Hey, y'all! Once the weather starts to cool down, it's officially pumpkin season. These Pumpkin Cheesecake Bars combine a buttery crust, creamy cheesecake, and warmly spiced pumpkin filling for a fall dessert that's perfect for holidays, gatherings, or an afternoon coffee break.

Pumpkin Cheesecake Bars

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The buttery crust pairs perfectly with the smooth pumpkin cheesecake filling, creating a dessert that's rich without being too heavy. It's the kind of recipe you'll find yourself making every fall.

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Pumpkin Cheesecake Bars Ingredients

• 1 ½ c. graham cracker crumbs
• 8 tbsp. butter
• ¾ c. granulated sugar, plus 2 tablespoon (divided)
• ¼ c. brown sugar, plus 2 tablespoon (divided)
• 1 c. pumpkin purée
• 1 ½ tsp. pumpkin pie spice
• (3) 8 oz blocks of cream cheese, softened
• ½ c. sour cream
• 1 tsp. vanilla extract
• 3 large eggs

How to Make Pumpkin Cheesecake Bars

1. Preheat the oven to 325°F.
2. Line an 8×8-inch baking pan with parchment paper.
3. Melt the butter, then combine it with the graham cracker crumbs, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar. Press the mixture firmly into the bottom of the prepared pan.
4. In a large bowl, beat the cream cheese with the remaining granulated and brown sugars until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined.
5. Transfer 1½ cups of the cheesecake batter to a separate bowl. Stir in the pumpkin purée and pumpkin pie spice.
6. Drop alternating spoonfuls of the plain and pumpkin cheesecake batters over the crust, then gently swirl them together with a knife or toothpick.
7. Bake for 45–50 minutes, until the edges are set and the center still has a slight jiggle.
8. Cool completely at room temperature, then refrigerate for at least 6 hours, or overnight, before slicing and serving.

Pro Tips For Making This Recipe

1. Press the crust firmly into the pan, or pre-bake it for 8–10 minutes for a sturdier base.
2. Use room-temperature cream cheese, sour cream, and eggs for the smoothest filling.
3. Mix just until combined after adding the eggs to help prevent cracks.
4. Add a splash of maple syrup or a pinch of salt to deepen the pumpkin flavor.
5. Cool completely before refrigerating, then serve with whipped cream, caramel, or a sprinkle of cinnamon if desired.

Frequently Asked Questions

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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

JC Phelps

These Pumpkin Cheesecake Bars combine creamy cheesecake with warm pumpkin spice for an irresistible autumnal dessert!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 318 kcal

Ingredients

  

1x2x3x

• 1 ½ c. graham cracker crumbs
• 8 tbsp. butter
• ¾ c. granulated sugar plus 2 tablespoon (divided)
• ¼ c. brown sugar plus 2 tablespoon (divided)
• 1 c. pumpkin purée
• 1 ½ tsp. pumpkin pie spice
• 3 8 oz blocks of cream cheese, softened
• ½ c. sour cream
• 1 tsp. vanilla extract
• 3 large eggs

Instructions

 

• Preheat the oven to 325°F.
• Line an 8×8-inch baking pan with parchment paper.
• Melt the butter, then combine it with the graham cracker crumbs, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar. Press the mixture firmly into the bottom of the prepared pan.
• In a large bowl, beat the cream cheese with the remaining granulated and brown sugars until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined.
• Transfer 1½ cups of the cheesecake batter to a separate bowl. Stir in the pumpkin purée and pumpkin pie spice.
• Drop alternating spoonfuls of the plain and pumpkin cheesecake batters over the crust, then gently swirl them together with a knife or toothpick.
• Bake for 45–50 minutes, until the edges are set and the center still has a slight jiggle.
• Cool completely at room temperature, then refrigerate for at least 6 hours, or overnight, before slicing and serving.

Notes

• Press the crust firmly into the pan, or pre-bake it for 8–10 minutes for a sturdier base.
• Use room-temperature cream cheese, sour cream, and eggs for the smoothest filling.
• Mix just until combined after adding the eggs to help prevent cracks.
• Add a splash of maple syrup or a pinch of salt to deepen the pumpkin flavor.
• Cool completely before refrigerating, then serve with whipped cream, caramel, or a sprinkle of cinnamon if desired.

Nutrition

Calories: 318kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 68mgSodium: 281mgPotassium: 135mgFiber: 2gSugar: 27gVitamin A: 3440IUVitamin C: 1mgCalcium: 56mgIron: 2mg

Keyword Pumpkin Cheesecake Bars

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My best,

JC