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Pumpkin Cheesecake Bars Recipe

Creamy, spiced Pumpkin Cheesecake Bars with a buttery graham crust — your new favorite fall dessert!
Prep Time30 minutes
Cook Time40 minutes
cooling time4 hours
Total Time5 hours 10 minutes
Servings: 12 slices
Calories: 338kcal
Author: Lucy Brewer

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.
    Overhead view of a blender containing broken graham crackers and granulated sugar on a white countertop.
  • Slowly add 1/2 cup butter, melted just until combined.
    A person pours melted butter from a clear bowl into a blender containing ground graham cracker crumbs on a white surface.
  • Press the graham cracker mixture into a prepared baking pan in an even layer. Bake for 10 minutes. Allow the crust to cool completely.
    A rectangular baking pan lined with parchment paper, filled with an even layer of pressed graham cracker crust.

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.
    A glass bowl contains pumpkin puree, ground cinnamon, and flour on a white marble surface.

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.
    A white mixing bowl containing two blocks of cream cheese and a mound of granulated sugar on a marble surface.
  • 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.
    A mixing bowl containing creamed butter and sugar with two raw eggs and a small amount of vanilla extract on top, ready to be mixed.
  • Scoop 2 cups of the cream cheese mixture and stir it into the pumpkin mixture.
    A hand uses a spatula to mix a creamy, orange and white batter in a clear glass bowl on a white surface.

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.
    A hand uses a utensil to swirl white and orange batters together in a rectangular baking pan lined with parchment paper.
  • 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.
    Nine marbled orange and white cheesecake bars are arranged in a 3x3 grid on a wooden surface.
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