Pumpkin Cheesecake Bars in a 9x13 Pan

Pumpkin cheesecake bars in a 9×13 pan use a graham cracker crust and a filling of two 8-ounce packages of cream cheese, one 15-ounce can of pumpkin puree, 1 cup of sugar, 3 eggs and pumpkin pie spices. Bake at 325°F for 35 to 45 minutes, chill at least 4 hours, and cut into about 2 dozen bars.

They taste like a cross between pumpkin pie and cheesecake, travel better than either, and can be made a day ahead of Thanksgiving.

Why This Recipe Is Built for a 9×13 Pan

One can of pumpkin and two blocks of cream cheese make about 5 cups of filling, which sits a little under 1 inch deep in a 9×13. That depth sets evenly without a water bath and gives bars thick enough to hold their shape on a dessert table. A single 9-inch pie plate cannot hold this much filling.

Ingredients for 9×13 Pumpkin Cheesecake Bars

Crust

2 cups graham cracker or gingersnap crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup packed brown sugar

Filling

2 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
3 large eggs, at room temperature
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract and a pinch of salt

How to Make Pumpkin Cheesecake Bars in a 9×13 Pan

Bake the crust. Heat the oven to 350°F. Line a 9×13 pan with parchment, leaving an overhang. Mix the crumbs, butter and brown sugar, press into the pan and bake 10 minutes. Reduce the oven to 325°F.
Beat the cream cheese and sugars on medium-low until smooth, about 2 minutes.

Add the pumpkin, flour, spices, vanilla and salt and mix until even.
Add the eggs one at a time on low speed, mixing only until each disappears.
Bake. Pour over the crust, smooth the top and bake 35 to 45 minutes, until the edges are set and the center barely jiggles.

Cool and chill. Cool 1 hour at room temperature, then refrigerate at least 4 hours. Lift out and cut with a hot knife, wiping it between cuts.

Cook and Prep Times

Prep: 20 minutes
Bake: 10 minutes (crust) plus 35 to 45 minutes at 325°F
Chill: 4 hours or overnight
Makes: about 2 dozen bars

Doneness and Food Safety

The filling firms as it chills, so pull the pan while the center still moves slightly. If you use a thermometer, USDA guidance for egg dishes is 160°F in the center. Pumpkin and cream cheese fillings are perishable: keep the bars in the refrigerator and do not leave them out for more than 2 hours.

Swirls, Toppings and Variations

Cheesecake swirl: before adding the pumpkin, set aside 1 cup of the plain cream cheese mixture and drop spoonfuls over the pumpkin layer, then drag a knife through it.
Streusel top: rub together 1/2 cup flour, 1/3 cup brown sugar and 3 tablespoons cold butter and sprinkle over the filling before baking.
Serving: whipped cream and a pinch of cinnamon, or a drizzle of caramel sauce.

Changing the Pan Size

For an 8×8 pan, make two-thirds of the crust and half the filling (1 package cream cheese, half the can of pumpkin, 2 eggs) and bake 30 to 35 minutes. For a 9-inch springform, use the full filling and bake in a water bath at 325°F for 55 to 65 minutes.

Storage

Refrigerate covered for up to 5 days. Freeze individually wrapped bars for up to 2 months and thaw in the refrigerator.

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?

No. Pie filling is already sweetened and spiced, so the bars would be too sweet. Use plain canned pumpkin.

Can I use pumpkin pie spice?

Yes. Replace the four spices with 2 1/2 teaspoons of pumpkin pie spice.

How far ahead can I make them?

Up to 2 days ahead. They cut more cleanly on the second day.

For a simpler pumpkin bake in the same pan, see our pumpkin pie bars in a 9×13 pan.

Pumpkin Cheesecake Bars in a 9×13 Pan