze: You can freeze these bars for up to 2 months if you want to make them ahead for a party or holiday. Just wrap individual pieces in plastic wrap, then place them in a freezer-safe container. I’d recommend adding the whipped topping after thawing rather than before freezing for the best texture.

Serve: Let frozen bars thaw in the refrigerator overnight before serving. They taste best when served cold, straight from the fridge. Add a dollop of fresh whipped topping right before serving for that picture-perfect finish.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	4-5 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 2800-3000
Protein: 32-38 g
Fat: 195-210 g
Carbohydrates: 250-270 g

Ingredients

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter (melted)
1/3 cup white sugar

For the filling:

1/2 cup white sugar
1/2 tsp ground cinnamon (freshly ground preferred)
2 large eggs
16 oz cream cheese (room temperature)
1/2 tsp vanilla extract
1 pinch ground nutmeg
1/2 cup canned pumpkin puree (I use Libby’s)
1 pinch ground cloves

For the topping:

1/2 cup whipped topping

Step 1: Prepare the Graham Cracker Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter (melted)
1/3 cup white sugar

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/3 cup white sugar.

Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch square baking pan to form an even crust.

Refrigerate the crust while you prepare the filling.

Step 2: Make the Cream Cheese Batter

16 oz cream cheese (room temperature)
1/2 cup white sugar
1/2 tsp vanilla extract
2 large eggs

Preheat your oven to 325°F (165°C).

In a separate bowl, beat the cream cheese, 1/2 cup white sugar, and vanilla extract together with an electric mixer on medium speed until smooth and creamy.

Add the eggs one at a time, mixing well after each addition, until fully incorporated.

Step 3: Layer the Batters

1 cup cream cheese batter (from Step 2)
prepared graham cracker crust (from Step 1)
1/2 cup canned pumpkin puree (I use Libby’s)
1/2 tsp ground cinnamon (freshly ground preferred)
1 pinch ground cloves
1 pinch ground nutmeg

Spread 1 cup of the cream cheese batter (from Step 2) evenly over the prepared graham cracker crust (from Step 1).

To the remaining cream cheese batter, add the pumpkin purée, ground cinnamon, ground cloves, and ground nutmeg.

Stir gently until the mixture is well combined.

Carefully spread the pumpkin cheesecake batter over the plain cream cheese layer in the pan.

Step 4: Bake and Cool the Cheesecake Bars

Bake in the preheated oven for 35 to 40 minutes, or until the center is set.

Remove from the oven and let cool at room temperature for 20 to 30 minutes, then transfer to the refrigerator and chill until firm, about 3 hours.

I find letting them fully chill makes the bars much easier to cut cleanly.

Step 5: Cut and Serve

1/2 cup whipped topping

Once the cheesecake bars are fully chilled, cut them into 16 squares.

Top each square with a dollop of whipped topping just before serving for a creamy finish.