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Easy Pumpkin Cheesecake Bars

ByStephanie Wilson Posted on Updated on
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Pumpkin Cheesecake Bars are everything you love about pumpkin pie and creamy cheesecake on a graham cracker crust—combined into swirls of delightful autumn flavor! They’re a crowd-pleasing holiday dessert that’s nearly effortless and foolproof!

A close-up of three pumpkin swirl cheesecake bars stacked on a white plate. The bars feature a creamy cheesecake layer with swirls of pumpkin atop a graham cracker crust. A blurred background showcases some small pumpkins, adding an autumnal feel.

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Whether you’re looking for a Thanksgiving dessert or simply a seriously scrumptious pumpkin spiced treat, these pumpkin cheesecake bars are THE answer! They’re delightfully creamy, smooth, and oh-so-delicious!

Make now, or freeze for later! But I promise, if these cheesecake bars are in your refrigerator, waiting for the party, there might just be one or two missing! As I said, they’re nearly irresistible!

Recipe overview:

This simple pumpkin cheesecake bar recipe has an easy graham cracker crust and is a perfect make-ahead dessert for the holidays or any fall day!

  • Servings: 18 squares (servings)
  • Kitchen Tools: This recipe is baked in a 9×13-inch baking pan.
  • Bake Time: 35 minutes
  • Resting Time: These cheesecake bars cool completely and then are chilled for 8 hours or overnight before cutting into squares and serving.

    Why you’ll love this recipe

    These cheesecake bars are a perfect autumnal treat, with the flavor of the season in every bite. Their warm spices, sweet and tangy cheesecake filling with a hint of vanilla, sweet graham, and buttery crust are truly delicious and have always been a favorite at my gatherings.

    If you need to feed a crowd or are looking for a quick and easy recipe that comes together in minutes, this is a perfect choice!

    Ingredients for Pumpkin Cheesecake Bars

    Ingredients for the recipe are arranged on a white surface. Labeled items include sugar, vanilla, eggs, flour, pumpkin puree, cream cheese, pumpkin spices (cinnamon, nutmeg, ginger, allspice), and sour cream, with each ingredient placed in a separate container.

    Here are the ingredients you’ll need for both the graham cracker crust and the pumpkin cheesecake filling:

    For the crust

    • Crushed graham crackers crumbs, melted butter, and granulated sugar.

    For the filling

    • Pure pumpkin puree (I love Libby’s pumpkin for it’s darkest color)
    • All purpose flour: for added stability
    • Full fat cream cheese
    • Granulated sugar
    • Full fat sour cream
    • Large eggs
    • Seasonings & Spices: Ground cinnamon, ginger, cloves, nutmeg, and salt. You can also substitute these spices for Pumpkin Pie Spice (measurement in the notes section of the recipe card below).
    A stack of three pumpkin swirl cheesecake bars on a white plate. The bars have a creamy texture with swirls of pumpkin and cheese atop a graham cracker crust. Two small decorative pumpkins are blurred in the background.

    Pumpkin Cheesecake Bars Recipe tips

    • Use full-fat cream cheese and sour cream: Lower-fat products have added stabilizers that can affect setting, texture, and flavor.
    • Be careful not to overbeat the cheesecake batter. Too much air whipped into the batter can cause the cheesecake bars to crack when baking (although I’ve never had this happen).
    • Give them time to chill: It’s important to cool the cheesecake bars completely and then refrigerator for 8 hours or overnight before cutting and serving.
    • Leftovers can be stored in the refrigerator for up to 3 days or the freezer for up to 1 month.

    How long will pumpkin swirl cheesecake bars keep?

    Leftovers can be stored covered in the refrigerator for up to 3 days. You can also freeze them, covered tightly, for up to 1 month.

    A stack of three pumpkin cheesecake bars sits on a white plate. The layers of the bars showcase a graham cracker crust, a creamy cheesecake middle, and a pumpkin-flavored top. In the background, there are small decorative pumpkins, a cup of coffee, and an autumnal orange fabric.

    More Pumpkin Dessert Recipes

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    A plate holds a stack of three pumpkin cheesecake bars with a bite taken out of the top one. The dessert is layered with a crumbly crust, creamy filling, and pumpkin topping. In the background, there are mini pumpkins, a cup of coffee, and an orange napkin.

    Pumpkin Cheesecake Bars Recipe

    Let's make the ultimate autumn treat: pumpkin cheesecake bars. Creamy, delicious, warmly spiced, and perfect for the holidays or any fall day!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Cooling: 8 hours
    Total Time: 8 hours 50 minutes
    Servings: 18 servings
    Author: Stephanie Wilson

    Equipment

    Ingredients 

    For the crust

    • 15 graham cracker sheets (about 2 cups finely ground crumbs)
    • 1/4 cup granulated sugar
    • 8 tablespoons butter melted

    For the filling

    • 1 ¼ cup pumpkin puree
    • 1 teaspoon ground cinnamon (see notes for pumpkin pie spice)
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon all-purpose flour
    • 3 (8-ounce) packages full fat cream cheese at room temperature
    • 1 ⅔ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup full fat sour cream
    • 3 large eggs at room temperature

    Instructions

    • Preheat the oven to 350℉ and line a 9 x 13 inch baking pan with foil. Then lightly grease the foil.

    Crust

    • Crush the graham crackers until finely ground. This can be in a food processor, blender, or a baggie with a rolling pin. Combine the crackers with sugar and melted butter, and stir to combine. Press into the prepared baking pan. I like to use the bottom of a measureing cup.
    • Bake for 10-15 minutes, or until golden. Remove from the oven and let cool slightly.

    Filling

    • In a large bowl, whisk the pumpkin, spices, and flour. Set aside.
    • With a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese and sugar until smooth. Add the vanilla and sour cream and beat until combined, scraping the bowl as necessary. Beat in the eggs, one at a time, until mixed.
    • Remove 1 ½ cups of the cream cheese and mix into the reserved pumpkin mixture until smooth.
    • Using a large scoop, alternate scoops of cream cheese filling and pumpkin filling and drop over the graham crust. Use a knife to drag and swirl the two together in a figure 8 motion. Be careful not to drag the knife through the crust.
    • Bake for 35-45 minutes or until the edges are set, but the center is only slightly jiggily. Transfer to a wire rack to cool completely. Then, transfer to the refrigerator to chill until completely set, at least 8 hours to overnight.

    Video

    Notes

    1. Spices: If you prefer, you can replace the spices with 2 teaspoons of pumpkin pie spice.
    2. Full-fat cream cheese and sour cream: This recipe requires full-fat ingredients, as low-fat alternatives may affect the texture.
    3. Overbeating the batter: Be careful not to overbeat the cream cheese fillings, as this adds air to the batter, which can then create a crack in the cheesecake during baking.
    4. Storing: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

    Nutrition

    Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 192mg | Potassium: 59mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2891IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cheesecake bars

    One Comment

    5 from 1 vote

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