These beautiful bars are fun to make and great for any of the big holidays coming up! I made them for a New Year’s Eve party a few years back and they were such a hit. Cut them into smaller squares for serving a crowd at a dessert buffet or bigger rectangles for a more intimate after dinner treat! These do take a bit of time and effort to get all of the layers made, so make sure to start them the day before your event.

cheesecake bars

Ingredients for 12-36 bars (varies depending on size)

Layer 1:

  • 1 stick of butter, melted
  • 16 crushed graham crackers, or about 2 cups of crumbs

Layers 2 and 3:

  • 32 ounces cream cheese, at room temperature (dairy free works as well!)
  • 1.25 cups sugar (any kind will do, I use coconut sugar)
  • 4 eggs, at room temperature
  • 1 tablespoon vanilla
  • 1 15oz can pumpkin puree

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Layer 4:

  • 1.5 cups flour (I use whole wheat)
  • 1 cup brown sugar
  • 1 stick of butter, softened
  • 1 tablespoon pumpkin pie spice (or just plain ground cinnamon)

Layer 5:

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 1 teaspoon vanilla

Directions:

Preheat oven to 350. Grease a 9×13 pan, make sure to get the sides as well.

For the first layer, mix the crumb and melted butter together until the mixture resembles a damp sand consistency. Pour the mixture into the greased pan, and use a measuring cup or jar to tamp it down. It should be a smooth and even layer.

For the second layer, mix together all ingredients except the pumpkin puree. Use a wire whisk or a mixer to make sure that the cheesecake mix is smooth with no lumps. Pour half of the mixture into the pan, smoothing it out with a spatula. Freeze for 30 minutes.

For the third layer, mix the pumpkin puree into the remaining cheesecake mixture until well incorporated. Remove pan from freezer and spread all of the pumpkin mixture over the cheesecake. Smooth the top with a spatula and bake for 30 minutes.

For the fourth layer, use a large bowl to mix all ingredients by hand, making sure the butter breaks down well. The mix should be medium sized crumbs. Once the bars have baked for 30 minutes, remove the pan from the oven and crumble entire mixture over the pan. Return the bars to the oven for an additional 25 minutes. The bars are finished when set in the middle. Chill.

For the fifth layer, mix together all ingredients with an electric mixture until soft peaks form. Once bars are fully chilled, spread the whipped cream layer over the top. Sprinkle additional pumpkin spice on top if desired. Place bars into the freezer for 30 minutes to set. Slice and serve! Bars will last in the fridge for up to five days or in the freezer, well wrapped, for two months.