Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Six pieces of Pumpkin Cheesecake Bars on a wooden plate placed on a white wooden table with napkin.

Pumpkin Cheesecake Bars

Chef Jenn
Pumpkin Cheesecake Bars are rich, creamy, and swirled with spiced pumpkin filling on a buttery graham cracker crust. Easy to make and perfect for fall gatherings, they're a delicious twist on classic cheesecake.
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 9 servings
Calories 455 kcal

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 8x8-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.

Nutrition

Serving: 1barCalories: 455kcalCarbohydrates: 45gProtein: 7gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 129mgSodium: 278mgPotassium: 192mgFiber: 1gSugar: 35gVitamin A: 5257IUVitamin C: 1mgCalcium: 94mgIron: 1mg
Keyword easy pumpkin bars, easy pumpkin dessert, fall cheesecake, pumpkin cheesecake bars, Thanksgiving desserts
Tried this recipe?Let us know how it was!