Pumpkin Cheesecake Bars bring together the best of two classic desserts—pumpkin pie and creamy cheesecake.
They’re rich, flavorful, and perfect for fall gatherings. With a buttery graham cracker crust and a beautifully swirled filling, these bars are as stunning as they are delicious. Plus, they’re much easier to make than a traditional cheesecake—no water bath required!
Why You’ll Love This Recipe
- A Perfect Blend of Flavors & Textures – Creamy cheesecake meets warm, spiced pumpkin pie.
- Easier Than Traditional Cheesecake – No complicated techniques, just mix, swirl, bake, and chill.
- Great for Any Occasion – Perfect for holiday parties, potlucks, or a cozy night in.
Ingredients
Each ingredient plays a key role in creating the perfect Pumpkin Cheesecake Bars.
For the Crust:
- 2 cups (about 15 whole) graham cracker crumbs – Classic cheesecake base with a subtle crunch.
- ¼ cup (50g) granulated sugar – Adds a hint of sweetness.
- 8 tablespoons (1 stick/113g) unsalted butter, melted – Holds everything together.
For the Cheesecake Filling:
- 24 oz (680g) full-fat cream cheese, softened – The creamy foundation.
- ¾ cup (150g) granulated sugar – Just the right amount of sweetness.
- ½ cup (120g) full-fat sour cream – Adds smoothness and a slight tang.
- 1 ½ teaspoons pure vanilla extract – Enhances the flavor.
- 3 large eggs, at room temperature – Binds the filling and keeps it silky.
For the Pumpkin Layer:
- 1 cup (244g) pure pumpkin puree – Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- 1 ½ teaspoons pumpkin pie spice – A blend of warm fall flavors.
- 1 ½ teaspoons ground cinnamon – Extra warmth and depth.
- 1 tablespoon (8g) all-purpose flour – Helps thicken the pumpkin mixture.
How to Make Pumpkin Cheesecake Bars
Step 1: Make the Crust
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the pan and bake for 10-15 minutes until lightly golden. Let cool.
Step 2: Prepare the Cheesecake Batter
- Beat cream cheese and sugar until smooth.
- Mix in sour cream and vanilla.
- Add eggs, one at a time, mixing on low speed. Don’t overmix!
Step 3: Make the Pumpkin Swirl
- Take 1 ½ cups of the cheesecake batter and transfer to a separate bowl.
- Stir in pumpkin puree, pumpkin spice, cinnamon, and flour until smooth.
Step 4: Assemble & Swirl
- Spoon plain cheesecake batter and pumpkin batter in alternating dollops over the cooled crust.
- Use a knife or skewer to swirl the two layers together.
Step 5: Bake & Chill
- Bake at 350°F (175°C) for 35-45 minutes until the center is slightly jiggly but set.
- Let cool at room temperature for 1 hour, then refrigerate for at least 8 hours.
Tips for Success
- Use full-fat cream cheese & sour cream – Keeps the texture rich and creamy.
- Room temperature ingredients – Prevents lumps in the batter.
- Avoid overmixing – Too much air can cause cracks.
- Line the pan with parchment paper – Makes removal and slicing easy.
Variations & Substitutions
- Crust Alternatives – Swap graham crackers for gingersnaps (extra spice) or vanilla wafers (sweeter base).
- Flavor Additions – Swirl in caramel or melted chocolate or sprinkle with chopped pecans.
- Dietary Adjustments – Use gluten-free cookies for the crust or reduced-fat cream cheese for a lighter version.
Serving Suggestions
These bars taste amazing as they are, but here are a few ways to take them up a notch:
- Top with whipped cream – Light and airy contrast.
- Drizzle with caramel sauce – Adds a buttery sweetness.
- Pair with coffee or spiced cider – Perfect cozy fall flavors.
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap individual bars in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but fresh pumpkin has more moisture. Cook and blend it until smooth, then strain out excess liquid.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and don’t overbake. Let it cool gradually before refrigerating.
Can I make this recipe ahead of time?
Absolutely! Since it needs to chill for at least 8 hours, it’s a great make-ahead dessert.
Pumpkin Cheesecake Bars are the ultimate fall dessert—easy to make, rich, and packed with cozy flavors. Give them a try and let us know how they turn out!