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These delicious Pumpkin Cheesecake Bars are the perfect fall dessert with a cinnamon buttery graham cracker crust and a creamy cheesecake pumpkin pie filling. Full of warm spices, fall flavors, and the perfect dessert combination between Pumpkin Cheesecake and a Creamy Pumpkin Pie.
Best Pumpkin Cheesecake Bars
You will love how easy it is to make this pumpkin cheesecake recipe, which requires no hot water bath! This pumpkin cheesecake bar recipe is simple to make in one pan, with layers of a buttery graham cracker crust, creamy pumpkin cheesecake layer, and then topped off with whipped cream for serving.
It’s an easy fall dessert that is bursting with all the pumpkin flavors you crave this time of year.
Ingredients Needed
Cinnamon Graham Cracker Crust Ingredients
- Cinnamon Graham Crackers : The cinnamon compliments the pumpkin spice flavor. You will need a food processor to get really finely ground graham cracker crumbs for the crust.
- Granulated White Sugar
- Salted Butter : The recipe calls for melted butter.
Pumpkin Cheesecake Batter Ingredients
- Pure Pumpkin
- Pumpkin Pie Spice
- Cream Cheese : For the best thick and rich taste and texture, I highly recommend using full-fat cream cheese in the cheesecake filling. It makes such a big difference! Make sure you are using softened cream cheese so it blends smoothly and thoroughly with the other ingredients.
- Powdered Sugar
- Sour Cream : Use full-fat sour cream for the best results and taste.
- Vanilla Extract
- Large Eggs
How To Make Easy Pumpkin Cheesecake Bars (Printable Recipe Card)
Preheat the oven to 350 degrees F. Lightly spray the bottom of a 9×13 baking pan with cooking spray, or line it with parchment paper. Set aside.
Make The Graham Cracker Crust : Place the cinnamon graham crackers into a food processor and pulse for about 30 seconds or until well crushed in fine crumbs. Add in the sugar and melted butter. Pulse again until thoroughly combined and it’s the consistency of wet sand.
Firmly press and the graham cracker crust mixture into the bottom of the prepared pan, in an even layer. Use your fingers or the bottom of a measuring cup to really pack it in tight.
Cover the pan with plastic wrap, or a lid, and place it in the freezer while you prepare the cheesecake layer.
Make The Pumpkin Cheesecake : In a small bowl, stir together the pure pumpkin and pumpkin pie spice. Set aside.
In a separate larger mixing bowl, using a hand electric mixer or stand mixer, beat the cream cheese and powdered sugar on medium speed until well combined, smooth, and creamy – about 2 minutes.
Add in the sour cream and vanilla. Beat just until combined.
Add in the eggs, making sure to beat just until they’re incorporated. Cheesecake mixture should look smooth and glossy.
Remove half of the cheesecake batter from the bowl and add it into the pure pumpkin mixture (set aside from earlier). Stir until it’s well combined.
Assemble The Pumpkin Cheesecake Bars : Remove the crust from the freezer. Pour the cheesecake batters carefully onto the crust by using a large spoon, and alternating spoonfuls of the pumpkin cheesecake mixture and then the plain cheesecake mixture inside the pan on top of the crust.
Use a table knife/butter knife, to gently swirl both batters together but making sure that you do not cut into the crust.
Bake for 35-40 minutes or until the sides of set and pulled slightly away from the pan, and the center is mostly set but still slightly wobbly.
Remove the cheesecake bars from the oven and allow them to cool completely, at room temperature, before refrigerating.
Once cooled, cover the pan with plastic wrap, aluminum foil, or a lid and refrigerate for at least 6-8 hours, but overnight is preferred (closer to 12 hours).
Serve the pumpkin cheesecake bars chilled from the fridge. Garnish with whipped cream, caramel sauce, mini chocolate chips, crushed cinnamon graham crackers, finely chopped pecans etc. Or eat them as is!
How Should I Store My Pumpkin Cheesecake Bars?
Store the pumpkin cheesecake bars in the refrigerator for up to 5 days. Make sure the cover the bars or pan, tightly in plastic wrap or a lid, or inside an airtight container for storage. Serve the cheesecake bars chilled, straight from the fridge for the best taste and texture.
Serving Suggestions
- Drizzle caramel sauce over each slice before serving.
- Make homemade whipped cream, use Cool Whip, or use spray can whipped cream to top each pumpkin cheesecake bar with before serving.
- Sprinkle finely chopped pecans over top.
- Crush some additional cinnamon graham crackers and sprinkle them over top the whipped cream and/or caramel sauce.
- Serve it with some pumpkin ice cream for a pumpkin loaded dessert!
Recipe Tips
- Fridge Time : The fridge time is so important in order for the cheesecake to set, flavors to blend, and for the cheesecake to chill. You need at least 6-8 hours, but I highly recommend storing them overnight (closer to 12-14 hours) before serving.
- Use Room Temperature Ingredients : I have made this recipe plenty of times with using the ingredients straight form the fridge, however, if you can remember, it’s best to use dairy ingredients that are closer to room temperature which will help them blend in more smoothly without lumps. Place the sour cream, eggs, and cream cheese out on the counter about 30 minutes before beginning the recipe. The cream cheese can be out at room temperature for up to 2 hours.
- Alternate Cheesecake Batters : Use a large serving spoon, one spoon inside each bowl of cheesecake batter, to alternate spoonfuls of the cheesecake batter into the prepared pan. This makes it so you don’t have to swirl the batters together too much, as you don’t want to over swirl them.
More Must Try Pumpkin Desserts
- No Bake Pumpkin Fluff Pie
- Sheet Pan Chocolate Chip Pumpkin Bars
- Pumpkin Pie Crumble Bars
- Pumpkin Magic Cake
- Pumpkin Pie Pecan Cobbler
- Cinnamon Streusel Pumpkin Cake
- Double Layer Pumpkin Cheesecake
- Pumpkin Pie Pop Tarts
- Pumpkin Donut Glaze Muffins
Pumpkin Cheesecake Bars
Ingredients
Cinnamon Graham Cracker Crust
- 15 whole cinnamon graham crackers
- 3 tablespoons granulated sugar
- 1/2 cup (1 stick) salted butter melted
Pumpkin Cheesecake
- 1 cup pure pumpkin
- 1½ teaspoons pumpkin pie spice
- 3 bars (8 oz each) full-fat cream cheese softened
- 1 cup powdered sugar (heaping cup)
- 1/3 cup sour cream
- 1½ teaspoons vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350℉. Lightly spray the bottom of a 9×13 baking pan with cooking spray, or line it with parchment paper. Set aside.
Make The Graham Cracker Crust
- Place the cinnamon graham crackers into a food processor and pulse for about 30 seconds or until well crushed in fine crumbs. Add in the sugar and melted butter. Pulse again until thoroughly combined and it's the consistency of wet sand.15 whole cinnamon graham crackers, 3 tablespoons granulated sugar, 1/2 cup (1 stick) salted butter
- Firmly press the graham cracker crust mixture into the bottom of the prepared pan, in an even layer. Use your fingers or the bottom of a measuring cup to really pack it in tight.
- Cover the pan with plastic wrap, or a lid, and place it in the freezer while you prepare the cheesecake layer.
Make The Pumpkin Cheesecake
- In a small bowl, stir together the pure pumpkin and pumpkin pie spice. Set aside.1 cup pure pumpkin, 1½ teaspoons pumpkin pie spice
- In a separate larger mixing bowl, using a hand electric mixer or stand mixer, beat the cream cheese and powdered sugar on medium speed until well combined, smooth, and creamy – about 2 minutes.3 bars (8 oz each) full-fat cream cheese, 1 cup powdered sugar
- Add in the sour cream and vanilla. Beat just until combined.1/3 cup sour cream, 1½ teaspoons vanilla extract
- Add in the eggs, making sure to beat just until they're incorporated. Cheesecake mixture should look smooth and glossy.3 large eggs
- Remove half of the cheesecake batter from the bowl and add it into the pure pumpkin mixture (set aside from earlier). Stir until it's well combined.
Assemble & Bake Cheesecake Bars
- Remove the crust from the freezer. Pour the cheesecake batters carefully onto the crust by using a large spoon, and alternating spoonfuls of the pumpkin cheesecake mixture and then the plain cheesecake mixture inside the pan on top of the crust. * Alternate the batters into the pan so it makes a checkered pattern of the two different batters. See pics above in post for example.
- Use a table knife/butter knife, to gently swirl both batters together but making sure that you do not cut into the crust.
- Bake for 35-40 minutes or until the sides are set and pulled slightly away from the pan, and the center is mostly set but still slightly wobbly.
- Remove the cheesecake bars from the oven and allow them to cool completely, at room temperature, before refrigerating.
- Once cooled, cover the pan with plastic wrap, aluminum foil, or a lid and refrigerate for at least 6-8 hours, but overnight is preferred (closer to 12 hours).
- Serve the pumpkin cheesecake bars chilled from the fridge. Garnish with whipped cream, caramel sauce, mini chocolate chips, crushed cinnamon graham crackers, finely chopped pecans etc. Or eat them as is!
Nutrition
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