Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are the perfect blend of creamy cheesecake and warm, spiced pumpkin flavors, all layered on a buttery graham cracker crust. These bars are an easy alternative to traditional pumpkin pie, making them a great choice for fall gatherings, Thanksgiving, or whenever you’re craving a seasonal treat.

Why You’ll Love This Recipe

• Perfect Fall Dessert – Combines the best of pumpkin pie and cheesecake in one delicious bar.
• Easy to Make – No need for a water bath like traditional cheesecake.
• Make-Ahead Friendly – Can be prepared in advance and stored in the fridge.
• Rich and Creamy – A luscious, velvety texture with warm spices and a buttery crust.
• Great for Sharing – Easy to slice and serve at parties or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Melted butter
• Sugar
• Ground cinnamon (optional)

For the Cheesecake Filling:

• Cream cheese, softened
• Sugar
• Eggs
• Vanilla extract
• Sour cream

For the Pumpkin Layer:

• Pumpkin puree
• Brown sugar
• Pumpkin pie spice
• Ground cinnamon
• Nutmeg

Directions

this recipe

1. Preheat the Oven – Set your oven to 325°F (163°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
2. Make the Crust – In a bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then let it cool slightly.
3. Prepare the Cheesecake Layer – Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each. Stir in vanilla and sour cream.
4. Make the Pumpkin Layer – In a separate bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and nutmeg. Take about 1 cup of the cheesecake batter and mix it into the pumpkin mixture.
5. Assemble the Layers – Pour the plain cheesecake batter over the crust, then gently spread the pumpkin mixture on top. Swirl with a knife for a marbled effect if desired.
6. Bake – Bake for 45-50 minutes, or until the center is just set.
7. Cool and Chill – Let the bars cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing.
8. Serve – Slice into bars and enjoy!

Servings and Timing

• Servings: 12-16 bars
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Chilling Time: 4+ hours
• Total Time: About 5 hours

Variations

• Chocolate Twist – Add a chocolate cookie crust or swirl melted chocolate into the batter.
• Nutty Crunch – Top with toasted pecans or walnuts for added texture.
• Gluten-Free Version – Use gluten-free graham crackers for the crust.
• Extra Spiced – Add a dash of ginger or cloves for a stronger fall spice flavor.
• Maple Sweetened – Substitute some of the sugar with maple syrup for a natural sweetness.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Serving Tip: Enjoy chilled or let sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling already contains sugar and spices, which may alter the flavor and texture of the bars. Stick to pure pumpkin puree.

What type of cream cheese should I use?

Use full-fat cream cheese for the creamiest texture. Low-fat versions may alter the consistency.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter, and let the bars cool gradually before refrigerating.

Can I use a different crust?

Yes! Try a Biscoff cookie crust, vanilla wafer crust, or even a chocolate cookie crust for a fun twist.

How do I make clean cuts when slicing the bars?

Use a sharp knife and wipe it clean between cuts for neat slices.

Can I add a topping?

Absolutely! Try whipped cream, caramel drizzle, or a dusting of cinnamon.

What’s the best way to store leftovers?

Keep them in an airtight container in the fridge for up to 5 days.

Can I make these bars ahead of time?

Yes! These bars taste even better after chilling overnight, making them perfect for meal prep.

Can I make this recipe dairy-free?

Use dairy-free cream cheese and sour cream, and make sure your butter substitute is plant-based.

Can I double the recipe?

Yes! Use a 9×13-inch pan and adjust the baking time to about 55-60 minutes.

Conclusion

Pumpkin Cheesecake Bars are the ultimate fall dessert, combining the rich creaminess of cheesecake with warm pumpkin spice flavors. They’re easy to make, perfect for gatherings, and a delicious twist on traditional pumpkin pie. Whether you serve them at a holiday dinner or just as a cozy treat, they’re sure to be a hit!

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