Pumpkin Cheesecake bars are filled with pumpkin pie and creamy cheesecake filling on top of a graham cracker crust.
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Swirled Pumpkin Cheesecake Bars are full of fall flavor and plenty of warm pumpkin spice. The perfect blend of tastes and textures in every bite with a no-bake buttery graham cracker crust below an-easy-to-make velvety pumpkin and cream cheese mixture.
Perfect Pumpkin Cheesecake Bars
Our easy Pumpkin Cheesecake Bars recipe begins with a buttery graham cracker cookie base below a creamy, smooth, tangy cheesecake batter swirled with a rich, slightly spiced pumpkin cheesecake batter.
This pumpkin cheesecake recipe offers a simple shortcut solution when you want to merge a full-size pumpkin pie with a cheesecake filling but don’t want to worry about a water bath or cooking a crust – it’s a fun way to combine 2 desserts into one square slice of finger food (no fork needed).
Why bake both a cheesecake and a pumpkin pie and overcrowd the dessert table? Simply take the pumpkin flavor out of the pie and prepare it as pumpkin-filled cheesecake squares.
Why We Love Pumpkin Cheesecake Bar Recipes
- Easy to make 2-in-1 dessert.
- Uses a handful of simple ingredients.
- Filled with autumn flavors and packed with plenty of nutrients and health benefits from pumpkin.
- Each bite is like a fork-free version of a classic pumpkin pie combined with a cheesecake, but better because you don’t have to create two crusts.
- Delicious dessert for Thanksgiving, fall and winter celebrations, or serving during the holiday season.
Pumpkin Cheesecake Bars Ingredients
- Cinnamon graham crackers: You can easily substitute plain graham crackers and add cinnamon to your preference.
- Granulated sugar: You can omit the sugar; however, it will lead to a slightly less sweet crust.
- Salted butter: Unsalted will also work, but add a pinch of salt to your crust when mixing.
- Pumpkin puree
- Pumpkin pie spice
- Cream cheese: Full fat works best for this recipe.
- Confectioners sugar: This is a preferred sugar. You can use granulated sugar, but it will be harder to incorporate into the batter and can leave a grainy effect.
- Sour cream
- Vanilla
- Eggs
- Whipped topping (optional)
Substitutions and Additions
- Swap The Spice: Cinnamon, nutmeg, allspice, or cloves are great alternatives to the pumpkin pie spice. Please note measurements of each will depend on taste preference.
- Sub The Sour Cream: Greek yogurt will work well as a substitute for the sour cream.
- Vary The Vanilla: Bourbon, brandy or rum works as well.
- Tasty Toppings: Feel free to add a dollop of whipped cream or a drizzle of caramel on top of your pumpkin cheesecake squares.
How to Make Pumpkin Cheesecake Bars
- Create The Crust: Pulse the graham crackers into crumbs and add sugar and melted butter. Pulse again until it is the consistency of wet sand. Press the mixture into the bottom of your pan, cover it with plastic wrap, and place it in the freezer. (Image 1)
Pro Tip: Press the mixture into the pan with slightly damp fingers or the bottom of a measuring cup. - Prepare The Pumpkin: Combine the pumpkin puree and pumpkin pie spice. Set aside.
- Make The Cheesecake Mixture: Beat together the cream cheese and sugar until smooth and creamy. Reduce the mixer speed and mix in the sour cream and vanilla. Beat in the eggs until smooth and glossy.
- Make The Pumpkin Cheesecake Mixture: Mix half of the cheesecake batter with the spiced pumpkin puree.
- Bake: Add alternating spoonfuls of the pumpkin cheesecake and plain cheesecake mixtures into the crust (Image 2) and swirl them together (Image 3). Bake at 350 degrees Fahrenheit for 35-40 minutes or until the sides are set, and the center is wobbly.
- Chill: Cool completely then set in the fridge for 5 hours, preferably overnight (Image 4).
- Slice And Serve: Pipe whipped topping in swirls (optional). Slice and serve chilled. Enjoy!
Tips For Making The Best Pumpkin Cheesecake Bars
- Be sure to use pumpkin puree and not pumpkin pie mix. The pumpkin pie mix is presweetened and will alter the taste of your cheesecake.
- The cream cheese, sour cream, and eggs must be at room temperature before making the cheesecake filling. This will help ensure a smooth filling.
- For best results, use full-fat cream cheese and sour cream for this recipe. Low-fat alternatives can have stabilizers in them that might affect the texture.
- If you do not have a food processor, you can either buy graham cracker crumbs at the grocery store ready made or you can place the graham crackers in a ziploc bag and crush them with a rolling pin.
How to Store Pumpkin Cheesecake Bars
- To Store: Store your cooled pumpkin cheesecake bars in the refrigerator for up to five days.
- To Freeze: To freeze, wrap them tightly in plastic wrap, then place them in an airtight container or freezer bag for up to 2-3 months.
More Easy Pumpkin Recipes
More Fall Desserts
- Apple Cider Doughnut Cake
- Caramel Apple Dump Cake
- Pumpkin Chocolate Chip Bars
- Caramel Apple Pie Cookies
- Pecan Pie Cheesecake Bars
- Pumpkin Gooey Butter Cake
Pumpkin Cheesecake Bars
Serves — 16
Pumpkin Cheesecake bars are filled with pumpkin pie and creamy cheesecake filling on top of a graham cracker crust.
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 5 hours
Total Time 5 hours 55 minutes
Ingredients
Crust
- 15 cinnamon graham crackers
- 3 Tablespoons granulated sugar
- ½ cup (1 stick) salted butter melted
Pumpkin Cheesecake
- 1 cup of a (15 ounce) can of pumpkin puree
- 1½ teaspoons pumpkin pie spice
- 24 ounces (3 8-ounce) packages of cream cheese softened
- 1 cup confectioners sugar heaping
- ⅓ cup sour cream room temperature
- 1½ teaspoons vanilla
- 3 large eggs room temperature
- whipped topping optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom of a 9×13 inch pan with cooking spray or line it with parchment paper. Set aside.
- Using a food processor, pulse graham crackers for 30 seconds or until well crushed.15 cinnamon graham crackers
- Add in the sugar, and drizzle melted butter. Pulse again until thoroughly combined; it should be the consistency of wet sand.3 Tablespoons granulated sugar, ½ cup (1 stick) salted butter
- Press the graham cracker mixture into the bottom of your prepared pan using slightly damp fingers or the bottom of a measuring cup.
- Cover with plastic wrap and place the prepared crust in the freezer.
- In a small bowl, combine pumpkin puree and pumpkin pie spice. Set aside.1 cup of a (15 ounce) can of pumpkin puree, 1½ teaspoons pumpkin pie spice
- In a medium bowl, using a hand or stand mixer, beat the cream cheese and sugar on medium speed until well combined, smooth, and creamy—about 2 minutes.24 ounces (3 8-ounce) packages of cream cheese, 1 cup confectioners sugar
- Reduce the mixer speed to low and add sour cream and vanilla. Mix just until combined.⅓ cup sour cream, 1½ teaspoons vanilla
- Beat in the eggs, just until incorporated. Cheesecake should look smooth and glossy.3 large eggs
- Remove half of the cheesecake batter and mix in the prepared bowl with the pumpkin puree and pumpkin spice until combined. Set aside.
- Remove your crust from the freezer. Pour carefully onto your crust by using alternating large spoonfuls of the pumpkin cheesecake and plain cheesecake mixture.
- Using a knife, swirl both together, careful not to cut too deeply into the crust.
- Bake for 35-40 minutes or until the sides are set, and the center is wobbly.
- Allow the cheesecake to cool completely before setting in the fridge for 5 hours, preferably overnight.
- To serve, using a piping bag and tip, pipe whipped topping in swirls, optional.
- Cut into desired slices and serve chilled. Enjoy.whipped topping
Jenn’s Notes
Storage:
- To Store: Store your cooled pumpkin cheesecake bars in the refrigerator for up to five days.
- To Freeze: To freeze, wrap them tightly in plastic wrap, then place them in an airtight container or freezer bag for up to 2-3 months.
- Be sure to use pumpkin puree and not pumpkin pie mix. The pumpkin pie mix is presweetened and will alter the taste of your cheesecake.
- It is important that the cream cheese, sour cream, and eggs are at room temperature before making the cheesecake filling. This will help ensure a smooth filling.
- For best results, use full fat cream cheese and sour cream for this recipe. Low-fat alternatives can have stabilizers in them that might affect the texture.
- If you do not have a food processor, you can either buy graham cracker crumbs at the grocery store ready made or you can place the graham crackers in a ziploc bag and crush them with a rolling pin.
Nutrition Info
Calories: 321kcal | Carbohydrates: 24g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 280mg | Potassium: 132mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3206IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Delicious! Will be making again soon.
wonderful, delicious