These Pumpkin Cheesecake Bars are the fall dessert that rewards you for making them ahead. You bake them, cool them, refrigerate for four hours, and then they're just sitting there waiting while you focus on everything else the day of your gathering. That mandatory chill time isn't a limitation - it's actually the whole point. They come out firm, sliceable, and gorgeous, with a swirled two-tone top that looks like you spent way more time than you did.
The base is a buttery graham cracker crust pressed and pre-baked for 10 minutes. Over that goes a swirl of classic vanilla cheesecake and pumpkin cheesecake - you split the batter in half, stir pumpkin puree and pumpkin pie spice into one portion, then dollop and swirl the two together. It looks impressive and takes about five minutes. Every slice ends up with a beautiful marbled pattern. The batch makes 9 bars from an 8x8 pan, prep is 20 minutes, bake time is 40 minutes, plus that 4-hour chill. They store in the fridge for a full week.
The trick to the swirl is not over-mixing - you want distinct ribbons of orange and cream, not a blended beige. A few passes with a butter knife is all it takes. If you're building a fall dessert spread, these bars pair well with something lighter alongside them - these Pumpkin Desserts are a nice contrast, and these Fall Desserts will give you more ideas to round out the table.
Making These for a Fall Party? Pumpkin cheesecake bars on the dessert table and games ready to go is a complete fall party. The Fall Games Bundle has 35+ fall-themed printable games all in one instant download - perfect for Friendsgiving, Halloween, or any autumn gathering.
Ingredients
For the crust
- Graham cracker crumbs
- Brown sugar
- Unsalted butter
For the cheesecake layer
- Cream cheese
- Sugar
- Eggs
- Sour cream
- Vanilla
- Pumpkin puree (not pumpkin pie filling)
- Pumpkin pie spice
See recipe card for quantities.
Instructions
Preparation: Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving overhang on the sides for easy removal.
Step one: Combine graham cracker crumbs, brown sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool. Reduce oven temperature to 325°F.
Step two: Beat cream cheese and sugar together in a stand mixer until completely smooth, scraping down the sides often. Add eggs and mix thoroughly. Add sour cream and vanilla and mix well.
Step three: Pour about half the cheesecake batter into a separate bowl. Add pumpkin puree and pumpkin pie spice to that bowl and whisk to combine.
Step four: Pour half the plain cheesecake layer over the cooled crust, spreading evenly. Dollop spoonfuls of the pumpkin mixture over it and swirl gently with a butter knife. Add the remaining plain cheesecake, then the remaining pumpkin mixture, and swirl again.
Step five: Bake at 325°F for 35-40 minutes, until set around the edges with a slight jiggle in the center. Cool to room temperature, then refrigerate for at least 4 hours before slicing and serving.
Storage
Store in an airtight container in the fridge for up to one week. Do not use pumpkin pie filling in place of pumpkin puree - pie filling is pre-sweetened and will make the bars too sweet. For cleanest slices, run a sharp knife under hot water and wipe clean between cuts. Room temperature cream cheese is essential - cold cream cheese will leave lumps no matter how long you mix. Do not overbake - the center should have a slight jiggle when removed from the oven.
Pumpkin Cheesecake Bars
Ingredients
For the crust
- 1 & ½ graham cracker crumbs
- ¼ c brown sugar
- ⅓ c unsalted butter melted
For the cheesecake layer
- 16 oz cream cheese softened
- 1 c sugar
- 3 eggs
- ⅓ c sour cream
- 1 t vanilla
- 1 c pumpkin puree not pumpkin pie filling
- 2 t pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper with overhang on the sides and set aside.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes. Remove from the oven and allow to cool. Reduce oven temperature to 325°F.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until completely smooth, scraping down the sides often.
- Add in the eggs and mix thoroughly, scraping down the sides often.
- Add in the sour cream and vanilla. Mix well, scraping down the sides often.
- Pour about half of the cheesecake batter into a separate medium bowl. Add the pumpkin puree and pumpkin pie spice to that bowl and whisk to combine.
- Pour half of the plain cheesecake layer over the cooled crust, spreading evenly.
- Dollop spoonfuls of the pumpkin layer over the cheesecake layer and use a butter knife to swirl gently.
- Dollop the remaining plain cheesecake and the remaining pumpkin filling and swirl again.
- Bake at 325°F for 35-40 minutes, or until the cheesecake is set around the edges and the center has a slight jiggle.
- Remove from the oven and allow to cool to room temperature.
- Transfer to the fridge and chill for at least 4 hours or until completely set. Lift from pan using the parchment overhang, slice, and serve.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
