Melt-in-your-mouth creamy pumpkin cheesecake goodness! These Pumpkin Cheesecake Bars are made with an easy graham cracker crust and a swirled pumpkin cheesecake filling, then baked to perfection and topped with a dollop of whipped cream and pumpkin spice. Every bite is perfection!
Table of Contents
- Pumpkin Pie Cheesecake Bars – The Best Fall Dessert!
- Recipe Ingredients
- How to Make Pumpkin Cheesecake Bars
- Tips for the Best Pumpkin Cheesecake Bars
- How to Store
- More Fall Desserts You’ll Love
- Jump to Recipe
Pumpkin Pie Cheesecake Bars – The Best Fall Dessert!
Whether you’re making these for a fall gathering, a holiday dessert, or just a sweet treat at home, one thing is for sure: you will LOVE these fall dessert bars!
While they do look and taste impressive, the ingredients are simple and the process is easy. These pumpkin squares are full of the best balance of sweet fall flavors and creamy cheesecake texture!
TIP: Enjoy these cheesecake bars with a Pumpkin Cream Cold Brew!
Recipe Ingredients
For The Crust
- Graham Crackers
- Butter
- Granulated Sugar
- Salt
For The Cheesecake Filling
- Cream Cheese
- Granulated Sugar/Light Brown Sugar
- Sour Cream
- Vanilla Extract
- Eggs
- Pumpkin Puree (not pumpkin pie filling)
- Pumpkin Spice
Optional Garnish
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Pumpkin Spice (for sprinkling)
TIP: Add star anise to each square for a little extra fun!
How to Make Pumpkin Cheesecake Bars
While the bake and refrigeration process takes a bit of time, these processes are fairly hands-off. The prep for these Pumpkin Cheesecake Bars is also actually pretty easy! Here’s how to put them together:
- Preheat the oven to 350 degrees F and grease and line an 8” x 8” pan with parchment paper.
- Blend graham crackers, sugar, salt, and melted butter; press into pan;
- Bake for 12 minutes and cool.
- Beat the cream cheese, granulated and brown sugars, sour cream, and vanilla.
- Add in the eggs, mix, then set aside 1 1/2 cups batter.
- Mix the pumpkin puree and pumpkin spice into the remaining batter.
- Layer half of the pumpkin batter, add half of the plain batter; repeat and swirl.
- Optionally, use a water bath; bake for 50-55 mins, then cool and chill for 4-6 hours (or overnight).
- Lift using the parchment paper, then cut into 16 squares.
- Add a dollop of whipped cream and a sprinkle of pumpkin pie spice, enjoy!
You’ll Also Love: Butterscotch Pecan Pie
Tips for the Best Pumpkin Cheesecake Bars
- Be sure to use full-fat cream cheese & full-fat sour cream for the best results!
- Optionally, top the whipped cream design with a star anise.
- Use the recipe below for homemade whipped cream or use store-bought whipped cream to save time!
- This cheesecake is great prepared 2-3 days in advance before serving. Perfect for gatherings!
- Feel free to double the recipe and bake the cheesecake bars in a 9×13 pan. It may need an extra 15-20 minute cook time though, if the center is a bit jiggly.
How to Store
Do Pumpkin Cheesecake Bars Need to Be Refrigerated?
Yes! It’s best to store them in the fridge. Place the bars in an airtight container and keep them in the refrigerator for up to 3-5 days.
Can You Freeze Pumpkin Cheesecake Bars?
Yes, you can freeze these bars! To freeze, separate each square with a small piece of parchment paper to keep them from sticking. Place in an airtight container and store in the freezer for up to 3 months! When ready to enjoy, thaw them out in the fridge for a few hours or even the night before.
More Fall Desserts You’ll Love
- Bourbon Pumpkin Cheesecake
- Sweet Potato Pie with Graham Cracker Crust
- Pumpkin Banana Muffins
- Turtle Pie Recipe
- Pumpkin Bread with Cream Cheese
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Pumpkin Swirl Cheesecake Bars
Equipment
Ingredients
For The Crust
- 9 honey graham crackers generally 1 sleeve
- 1/2 cup unsalted butter melted
- 1 1/2 Tablespoons granulated sugar
- 1/4 teaspoon salt
For The Cheesecake Filling
- 24 ounces brick-style cream cheese 3, 8-oz blocks, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2/3 cup sour cream room temperature
- 1 Tablespoon vanilla extract
- 4 large eggs room temperature
- 1 15-ounce can pumpkin puree not pumpkin pie filling
- 1 Tablespoon pumpkin spice
Optional Garnish
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- pumpkin spice for sprinkling
Instructions
Make The Crust
- Preheat the oven to 350°F, then grease an 8”x8” square cake pan with baking spray and line with parchment paper so it overhangs the pan.
- In a food processor (or gallon ziplock bag), add the graham crackers, sugar, and salt, then blend (or bash with a rolling pin) until fine crumbs form.
- Pour in the melted butter and pulse until combined (or mix together in a bowl).
- Transfer the crust mixture to the prepared baking pan and press into an even layer, just on the bottom of the pan. TIP: Spray your hands with cooking spray to keep the crust from sticking while pressing.
- Partially bake the crust for 12 minutes in the center rack of the oven. Then, transfer to a wire rack and let it cool completely (about 30 minutes).
Make the Cheesecake Filling
- In a bowl of a stand mixer fitted with a paddle attachment (or in a bowl with an electric hand mixer), beat the cream cheese for 3 minutes until soft and fluffy. Add the sugar and brown sugar and beat for another 2 minutes. Scrape down the sides of the bowl and add the sour cream and vanilla, mixing just until combined. Add one egg at a time and mix until all are incorporated.
- Remove 1 1/2 cups of cheesecake batter from the bowl and set aside for later.
- To the initial bowl filled with cheesecake batter, mix in the pumpkin puree and pumpkin pie spice until no streaks remain.
- Spoon half of the pumpkin batter into the pan and spread into an even layer. Dollop the top of the pumpkin batter with half of the plain cheesecake batter. Then, add the remaining pumpkin batter on top. Finally, dollop the remaining plain cheesecake batter on top.
- Use a knife to swirl the various layers of cheesecake together.
- Optionally, place the pan of cheesecake into a large round or rectangular pan, and fill the outer pan ⅓ of the way with boiling water to create a water bath. This will prevent the cheesecake from cracking in the center.
- Bake for 50-55 minutes in the center rack of the oven, or until the cheesecake mixture is nearly set and has just the slightest jiggle in the center.
- Turn the oven off and allow the cheesecake to sit in the oven for 20-30 minutes. Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, transfer to the fridge to chill for 4-6 hours, or best overnight.
- Use the parchment paper overhang to lift up the cheesecake and transfer it to a cutting board. Then, cut it into 16 squares.
- Optional Garnish: Whip heavy cream with confectioners sugar and vanilla until stiff peaks form. Pipe whipped cream designs onto each cheesecake square and sprinkle with pumpkin pie spice.
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