These Pumpkin Cheesecake Bars are the perfect fall treat!
Made with graham cracker crumbs, fall spices, rich cream cheese, and pumpkin puree, these bars are a decadent crowd pleaser.
Pumpkin Cheesecake Bars
These pumpkin cheesecake bars come together easily and are great for any holiday celebration or when you just need something to indulge in.
Cut them into squares and serve on the dessert buffet or pack them into school lunches. Either way, no one will be able to resist their rich, creamy flavor and texture.
Why Make These Pumpkin Cheesecake Bars Recipe
- Easy to prepare – This no-fuss recipe comes together quite easily.
- Super rich pumpkin flavor – Fall is pumpkin season, and these pumpkin cheesecake bars are perfectly pumpkin spiced!
- Rich and creamy – All the texture of traditional cheesecake, but so much easier and quicker to make. Cheesecake bars are the perfect way to indulge your cheesecake cravings.
These pumpkin cheesecake bars are great in the fall, but I love to serve them all year round. They always get rave reviews when I bring them to potlucks.
more pumpkin-inspired recipes:
- Baked Pumpkin Oatmeal,
- No Churn Pumpkin Ice Cream,
- Homemade Pumpkin Butter
- Pumpkin Pie Cake Bars
- Pumpkin Pie Bread Pudding
Pumpkin Swirl Cheesecake Bars Ingredients + Tips
(Ingredients at a glance, find the full recipe in the printable card at the bottom of the post.)
For the base:
- Graham cracker sheets | I used graham cracker sheets in this recipe and processed them into crumbs. You can also buy ready-made graham cracker crumbs, which can be found in the baking aisle of most grocery stores.
- Granulated sugar | Granulated white sugar is added to sweeten up the crust slightly.
- Butter | Butter binds the crust together. I prefer to use unsalted butter, but you could easily use salted butter if that’s all you had on hand.
For the filling:
- Cream cheese | I used one block of softened cream cheese. Don’t use cream cheese spread; use brick-style cream cheese. I recommend full, but low fat works too. Don’t use fat-free cream cheese.
- Granulated sugar | This cheesecake is sweetened with a touch of white sugar.
- Vanilla | I prefer to use real vanilla extract, but imitation works as well.
- Sour cream | Sour cream adds a nice richness to the cream cheese mixture. You can also use low-fat sour cream or even yogurt.
- Eggs | Any kind of eggs will work in this recipe; white, brown, free range. I use large eggs in my baking.
- Salt | A pinch of salt enhances the flavor.
- Pumpkin puree | Pure pumpkin puree gives this cheesecake recipe its flavor. Make sure not to buy pumpkin pie filling.
- Spices | These bars use a combination of fall spices: cloves, ground ginger, and nutmeg.
- All-purpose flour| Pantry staple all-purpose flour is added to the cream cheese mixture.
How To Make Pumpkin Cheesecake Bars
1.Preheat the oven and line a baking pan with parchment paper.
2.Crush or process graham crackers into fine crumbs and mix in the sugar and then the butter. Press the cookie crumbs into the prepared pan.
3.Bake at 350 F for ten minutes.
Remove from the oven and set aside.
4.Meanwhile, beat cream cheese and sugar together until smooth. Add vanilla and sour cream, and continue beating until fully incorporated. Add eggs and salt, and beat once again until smooth and fully incorporated.
5.In a separate bowl, combine pumpkin puree, spices, and flour. Add ¾ cup of cream cheese mixture and stir well.
6.Pour the remaining cream cheese mixture onto the baked graham cracker crust.
7.Dot with pumpkin mixture, and, using a butter knife or toothpick, swirl the two mixtures together, being careful not to disturb the crust underneath.
8.Bake the pumpkin cheesecake until the edges are set, but the center is still slightly jiggly.
9.Remove from oven and place on a wire rack to cool completely, then chill for several hours before slicing.
- Make sure the cream cheese has softened, as it will be much easier to work with and will help prevent lumps in your cheesecake.
- Bring ingredients to room temperature before you start to prepare the squares.
- Let the cheesecake bars cool completely before cutting them into squares.
- Do not overmix the cheese mixture, as this may cause it to crack when baking.
- Read the label of the pumpkin puree carefully, as it can be easy to pick up pumpkin pie mix by accident. Pumpkin pie mix will not work in this recipe as it is presweetened.
- Change up the crust and use your favorite cookies as a base. Place cookies in the food processor and process until you get fine crumbs. You will need approximately 2 cups of crumbs.
- White chocolate chips would be amazing in this recipe. You can add them to the cream cheese batter or sprinkle them on top.
How To Store these Pumpkin Cheesecake Bars
These pumpkin cheesecake bars can be stored in the fridge in an airtight container for a few days. They also freeze very well.
Can I use a different kind of crust for these cheesecake bars?
Any kind of crust will work for these bars. Choose your favorite cookie and process them into crumbs. Gingersnaps, Biscoff, whatever you like.
Can I use pumpkin spice instead of individual spices?
Yes, you can use pumpkin pie spice instead of individual spices. You will need 2.5 teaspoons of pumpkin pie spice.
Can these Pumpkin Cheesecake Bars be Made ahead?
Yes, these bars are a perfect treat to make ahead. Store them in the fridge until ready to serve, up to two days ahead.
Can these Cheesecake Bars be frozen?
Yes, the bars can be frozen. Place the sliced bars on a baking sheet and freeze for about an hour uncovered; once partially frozen, you can stack them in a freezer-safe airtight container. (Separate the layers with wax or parchment paper.) They will last up to 3 months.
Looking for more cheesecake recipes?
- No Bake Mini Cheesecake Bites
- Blueberry Cheesecake Surprise
- No Bake Lemon Cheesecake Recipe
- Red, White, and Blue Cheesecake Bars
Did you try this recipe?Print
These Pumpkin Cheesecake Bars are made with a buttery graham cracker crust, fall spices, rich cream cheese, and real pumpkin puree. They are a decadent crowd pleaser!
For the crust:
- 8 Whole graham cracker sheets
- 2 Tablespoons granulated sugar
- 1/4 cup butter, melted
For the filling:
- 1 8oz package of cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/3 cup sour cream
- 2 eggs
- Pinch of salt
- 2/3 cup pumpkin puree
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons all-purpose flour
- Preheat oven to 350º and line an 8×8 baking pan with parchment paper. Set aside.
- Crush or process graham crackers into fine crumbs
- Mix in sugar, and then butter
- Press into prepared pan, and bake for 10 minutes, until the crust is just beginning to brown
- Meanwhile, Beat cream cheese and ⅔ cups of sugar together until smooth
- Add vanilla and sour cream, and continue beating until fully incorporated
- Add eggs and salt, and beat until once again, smooth, and fully incorporated
- In a separate bowl, combine pumpkin puree, spices, and flour
- Add ¾ cup of cream cheese mixture, and stir well
- When crust is done, remove from oven, and pour in remaining cream cheese mixture
- Dot with pumpkin mixture, and, using a butter knife or toothpick, swirl the two mixtures together, being careful not to disturb the crust underneath
- Bake in center of oven for 30-35 minutes, until the edges are set, but the center is still slightly jiggly
- Remove from oven and place on wire rack to cool completely, then chill for several hours before slicing
- Serving Size: 1/12 of recipe
Keywords: pumpkin cheesecake bars, pumpkin swirl cheesecake bars, pumpkin cheescake bars recipe
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.