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Pumpkin Cheesecake Bars

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These Pumpkin Cheesecake Bars are a creamy, spiced fall dessert with all the flavor of pumpkin pie and classic cheesecake—swirled together over a buttery graham cracker crust. Perfect for sharing, make-ahead friendly, and ideal for Thanksgiving, potlucks, or cozy fall gatherings.

Ingredients

  • Crust:
  • 15 rectangular graham crackers
  • 1/4 cup granulated sugar
  • 8 tbsp unsalted butter, melted
  • Filling:
  • 1 1/4 cups pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp ground cinnamon
  • 1 tbsp all-purpose flour
  • Three 8-oz packages full-fat cream cheese, at room temperature
  • 1 2/3 cups granulated sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup full-fat sour cream
  • 1/8 tsp salt
  • 3 large eggs, at room temperature

Instructions

  1. Preheat & Prep: Preheat oven to 350°F. Line a 9×13 pan with foil and lightly grease.
  2. Make the Crust: Pulse graham crackers into fine crumbs. Mix with sugar and melted butter. Press firmly into pan and bake for 10–15 minutes. Cool slightly.
  3. Pumpkin Mixture: Whisk pumpkin puree, pumpkin pie spice, cinnamon, and flour in a bowl. Set aside.
  4. Cheesecake Batter: Beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt. Beat in eggs one at a time until just combined.
  5. Assemble: Stir 1 1/2 cups of cheesecake batter into the pumpkin mixture. Alternate scoops of plain and pumpkin batter over the crust. Swirl gently with a knife.
  6. Bake: Bake for 35–45 minutes until edges are set and center has a slight jiggle.
  7. Chill: Cool completely on a wire rack. Refrigerate for 8 hours or overnight before slicing.

Notes

  • For a spicier twist, substitute gingersnaps for graham crackers.
  • Add a drizzle of caramel or a dollop of whipped cream for serving.
  • Avoid overmixing once eggs are added to prevent cracks.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-cheesecake-bars/