Easy pumpkin cheesecake bars recipe that is loaded with spiced pumpkin flavors! Classic cheesecake swirled with pumpkin cheesecake on a sweet graham cracker crust.
Skip the pumpkin cheesecake and make a classic strawberry cheese or Biscoff cheesecake instead! LINK
PUMPKIN CHEESECAKE BARS
These pumpkin cheesecake bars make for a great fall dessert, especially for the holidays! Cheesecake bars are loaded with all the rich, smooth cheesecake textures along with pumpkin spice flavors. This simple cheesecake recipe is fool proof and doesn’t require the water bath baking method. The perfect make ahead dessert that everyone will love.
WHAT YOU NEED-
- Graham Crust– For the cheesecake crust, you want to use unsalted butter, crushed graham crackers, granulated sugar, brown sugar, and cinnamon. The crust is crumbly, crunchy and so good!
- Cream Cheese– Use classic cream cheese for this recipe, but you can substitute it for low fat cream cheese. Be sure the cream cheese is softened before making this dessert.
- Eggs– Adding fresh eggs to cheesecake batter is what gives the cheesecake a smooth and rich texture.
- Sugar– To sweeten this cheesecake, use both granulated sugar and brown sugar. Either light or dark sugar can be used, I like using light brown sugar.
- Vanilla– Vanilla extract adds extra flavors to the cheesecake!
- Sour Cream– Adding sour cream to cheesecake batter, helps the cheesecakes creaminess and helps with the velvety smooth texture. You can also substitute sour cream for plain Greek yogurt.
- Pumpkin– Be sure to use canned pumpkin puree, NOT canned pumpkin pie. I love using Libby’s canned pumpkin puree.
- Flavors– For additional flavors, add pumpkin pie spice to the pumpkin cheesecake portion!
HOW TO MAKE PUMPKIN CHEESECAKE BARS
Do not be intimidated by the number of steps to this recipe, it’s so easy to make!
- Preheat the oven and line a 9×9 baking sheet with parchment paper.
- Pulse the graham crackers into fine crumbs in a blender or food processor.
- Add all the ingredients for the crust in a bowl and mix to combine. Transfer to the baking sheet, pressing down to ensure the crust is tightly packed.
- With a mixer, mix the cream cheese until smooth. This step helps avoid lumps in the mixture.
- Mix in the brown sugar, granulated sugar, sour cream, and vanilla to combine.
- Add eggs, one at a time, and mix just enough to combine. (Do NOT overmix.)
- Transfer 1/3 of the cheesecake batter into another bowl. Mix in the pumpkin puree and pumpkin spice until combined.
- Take dollops of each cheesecake filling and add the baking sheet over the crust. Alternating between both cheesecake flavors, to get a checkered pattern of cheesecake. Do this with all the cheesecake batters.
- Using a knife or fork, gently run it through the cheesecake batter to create a swirl design. Repeat until both cheesecake batters are swirled together. (Do not go too deep or you will pierce through the crust.)
- Bake the cheesecake until the cheesecake sets. Turn off the heat and crack the oven open. Allow the heat to slowly escape by slow cooling.
- Remove the cheesecake bars and allow them to fully cool at room temperature. Transfer to the fridge and allow chill, chill time will be at least 4 hours, up to overnight.
- Slice and serve with desired toppings.
CHEESECAKE TOPPING IDEAS-
Although this cheesecake tastes perfect plain, you can also elevate these cheesecake bars by topping them before serving!
- Whipped Cream
- Caramel Sauce Drizzle
- Pumpkin Sauce Drizzle
- Condensed Milk
QUESTIONS YOU MIGHT HAVE-
You can use either classic honey graham crackers or cinnamon graham crackers.
No! Although a classic cheesecake recipe requires the water bath method, these bars don’t need the water bath method.
Yes! Just skip the steps requiring the pumpkin puree and pumpkin pie spice and have classic cheesecake bars.
To ensure the cheesecake doesn’t crack you want to make sure you use all room temperature ingredients, do NOT open the door during baking, and be sure not to overmix!
No! You can make this pumpkin cheese by doing layers instead of swirl.
Yes! These bars freeze great! Once they are completely cooled, add them to a freezer safe bag and freeze for up to 1-2 months. Thaw overnight and enjoy.
Once the cheesecake is fully cooked, transfer to the fridge and will last for 3-4 days! This is a great make ahead dessert.
Yes! Switch out crushed graham crackers for crushed vanilla wafers, crushed Biscoff cookies, crushed oreos, or even chocolate graham crackers.
Yes, check out my simple pumpkin cheesecake recipe if you want a whole cheesecake recipe.
OTHER PUMPKIN RECIPES
If you love pumpkin as much as we do, check out our other delicious pumpkin inspired recipes!
Pumpkin Cheesecake Bars
Ingredients
Graham Crust-
- 1/2 cup melted unsalted butter 1 stick
- 2 cups graham crackers crushed
- 1 ½ Tbsp brown sugar
- 3 Tbsp granulated sugar
- 1 tsp ground cinnamon
Classic Cheesecake Layer-
- 24 oz softened cream cheese 3 packs
- 1/3 cup sour cream
- 1/2 cup granulate sugar
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 3 eggs
Pumpkin Layer-
- 1/2 cup pumpkin puree
- 1 ½ tsp pumpkin pie spice
Instructions
- Preheat the oven to 325℉ and line a 9×9 baking pan with parchment paper.
- In a bowl, mix together the melted butter, crushed graham crackers, brown sugar, granulated sugar, and cinnamon.
- Transfer to the baking sheet, pressing down to ensure the crust is tightly packed. Set aside but do NOT bake yet.
- With a mixer, mix the cream cheese until smooth. Add in the brown sugar, granulated sugar, sour cream, and vanilla and blend until combined.
- Add in the eggs, one at a time and mix just enough to combine. Do NOT overmix.
- Transfer 1/3 of the cheesecake batter into another bowl. Mix in the pumpkin puree and pumpkin spice to combine.
- Take dollops of each cheesecake filling and add the baking sheet over the crust. Alternating between both cheesecake flavors, to get a checkered pattern of cheesecake. Do this with all the cheesecake batters.
- Using a knife or fork, gently run it through the cheesecake batter to create a swirl design. Repeat until both cheesecake batters are swirled together. Do not go too deep or you will pierce through the crust.
- Bake the cheesecake at 325℉ for 40-45 minutes until the cheesecake sets. (There should be only a slight jiggle in the center, the edges should be set already.)
- Turn off the heat and crack the oven door open with a spoon, allowing the heat to slowly escape for about 15-20 minutes. Remove from the oven and allow it to finish fully cooling at room temp.
- Transfer to the fridge and allow to chill, chill time will be at least 4 hours, up to overnight.
- Slice and serve with desired toppings.
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