What happens when you swirl cream cheese with pumpkin and layer it on top of a cinnamon-spiced graham cracker crust? You have these delicious easy Pumpkin Cheesecake Bars. These bars are lightly spiced and full of rich, creamy pumpkin and cheesecake flavors with half the work of making an actual cheesecake. And they’re perfect for a handheld treat.
These bars do need to chill, so they will take several hours to be ready. But they’re worth the wait!
I adore bar cookies, especially ones that have some element of cheesecake, like my White Chocolate Cheesecake Bars. So I was in heaven when I tasted these Pumpkin Cheesecake Bars. They are creamy and the perfect dessert for easing into fall.
Testing results for pumpkin cheesecake bars
- We tested this recipe using sour cream and Greek yogurt, and overwhelmingly preferred the sour cream.
- We’ve also made these bars with some toasted pecans sprinkled on top, and with a handful of white chocolate chips added to the batter. Delicious!
I hope you make this recipe. I think you’ll love it!
We are crazy about pumpkin around here, especially my Spiced Pumpkin Bread, which I make at least once a month. And it wouldn’t be Thanksgiving without this perfect Pumpkin Cream Cheese Roll. It’s the best!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cinnamon graham crackers: You can use regular graham crackers, but we love the slight cinnamon flavor in the crust when using cinnamon graham crackers.
Pumpkin purée: Be sure not to buy pumpkin pie filling. It will not work in this recipe.
Pumpkin pie spice: It’s a one-stop shop for all things pumpkin.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Pumpkin Cheesecake Bars Recipe
Ingredients
Crust:
- 15 cinnamon graham crackers
- ¼ cup granulated sugar
- ½ cup butter, melted
Pumpkin Filling:
- 1 ½ cups pumpkin purée
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour
Cheesecake Filling:
- 3 8-ounce packages cream cheese, room temperature
- 2 cups granulated sugar
- ½ cup sour cream
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F and line a 9 x 13 baking pan with parchment paper.
Make the Crust:
- In a food processor or blender, pulse together 15 cinnamon graham crackers and 1/4 cup granulated sugar until they are a fine crumb.
- Slowly add 1/2 cup butter, melted just until combined.
- Press the graham cracker mixture into a prepared baking pan in an even layer. Bake for 10 minutes. Allow the crust to cool completely.
Make the Pumpkin Filling:
- In a medium mixing bowl, stir together 1 1/2 cups pumpkin purée, 1 tablespoon pumpkin pie spice, and 1 tablespoon all-purpose flour. Set the mixture aside.
Make the Cheesecake Filling:
- Add 3 8-ounce packages cream cheese, room temperature and 2 cups granulated sugar to the bowl of the mixer and beat on medium-high speed until light and fluffy.
- Reduce the speed to low and add 1/2 cup sour cream, 3 large eggs, room temperature, 2 teaspoons vanilla extract, and 1/4 teaspoon salt.
- Scoop 2 cups of the cream cheese mixture and stir it into the pumpkin mixture.
Assembly:
- Spoon the pumpkin filling and cheesecake filling all over the crust. Using a butter knife, swirl the two mixtures together to create a swirl pattern.
- Bake for 30 to 45 minutes until the edges are set. Allow the bars to cool completely and then place them in the refrigerator for 4 to 6 hours before cutting into individual bars.
Nutrition
Questions and tips
Storage
Store the pumpkin cheesecake bars in an airtight container for 3-4 days.
You sure can! I like to place them on a baking sheet in the freezer overnight, then wrap them individually to freeze. This way you can just grab one out of the freezer when you want a treat.
Almost anything that’s cheesecake related works great to make ahead. These pumpkin cheesecake bars are best after chilling for several hours, so I usually make them 1-2 days before I plan to serve.
The best way to get clean cuts is to ensure the bars have had plenty of cooling time, then use a sharp, straight-blade knife. Run it under hot water and wipe dry, then cut the bars. It helps to wipe the blade between each cut with a paper towel.
