Pumpkin Cheesecake Bars
These fall-inspired Pumpkin Cheesecake Bars take an easy shortcut using buttery crescent dough that is stuffed with a pumpkin pie cheesecake filling, and baked until golden brown. They will be a hit anywhere they go!
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If you’re craving a fall dessert that’s creamy, cozy, and a total crowd-pleaser, these Pumpkin Cheesecake Bars are it! Imagine everything you love about pumpkin pie and cheesecake, all wrapped up in buttery crescent roll layers. They’re easy enough for a weeknight treat but impressive enough to share at Thanksgiving or a holiday gathering.
Why You’ll Love These
- Shortcut friendly: Crescent roll sheets make this recipe quick and fuss-free.
- Perfectly spiced: Pumpkin pie spice brings all the warm fall flavors you love.
- Make ahead: These bars taste amazing warm or chilled, so you can prep them in advance for parties.
- Crowd favorite: Creamy pumpkin cheesecake + buttery cinnamon sugar topping = gone in seconds!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 Baking Dish
- 2 tubes crescent roll sheets (triangle sheets work too—just pinch seams together)
- 2 (8 oz.) cream cheese, softened
- ½ cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
For the topping
- 4 tbsp unsalted butter, melted
- 2 tsp sugar
- 1 tsp cinnamon
How To Make It
Prep the pan: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Bottom crust: Roll out one crescent roll sheet and press it into the bottom of the pan.
Make the filling: In a mixing bowl, combine cream cheese, pumpkin puree, sugar, brown sugar, vanilla, and pumpkin pie spice. Beat with an electric mixer until smooth and creamy.
Assemble layers: Spread the filling evenly over the crescent roll crust. Place the second sheet of crescent roll dough on top.
Cinnamon topping: Stir together melted butter, sugar, and cinnamon. Drizzle or brush evenly over the top layer of dough.
Bake: Bake for 30–35 minutes, until golden brown and set.
Cool and serve: Let cool for 10 minutes before slicing. Serve warm with whipped cream or a scoop of vanilla ice cream.
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Tips & Variations
- Chill for clean slices: If you want neat squares, let the bars cool completely before cutting.
- Extra spice: Add a little ground nutmeg or cloves for a bolder fall flavor.
- Glazed version: Drizzle cream cheese or maple glaze on top after baking for extra sweetness.
- Mini bars: Cut into small squares for bite-sized treats perfect for parties.
FAQ’s
Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery. If needed, strain it through cheesecloth before adding to the filling.
Do these bars need to be refrigerated?
Yes. Because of the cream cheese filling, store leftovers in an airtight container in the fridge for up to 4 days.
Can I make them ahead of time?
Definitely. Bake a day in advance and chill overnight. They taste just as good (if not better) the next day!
How can I serve these bars? I prefer them warmed slightly and topped with whipped cream or vanilla ice cream and a sprinkle of cinnamon.
More Fall Favorites
- Cherry Apple Oat Bars
- Butternut Squash Soup
- Pumpkin Pie French Toast Casserole
- Spice Cake
- Apple Cider Sangria
- Pumpkin Spice Donuts
Pumpkin Spice is Nice
These Pumpkin Cheesecake Bars are the ultimate fall dessert—rich, creamy, and full of cozy flavor. Whether you’re baking them for a family dessert night or serving them at your holiday table, they’re guaranteed to disappear fast.
🍂 Whip up a batch, top them with whipped cream, and get ready for pumpkin spice heaven!
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Pumpkin Cheesecake Bars
Equipment
Ingredients
Method
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Roll out one crescent roll sheet and press it into the bottom of the pan.
- Make the filling: In a mixing bowl, combine cream cheese, pumpkin puree, sugar, brown sugar, vanilla, and pumpkin pie spice. Beat with an electric mixer until smooth and creamy.
- Spread the filling evenly over the crescent roll crust. Place the second sheet of crescent roll dough on top.
- Stir together melted butter, sugar, and cinnamon. Drizzle or brush evenly over the top layer of dough.
- Bake for 30–35 minutes, until golden brown and set.
- Let cool for 10 minutes before slicing. Serve warm with whipped cream or a scoop of vanilla ice cream.
Do you need to use a baking dish or would a 9×13 cake pan work?
yes that works