Pumpkin Cheesecake Bars are rich, creamy, and swirled with warm pumpkin spice, and I think they’re the perfect fall dessert. They start with a buttery graham cracker crust, then layer on a velvety cream cheese filling marbled with spiced pumpkin. Each bite is smooth, sweet, and full of cozy autumn flavor. These bars are easy to make, slice beautifully, and always get gobbled up whenever I put them out to enjoy.
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I make these bars every fall when pumpkin season hits, and they never last long. They’re creamy like classic cheesecake but lighter and easier to serve in neat little squares. The marbled swirl looks so pretty, and the flavor is the perfect balance of tangy cream cheese and sweet spiced pumpkin. Whether I’m hosting Thanksgiving dinner or just want a cozy dessert for the weekend, these bars are always a hit.
Ingredients
For the Crust:
- Graham cracker crumbs – For quick and easy baking, you can buy a box of graham cracker crumbs, or pulse the cookies in a food processor until finely ground.
- Brown sugar – Not packed, just loosely spooned in is fine.
- Unsalted butter – Salted butter is fine, too, if that’s what you have.
For the Cheesecake Layer:
- Cream cheese – Your cream cheese needs to be fairly soft to whip up with no lumps. I will often zap it in the microwave for 10-20 seconds if the kitchen is cold.
- Sugar – White granulated sugar.
- Eggs – Large or extra large eggs are fine.
- Sour cream – Whole fat sour cream cooks better; it is less likely to break and curdle.
- Vanilla extract – I use artificial vanilla extract.
- Pumpkin puree – Don’t use pumpkin pie filling. It has the wrong texture and flavor.
- Pumpkin pie spice – Fresher spices make tastier Pumpkin Cheesecake Bars!
How To Make Pumpkin Cheesecake Bars
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper for easy removal later. In a medium mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix with a silicone spatula until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the pan using the back of a measuring cup or a flat-bottomed glass to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly. Reduce the oven temperature to 325°F.
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar until smooth, scraping down the sides with a rubber spatula. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla, mixing until well combined.
Pour about half of the cheesecake batter into a medium bowl and whisk in the pumpkin puree and pumpkin pie spice.
Pour half of the plain cheesecake batter over the cooled crust and spread evenly with an offset spatula. Spoon dollops of the pumpkin batter on top and swirl gently with a butter knife to create a marbled effect. Repeat with the remaining batters and swirl again.
Bake in the preheated 325°F oven for 35 to 40 minutes, or until the cheesecake is set around the edges and the center has just a slight jiggle. It will continue to set as it cools, so don’t overbake. Remove from the oven and let the bars cool to room temperature on a cooling rack. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or until completely set.
Slice into squares using a sharp chef’s knife and serve chilled.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Silicone spatula
- Measuring cups
- Stand mixer with paddle attachment
- Offset spatula
- Wire cooling rack
- Chef’s knife for slicing
Serving Suggestions
Serve these Pumpkin Cheesecake Bars chilled, topped with whipped cream, caramel drizzle, or a sprinkle of cinnamon. They’re perfect for Thanksgiving dessert tables, potlucks, or make-ahead treats for the weekend.
Storage Tips
Store the cheesecake bars in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months with parchment between layers. Thaw overnight in the refrigerator before serving.
Pumpkin Cheesecake Bars
Equipment
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter melted
For the cheesecake layer
- 16 ounces cream cheese softened
- 1 cup sugar
- 3 eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix with a fork or wooden spoon until it looks like wet sand.
- Press firmly into the pan using the back of a measuring cup. Bake for 10 minutes, then cool. Reduce oven temperature to 325°F.
- In a stand mixer, beat cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla; mix until fully combined.
- Divide the batter in half. In one half, whisk in pumpkin puree and pumpkin pie spice.
- Spread half of the plain cheesecake batter over the crust. Add dollops of pumpkin batter and swirl with a butter knife. Repeat with the remaining batter.
- Bake at 325°F for 35–40 minutes, or until set around the edges with a slight jiggle in the center.
- Remove from the oven and cool to room temperature on a wire cooling rack.
- Transfer to the refrigerator and chill for at least 4 hours, or until completely set.
- Use the parchment overhang to lift the bars from the pan. Slice into 9 squares with a sharp knife, wiping the blade between cuts.