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These pumpkin cheesecake bars have decadent swirls of creamy cheesecake and the coziest fall spices, all baked in a buttery graham cracker crust. They’re easy to make and perfect for fall baking.
Why You’ll Love These Pumpkin Cheesecake Bars
- Easier than a regular cheesecake. Making cheesecake bars from scratch is less of a commitment than baking a full cheesecake. There’s no water baths or springform pans needed. It’s a great way to streamline your fall baking!
- Creamy pumpkin flavor. The combination of spices and pumpkin brings delicious fall flavor to these creamy cheesecake bars. All it takes is divvying up your cheesecake batter and adding real pumpkin to create the mouthwatering pumpkin swirls.
- Perfect for fall holidays. Pumpkin cheesecake bars are make-ahead friendly and perfect for a crowd. Make them a day in advance to serve for Thanksgiving dessert, or take them along to potlucks and get-togethers.
How to Make Pumpkin Cheesecake Bars
Here’s a quick look at how to make them. Be sure to scroll down to the recipe card for detailed instructions.
- Prepare the graham cracker crust. Combine all the ingredients in your food processor, then press into a pan and bake.
- Cool. Let the crust cool before adding the cheesecake filling.
- Make the cheesecake filling. While your crust cools, make the creamy cheesecake filling.
- Make the pumpkin filling. Scoop out 1 cup of the filling add the ingredients for the pumpkin layer.
- Assemble the bars. Alternate layering scoops of each cheesecake batter over the prepared crust.
- Swirl. Use the tip of a knife or a skewer to swirl the batters together.
- Bake. Bake the cheesecake bars until they are set. They should still have a slight wiggle in the center.
- Cool. Let the bars cool completely,
- Chill. Cover and place them into the fridge to chill overnight.
- Slice and serve. Once your cheesecake bars have set, slice them with a sharp knife.
Frequently Asked Questions
Are Pumpkin Puree and Pumpkin Pie Filling the Same Thing?
Canned pumpkin puree and pumpkin pie filling are not the same, and they aren’t interchangeable in baking. Canned pumpkin is 100% pumpkin that’s been cooked and pureed. Meanwhile, pumpkin pie filling is sweetened pumpkin puree that comes with additives like thickeners and spices. Using pie filling will impact the texture and result in overly sweet cheesecake bars.
What can I use for the crust instead of graham crackers?
If you don’t have graham crackers, you can make the crust for your cheesecake bars from another type of cookie. Gingersnaps, Maria cookies, speculoos cookies, or shortbread cookies are good options that compliment the flavors in this recipe. An Oreo crust would also be great for Halloween (orange and black!).
How do I make pumpkin spice?
You’ll find pumpkin pie spice blends in most grocery stores, or you can make your own. Combine ¼ teaspoon cinnamon with ⅛ teaspoon nutmeg and ⅛ teaspoon ground cloves.
Tips for Success
- Note the type of pan. These pumpkin cheesecake bars will bake slightly faster in a metal pan. If you’re using a glass or ceramic pan, you’ll need to leave the bars in the oven for longer. Check them at the 45-minute mark and go from there.
- Use room temperature ingredients. I recommend taking your cream cheese, sour cream, and eggs out of the fridge 30 minutes before you start so that they can come to room temperature. Room-temperature ingredients combine more smoothly into the batter.
- Cool the bars gradually. Give the bars time to cool to room temperature before transferring them to the fridge. Sudden temperature changes can cause the top of the cheesecake to crack.
- To get clean cheesecake slices. When slicing your pumpkin cheesecake bars, run your knife under warm water first, and wipe the blade clean in between slices.
How to Store
- Fridge. Keep your pumpkin cheesecake bars refrigerated and enjoy them within 4-5 days. If you’re stacking the bars, layer them with parchment paper in between so that they don’t stick.
- Freezer. After the bars have chilled in the fridge, store them in an airtight, freezer-safe container or resealable freezer bag and keep them frozen for up to 4 months. Thaw the bars in the fridge overnight before serving.
More Pumpkin Recipes
- Pumpkin Muffins
- Pumpkin Mug Cake
- Pumpkin Sweet Potato Brownies
- Pumpkin Chocolate Chip Cookies
Pumpkin Cheesecake Bars
Sweet and spiced pumpkin cheesecake bars are an easy fall dessert made from decadent swirls of cheesecake batter baked in a crunchy graham cracker crust. Perfect for holidays and gatherings!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter, melted
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
Cheesecake Layers
- 16 ounces full-fat cream cheese, at room temperature
- ¾ cup granulated sugar
- 3 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
Instructions
- Prep. Preheat oven to 325ºF (160ºC) and line a 9×9" metal baking pan with parchment paper. You can also use aluminum foil if you lightly spray it with PAM.
- Make the crust. In a medium bowl, combine the ingredients for the crust and press evenly into the bottom of the pan.
- Blind bake the crust. Bake the crust for 10-15 minutes until it is just beginning to turn golden brown and fragrant. Place the crust on a wire rack to cool slightly while you make the filling.
- Make the cheesecake filling. In a large bowl, combine the cream cheese and sugar until creamy and lump-free. Beat in eggs one at a time, then sour cream, and vanilla.
- Add the pumpkin. Measure out 1 cup of the cream cheese mixture to a separate bowl and add pumpkin puree, pumpkin pie spices, cinnamon, and cornstarch. Mix to combine.
- Assemble the layers. Alternate dollops of the two batters over the prepared crust then swirl with a knife.
- Bake. Transfer to a 325ºF (160ºC) oven and bake for 40-45 minutes.* The cheesecake is done when mostly set but when the center is still a bit jiggly.
- Chill. Allow to cool to room temperature, then transfer to the refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
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Notes
*If you use a glass or ceramic baking dish your cheesecake bars will need to cook for a bit longer.
Nutrition
Calories: 419kcal | Carbohydrates: 37g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 326mg | Potassium: 184mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5242IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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