These Pumpkin Cheesecake Bars have a buttery graham cracker crust and a creamy, swirled pumpkin cheesecake filling. Every bite gets a little of both the tangy vanilla cheesecake and the spiced pumpkin layer for the ultimate handheld fall dessert!
I love cheesecake. I love pumpkin pie. That means putting the two together into one easy pumpkin cheesecake dessert is my dream come true!
Fall is honestly my favorite time to be in the kitchen. I'll take any excuse to work pumpkin into every meal, and this dessert is the perfect way to do that! If you're as excited about pumpkin season as I am, you should try my Pumpkin Pancakes or Pumpkin Smoothie next.
Ingredients Needed
For the crust, you can buy pre-crushed crumbs or crush whole graham cracker sheets yourself in a food processor. You can also swap the granulated sugar in the crust for brown sugar for a deeper, more caramelized flavor.
For the filling, stick with full-fat, block-style cream cheese rather than the spreadable tub kind or low-fat varieties since they both have a higher water content. Full-fat sour cream keeps the filling rich, but plain, unsweetened Greek yogurt works as a substitute if that's what you have.
At the grocery store, reach for pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced and will throw off the balance of the recipe.
If you don't have pumpkin pie spice on hand, you can mix your own with cinnamon, ginger, cloves, allspice, and a pinch of nutmeg!
See recipe card for quantities.
Instructions for Pumpkin Pie Cheesecake Bars
Make the crust
Mix the crushed graham crackers, melted butter, and sugar together until it looks like wet sand. Press it firmly into the bottom of a parchment-lined 9-inch square pan and bake for 10 minutes, then set it aside while you make the filling.
Beat the cream cheese base
Beat the cream cheese and sugar together until smooth, then mix in the sour cream and vanilla extract. Add the eggs one at a time, beating just until each one is combined before adding the next.
Split and flavor the batter
Transfer half of the batter to a separate bowl. Stir the pumpkin puree and pumpkin pie spice into the portion left in the mixer.
Swirl the two batters together
Spoon the plain and pumpkin batters over the crust in alternating dollops, then drag a knife or skewer through the top to swirl the two together, being careful not to disturb the crust underneath.
Bake until barely set
Bake for 35 to 40 minutes, until the edges are set, but the center still has a slight jiggle.
Cool, chill, and slice
Let the bars cool completely in the pan, then refrigerate for at least 6 hours, or overnight, before slicing. Top with whipped cream if you'd like before serving.
Pro Tips
- Once the eggs are in the batter, mix on low and only until combined. Overbeating at that point works extra air into the batter, and that air is usually what causes the top to crack as it bakes.
- When the bake time is up, turn off the oven, crack the door open, and let the bars cool inside for about 30 minutes before pulling them out the rest of the way. The slower temperature change helps prevent cracking from a sudden shift from hot oven to room-temperature air.
- For the cleanest slices, chill the bars fully before cutting, and wipe your knife clean with a hot damp towel between each cut.
- If you're short on time, cut the cream cheese into cubes before letting it sit out. It comes to room temperature much faster that way than in one solid block.
Variations
I think this recipe is perfect exactly as is, but here are some ways you could change it up if you're feeling adventurous:
- Gingersnap Crust Pumpkin Cheesecake Bars - Swap the graham crackers for crushed gingersnap cookies for a spicier crust.
- Salted Caramel Pumpkin Cheesecake Bars - Drizzle salted caramel sauce over each bar right before serving.
- Streusel-Topped Pumpkin Cheesecake Bars - Sprinkle a simple cinnamon streusel over the swirled batter before baking for a little crunch on top.
Equipment
I bake these in a 9-inch square pan lined with parchment paper, leaving a little overhang on two sides so I can lift the whole thing out by the edges once it's chilled. That overhang makes it much easier to get clean, even bars than trying to dig them out of the pan with a spatula.
A stand mixer with the paddle attachment makes quick work of getting the cream cheese fully smooth, though a hand mixer will get you there just fine with a little extra time.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months! Thaw them in the refrigerator before serving.
FAQ
No. A water bath mainly protects a tall, round cheesecake from cracking and overbaking, but a shallow pan of bars bakes evenly enough on its own. Just keep an eye on that slight jiggle in the center so you don't overbake them.
You can, but the bars will come out noticeably thinner, so start checking for doneness closer to the 25-minute mark instead of 35 to 40 minutes.
This almost always comes down to the cream cheese not being fully softened before mixing. Give it extra time on the counter, and don't start beating until it's completely smooth on its own before you add the other ingredients.
More Fall Recipes
Looking for other easy fall recipes like this one? Try these:
Pumpkin Cheesecake Bars
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup butter melted
- 2 Tablespoons granulated sugar for the crust
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar for the filling
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup pumpkin puree
- 1½ teaspoons pumpkin pie spice
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 325°F. Line a 9-inch square pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until it resembles wet sand. Press into the bottom of the pan and bake for 10 minutes.
- Beat the cream cheese and 1 cup sugar until smooth. Beat in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined.
- Transfer half the batter to a separate bowl. Stir the pumpkin puree and pumpkin pie spice into the remaining batter.
- Spoon both batters over the crust in alternating dollops, then swirl together with a knife.
- Bake for 35-40 minutes, until the edges are set and the center is just slightly jiggly.
- Cool completely in the pan, then refrigerate at least 6 hours or overnight.
- Slice into bars and top with whipped cream before serving, if desired.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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