From the crumbly, buttery crust to the fun two-tone vanilla and pumpkin filling, these pumpkin cheesecake bars are almost too good to be true.
I’ve been tweaking this recipe to get the perfect blend of creamy cheesecake and rich, perfectly spiced pumpkin flavor, and I think I’ve finally nailed it.
They’re creamy, dreamy, and overflowing with fall goodness. Trust me, these pumpkin cheesecake bars are the ultimate autumn dessert.
Why You’ll Love These Pumpkin Cheesecake Bars
Baking Simplicity: Despite their impressive appearance and flavors, these bars are surprisingly easy to prepare. So even novice bakers can master the recipe!
Picture-Perfect Presentation: The simple swirl of cheesecake and pumpkin is 100% Insta-worthy.
Perfectly Portable: Unlike a traditional cheesecake, these bars are easy to cut, serve, and transport, making them a convenient option for picnics, office parties, or as a simple grab-and-go treat.
Ingredients
- Graham Cracker Crumbs: The buttery, crumbly base that gives these a signature cheesecake taste.
- Granulated Sugar: Sweetens the crust and the filling.
- Ground Cinnamon and Pumpkin Spice: Warm, cozy spices that scream fall. They’re in the crust and pumpkin filling, respectively.
- Unsalted Butter: Binds the crust.
- Full-Fat Cream Cheese and Sour Cream: The key to a perfectly smooth, rich, and dense cheesecake.
- Pumpkin Puree: Autumn’s favorite squash, pureed to silky smoothness. Make sure it’s not pumpkin pie filling.
- Salt and Vanilla Extract: Enhances all the flavors and makes everything taste homemade.
- Large Eggs: The binder that holds it all together. Make sure they’re at room temperature for the smoothest incorporation.
How to Make Pumpkin Cheesecake Bars
What I love most about this dessert is how easy it is to make and serve.
There’s no fussing with a water bath or worrying about cracks. Just mix, pour, bake, and slice into neat little squares that are perfect for sharing.
Here’s the low-down:
1. PREP. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment.
2. COMBINE the crust ingredients and press them into the pan. Bake for 10 minutes, then cool; reduce oven to 325°F (160°C).
3. WHISK the pumpkin filling ingredients until smooth, then set aside.
4. BEAT the cheesecake ingredients until smooth, being sure to mix the eggs in on low or by hand. Measure 1 cup into the pumpkin bowl and stir to combine.
5. LAYER the plain filling over the crust, spoon over the pumpkin mix, and swirl with a knife.
6. BAKE for 40-45 minutes; turn off the oven and rest the cheesecake inside for 30-60 minutes, with the door ajar.
7. COOL to room temp, then refrigerate for 4 hours or overnight.
8. SERVE slices with whipped cream, and enjoy!
Tips For the Best Pumpkin Cheesecake Bars
If you’re looking for a dessert that screams fall and comforts the soul, this is it.
It’s more than worth the wait of letting it chill to get that perfect, creamy texture.
Check out these tips so your cheesecake bars are perfect.
- Use room temperature ingredients. Get everything out of the fridge 20-30 minutes early for easy blending. If the ingredients are cold, the batter will over-mix, and the cheesecake might crack.
- Be gentle. Beat the cream cheese until smooth, then add the rest either by hand or with the mixer on low.
- Prevent cracks. Line the baking pan with parchment so the cheesecake doesn’t crack if the edges contract and pull away from the sides.
- Chill thoroughly. The cooling process takes hours, but it’s vital for the texture of the cheesecake. If you rush it, it won’t be as dense or creamy.
- Swap the crust. For a flavorful twist, use gingersnap cookies or Oreos instead of graham crackers.
- Maple sugar. Substitute half of the granulated sugar with maple sugar in the filling for a delicious fall flavor that complements the pumpkin.
- Caramel topping. Drizzle the cheesecake bars with caramel sauce before serving for an extra decadent treat.
- Optional mix-ins. Stir chocolate chips, chopped pecans, or a swirl of Nutella/caramel/peanut butter into the plain cheesecake batter before baking.
How to Store
Even out of season, I can’t resist pumpkin spice. So, it wasn’t a surprise when these vanished in a weekend!
The next time, I doubled the recipe and stashed some in the fridge for later.
To Store: Wrap leftovers in plastic or layer cheesecake bars in an airtight container with parchment between. Store for up to 5 days.
To Freeze: Wrap individual pumpkin cheesecake bars tightly in plastic wrap, then place them in an airtight freezer bag or container. Freeze for 2-3 months; thaw overnight in the fridge before serving.
I can’t wait to hear your thoughts when you try this recipe! Let me know in the comments below.
More Pumpkin Desserts You’ll Love
Pumpkin Cupcakes
Pumpkin Mousse
No-Bake Pumpkin Cheesecake
Pumpkin Dessert With Yellow Cake Mix
Pumpkin Cheesecake Bars
16
servings20
minutes45
minutes361
kcalFrom the crumbly, buttery cracker crust to the fun two-tone vanilla and pumpkin filling, these pumpkin cheesecake bars are almost too good to be true.
Ingredients
- For the Crust
2 cups graham cracker crumbs (14-15 whole graham crackers)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted (8 tablespoons)
- For the Pumpkin Filling
1 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon cornstarch
1/4 teaspoon salt
- For the Cheesecake Filling
3 (8 ounce) blocks full-fat cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup full-fat sour cream, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Spray with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until well combined, then press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Set aside to cool and reduce the oven to 325°F (160°C).
- Make the fillings: In a medium bowl, whisk the pumpkin puree, pumpkin pie spice, cornstarch, and salt until well blended. Set aside.
- In a separate large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. With the mixer on low, add the sour cream, vanilla, and salt. Finally, mix in the eggs one at a time until just combined.
- Measure about 1 cup of the cheesecake filling into the pumpkin mixture. Stir gently to combine.
- Pour the plain filling over the crust and dollop or drizzle the pumpkin cheesecake over the top. Use a knife or toothpick to gently swirl the two together.
- Bake for 40-45 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, open the door a crack, and let the cheesecake rest in the cooling oven for 30-60 minutes.
- Remove the bars from the oven and place the pan on a wire rack. Leave to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Using the parchment paper overhang, lift the chilled cheesecake out of the pan and cut into squares. Serve chilled with whipped cream if desired. Enjoy!
Notes
- Use room temperature ingredients, especially the cream cheese, sour cream, and eggs. This helps everything mix together smoothly without lumps.
- Don’t overmix the batter once you add the eggs, as this can incorporate too much air and lead to cracks. Mix on low speed and until just combined.
