Pumpkin Cheesecake Bars Recipe

Creamy pumpkin cheesecake bars with buttery graham cracker crust, pumpkin puree, cream cheese, and a hint of cinnamon. Seriously, the best fall treat you’ll make this year.

this Recipe

You ever have one of those days where everything feels off and the only cure is baking? That was me last fall. I’d just spent the morning cleaning up the backyard after a storm knocked half the leaves off our maple tree. Raking leaves is one of those chores that sounds all romantic until you’re actually doing it, sweating in your oversized hoodie and getting blisters from the rake. Anyway, I came back inside feeling like I’d just wrestled an angry hedgehog.

I wanted something comforting but also a little indulgent. Enter: Pumpkin Cheesecake Bars. And I won’t lie, the first batch was a disaster. I tried to be fancy and make this intricate swirl design with the pumpkin and cheesecake fillings. Except I overmixed the two, and instead of pretty swirls, I ended up with… well, something that looked like orange mashed potatoes spread over cream cheese.

But I couldn’t just give up. So I tried again, kept it simple this time. And let me tell you, when that first perfect batch came out of the oven, all golden and marbled, I felt like I’d just cracked some kind of dessert code. My husband took one bite and basically kidnapped the rest of the tray, insisting they were “just for him.” Which, rude, but also understandable.

And now? Making these Pumpkin Cheesecake Bars is pretty much a fall tradition. Whether it’s for Halloween parties, Thanksgiving dinners, or just because I’m craving something pumpkin-y on a Tuesday. They’re the kind of dessert that feels like a cozy hug – without the weird auntie perfume.

Why You’ll Love This Pumpkin Cheesecake Bars Recipe?

Okay, so let’s get real. These Pumpkin Cheesecake Bars hit all the right notes. They’re creamy, rich, and just the right amount of sweet. Plus, the whole swirl thing? It’s basically a built-in excuse to make something look fancy without actually putting in that much effort. You can brag about how you “hand-swirled” the fillings like some kind of pastry artist, even if the reality is you just dragged a knife through it a couple of times.

They’re also perfect for making ahead. They actually taste better the next day, which is kind of magical if you ask me. And did I mention they’re easy to slice? You don’t get that whole mess of crumbling crust and cheesecake oozing everywhere. Unless you drop the whole tray on the counter. (Yes, that happened once. Yes, I still ate it. No regrets.)

Ingredient Notes:

Alright, let’s talk ingredients. Because let’s face it, if you’re gonna make something as delicious as these Pumpkin Cheesecake Bars, you want to know what’s going into them.

• Graham Cracker Crumbs: Honestly, I’ve tried using gingersnaps instead of graham crackers and it’s chef’s kiss. Adds a bit of spice and crunch. But graham crackers are the classic choice for a reason – buttery, sweet, and sturdy.

• Cream Cheese: Room temperature. I cannot stress this enough. You don’t want little cream cheese lumps floating around like curdled milk. Unless that’s your thing… which, no judgment, I guess.

• Pumpkin Puree: The real stuff. None of that pre-spiced, sugar-loaded pumpkin pie filling. We’re making our own flavor here, thank you very much.

• Pumpkin Pie Spice: If you’re one of those people who makes their own spice blend – good for you. I just grab the jar and call it a day. Cinnamon, nutmeg, ginger, cloves… the whole fall vibe.

• Sour Cream: Adds richness and tang to the cheesecake. Don’t skip it or you’ll end up with something sad and flat.

• Eggs: Room temperature again. They blend better, and that’s what we want – a silky-smooth filling.

• Vanilla Extract: Just a splash, but it makes all the difference. Especially if you use the good stuff.

• Cornstarch: Keeps the pumpkin layer from getting too runny. Plus, it makes the whole thing feel a bit more structured.

• Butter: Melty, glorious butter. Holds that crust together like edible glue.

How To Make Pumpkin Cheesecake Bars?

Alright, time to dive in. This is where things get messy – in a good way.

Step 1. Prep Your Pan:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang so you can lift out the bars later. You don’t want them stuck like last year’s Halloween candy to your kid’s pillowcase.

Step 2. Make the Crust:
Mix the graham cracker crumbs, sugar, cinnamon, and melted butter until it looks like wet sand. Press it firmly into the bottom of your pan. Bake for 10 minutes, then let it cool while you drop the oven temp to 325°F (160°C).

Step 3. Pumpkin Filling:
Mix together pumpkin puree, pumpkin pie spice, cornstarch, and salt until smooth. Set it aside and try not to eat it straight from the bowl.

Step 4. Cheesecake Filling:
Beat the cream cheese and sugar until creamy – about 2 minutes. Add the sour cream, vanilla, and salt. Then beat in the eggs one at a time. Don’t overmix. Seriously.

Step 5. Combine & Swirl:
Take about a cup of the cheesecake filling and stir it into the pumpkin mixture. Pour the plain cheesecake over the crust, then dollop the pumpkin mix on top. Swirl with a knife like you’re making a Jackson Pollock.

Step 6. Bake:
Bake for 40-45 minutes. The edges should be set, but the center will have a slight wobble – think jello, not soup. Let it cool in the oven with the door cracked for 30-60 minutes.

Step 7. Chill & Serve:
Chill for at least 4 hours (or overnight). When you’re ready, lift out the bars and slice ‘em up. It’s the moment of truth.

Storage Options:

These bars will last in the fridge for up to 5 days. Or freeze ‘em for a month. Just wrap them up tight and you’re golden. Honestly, I’ve eaten them half-frozen before – and somehow, still amazing.

Variations and Substitutions:

• Swap graham crackers for gingersnaps.

• Add a pinch of cardamom for extra depth.

• Toss in chocolate chips for a little extra oomph.

• Try a pecan crust instead.

What to Serve with Pumpkin Cheesecake Bars?

• Coffee, always.

• A drizzle of caramel sauce.

• Warm apple cider.

• Whipped cream or ice cream – or both.

Frequently Asked Questions:

Can I make these ahead of time?
Absolutely. In fact, they’re better the next day.

Why did my cheesecake crack?
Overmixing or cooling too fast. It’s like cheesecake’s version of stage fright.

Can I freeze these?
Yep. Wrap ‘em tight and they’ll keep for about a month.

Alright, your turn! If you make these Pumpkin Cheesecake Bars, I want to hear all about it. Did you go classic or throw in some wild twist? Either way, I bet they’ll be amazing.

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Pumpkin Cheesecake Bars Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Decadent Pumpkin Cheesecake Bars featuring a buttery graham cracker crust, creamy vanilla cheesecake, and spiced pumpkin filling swirled to perfection. An irresistible autumn dessert that is both rich and comforting.

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16 Servings

Ingredients

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For the Crust:

• 2 cups graham cracker crumbs approximately 14-15 whole graham crackers
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter melted (8 tablespoons)

For the Pumpkin Filling:

• 1 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cornstarch
• 1/4 teaspoon salt

For the Cheesecake Filling:

• 3 8-ounce blocks full-fat cream cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup full-fat sour cream at room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs at room temperature

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Instructions

 

Preheat the Oven and Prepare the Pan:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray the parchment paper with nonstick cooking spray to ensure a smooth release.

Prepare the Crust:

1. In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir thoroughly until the mixture resembles wet sand. Firmly press this mixture into the bottom of the prepared baking pan, ensuring an even layer.
2. Bake the crust for approximately 10 minutes, then remove it from the oven and allow it to cool completely. Reduce the oven temperature to 325°F (160°C).

Prepare the Pumpkin Filling:

1. In a separate medium-sized bowl, whisk together the canned pumpkin puree, pumpkin pie spice, cornstarch, and salt until fully incorporated. Set aside until ready to use.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer set to medium speed. Continue mixing for approximately 2 minutes, or until the mixture is smooth and creamy.
2. Gradually add the sour cream, vanilla extract, and salt, mixing at low speed until just combined. Incorporate the eggs, adding them one at a time and mixing only until each egg is fully blended. Avoid overmixing, as this may result in undesirable cracks in the cheesecake.

Combine and Swirl the Fillings:

1. Measure approximately one cup of the prepared cheesecake filling and gently fold it into the pumpkin mixture.
2. Pour the remaining plain cheesecake filling over the cooled crust, spreading it evenly. Spoon dollops of the pumpkin mixture over the cheesecake layer. Using a knife or toothpick, gently swirl the two mixtures to create a marbled appearance.

Bake the Cheesecake Bars:

1. Place the pan in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center exhibits a slight jiggle when gently shaken.
2. Turn off the oven and leave the oven door slightly ajar, allowing the cheesecake to cool gradually for 30-60 minutes. This slow cooling process minimizes the risk of cracks forming.

Cool and Chill:

1. Remove the pan from the oven and place it on a wire rack to cool completely at room temperature. Once cooled, refrigerate the cheesecake for a minimum of 4 hours, or preferably overnight, to allow it to set completely.

Slice and Serve:

1. Using the parchment paper overhang, carefully lift the cheesecake from the pan. Slice into squares or bars, wiping the knife clean between cuts to ensure neat edges.
2. Serve chilled, optionally garnished with whipped cream or a drizzle of caramel sauce.

Notes

To make these Pumpkin Cheesecake Bars gluten-free, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs. Ensure all other ingredients, including the vanilla extract and pumpkin puree, are certified gluten-free. The baking process and instructions remain unchanged.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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