Pumpkin Cheesecake Bars

Chef Tom and Chef Britt team up to bring you these truly delicious Pumpkin Cheesecake Bars, baked on the Yoder Smokers YS640s Pellet Grill, and topped with a Bourbon Butterscotch Sauce. Let the holidays begin!

Pumpkin Cheesecake Bars with Bourbon Butterscotch Sauce

24 servings


For the crust:

  • 4 cups graham cracker crumbs (about 3 sleeves of crackers)
  • 1 1/4 cup (2 1/2 sticks) melted unsalted butter
  • 1 cup white sugar

For the cheesecake:

  • 20 oz cream cheese, room temperature
  • 8 oz white sugar (1 cup)
  • 3 eggs
  • 1 lb sour cream (1 3/4 cups)
  • 1 1/2 tsp bourbon

For the pumpkin pie:

  • 20 oz pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 3 eggs, lightly beaten
  • 1 tbsp pumpkin pie spice
  • 1 tbsp bourbon

For the Bourbon Butterscotch:


Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.

To make the crust, combine all ingredients in a food processor and process until all of the dry ingredients are coated in the melted butter. Spread the mixture evenly across the surface of a half sized sheet pan. Press evenly to compress. Transfer to the refrigerator.

To make the cheesecake portion, place the cream cheese and sugar in the bowl of a stand mixer. Using the paddle attachment, whip on high until lightened and the sugar is incorporated, about 2 minutes. Turn the speed down to medium. Add one egg at a time until all eggs are incorporated. Turn the speed down to low and add the sour cream and bourbon. Mix just until incorporated. Finish folding by hand, as needed. Pour the cheesecake mixture over the chilled graham cracker base.

To make the pumpkin pie filling, combine all ingredients and whisk well to incorporate. Pour the pumpkin pie filling over the cheesecake. Spread evenly.

Carefully transfer the pan to the second shelf of the grill. Cook until the internal temperature reaches 170ºF in the center, about one hour. Remove from the grill. Cool to room temperature, then transfer to the refrigerator to chill.

You might also enjoy: Sweet Potato Casserole

Just before serving, make the Bourbon Butterscotch. Bring brown sugar, corn syrup and salt to a boil in a Lodge Logic 8” Cast Iron Skillet, whisking to dissolve sugar. Boil until for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Return to heat source, over low heat. Whisk in the butter. Hold warm for serving.

Slice the Pumpkin Cheesecake Bars into squares and serve topped with warm Bourbon Butterscotch sauce.

Yoder Smokers YS640 Pellet Grill


  1. Dee
    November 29, 2019

    After viewing the video, our entire family said, “ we want to try this”. So for one of our Thanksgiving desserts, I made this. The directions were clear and easy to follow.
    The ingredients were easily sourced or substituted, ( I made our smoked salt by combining flake salt and a small amount of liquid smoke.).
    Absolutely delicious! Our friends and neighbors are fans now also.
    Thank you for testing of the recipes. I am a dedicated fan of your videos and web site.
    Thank you!

  2. Gbp
    December 9, 2019

    This is an awesome swap out for pumpkin pie. Recipe was straight forward and worked perfectly in the half sheet pan. Tasted great and the Carmel sauce is killer. Great job ATBBQ.


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