Pumpkin cheesecake bars are the perfect fusion of two classic desserts: creamy, rich cheesecake and the comforting warmth of pumpkin pie. These bars feature a buttery graham cracker crust, layered with a smooth cheesecake filling and a spiced pumpkin mixture, creating a dessert that’s as delicious as it is visually stunning. With a balance of flavors and a marbled swirl on top, these bars are ideal for any gathering or as a delightful treat to enjoy at home. Whether you’re a fan of pumpkin or cheesecake, this recipe brings the best of both worlds together.
Why You’ll Love This: These pumpkin cheesecake bars offer a perfect combination of flavors and textures. The creamy, smooth cheesecake is complemented by the warm spices of the pumpkin layer, and the buttery graham cracker crust adds a satisfying crunch. They’re easier to make than a traditional cheesecake but just as indulgent, and the bars are a convenient, shareable dessert that looks impressive but requires minimal effort. The swirling of the cheesecake and pumpkin layers creates an elegant presentation that’s sure to impress without being overly complicated.
Perfect Occasion: Pumpkin cheesecake bars are ideal for fall gatherings, holiday dinners, or any time you want to serve a dessert that’s both seasonal and sophisticated. These bars can be made ahead of time, making them a perfect choice for busy schedules. Their flavor and presentation make them suitable for Thanksgiving, weekend baking, or a dessert to enjoy with coffee or tea.
Decoration Tips: For a decorative touch, drizzle the top of the chilled bars with caramel sauce, sprinkle with a bit of cinnamon, or add a dusting of powdered sugar. You can also garnish with chopped pecans or a dollop of whipped cream to elevate the presentation further. These bars are easy to cut into neat squares, making them perfect for serving at large gatherings or as individual treats.
Recipe:
Ingredients:
For the Crust:
- 15 cinnamon-flavored graham crackers, crushed into crumbs
- 1/4 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- Three 8-ounce packages of cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1/8 teaspoon salt
For the Pumpkin Layer:
- 1 1/4 cups pumpkin puree (not pie filling)
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 1/2 cups of the prepared cheesecake mixture
Instructions:
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the graham crackers until they form fine crumbs. Add the sugar and melted butter, and pulse until the mixture is evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
- Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. Stir in 1 1/2 cups of the prepared cheesecake filling until smooth. Set aside.
- Prepare the Cheesecake Filling: In a large bowl or stand mixer, beat the cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Add the sour cream, vanilla extract, and salt, mixing until well combined. Add the eggs one at a time, beating on low speed after each addition until fully incorporated.
- Assemble the Bars: Pour the remaining cheesecake filling (after removing 1 1/2 cups for the pumpkin layer) over the cooled graham cracker crust and spread evenly. Alternate spoonfuls of the pumpkin filling and the remaining cheesecake filling on top. Use a knife or skewer to gently swirl the two mixtures together to create a marbled effect.
- Bake: Bake the cheesecake bars for 45-55 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean. Remove from the oven and allow to cool at room temperature for at least an hour before transferring to the fridge.
- Chill and Serve: Refrigerate the bars for at least 4 hours or overnight to allow them to fully set. Once chilled, slice into bars and serve.
Enjoy!
