Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are my favorite fall dessert when I want to enjoy all the cozy flavors of pumpkin pie and creamy cheesecake—without the fuss of a traditional cheesecake. Swirled together over a buttery graham cracker crust, they’re easy to slice, easy to share, and guaranteed to impress at any gathering or holiday table.

Why You’ll Love This Recipe

I love these bars because they blend the best of both worlds: the rich tang of cheesecake and the spiced warmth of pumpkin pie. They’re simple to make, especially since I don’t have to deal with a springform pan or water bath like classic cheesecake. The swirl makes them beautiful, and the texture is perfectly creamy with just the right balance of sweetness and spice. Plus, this recipe makes a full 9×13 pan—perfect for feeding a crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 15 whole rectangular graham crackers
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter, melted

For the filling:

• 1 1/4 cups pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon all-purpose flour
• Three 8-ounce packages full-fat cream cheese, at room temperature
• 1 2/3 cups granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup full-fat sour cream
• 1/8 teaspoon salt
• 3 large eggs, at room temperature

directions

1. Prepare the crust
I preheat the oven to 350°F and line a 9×13 baking pan with foil, then lightly grease it. In a food processor, I pulse the graham crackers into fine crumbs—just over 2 cups worth. Then I mix the crumbs with sugar and melted butter until combined and press it firmly into the pan. I bake the crust for 10–15 minutes until lightly golden, then let it cool while I prepare the filling.

2. Make the pumpkin mixture
In a bowl, I whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. I set this aside.

3. Make the cheesecake batter
Using a hand mixer or stand mixer, I beat the cream cheese and sugar until smooth. Then I add the vanilla, sour cream, and salt, mixing until fully combined. I beat in the eggs one at a time, being careful not to overmix—just until they’re incorporated.

4. Swirl and assemble
I measure out 1 1/2 cups of the cream cheese batter and stir it into the pumpkin mixture. Then I alternate scoops of plain cheesecake and pumpkin cheesecake filling over the crust. Using a sharp knife, I swirl the two together gently, being careful not to drag into the crust.

5. Bake and chill
I bake the bars in the center of the oven for 35–45 minutes, until the edges are set and the center has just a slight jiggle. I cool the pan completely on a wire rack, then refrigerate for several hours or overnight until fully chilled before slicing.

Servings and timing

This recipe makes 18 bars.
Prep time: 25 minutes
Bake time: 50 minutes
Cooling and chilling time: 8 hours
Total time: About 9 hours and 15 minutes

Variations

I sometimes swap the graham crackers for gingersnaps in the crust to give the bars an even spicier flavor. For a little extra indulgence, I top them with whipped cream or a drizzle of caramel sauce just before serving. If I want to change up the spice profile, I add a pinch of nutmeg or clove to the pumpkin mixture. I’ve even tried using a chocolate cookie crust once—and it totally worked.

storage/reheating

I store these bars in the fridge in an airtight container for up to 3 days. They hold their shape beautifully and are perfect straight from the fridge. If I want to freeze them, I wrap each bar individually and freeze them for up to 1 month. I thaw them in the refrigerator overnight before serving. There’s no need to reheat—just chill and enjoy.

FAQs

Can I use low-fat cream cheese?

I don’t recommend it. I stick with full-fat cream cheese for the best texture and richness. Low-fat versions can contain stabilizers that change the final result.

What kind of pumpkin should I use?

I always use pure pumpkin puree—not pumpkin pie filling. The filling is already sweetened and spiced, which would throw off the balance of the recipe.

How do I avoid cracks in the bars?

I make sure not to overbeat the batter, especially once I add the eggs. Overmixing can introduce too much air, which can cause cracks as it bakes.

Do I have to chill the bars overnight?

Yes, chilling is essential. It gives the bars time to firm up and makes slicing much easier. I let them sit in the fridge for at least 8 hours.

Can I double the recipe?

Since this already fills a 9×13 pan, I don’t usually double it. But if I need more, I just make two pans—because honestly, they never last long.

Conclusion

These Pumpkin Cheesecake Bars are the perfect way to bring a little seasonal magic to your dessert table. Easy to make, easy to share, and absolutely delicious, they’ve become a go-to recipe in my fall and holiday baking lineup. One bite and it’s hard not to go back for seconds—or thirds.

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