Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook (2024)

September 6, 2017 By Yummiest Food 57 Comments

Pumpkin Cheesecake Bars – Will make for a super tasty sweet treat during the fall and holiday season. This perfect Pumpkin Cheesecake Bars is delicious and very good! Perfect Thanksgiving Dessert!

Fall is coming and I really enjoy preparing pumpkin desserts. There are lots of pumpkin recipes which my family likes and I think this is the right one for today. Pumpkin Cheesecake Bars are ideal for beginning and they are so tasty and lightly.

Pumpkin desserts are desserts which remind me on my childhood when my Grandma have made pumpkin bread, pies and cookies. I remember that she have always told us how pumpkin is healthy so we should eat it. My sister and I never liked pumpkin so much, but we are used to it so we loved it. I know how pumpkin is healthy so I make many recipes with pumpkin in my kitchen and I am really happy when I see that my children like it. Pumpkins are the perfect way to watch out of your health so you need to make healthy meals and snack with them.

Pumpkin Cheesecake Bars I like the most and I am pretty sure that this is the perfect combination. Pumpkin Cheesecake Bars is super because you will love it at first bite. It is very delicious but it has the simplest ingredients and it is so moist and nice. When I talk about Pumpkins I must say that Pumpkins are very good ingredient for combination with other ingredients. Some of Pumpkins you can eat without baking, some of them you can bake, cook or grill. You can bake it in the oven with little bit of seasons and that’s it! My family and I like it in combination with cheese. Oh, cheese and pumpkin my endless love! Many of people I know don’t like pumpkins very much but with this cheese combination it is perfect! I must share with you this recipe! Few years ago my friend gave me this recipe so I tried to make it. I remembered that recipe today and made a decision to make it again.

I love this beautiful smell of pumpkin and cinnamon. I especially love to make healthy and quick dessert. Pumpkin Cheesecake Bars is quick, delicious and easy to make. It’s very tasty and sweet and perfect fall dessert. The queen of fall, pumpkin is coming and with her there are so many delicious recipes which will make magic in your kitchen. This pumpkin cheesecake bars are absolutely amazing. I literally can’t put it in words how happy I am with the outcome of this creation. This Pumpkin Cheesecake Bars is creamy, delicious and very good. It is perfect to Thanksgiving days. Enjoy!

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Constance Govostis says
August 22, 2018 at 3:27 pm
on the sour cream 1/4 what, cup, tsp? Doesn’t say.
Reply
- Lidia Simic says
  August 24, 2018 at 12:09 am
  Hi Constance, 1/4 cup sour cream. Enjoy!
  Reply
lea says
August 23, 2018 at 10:21 pm
These were wonderful! Everyone raved about them! Thank you!
Reply
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- Lidia Simic says
  August 24, 2018 at 12:23 am
  You’re welcome Lea! 🙂 I’m glad that you like the recipe!
  Reply
Michele says
September 14, 2018 at 9:37 pm
How do you get the foil from the bottom of the cheesecake?
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- Lidia Simic says
  September 17, 2018 at 3:41 am
  Hi Michele, without foil is a little challenging to remove the cheesecake from the pan. You could grease the pan or use parchment paper.
  Reply
- Anna says
  September 30, 2018 at 3:24 pm
  Peel it off…but foil isn’t so great for it as by now I’m sure you know?
  Reply
  - Michelle says
    November 16, 2018 at 10:20 pm
    You put the foil in the pan so it comes up and over the edge so you can lift it out when it’s cooled 🙂
    Reply
    - Lisa says
      November 19, 2018 at 2:46 am
      Is the pumpkin in this recipe 15oz can or larger it just says 1 can????
      Reply
John McLenaghan says
October 5, 2018 at 6:03 pm
I am having hard time finding pumpkin puree. and don’t want to make it from a pumpkin, can I just used canned pumpkin pie filling, it says no, but will I ruin it as its expensive to make.. and do I need the spices if I use pie filling?
Joanne McLenaghan
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- Lidia Simic says
  October 9, 2018 at 8:20 pm
  Hi John, I’m honestly not sure? I haven’t tried that. The pie filling has already sugar and flavorings added to it. I guess you could experiment beforehand? I’d love to know!
  Reply
- Andreia C. says
  November 18, 2018 at 3:03 pm
  When you say gelatine envelope do you mean your normal gelatine that you use to make jello and what flavor should I use with this recipe
  Reply
  - Angela says
    November 22, 2018 at 12:35 am
    Its is just gelatine packets not jello
    Reply
  - Amy says
    November 22, 2018 at 2:09 am
    Look for unflavored gelatine packets. Usually top shelf above flavored ones.
    Reply
  - Julie says
    November 22, 2018 at 2:44 am
    It is an unflavored gelatin that is used.
    Reply
Allisa says
October 5, 2018 at 9:27 pm
How many people will this feed?
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- Lidia Simic says
  October 9, 2018 at 8:20 pm
  Hi Allisa, Usually, a 9×13″ baking pan yields about 20 to 24 bars. You can go up to 32 bite-size bars if you want to.
  Reply
  - Isa says
    November 22, 2018 at 5:41 pm
    I only got 15 but it depends on how big you make them.
    Reply
Jan says
October 23, 2018 at 6:37 pm
Can you make this recipe without the crust?
Reply
- Lidia Simic says
  October 27, 2018 at 2:42 am
  Hi Jan, I have no knowledge about baking without the crust. Sorry, I can’t be more helpful.
  Reply
Ashley says
November 1, 2018 at 2:35 pm
Is it possible to make this recipe without the unflavored gelatin? Thanks.
Reply
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- Lidia Simic says
  November 4, 2018 at 7:34 pm
  Hi Ashley, I know it might turn out differently, but I personally haven’t left that out, so I’m not sure what would happen. I’m sorry!
  Reply
- Bryana says
  November 26, 2018 at 9:28 am
  I made this without the gelatin and it was delicious!
  Reply
ziyonneia says
November 10, 2018 at 11:11 pm
I love the cake but it’s too much recipe maybe I will be getting them at store or using online.
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Katie says
November 12, 2018 at 3:55 pm
What size can for the pumpkin purée?
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- Lidia Simic says
  November 15, 2018 at 3:20 am
  Hi Katie, the recipe calls for 1 cup of pumpkin puree, not a whole can 1 cup about 8 ounces. Enjoy!
  Reply
Ashley says
November 15, 2018 at 1:58 pm
Would it be ok to us a Graham cracker crust
Reply
- Lidia Simic says
  November 19, 2018 at 8:07 am
  Hi Ashley, I prefer to make Graham cracker crust. It’s just a personal preference. Use your favorite crust!
  Reply
Julie says
November 16, 2018 at 4:06 pm
This calls for baking dish 9×13..yet yields 24 bars?…I need to make about24-36 bars…2×2. How many pans?
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- Lidia Simic says
  November 19, 2018 at 8:07 am
  Hi Julie, You would just double the ingredients to make it larger. Good luck!
  Reply
Lesa says
November 16, 2018 at 9:11 pm
Hi. I’m wondering about the unflavored gelatin. Never used it before and your instructions say 1 envelope and the box came with 4 small envelopes . Do I use all 4 or 1 and adjust water per instructions on box? Can’t wait to try them! I’m cooking them few days early to make sure they turn out right and then I’m making more for our Thanksgiving dinner.
Thanks
Lesa
Reply
- Lidia Simic says
  November 19, 2018 at 8:07 am
  Hi Lesa, you need approximately 2 1/2 teaspoons unflavored gelatin. Hope that helps!
  Reply
Nicole says
November 17, 2018 at 9:18 pm
Hi! Do you think this would it be ok to make this about a week before Thanksgiving and freeze?
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- Lidia Simic says
  November 19, 2018 at 8:08 am
  Hi Nicole, You can make these bars up to 3-4 days in advance. Store them in the fridge until needed. For best results, don’t cut it until the day you’re going to serve it, and yes, cheesecake can be frozen! Just make sure it’s completely cooled before freezing it and also remember to store it well so you don’t end up with freezer burned cheesecake.
  Reply
Kay says
November 18, 2018 at 2:40 am
How long can this stay in the fridge for before serving? I’m trying to plan ahead for thanksgiving and would love to make them a few days ahead of time!
Reply
- Lidia Simic says
  November 19, 2018 at 8:08 am
  Hi Kay, Pumpkin Cheesecake Bars stays fresh for a few days if kept in the fridge. For best results, don’t cut it until the day you’re going to serve it.
  Reply
Cara Auty says
November 18, 2018 at 10:46 pm
How much do you usually let the cheesecake layer cool (cold to the touch or just not hot anymore) before pouring pumpkin mixture over?
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- Lidia Simic says
  November 22, 2018 at 12:54 pm
  Hi Cara, I usually cool for 1 hour until cheesecake layer is completely cooled. Enjoy!
  Reply
Michelle says
November 19, 2018 at 2:46 am
Can I purchase a premade graham cracker crust and make this into a pie?
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- Lidia Simic says
  November 22, 2018 at 12:54 pm
  Hi Michelle, I’m pretty sure that would work although I haven’t tried it. I’d love to hear how it works for you if you try it out!
  Reply
Allyson says
November 21, 2018 at 9:06 pm
When I mixed the pumpkin ingredients together on the stove, it cooked the egg and created tiny white specks! What did I do wrong? So frustrating!
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- Lidia Simic says
  November 25, 2018 at 11:13 am
  Hi Allyson, I’m not really sure. They shouldn’t have, so I am not sure at what part, it went wrong.
  Reply
- Dessa says
  September 25, 2019 at 9:59 am
  Next time try tempering your eggs. Lay them out until they’re room temperature before you use them.
  Reply
- Patty says
  November 22, 2020 at 8:25 pm
  Allyson next time make sure your stove temperature is medium low. If temperature is to hot that will cook the eggs.
  Reply
Bo says
November 24, 2018 at 8:33 pm
This dessert was such a hit at our Thanksgiving dinner! No more pumpkin “pie” for this family from now on!
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- Lidia Simic says
  November 25, 2018 at 6:29 am
  Thank you for such a nice comment, Bo! I’m glad you like the Cheesecake Bars Recipe! 🙂
  Reply
Judy says
September 11, 2019 at 12:18 pm
I can’t wait to make this!
How will this travel in the pan, if kept somewhat cold, for ~3 hours?
Thank you!
Reply
- Yummiest Food says
  September 13, 2019 at 9:22 am
  Hi Judy! 🙂 As I said to Shanna (previous comment), a couple of hours will be enough.
  Reply
Shanna says
September 11, 2019 at 2:08 pm
How long do I have to let it chill in the fridge? Would a couple hours be enough? I have a hubby and son who are very anxious to eat them!
Reply
- Yummiest Food says
  September 13, 2019 at 9:19 am
  Hi Shanna! 🙂 Yes, a couple of hours will be enough.
  Reply
Diane says
September 13, 2019 at 2:31 pm
How far away. Advance can I make these and what is the best way to store them?
Reply
- Yummiest Food says
  September 18, 2019 at 9:22 am
  Hi, Diane! 🙂 You can keep them in the fridge for several days or even weeks. But naturally, it is best to keep them in the fridge a short time.
  Reply
Patty says
November 22, 2020 at 8:23 pm
I made these on a recommendation of a friends daughter. I made them by the recipe but put in cupcake tins with foil papers in the tins so I could have individual servings. They turned out great. Only adjustment I made was I only baked them for 20 minutes.
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Karen says
December 24, 2020 at 7:52 pm
This dessert is absolutely fantastic!! Everything I hoped it would be. Made a double batch for Thanksgiving and now for Christmas and will from now on through the holidays!!!! The family and I absolutely love love you!! Outstanding!! Thank you Thank you Thank you !! 😊
Reply
- Yummiest Food says
  December 25, 2020 at 5:02 am
  You’re very welcome! 🙂
  Reply
Matthew says
November 24, 2021 at 1:46 pm
Do you really have to put something like foil or parchment paper under the cust? Or remove the cake from the pan at all??
Reply
- Yummiest Food says
  November 25, 2021 at 9:01 am
  No, you do not have to, but it’s better that way.
  Reply

Pumpkin Cheesecake Bars – Recipe from Yummiest Food Cookbook (2024)

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