These Pumpkin Cheesecake Bars are the ultimate fall treat, blending creamy cheesecake with warm pumpkin spice in every bite. The velvety filling sits atop a buttery graham cracker crust, creating a perfect balance of textures. With just 25 minutes of prep and 45 minutes of baking, you’ll have a dessert that’s as easy to make as it is indulgent. Let it chill for 6 hours, and you’ll be rewarded with a dessert that’s rich, smooth, and utterly irresistible.
Each bar is a celebration of autumn flavors, with hints of cinnamon, nutmeg, and vanilla mingling in every forkful. The luscious cheesecake layer is light yet decadent, while the crust adds a satisfying crunch. Perfect for gatherings or a cozy night in, these bars are sure to impress. At 315 calories per serving, they’re a guilt-free way to savor the season’s best flavors. Treat yourself to a dessert that’s as comforting as it is delicious!
Ingredients for Pumpkin Cheesecake Bars
- Graham Cracker Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar (firmly packed)
- 7 Tablespoons (100 g) salted butter (melted)
- Cheesecake:
- 24 oz (680 g) cream cheese (softened)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten)
- Pumpkin Cheesecake:
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Step-by-Step Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C). Line a 9×9″ (22x22cm) baking pan with parchment paper (optional but recommended for easy removal).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and brown sugar. Add melted butter and stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared pan. Set aside (do not bake yet).
- Make the Cheesecake Batter:
- In a large mixing bowl, combine softened cream cheese, granulated sugar, and brown sugar. Use an electric mixer on medium speed to beat until smooth and creamy (no lumps).
- Add sour cream and vanilla extract, mixing until fully combined.
- Add eggs one at a time, mixing on low speed after each addition until just combined. Scrape the sides and bottom of the bowl to ensure uniformity.
- Prepare the Pumpkin Cheesecake Batter:
- Measure out 1 ½ cups of the cheesecake batter and transfer it to a separate bowl.
- Add canned pumpkin and pumpkin spice to the separated batter, stirring until fully combined.
- Assemble and Bake:
- Alternate dollops of the plain cheesecake batter and pumpkin cheesecake batter over the prepared crust.
- Use a knife to gently swirl the two batters together.
- Bake in the preheated oven for 40-45 minutes, or until the cheesecake is mostly set but the center is still slightly jiggly.
- Cool and Chill:
- Allow the cheesecake to cool to room temperature, then transfer it to the refrigerator. Chill for at least 6 hours, preferably overnight, before cutting and serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Pumpkin Cheesecake Bars with a drizzle of caramel sauce or a dollop of whipped cream for a decadent touch. For a festive twist, sprinkle with chopped pecans or a dusting of cinnamon sugar. These additions not only enhance the flavor but also make your dessert visually stunning.
Serve with Style: Serving Suggestions
These bars are perfect for any occasion! Serve them chilled on a platter with a side of vanilla ice cream for a delightful contrast. For a cozy fall gathering, pair with a warm cup of spiced apple cider or pumpkin spice latte. They’re also great as a standalone treat for potlucks or holiday parties.
Keep It Fresh: Storage and Reheating Tips
Store your Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Avoid reheating to maintain the perfect texture.
Mix It Up: Recipe Variations
Experiment with different crusts like gingersnap crumbs or oatmeal cookie crumbs for a unique twist. You can also swap the pumpkin spice for chai spice blend for a warm, aromatic flavor. For a nutty crunch, fold chopped walnuts into the cheesecake batter before baking.
Quick Tips: Time-Saving Hacks
To save time, use store-bought graham cracker crust instead of making your own. You can also prepare the cheesecake batter a day ahead and store it in the fridge, then bake it the next day. For easier slicing, use a sharp knife dipped in hot water and wiped clean between cuts.
Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 170 g
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar firmly packed
- 7 Tablespoons salted butter 100 g, melted
Cheesecake
- 24 oz cream cheese 680 g, softened
- ¾ cup granulated sugar 150 g
- ¼ cup light brown sugar 50 g, firmly packed
- ½ cup sour cream 113 g
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten
Pumpkin Cheesecake
- ⅔ cup canned pumpkin 168 g
- 1 ½ teaspoons pumpkin spice
Instructions
- Preheat oven to 325F (160C) and line a 9×9″ (22x22cm) baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
- In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
- In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
- Add sour cream and vanilla extract and stir until combined.
- Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
- Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
- Alternate dollops of the two batters over the prepared crust then swirl with a knife. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.