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)
- 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
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.
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 294 kcal |
| Fat | 11 g |
| Cholesterol | 84 mg |
| Sugar | 21 g |
| Protein | 4 g |
