Name: Pumpkin Cheesecake Bars
Prep time: 25 min
Cook time: 45 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: Graham Cracker Crust:; 1½ cups (170 g) graham cracker crumbs; 2 tablespoons granulated sugar; 1 tablespoon brown sugar, firmly packed; 7 tablespoons (100 g) salted butter, melted; Cheesecake Batter:; 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 Swirl:; ⅔ cup (168 g) canned pumpkin; 1½ teaspoons pumpkin spice

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Pumpkin Cheesecake Bars are the perfect autumn dessert—rich, creamy, spiced just right, and much easier to make than a traditional cheesecake. With a buttery graham cracker crust and a luscious swirl of classic and pumpkin cheesecake batters, these bars deliver all the cozy flavors of fall without the need for a water bath or springform pan.

Pumpkin Cheesecake Bars

Why You’ll Love This Recipe

No water bath required – These bars are baked right in a regular baking pan, making them far simpler than a full cheesecake.
Beautiful swirled appearance – The marbled effect is eye-catching and perfect for entertaining.
Ideal for fall gatherings – Pumpkin spice and creamy cheesecake are a crowd-pleasing combo.
Make-ahead friendly – Chill them overnight and they’re ready to go the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust

1½ cups graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar, firmly packed
7 tablespoons salted butter, melted

Cheesecake Batter

24 oz cream cheese, softened
¾ cup granulated sugar
¼ cup light brown sugar, firmly packed
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Pumpkin Swirl

⅔ cup canned pumpkin
1½ teaspoons pumpkin spice

Directions

1. Prepare the Crust
Preheat the oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
In a bowl, mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan and set aside.

2. Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese with granulated and brown sugar until completely smooth and creamy.
Add in sour cream and vanilla, mixing until just combined.
With the mixer on low, add eggs one at a time, mixing until just incorporated. Be careful not to overmix.

3. Create the Pumpkin Swirl
Remove 1½ cups of the cheesecake batter and place it in a separate bowl. Stir in the canned pumpkin and pumpkin spice until fully combined.

4. Assemble the Bars
Alternate spoonfuls of the plain and pumpkin cheesecake batters over the graham cracker crust. Use a knife to swirl the two together for a marbled effect.

5. Bake
Bake for 40–45 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking.
Cool the bars at room temperature, then refrigerate for at least 6 hours or overnight for the best texture.

6. Serve
Cut into 16 bars and serve chilled. Optional: Dust with cinnamon or top with whipped cream for extra flair.

Servings and timing

Servings: 16 bars
Prep time: 25 minutes
Cook time: 45 minutes
Chill time: 6 hours
Total time: 7 hours 10 minutes

Variations

Gingersnap crust – Replace graham crackers with crushed gingersnaps for added spice.
Mini versions – Use a muffin tin with liners for individual portions.
Nut topping – Sprinkle with chopped pecans or walnuts before baking for crunch.
Maple twist – Add a splash of maple syrup to the pumpkin batter for an extra autumnal note.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Freeze individual bars wrapped tightly in plastic and foil. Thaw in the fridge before serving.

Reheating: These bars are best served chilled, but you can let them come to room temperature for 15–20 minutes before serving if desired.

FAQs

Can I use homemade pumpkin purée?

Yes, but make sure it’s very thick and not watery, or it could affect the texture of the cheesecake.

What if I don’t have pumpkin spice?

You can make your own blend with cinnamon, nutmeg, ginger, and cloves.

Can I use a 9×13 pan instead?

You can, but the bars will be thinner and may bake more quickly. Start checking around 30–35 minutes.

How do I know when it’s done baking?

The edges should be set and the center should still have a slight jiggle when you shake the pan gently.

Why don’t I need a water bath?

The thinner layer of cheesecake in bar form is less prone to cracking, and the low temperature helps too.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for best texture and flavor, but low-fat can be used in a pinch.

Can I add a topping?

Absolutely. Whipped cream, caramel drizzle, or chopped nuts make great additions.

What’s the best way to cut clean slices?

Chill the bars completely and use a sharp knife wiped clean between each cut.

Can I double the recipe?

Yes, you can double the ingredients and bake in a 9×13 pan, increasing the baking time as needed.

What’s the texture like?

Creamy and smooth like a classic cheesecake, but in an easy-to-slice bar format.

Conclusion

Pumpkin Cheesecake Bars are the ultimate make-ahead dessert for fall. With warm spices, creamy cheesecake, and a buttery graham cracker crust, they capture all the magic of pumpkin season in one easy-to-bake treat. Whether you’re serving a crowd or just indulging yourself, these bars are guaranteed to satisfy your autumn cravings.