Pumpkin Cheesecake Bars with Chocolate Chips

These pumpkin cheesecake bars with chocolate chips are an indulgent fall treat that's very easy to make.

Buttery graham crackers are blended with cocoa powder to create a beautiful dark crust. On top, you'll find a rich, velvety pumpkin cheesecake filling studded with semi-sweet chocolate chips.

These cheesecake bars bake without a water bath, so they're simpler to make than a classic cheesecake!

They do need at least 5 hours in the refrigerator to set, though. So plan ahead if you're serving them for your Thanksgiving dinner or at a fall potluck.

Ingredients and Substitutions

Simple pantry staples come together to make these smooth and creamy pumpkin cheesecake bars.

• Graham Cracker Crumbs: If you can't find store-bought crumbs, you can make your own by pulverizing whole graham crackers in a food processor. If graham crackers aren't available in your area, substitute with digestive biscuits and a little extra brown sugar.
• Salted Butter: While most people bake with unsalted butter, I like the flavour salted butter adds to this recipe.
• Brown Sugar: I used golden yellow brown sugar from Redpath. If you don't have this brand where you live, look for light brown sugar.
• Cocoa Powder: I used Dutch-processed cocoa powder from Camino. You can also find Dutch cocoa powder from Valrhona and King Arthur.
• Cream Cheese: Use bricks of full-fat plain cream cheese. The cream cheese that's sold in tubs in North America doesn't have the right texture. Tubs sold elsewhere in the world may work, but I haven't tested them.
• Pumpkin Puree: This is plain cooked pumpkin with no added sugar, spices or thickeners. Do not use pumpkin pie filling. In Canada, the E.D. Smith 796-millilitre can of pure pumpkin will give you enough puree to make this recipe twice, with some extra leftover. Otherwise, the Farmer's Market 398-millilitre can of pumpkin puree works for one batch. In the United States, one 15-ounce can of Libby's pure pumpkin should be enough.
• Pumpkin Spice: Also called Pumpkin Pie Spice, this is a blend of spices used to flavour pumpkin pie. Find it in the baking aisle of your grocery store, or make a homemade pumpkin spice blend.
• Ground Cinnamon: I used ground Saigon cinnamon for this recipe (Kirkland brand, from Costco).
• Vanilla Extract: Use a pure vanilla extract with no artificial flavours. This is not the same as vanilla essence.
• Eggs: I always use large eggs for all of my recipes.
• Semi-Sweet Chocolate Chips: I like the deep cocoa flavour of semi-sweet chips in this recipe, but you can try milk chocolate or dark chocolate chips if you prefer. Remember that milk chocolate chips add more sweetness, and dark chocolate chips add more bitterness.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Variations

• Make it without chocolate: omit the cocoa powder from the crust and the chocolate chips from the filling.
• Make it spooky for Halloween: top each cheesecake bar with one of my cute spider brownies for an eye-catching treat at Halloween parties or bake sales.

How to Make Pumpkin Cheesecake Bars

This recipe is easy to put together, but the cheesecake bars need a lot of chilling time.

Before you start, preheat the oven to 350°F (180°C), and line a 9x9-inch baking dish with parchment paper. I like to let the paper hang over the sides a bit, which makes it easier to remove the cheesecake bars after they're baked.

Step 1: Combine the graham crumbs, brown sugar and cocoa powder in a mixing bowl. Pour in the melted butter and stir until it resembles wet sand.

Step 2: Scrape the buttery crumbs into the lined baking dish. Use the back of a spoon or a measuring cup to firmly press the crumbs down, creating a solid, even layer.

Step 3: Add the softened cream cheese to the mixer bowl with the brown sugar. Beat on medium-high for about 2 minutes, or until smooth.

Step 4: Scrape down the sides of the bowl. Add the pumpkin puree, vanilla, pumpkin spice, cinnamon and salt. Beat on medium speed until combined.

Step 5: Scrape down the bowl again, then add the eggs and beat on medium-low speed until just blended.

Step 6: Scrape down the sides of the bowl again, then stir in the chocolate chips by hand with a spatula.

Step 7: Pour the cream cheese filling over the graham crust. Bake in the middle of the oven for 35-40 minutes, or until the middle jiggles but the edges pull away from the sides of the baking dish.

Step 8: Lift the bars out using the parchment paper edges, and place the whole thing on a cooling rack. Cool completely on the counter, then cover and refrigerate for at least 5 hours, or overnight, to set the filling.

How to Cut Cheesecake Bars

Give your cheesecake bars enough time to chill, or they will fall apart when you try to cut them! I prefer to leave them in the refrigerator overnight so they set well and stay sturdy.

To cut clean slices, remove the chilled pumpkin cheesecake bars from the refrigerator and place them (with the parchment paper) onto a cutting board.

Find a large, sharp knife and run it under warm water to warm it up a bit (or fill a large jug with warm water and dip the knife into it). Dry the knife before slicing. Use the warm, dry knife to slice the cheesecake into 16 bars, frequently wiping, rinsing and drying the knife between slices.

Tips for Success

• Measure the butter cold, then melt it in the microwave or on the stovetop.
• Do not leave cream cheese out at room temperature for more than 2 hours.
• If you need to soften the cream cheese quickly, place the unwrapped cheese in a microwave-safe bowl and heat for 15 seconds at a time, for a total of 30 seconds. Be careful not to over-soften the cheese.
• Softer cheese isn't better. When I tested this recipe with very soft cream cheese, the texture came out lumpy after baking.
• Let the cheesecake bars sit out for 5-10 minutes before serving for the best flavour. For food safety, don't leave them at room temperature for more than 2 hours (or less if your home is hot).

Serve With

These pumpkin cheesecake bars pair well with a hot cup of coffee or tea, or a pumpkin spice latte.

Try adding a dollop of whipped cream on top for an extra-luxurious finish.

Common Questions

More Fall Dessert Recipes You'll Love

I have several fall recipes that you can check out, but these are my most popular fall desserts:

• Pecan Pumpkin Waffles
• Pumpkin Crepes
• Plum Cobbler
• Spiced Pears in Puff Pastry