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Pumpkin Cheesecake Bars are the ultimate fall treat, blending creamy, spiced pumpkin goodness with the smooth, decadent texture of cheesecake.

With a buttery graham cracker crust and a rich layer of pumpkin-infused cheesecake, these bars are everything you love about pumpkin pie, only in an easy-to-serve, bite-sized form.

Each bar offers a balance of cozy spices and sweet pumpkins, perfect for those crisp autumn afternoons or gatherings with friends and family.

These bars pair beautifully with a warm Pumpkin Spice Latte for a double dose of seasonal flavor, and a dollop of Whipped Cream makes each bite even more irresistible.

Why I Love This Recipe (And You Will Too)

The fully cooled cheesecake sits in the fridge on the white marble cooktop, chilling for several hours to set firmly before serving.

Rich Layers of Flavor: The creamy pumpkin filling pairs perfectly with the graham cracker crust for a treat that tastes like fall in every bite.
Ideal for Gatherings: Easy to make in advance, these bars are a hit at potlucks, family dinners, or any fall celebration.
Simple Ingredients: Using pantry staples and fresh pumpkin puree, these bars come together without any hassle.
Perfectly Portable: Unlike traditional cheesecake, these bars are easy to transport, making them a great dessert option for gatherings.

With these Pumpkin Cheesecake Bars, you’ll have a festive treat that brings together the best of cheesecake and pumpkin pie!

Pumpkin Cheesecake Bars

Indulge in creamy pumpkin swirl cheesecake bars with a graham cracker crust. With a hint of spice, they’re a fall favorite perfect for gatherings or cozy nights in.

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Prep Time 25

Cook Time 50

Cooling Time 8

Total Time 9 15

Course Dessert

Cuisine American

Servings 18

Calories 294 kcal

Equipment

9×13 inch baking pan
Aluminum foil
Food processor
Mixing bowls
Hand or stand mixer with paddle attachment
Measuring cups and spoons
Wire Rack
Sharp Knife

Ingredients

For the Crust:

15 whole rectangular graham crackers yields just over 2 cups of crumbs
¼ cup granulated sugar
8 tablespoons unsalted butter melted

For the Filling:

1-¼ cups pumpkin puree
1-½ teaspoons pumpkin pie spice
1-½ teaspoons ground cinnamon
1 tablespoon all-purpose flour
Three 8-oz packages full-fat cream cheese at room temperature
1-⅔ cup granulated sugar
1-½ teaspoons pure vanilla extract
½ cup full-fat sour cream
⅛ teaspoon salt
3 large eggs at room temperature

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil, then lightly grease the foil.

Make the Crust

Place graham crackers in a food processor and blend until fine crumbs form.
Combine the crumbs, sugar, and melted butter in a bowl, mixing until fully combined.
Press the mixture evenly into the bottom of the prepared pan, using the back of a measuring cup to compact it.
Bake for 10-15 minutes, until lightly golden and fragrant. Let cool slightly.

Prepare the Filling

In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
In a separate bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth.
Add vanilla, sour cream, and salt, and mix until combined. Scrape the bowl’s sides as needed.
Add eggs one at a time, mixing just until combined after each addition.
Measure 1-½ cups of the cream cheese mixture, then mix it into the reserved pumpkin mixture until smooth.

Assemble and Swirl

Alternate spoonfuls of plain cream cheese filling and pumpkin filling on top of the crust.
Use a sharp knife to create swirls by dragging through the filling in a figure-eight motion, but avoid reaching down to the crust.

Bake and Chill

Bake in the center of the oven for 35-45 minutes. The edges should be set, but the center will have a slight jiggle.
Remove and let cool completely on a wire rack, then refrigerate for several hours until fully chilled.