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Pumpkin Cheesecake Bars

These Pumpkin Greek Yogurt Cheesecake Bars are the perfect treat to welcome the fall season! Light, creamy pumpkin spiced cheesecake tops a brown sugar, graham cracker and pecan crust.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 9
Calories: 217kcal


For the Crust:

  • 9 graham cracker sheets 18 squares
  • ¼ cup pecans
  • 2 tablespoons packed light brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter melted and cooled slightly

For the Cheesecake:

  • 2 cups full fat Greek yogurt
  • ¾ cup canned pumpkin
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • whipped cream and pumpkin pie spice for serving


Make the Crust:

  • Preheat oven to 325 degrees F. Spray an 8x8-inch square baking dish with cooking spray. Line the pan with parchment paper so that you have a parchment overhang on two opposite sides.
  • In a food processor, process the graham crackers into fine crumbs. Add the pecans, brown sugar, cinnamon and salt and process until pecans are chopped into small pieces. Pour in the melted butter and pulse a few times to incorporate.
  • Pour the crust mixture into the prepared pan and use your hand to press it down into an even layer.
  • Bake 13-15 minutes, until lightly golden. (If using a metal pan you will need to reduce the baking time by about 2 minutes.) Set aside to cool slightly while you prepare the cheesecake filling.

Make the Cheesecake Layer:

  • Wipe out the food processor bowl. To the bowl, add the Greek yogurt, pumpkin, eggs and vanilla. Process until smooth. Add the sugar, flour, and pumpkin pie spice. Process until well combined.
  • Pour the cheesecake filling on top of the pre-baked crust and use a spatula to spread it evenly.
  • Bake for 35-40 minutes, until the center jiggles just slightly when you shake the pan. (If using a metal pan, bake for about 30 minutes.) Let cool for 1-2 hours on a wire rack and then chill in the refrigerator for at least 4 hours before serving. Serve topped with whipped cream and a sprinkle of pumpkin pie spice, if desired.


Serving: 1/9 recipe | Calories: 217kcal | Carbohydrates: 26g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 190mg | Potassium: 154mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3386IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com