Creamy Pumpkin Cheesecake Bars
1. Introduction
If fall had a flavor, it would be these Pumpkin Cheesecake Bars. Imagine the warmth of pumpkin pie meeting the creamy decadence of cheesecake, all layered on a buttery graham cracker crust. They’re rich yet perfectly balanced with spice, making them a dessert that feels like a hug on a crisp autumn evening.
One of the best parts? They’re easier to make than a traditional cheesecake and way more shareable—ideal for potlucks, family dinners, or cozy weekends at home. In this post, you’ll learn everything from choosing the right pumpkin puree to creating that perfect marbled swirl on top.
2. Ingredients Breakdown
For the Crust:
- Graham cracker crumbs – The base of the bars, giving that signature sweet crunch. You can use digestive biscuits if you’re outside the US.
- Unsalted butter – Helps bind the crumbs and adds rich flavor.
- Granulated sugar – Sweetens the crust just enough.
For the Cheesecake Filling:
- Cream cheese – Use full-fat for the creamiest texture. Room temperature is key for smooth blending.
- Granulated sugar – Balances the tang of cream cheese.
- Vanilla extract – Adds depth to the filling’s flavor.
- Eggs – Bind the filling together while keeping it silky.
For the Pumpkin Layer:
- Pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling.
- Brown sugar – Adds moisture and a caramel-like sweetness.
- Pumpkin pie spice – The star flavor blend of cinnamon, nutmeg, ginger, and cloves.
- All-purpose flour – Helps the pumpkin layer set without being too runny.
Substitutions:
- Gluten-free graham crackers for a gluten-free version.
- Neufchâtel cheese for a lighter cheesecake.
- Coconut sugar instead of granulated or brown sugar for a deeper flavor.
3. Step-by-Step Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then mix until creamy. Beat in eggs one at a time, scraping down the sides of the bowl as needed.
- Prepare the Pumpkin Layer: In a separate bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and flour until smooth.
- Layer the Batter: Pour half of the cheesecake mixture over the crust. Spoon the pumpkin mixture on top, then add the remaining cheesecake mixture. Use a knife to gently swirl the two layers for a marbled effect.
- Bake: Bake for 45–50 minutes or until the center is just set and slightly wobbly. Avoid overbaking, as it can cause cracks.
- Cool and Chill: Allow bars to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for the best texture.
- Slice and Serve: Use the parchment overhang to lift the bars out of the pan. Cut into squares and enjoy chilled.
4. Tips and Variations
- Extra creamy version: Add ¼ cup sour cream to the cheesecake batter.
- Nutty crust: Replace part of the graham crackers with crushed pecans or walnuts.
- Chocolate drizzle: Drizzle melted dark chocolate over cooled bars for a decadent finish.
- Mini version: Make in a muffin tin for individual servings.
5. Serving Suggestions
- Pair with a warm mug of spiced chai latte or hot apple cider.
- Garnish with whipped cream and a light sprinkle of cinnamon.
- Serve alongside a fresh fruit salad for a lighter dessert spread.
6. Storage and Reheating Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap bars individually in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Best enjoyed cold, but you can warm slightly in the microwave for 10–15 seconds if desired.
7. Recipe Notes
- Can be made a day ahead—perfect for holiday prep.
- Best with full-fat, room-temperature cream cheese.
- Avoid overmixing once eggs are added to prevent cracks.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Fat | 17g |
| Saturated Fat | 9g |
| Carbs | 29g |
| Sugar | 20g |
| Fiber | 1g |
| Protein | 5g |
| Sodium | 210mg |
| Cholesterol | 75mg |
| Calcium | 60mg |
| Iron | 1mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 16 bars
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar (for crust)
- 24 oz cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 tsp pumpkin pie spice
- 2 tbsp all-purpose flour
Instructions:
- Preheat oven to 325°F (163°C) and line a 9×13-inch pan with parchment.
- Mix crust ingredients, press into pan, and bake for 10 minutes.
- Beat cream cheese, sugar, and vanilla. Add eggs one at a time.
- Mix pumpkin puree, brown sugar, spice, and flour in another bowl.
- Layer and swirl mixtures in the pan.
- Bake for 45–50 minutes. Cool completely, then refrigerate.
- Slice into bars and serve.
Notes:
- Can be made ahead of time.
- Best with full-fat cream cheese.
- For a gluten-free version, use gluten-free crackers.
🏷️ Diet Tags: Vegetarian, Fall Dessert, Make-Ahead
🌿 Health Benefits: Pumpkin is rich in vitamin A, antioxidants, and fiber.
10. Final Thoughts
Whether you’re baking for a fall gathering, Thanksgiving dessert table, or just to treat yourself on a chilly evening, Pumpkin Cheesecake Bars are a sweet reminder of everything we love about autumn. They’re simple, elegant, and packed with flavor. Give them a try and let me know how they turn out in the comments below!