Introduction

Rich Pumpkin Cheesecake Bars bring the creamy decadence of cheesecake together with the warm spices of pumpkin. These bars are perfect for fall gatherings or any time you want a festive dessert that’s easy to share. With a buttery graham cracker crust and a beautifully swirled pumpkin filling, they’re as delicious as they are eye-catching.

The image shows two square cheesecake bars stacked on a white plate set on a white marbled surface. Each bar has three layers: a thick, crumbly light brown crust at the bottom, a thick creamy white cheesecake middle layer, and a smooth top layer with golden-brown swirls creating a marbled pattern. The texture of the crust looks grainy and firm, the cheesecake has a soft and creamy texture, and the top swirl layer is slightly glossy. The bars are neatly cut with clean edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 whole rectangular graham crackers

1/4 cup white sugar

8 tbsp unsalted butter, melted

1 1/4 cups canned pumpkin purée

1 1/2 tsp pumpkin pie spice blend

1 1/2 tsp ground cinnamon

1 tbsp all-purpose flour

3 packages cream cheese, full fat, 8 oz each (room temperature)

1 2/3 cup white sugar

1 1/2 tsp pure vanilla extract

1/2 cup sour cream, full fat

1/8 tsp salt

3 large eggs, at room temperature

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil and lightly grease the foil to prevent sticking. A metal pan is preferred for even baking, but glass works as well (baking may take a few minutes longer).

Step 2: Place graham crackers in a food processor and pulse until fine crumbs form, about just over 2 cups. In a bowl, combine the crumbs with 1/4 cup sugar and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 10–15 minutes until golden and fragrant. Let the crust cool on a wire rack.

Step 3: In a large bowl, whisk together pumpkin purée, pumpkin pie spice, cinnamon, and flour until smooth. Set aside for the pumpkin swirl.

Step 4: In another large bowl, beat cream cheese and 1 2/3 cup sugar on medium speed until smooth and creamy. Add vanilla, sour cream, and salt, mixing until combined. Beat in eggs one at a time, mixing just until incorporated—do not overbeat.

Step 5: Measure 1 1/2 cups of the cream cheese filling and gently stir it into the pumpkin mixture until smooth to create the pumpkin swirl.

Step 6: Dollop the remaining cream cheese filling and the pumpkin swirl mixture alternately over the cooled crust, covering the surface. Use a sharp knife to gently swirl the two fillings together in figure-eight patterns without disturbing the crust.

Step 7: Bake in the center of the oven for 35–45 minutes. The edges should be set and the center slightly jiggly. Cool completely on a wire rack, then refrigerate for several hours or overnight to fully set before slicing.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.

For extra flavor, add a splash of maple syrup or a teaspoon of bourbon to the cream cheese filling.

If you don’t have pumpkin pie spice, combine 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves as a substitute.

Make sure all ingredients are at room temperature to avoid lumps in the filling.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but you’ll need to cook and puree fresh pumpkin first to achieve the right consistency and moisture level. Canned pumpkin purée is more convenient and consistent for baking.

How do I prevent cracks in the cheesecake bars?

Make sure to avoid overmixing the batter and bake until just set with a slight jiggle in the center. Gradual cooling and proper chilling also help minimize cracks.