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These are one of the best fall desserts! Pumpkin Cheesecake Bars are swirled with both a cheesecake and pumpkin cheesecake batter and have a buttery graham cracker crust. It’s just the right amount of pumpkin spice flavor to satisfy your craving.
If you love pumpkin desserts, be sure to try my Pumpkin Cupcakes or this No-Bake Pumpkin Cheesecake
Easy Pumpkin Cheesecake Bars
My obsession with cheesecake continues and this time it’s all things pumpkin. I am never one to turn down a pumpkin dessert, even if it’s the middle of summer- I can’t get enough.
Pumpkin Swirled Cheesecake Bars are an elegant yet easy dessert than anyone can make at home. It starts with a buttery graham cracker crust with a thick and creamy cheesecake filling. To create the marbled effect, you simply divide the batter in half and mix in some pumpkin puree. The texture is just perfect.
Cheesecake bars are easier to make than baked cheesecakes because they don’t require a water bath, and it takes so much less time to bake, cool and set. You can be enjoying these bars just a few hours after baking.
These can be served with a cup of coffee or on your Thanksgiving dessert table. Just be prepared to eat more than one because they are that good!
Ingredients You’ll Need
These bars are made with simple ingredients and it comes together pretty quick. For the best results, be sure the necessary ingredients are at room temperature.
For the crust:
Graham cracker crumbs- These would also be good with Biscoff or gingersnap cookies.
Brown sugar
Unsalted butter
For the Filling:
Full-fat cream cheese-at room temperature
Light brown sugar
Full-fat sour cream– at room temperature
Pure vanilla extract
Large eggs– at room temperature
Pumpkin puree – not pumpkin pie filling
Pumpkin pie spice
How to Make Swirled Pumpkin Cheesecake Bars
Prep: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper in the bottom.
Make the crust: Grind the graham crackers into a fine crumb, add the brown sugar and then stir in the melted butter until well combined. Press the crumbs tightly into the bottom of the pan. Set aside.
Beat the cream cheese: Spend a couple of minutes beating the cream cheese until it’s free of lumps, scrape down the bowl frequently. Then add the brown sugar and beat at low speed until completely smooth. This prevents a lumpy filling, so don’t rush this step!
Add the wet ingredients: Start by adding the sour cream, vanilla extract and beat until well combined. Then add the eggs one at a time, ensure it’s well mixed before adding more.
Beaten Cream Cheese Finished Batter
Make the pumpkin batter: Divide the batter in half. To one half, add the pumpkin puree and pumpkin pie spice and beat until incorporated.
Layer the cheesecake: Add spoonfuls of each of the cheesecake fillings, covering the crust layer completely. Gently swirl with a knife to create marbled effect. Repeat with another layer two until all the remaining batter is used.
Bake : In a preheated oven, bake for approximately 25-30 minutes. The center should be set, but still slightly jiggly.
Cool: Remove the cheesecake from the oven and cool completely on the counter, then cover and move to the refrigerator. Refrigerate for 2-4 hours until the cheesecake has fully set.
How to Store Cheesecake Bars
Once these are completely cooled, transfer them to the refrigerator for a couple of hours to set. Once set, you can slice them into bars and store in an airtight container. If you stack them in the container, place a piece of parchment paper between the layers.
How to Freeze these
Once the bars have set in the refrigerator for a couple of hours, transfer them to a freezer-safe airtight container and freeze for up to one month. If you stack them in the container, place a piece of parchment paper between the layers. Thaw for a few hours in the refrigerator prior to serving.
Pumpkin Cheesecake Bars
- Prep Time: 60 minutes
- Chill time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 15 bars
Print Recipe
Pin RecipeDescription
Pumpkin Cheesecake bars are swirled with both a cheesecake and pumpkin cheesecake batter and have a buttery graham cracker crust.
Ingredients
For the crust:
- 2 ¼ cups (202g) graham cracker crumbs
- 2 tablespoons (28g) brown sugar
- 6 tablespoons (84g) unsalted butter, melted
For the Filling:
- 32 ounces (904g) full-fat cream cheese, at room temperature
- 1 cup (200g) light brown sugar
- ¼ cup (48g) full-fat sour cream, at room temperature
- 1 tablespoon (15ml) pure vanilla extract
- 4 large eggs, at room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons (5g) pumpkin pie spice
Instructions
For the crust
- Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper in the bottom.
- Grind the graham crackers into a fine crumb. Mix together with the brown sugar then stir in the melted butter until well combined. Press the crumbs tightly into the bottom of the pan. Set aside.
For the filling
- In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the brown sugar and beat on low speed until completely smooth, scraping down the bowl occasionally. Next add the sour cream, vanilla extract and beat until well combined.
- Add the eggs one at a time, ensure it’s well mixed before adding more. Scrape down the bowl occasionally.
- Divide the batter in half. To one half, add the pumpkin puree and pumpkin pie spice and beat until incorporated.
- To layer the batter in the pan, add spoonful of each of the cheesecake fillings, covering the crust layer completely. Gently swirl with a knife to create a marbled effect. Repeat with another layer two until all the remaining batter is used.
- Bake at 350°F for approximately 25-30 minutes. The center should be set, but still slightly jiggly. Remove the cheesecake from the oven and cool completely on the counter, then cover and move to the refrigerator. Refrigerate for 2-4 hours until the cheesecake has fully set.
- Category: Cheesecake
- Method: Oven
- Cuisine: American
Keywords: Cheesecake Bars, Pumpkin Desserts, Fall dessert ideas
More Pumpkin Desserts
- Fluffy Pumpkin Bundt Cake
- Easy Pumpkin Bread
- The best Pumpkin Donuts
Would this work as a pie instead of bars?
Hi Vanessa, yea I think you could do that, maybe a half recipe for a 9-inch pie.
Absolutely delicious! Huge hit with my entire family. Will definitely be making again!!
★★★★★
Yeah! Thank you so much Ciarra! This makes my day.
These look amazing!!! Must try!
Thank you!
Can this recipe be cut in half?
It sure can! I recommend an 8-inch pan so the bars are still nice and thick