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Pumpkin cheesecake bars with orange and cream swirled tops on a black plate.

Pumpkin Cheesecake Bars

Justin
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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 5 hours
Course Dessert
Servings 9
Calories 400 kcal

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

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.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 129mgSodium: 194mgPotassium: 170mgFiber: 1gSugar: 32gVitamin A: 5257IUVitamin C: 1mgCalcium: 84mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.