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Best Triple Layer Pumpkin Cheesecake Bars (Easy Recipe)

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These triple layer pumpkin cheesecake bars feature a buttery shortbread crust, a creamy cheesecake middle, and a spiced pumpkin cake top. They’re make-ahead friendly, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the crust: In a medium bowl, combine 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Press evenly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Set aside to cool.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat until combined. Add eggs one at a time, beating on low after each addition. Stir in vanilla. Set aside.
  4. Make the pumpkin layer: In a large bowl, whisk together pumpkin puree, ½ cup granulated sugar, and ¼ cup brown sugar until smooth. Add eggs and vegetable oil, whisking until combined. In a separate bowl, whisk together 1 cup flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add dry ingredients to pumpkin mixture and stir until just combined.
  5. Assemble: Pour cheesecake mixture over cooled crust and spread evenly. Spoon pumpkin mixture over cheesecake in dollops, then gently spread into an even layer without swirling.
  6. Bake at 350°F (175°C) for 35-40 minutes until edges are set and center jiggles slightly. Cool completely on a wire rack (about 2 hours), then refrigerate for at least 4 hours or overnight.
  7. Slice and serve: Lift bars out using parchment overhang. Trim edges if desired, then cut into 24 bars, wiping knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Chill overnight for best texture and clean slices. Use a hot knife for clean cuts.

Nutrition

Keywords: pumpkin cheesecake bars, triple layer, fall dessert, Thanksgiving, shortbread crust, easy recipe

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