Pumpkin Cheescake Bars

Creamy pumpkin cheesecake with a pecan oat crust.
Course Dessert
Cuisine American
Keyword fall desserts, pumpkin, pumpkin bars, pumpkin cheesecake, pumpkin cheesecake bars
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 15 servings
Calories 324kcal
Author Leigh Anne Wilkes


Crust and Crumb Topping

  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar packed
  • 1/4 teaspoon salt
  • 1/2 cup butter chilled and diced
  • 1 cup pecan halves about 4 ounces
  • 3/4 cup oats old-fashioned or quick rolled oats

Pumpkin Cheesecake Filling:

  • 8 ounces cream cheese room temperature
  • 1 1/2 cups canned pure pumpkin a little less than a full 15-ounce can
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger

Sour Cream Filling:

  • 2 cups sour cream
  • 4 tablespoons sugar
  • 1/2 teaspoon vanilla extract


Crust and Crumb Topping

  • Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside.
  • Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping.
  • Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool crumbs.
  • While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on.

Pumpkin Cheesecake Filling

  • Blend all the ingredients until smooth.
  • Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. 

Sour Cream Filling

    whisk sour cream, vanilla, and sugar in a bowl.

    • Next, Spread the sour cream mixture evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges. About 5-7 minutes. Cool the bars completely in the pan set on a cooling rack.
    • Once cooled, sprinkle the golden crumbs over the bars and gently press them into the sour cream. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve.


    Calories: 324kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 126mg | Potassium: 163mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4215IU | Vitamin C: 1.4mg | Calcium: 63mg | Iron: 1.3mg