These luscious pumpkin cheesecake bars are ultra creamy, swirled with pumpkin and warm fall spices, and nestled in a homemade graham cracker crust. Plunge with both feet into fall and all it has to offer in this tasty goodness.
If you are anything like me, cheesecake is pure gold. I have never met a cheesecake recipe I didn’t like. These bars are pure gold.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted
- Graham crackers: I use honey graham crackers, but cinnamon and chocolate graham crackers work just as well for a graham cracker crust.
- Pumkin puree: Use pure pumpkin puree not pumpkin pie filling
- Cream cheese: Use full-fat cream cheese for the best flavor and texture.
- Sour cream: It is important to use full-fat cream cheese for a rich, creamy texture.
- Vanilla extract: Use the pure stuff, please.
How To Make Pumpkin Cheesecake Bars
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mix the crushed graham crackers, melted butter, and granulated sugar. Press the mixture into a 9×13-inch pan sprayed with non-stick baking spray and lined with parchment paper. Bake for 10 minutes or until very lightly browned.
- Mix the pumpkin and pumpkin pie spice in a medium bowl.
- Using a stand blender with the paddle attachment, beat the cream cheese on medium speed until it is lump-free. Add the sugar and beat until well combined, scraping down the bowl and beater when needed. Turn the mixer to low and add the sour cream, eggs (one at a time), and vanilla extract. Mix just until combined.
- Gently stir about half the cheesecake batter into the pumpkin mixture. Don’t overmix.
- Add dollops of the cheesecake mixture and pumpkin cheesecake mixture to the graham cracker crust alternating between the two. Swirl with a knife or chopstick.
- Bake for about 35 minutes or until set. Chill well before slicing.
Preparation Tips
- You can prepare and bake the graham cracker crust up to 2 days in advance. Cool it completely before covering it with plastic wrap.
- Spray the pan with nonstick baking spray. Cover the bottom with parchment paper, leaving an overhang on each side for easy removal of the cheesecake bars.
- Take the time to get the cream cheese and sugar smooth and creamy. This takes several minutes and requires scraping down the beater and sides of the bowl several times.
- The bars are done when the edges are set and there is a very slight jiggle in the center, but no wavy or sloshy jiggle.
More Cheesecake Recipes
Pumpkin Cheesecake Bars
These luscious pumpkin cheesecake bars are ultra creamy, swirled with pumpkin and warm fall spices, all nestled in a homemade graham cracker crust.
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Servings: 12 servings
Calories: 269kcal
Ingredients
Graham Cracker Crust
- 1½ cups crushed graham cracker crumbs
- 7 tablespoons butter, melted unsalted or salted
- 2 tablespoons granulated sugar
Pumpkin Cheesecake Filling
- ¾ cup pumpkin puree
- 1¼ teaspoon pumpkin pie spice
- 24 ounces cream cheese, softened to room temperature 3 boxes
- 1 cup granulated sugar
- ¼ cup sour cream, room temperature
- 3 large eggs, room temperature
- 1½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 9×13-inch metal baking pan with nonstick baking spray. Cover the bottom with parchment paper, leaving a two-inch overhang on the far sides.
- Lower the oven to 325 degrees. Mix the pumpkin and pumpkin pie spice in a medium bowl.
- Using a stand blender with the paddle attachment, beat the cream cheese on medium speed until it is lump-free. Add the sugar and beat until well combined, scraping down the bowl and beater when needed. Turn the mixer to low and add the sour cream, eggs (one at a time), and vanilla extract. Mix just until combined.
- Gently stir about half the cheesecake batter into the pumpkin mixture. Don't overmix.
- Add dollops of the cheesecake mixture and the pumpkin cheesecake mixture onto the graham cracker crust alternating between them. Swirl with a knife or chopstick. I like to do figure eights. Do not over-swirl or go to deep and disturb the graham cracker crust.
- Bake for 30-35 minutes or until the edges are set and there is a VERY slight jiggle in the center. Cool for 1 hour at room temperature. Chill well in the refrigerator before slicing.
Notes
- Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freeze pumpkin cheesecake bars in a freezer-safe container for up to 3 months. Thaw and store in the refrigerator.
Nutrition
Calories: 269kcal | Carbohydrates: 33g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 540mg | Potassium: 235mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2715IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 1mg
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Lisa
YESSSSS, now this is a real pumpkin cheesecake and slide me a piece….lol I love the flavors, and the Fall is the perfect time to enjoy this cheesecake. Must try recipe!
Beth Pierce
Thanks, Lisa! Enjoy!
Gust
I made a pan last night and they set up beautifully after chilling. The graham crust stayed crisp and the pumpkin cheesecake layer was so creamy. My family kept sneaking extra squares.
Beth Pierce
Smart family! I would be doing the same!