These luscious Pumpkin Cheesecake Bars feature a buttery graham cracker crust, a rich and creamy cheesecake filling, and beautiful swirls of spiced pumpkin. They are the perfect dessert for autumn gatherings, Thanksgiving feasts, or any time you crave a cozy, fall-inspired treat.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors – The creamy cheesecake complements the warm spices of the pumpkin layer beautifully.
- Gorgeous Presentation – The swirled layers create an eye-catching dessert.
- Easy to Make – While they look impressive, these bars are simple to prepare.
- Make-Ahead Friendly – They need to be chilled before serving, making them ideal for advance preparation.
- Great for a Crowd – With 18 servings, these bars are perfect for parties and family gatherings.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- 15 whole rectangular graham crackers (just over 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Filling:
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 ⅔ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- ⅛ teaspoon salt
- 3 large eggs, at room temperature
Directions
Crust:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it.
- Using a food processor, pulse the graham crackers into fine crumbs.
- In a bowl, combine the crumbs, granulated sugar, and melted butter. Mix until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust (use the back of a measuring cup for best results).
- Bake for 10-15 minutes, until just golden and fragrant. Set aside to cool slightly.
Filling:
- In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the cream cheese and granulated sugar until smooth.
- Add the vanilla extract, sour cream, and salt. Mix until fully combined, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing gently after each addition. Stop mixing as soon as the last egg is incorporated.
- Remove 1 ½ cups of the cream cheese mixture and stir it into the pumpkin mixture until fully combined.
Assembly and Baking:
- Alternate dollops of the plain cream cheese mixture and the pumpkin mixture over the crust.
- Use a sharp knife to swirl the two mixtures together in a decorative pattern, being careful not to touch the crust.
- Bake in the center of the oven for 35-45 minutes, until the edges are set and the center has a slight jiggle.
- Cool the bars completely on a wire rack, then refrigerate for several hours (or overnight) until firm.
Serving:
- Once chilled, slice into 18 bars and serve.
Servings and Timing
- Servings: 18 bars
- Prep Time: 25 minutes
- Cooking Time: 50 minutes
- Cooling Time: 8 hours
- Total Time: 9 hours 15 minutes
- Calories per serving: 294 kcal
Variations
- Gingersnap Crust – Swap the graham crackers for crushed gingersnap cookies for extra spice.
- Chocolate Swirl – Melt dark chocolate and swirl it into the cheesecake mixture before baking.
- Nutty Crunch – Add chopped pecans or walnuts to the crust for added texture.
- Maple Flavor – Replace half the sugar with maple syrup for a deeper fall flavor.
- Gluten-Free Option – Use gluten-free graham crackers and substitute the flour with cornstarch.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual bars in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Serving Tip: These bars are best enjoyed chilled but can be left at room temperature for about 15 minutes before serving for a softer texture.
FAQs
How do I know when the cheesecake bars are done baking?
The edges should be set, but the center should still have a slight jiggle when gently shaken.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which would alter the recipe. Use pure pumpkin puree.
Do I have to use full-fat cream cheese?
Yes, for the best texture and flavor, full-fat cream cheese is recommended.
Why did my cheesecake bars crack?
Overmixing the eggs or overbaking can cause cracks. Make sure to mix gently and stop baking when the center is slightly jiggly.
Can I make these bars ahead of time?
Yes! They need several hours to chill, so making them a day ahead is ideal.
How do I cut the bars neatly?
Use a sharp knife and wipe it clean between cuts for smooth edges.
Can I use a different crust?
Yes, you can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies.
What’s the best way to swirl the layers?
Use a knife or skewer to gently swirl without mixing the layers completely.
Can I make these bars dairy-free?
You can try dairy-free cream cheese and sour cream alternatives, but the texture may vary.
Do I need to use a water bath?
No, since these are bars and not a full cheesecake, a water bath is not necessary.
Conclusion
Pumpkin Cheesecake Bars are a delightful fusion of classic cheesecake and warm fall flavors. With their creamy texture, rich taste, and stunning swirl, they’re perfect for holiday gatherings or cozy autumn nights. Make them ahead, store them easily, and enjoy a slice of seasonal goodness anytime.
Pumpkin Cheesecake Bars
- Total Time: 9 hours 15 minutes
- Yield: 18 bars
- Diet: Vegetarian
Description
These luscious Pumpkin Cheesecake Bars feature a buttery graham cracker crust, a rich and creamy cheesecake filling, and beautiful swirls of spiced pumpkin. They are the perfect dessert for Thanksgiving, fall gatherings, or cozy autumn nights. Easy to make and ideal for serving a crowd, these bars combine the flavors of pumpkin spice and cheesecake into one irresistible treat.
Ingredients
Ingredients
Crust:
- 15 whole rectangular graham crackers (just over 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Filling:
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 ⅔ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- ⅛ teaspoon salt
- 3 large eggs, at room temperature
Instructions
Instructions
Crust:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it.
- Pulse graham crackers in a food processor until fine crumbs form.
- In a bowl, mix the crumbs, sugar, and melted butter until evenly combined.
- Press mixture firmly into the prepared pan to form an even crust.
- Bake for 10-15 minutes, until lightly golden and fragrant. Set aside to cool slightly.
Filling:
- In a medium bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, sour cream, and salt, mixing until fully combined.
- Add eggs one at a time, mixing gently after each addition. Do not overmix.
- Remove 1 ½ cups of cheesecake batter and stir it into the pumpkin mixture.
Assembly and Baking:
- Alternate spoonfuls of plain cheesecake batter and pumpkin batter over the crust.
- Swirl with a knife or skewer to create a marbled effect, avoiding the crust.
- Bake for 35-45 minutes, until the edges are set and the center is slightly jiggly.
- Cool completely, then refrigerate for at least 8 hours or overnight.
Serving:
- Slice into 18 bars and serve chilled.
Notes
- Gingersnap Crust: Substitute graham crackers with crushed gingersnaps for extra spice.
- Chocolate Swirl: Melt dark chocolate and swirl into the cheesecake mixture.
- Gluten-Free: Use gluten-free graham crackers and replace flour with cornstarch.
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cooling Time: 8 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
