Oct 06, 2023, Updated Sep 24, 2024
The Best Pumpkin Cheesecake Bars
Fall is in full swing, and what better way to celebrate this time of year than with some mouthwatering pumpkin bars? With creamy cheesecake batter swirled into pumpkin cheesecake batter, they’re ultra creamy, full of pumpkin spice flavor, and have the most delicious buttery graham cracker crust.
Why You’ll Love Them
The 2-ingredient crust is a breeze to whip up and perfectly complements the creamy filling. With a way shorter bake time than other cheesecake recipes, you’ll be digging into this autumn-inspired treat in no time. Unlike a traditional philadelphia cheesecake, there’s no need to fuss with a hot water bath or a springform pan. Simple, quick, and irresistibly delicious!
Let’s dive in!
Here’s What You Need
Before we start, let’s dive into the (simple) equipment and ingredients you need to make one of my favorite pumpkin desserts.
Pumpkin Cheesecake Bar Ingredients
For the crust:
Graham cracker crumbs: Fine crumbs provide a crumbly base for our pumpkin pie cheesecake bars. If using whole graham crackers, that’s 28 square graham crackers or 14 long graham crackers. Crush them in a food processor or by hand using a rolling pin. Melted butter: Binds the crust ingredients together and adds richness.
For the Creamy Pumpkin Pie Cheesecake Filling:
There are two lush and creamy flavors swirled together: vanilla cheesecake filling and pumpkin cheesecake filling, but both start with the same base (so there are no extra dishes to wash).
Full-Fat Cream cheese: Make sure to use softened cream cheese to give the bars their creamy texture. Sour cream: Adds tanginess and ensures a smooth cheesecake consistency. Granulated Sugar: Sweetens our bars to the perfect level. You could swap in brown sugar for the pumpkin mixture if you like. Eggs: Act as a binding agent and give structure to the cheesecake. Pure vanilla extract or vanilla bean paste.
That’s it for the base. You portion some out for the white part of the bars, then to the rest you add:
Pumpkin puree: Infuses the bars with that authentic pumpkin flavor (if you have any left in the can, here’s a guide to freezing canned pumpkin puree). Pumpkin pie spice: A mix of fall spices to bring the flavours of pumpkin pie.
Variations and SubstitutionsA great recipe can always be tweaked. Here are some ways to make these bars your own:
Different crust: Swap graham crackers with Oreo crumbs or ginger snap cookies for a different base flavor. You can also use cinnamon graham crackers, gluten-free graham crackers, or Biscoff cookies for a biscoff cookie crust. YUM! Cream substitute: Instead of sour cream, use Greek yogurt for a healthier touch. Spice it up: Use individual warm spices like ground cinnamon, nutmeg, ginger and ground cloves if you don’t have pumpkin spices on hand. Details in notes. Filling options: Stir in chocolate chips or nuts for added texture and flavor.
Grab these Tools
Baking pan: Specifically, a 9x9x2” square pan for the perfect bar size. Standing mixer: An electric mixer makes the pumpkin cheesecake filling a breeze. Large or medium bowl: for making the graham cracker crust. Spatula Knife: To create the marbled effect by swirling the batters. Wire rack: for best results with cooling the bars.
With everything ready, you’re all set to whip up some unforgettably delicious Pumpkin Cheesecake Bars that are sure to be a huge hit.
How to Make This Pumpkin Cheesecake Bar Recipe
It’s so easy to make these beautiful, marbled pumpkin cheesecake bars, despite them looking super fancy. All you have to do is fill a baked graham cracker crust with marbled cheesecake layer, then bake until set. Graham Cracker Crust:
First, you’ll want to get your oven ready. Preheat it to 350°F. Then, either line a 9x9x2” square baking dish with parchment paper, use cooking spray or give it a good buttering. In a large bowl, mix the graham cracker crumbs and melted butter. You’re looking for a moistened, even texture. Press this mix firmly into your baking pan. Bake for 12 minutes. Remember to keep your oven heated at 350°F for the next steps.
Cheesecake Filling:
Place cream cheese and sour cream in your stand mixer (or in a bowl, if using a hand mixer). Beat them together using the whisk or paddle attachment on medium speed. It’s important to get them nice and smooth. Next, mix in 1/2 cup of sugar until your mix is fluffy.
Gently add the eggs, one at a time, followed by vanilla. Scrape down the sides of the bowl occasionally. Now, set aside 1 cup of this cream cheese mixture. Add pumpkin puree, the 3 extra tablespoons of sugar, and those warming spices to the remaining cheesecake batter. Mix until they’re all friends.
Creating Your Bars:
Onto your baked crust, alternately pour in dollops of plain and pumpkin cheesecake mixture. For a marbled look, gently use a knife to swirl the batters together. Pop your pan into the center of your oven. Bake pumpkin cheesecake bars for 20-25 minutes. You’ll know it’s done when the edges have puffed up a bit, and the middle has a slight jiggle. Let it cool to room temperature on a wire rack. Once cooled, it’s ready to be enjoyed. Any leftovers can be refrigerated for up to 3 days.
These swirled pumpkin cheesecake bars are sure to be a hit for Thanksgiving dessert or any gathering that warrants delicious fall flavors. Enjoy!
How to Serve Pumpkin Cheesecake Bars
Enjoying these pumpkin cheesecake bars to the fullest means presenting and serving them in the best way possible. Here’s how:
Make Ahead and Storage
Freezer friendly: Once baked and cooled, you can freeze the bars in a single layer and then transfer them to an airtight container. They’ll last up to 3 months. Refrigerate: After baking, these bars should be stored in the refrigerator, wrapped tightly with plastic wrap. They taste best when chilled and will keep for up to 3 days. Serving: For optimal flavor and texture, remove the bars from the refrigerator 15 minutes before serving.
4 Common Mistakes When Making Pumpkin Cheesecake Bars
Here are the most frequent mix-ups to avoid when making pumpkin cheesecake bars: Just skimming through? Here are some quick answers to the commonly-asked questions.
Final Notes, Pro Tips + Science-Based Secrets
Unlock the full potential of your Pumpkin Cheesecake Bars with these key takeaways:
Smooth batter: Room temperature ingredients, especially cream cheese, will ensure a smoother batter with no lumps. Pumpkin puree: Always opt for 100% pure pumpkin rather than pumpkin pie filling for a genuine pumpkin flavor. Avoid overmixing: Once the eggs are added, mix just until combined to prevent the cheesecake from cracking. Test for doneness: The edges of your cheesecake bars should look set, but the center should have a slight jiggle. Cooling is key: Letting your bars cool gradually (first at room temperature, then in the fridge) will also prevent cracks and ensure a perfect texture.
Other Pumpkin Recipes You’ll Love:
This super-moist, soft Pumpkin Bread recipe My favorite Pumpkin Zucchini Muffin recipe These super soft and wonderful Pumpkin Cookies Pumpkin and Rice Soup for a warming dinner I really adore this Pumpkin Pasta Sauce recipe
If you love all things pumpkin, head to my full collection of pumpkin recipes, next! Check out my other cheesecake recipes, too.
