Creamy, spiced, and perfectly sweet — these Pumpkin Cheesecake Bars are everything you love about fall in one irresistible bite. With a buttery cinnamon graham crust, silky pumpkin filling, and rich cheesecake layer, this dessert is impossible to resist. They’re the perfect treat for cozy nights, holidays, or anytime you’re craving something sweet and seasonal!
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➡️➡️➡️ 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.
Crust:
15 cinnamon graham crackers
1/4 cup granulated sugar
1/2 cup butter, melted
Pumpkin Filling:
1 1/2 cups pumpkin purée
1 tablespoon pumpkin pie spice
1 tablespoon all-purpose flour
Cheesecake Filling:
3 (8 oz) packages cream cheese, room temperature
2 cups granulated sugar
1/2 cup sour cream3 large eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
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Pumpkin Cheesecake Bars
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 oz) 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°F and line a 9 x 13 baking pan with parchment paper.
Make the Crust:
- In a food processor or blender, pulse together the graham crackers and granulated sugar until they are a fine crumb.
- Slowly add in the melted butter just until combined.
- Press the graham cracker mixture into your 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 the pumpkin purée, pumpkin pie spice, and flour. Set the mixture aside.
Make the Cheesecake Filling:
- Add your cream cheese and granulated sugar to the bowl of your mixer and beat on medium-high speed until light and fluffy. Reduce the speed to low and add in the sour cream, eggs, vanilla extract, and 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.
Notes
- Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. This ensures your bars won’t stick to the pan and makes cleanup easier. A well-prepared crust is the foundation of these bars, providing a sweet and slightly spiced base.
- Take 15 cinnamon graham crackers and pulse them in a food processor or blender until they become fine crumbs. Combine the crumbs with 1/4 cup of granulated sugar. Gradually add 1/2 cup of melted butter and pulse again until the mixture sticks together when pressed. This will help the crust hold its shape while baking.
- Press the graham cracker mixture firmly and evenly into the prepared baking pan. Use the bottom of a measuring cup or your fingers to compact it for a solid base. Bake the crust for 10 minutes to set it, then allow it to cool completely before adding any filling. A cooled crust prevents the cheesecake layer from sinking or cracking.
- In a medium bowl, combine 1 1/2 cups of pumpkin purée with 1 tablespoon of pumpkin pie spice and 1 tablespoon of all-purpose flour. Mix until smooth and uniform. The flour helps thicken the pumpkin layer slightly, giving it structure for the swirled effect with the cheesecake.
- In a large mixing bowl, beat 3 packages (8 oz each) of room-temperature cream cheese with 2 cups of granulated sugar on medium-high speed until the mixture is light and fluffy. This aeration ensures a creamy, smooth texture in the final bars.
- Reduce the mixer speed to low, then add 1/2 cup sour cream, 3 large eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Mix just until combined; overmixing can incorporate too much air, causing cracks during baking.
- Scoop 2 cups of the cheesecake mixture into the pumpkin mixture and stir gently to combine. This step blends the flavors while keeping the distinct pumpkin layer ready to swirl with the remaining cheesecake mixture on the crust.
- Spoon both the pumpkin filling and remaining cheesecake filling over the cooled crust. Use a butter knife to swirl the two mixtures together, creating a marbled pattern. This not only looks beautiful but also ensures each bite has a balanced flavor of cheesecake and pumpkin.
- Bake the bars in the preheated oven for 30 to 45 minutes. The edges should be set while the center may still have a slight jiggle. Avoid overbaking to keep the bars creamy rather than dry. Once done, allow them to cool completely at room temperature.
- After cooling, refrigerate the bars for 4 to 6 hours, or overnight if possible. Chilling helps the flavors meld together and makes slicing easier. Cut into individual squares and serve. These bars are rich, creamy, and perfect for fall or any pumpkin-themed dessert craving!
