Pumpkin Cheesecake Bars

These delicious pumpkin cheesecake bars are made with a buttery graham cracker crust, pumpkin spices, and pumpkin puree for great pumpkin flavor. This is a great make ahead dessert for the Fall season!

 

When its pumpkin spice season I can’t help but make as many pumpkin desserts as possible this time of year. Like my pumpkin bars with cream cheese frosting, or my pumpkin bundt cake. And of course you can’t go wrong with a creamy pumpkin pie. But I think these pumpkin cheesecake bars might be my new favorite.

I started with my vanilla cheesecake bars and added in a pumpkin swirl made with pumpkin puree and pumpkin spice. You will add half of the cheesecake batter to the pan and spoon the pumpkin cheesecake batter over and swirl into the batter. Then repeat with the remaining batter. That way you get the perfect balance of cheesecake and pumpkin flavor throughout.

These easy pumpkin cheesecake bars are everything you love about pumpkin cheesecake just made in a much simpler form!

Why This Recipe Works

• Flavor: Made with pure pumpkin puree and pumpkin spice flavor.
• Texture: Tangy cheesecake layer due to the addition of sour cream and softened cream cheese. Make sure both are at room temperature so you get a smooth filling with no lumps!
• Ease: Making a cheesecake usually requires a water bath, but by making your pumpkin cheesecake in bar form means you get everything you love about a cheesecake without all the hassle! And baking in bar form means no springform pan needed. These bars are baked in a square pan for ease!

Ingredients Needed

• Graham crackers – If you can’t find graham crackers, you can use digestive biscuits or Nilla wafers. Or try using gingersnap cookies!
• Brown sugar – I used light brown sugar for the graham cracker crust but granulated white sugar or dark brown sugar will also work. You can always make your own brown sugar!
• Butter – I used unsalted butter but salted butter will also work. 
• Cream cheese – Make sure your cream cheese is softened so it blends up smoothly. And use full-fat brick-style cream cheese for best texture.
• Granulated sugar
• Sour cream – I used full-fat sour cream but a plain full fat Greek yogurt will also work.
• Large Eggs – Use room temperature eggs for a smooth filling.
• Vanilla extract 
• Pumpkin puree- Make sure to use 100% pumpkin puree not pumpkin pie filling.
• Pumpkin pie spice – If you don’t have any, try making your own pumpkin pie spice.

How To Make Pumpkin Cheesecake Bars

Make crust: 

Position a rack in the center of the oven. Preheat the oven to 350^oF (180^oC).

Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.

Place graham crackers in a food processor and pulse into fine crumbs. Or you can place it in a large plastic bag and crush it with a rolling pin. In a small mixing bowl, stir together the graham cracker crumbs, brown sugar and melted butter until a crumbly mixture forms. 

Press the graham cracker mixture into the bottom and slightly up the sides of the prepared pan. 

Bake the graham cracker crust for 8 to 10 minutes, until set. Remove from the oven cool while you prepare the lemon cheesecake filling. Lower the oven temperature to 325°F (160^oC).

Make cheesecake batter: 

In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand electric mixer) beat the cream cheese and sugar together one medium speed until smooth. 

Add in the eggs one at a time, beating to combine. Beat in the vanilla extract, and beat on low speed until combined, scraping down the sides of the bowl as needed. 

Add in the sour cream and beat to combine until smooth.

Make the pumpkin layer:

Measure out 1 ½ cups of cheesecake mixture into a small bowl.

Stir in the pumpkin puree and pumpkin pie spice until evenly combined.

Assemble the bars:

Pour half of the vanilla cheesecake mixture into the pan. Dollop on half of the pumpkin mixture.

Swirl the two cheesecake batters together with the tip of a knife.  

Repeat with the remaining batters. Adding more vanilla cheesecake and then dollop on remaining pumpkin batter. Give it one last swirl with the tip of the knife!

Bake in the preheated 325^oF (160^oC)  oven, for 40 to 45 minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool. 

Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Cut into bars and serve. 

Recipe Tips

• Make sure to use pumpkin puree not pumpkin pie filling. The filling has added sugar and spices already in it.
• Use softened cream cheese. If you use cold cream cheese you will need to mix it longer for it to get smooth which can incorporate too much air into the mixture. And this will make for a smooth creamy filling.
• Same goes for the eggs. You want a room temperature eggs that will incorporate into the rest of your ingredients and make for a smooth filling.

Recipe Variations And Serving Suggestions

• Make a gingersnap crust like in my pumpkin cheesecake recipe
• Serve with whipped cream .
• Drizzle with caramel sauce before serving.

Storage Instructions

You want to store these cheesecake bars in an airtight container in your fridge for up to 4 days. For longer storage, I recommend freezing them.

You can freeze for up to 3 months. I like to wrap any bars in plastic wrap or aluminum foil and store in plastic bag. Thaw overnight in the fridge before serving. I did find that the crust and topping will soften slightly.

Recipe FAQs

More Recipes To Try

If you’re craving more cheesecake, be sure to try my strawberry cheesecake recipe made with a Golden Oreo crust. Or if love Oreos, then try my Oreo cheesecake recipe topped with a chocolate ganache.

Or if you need an easy cheesecake recipe that doesn’t require a water bath, try my cheesecake pie!