These Pumpkin Cheesecake Bars combine the creamy texture of classic cheesecake with the warm, spiced flavors of pumpkin. A buttery graham cracker crust holds a beautiful swirl of pumpkin and cheesecake filling, making each bite the perfect blend of autumn-inspired flavors. With cinnamon, pumpkin pie spice, and a rich cream cheese layer, these bars are the ideal dessert for any fall gathering.
Why You’ll Love This:
You’ll love these Pumpkin Cheesecake Bars for their creamy, rich texture and the perfect balance of fall spices. The graham cracker crust adds a delightful crunch, while the pumpkin and cheesecake layers combine for a comforting and indulgent flavor. These bars are easy to serve, making them perfect for gatherings, and the swirl of pumpkin and cheesecake creates an eye-catching presentation.
Perfect Occasion:
These bars are perfect for fall celebrations like Thanksgiving, potlucks, or as a weekend treat. Their make-ahead nature and easy-to-serve squares make them ideal for parties and gatherings where you want a dessert that’s both beautiful and delicious.
Decoration Tips:
For a decorative touch, sprinkle the top with a light dusting of cinnamon or pumpkin pie spice. Drizzle with caramel sauce or melted white chocolate for an extra layer of indulgence. You could also add a small dollop of whipped cream to each bar before serving, or garnish with crushed graham crackers or toasted nuts.
Ingredients for the Graham Cracker Crust:
- 15 whole graham crackers (about 2 cups crumbs)
- 1/4 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, melted
For the Pumpkin 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
For the Cheesecake Filling:
- Three 8-oz packages cream cheese (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 (room temperature)
Instructions:
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease the sides. - Make the Graham Cracker Crust:
Pulse the graham crackers in a food processor until finely ground. In a medium bowl, combine the crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-15 minutes until golden brown. Remove and let cool. - Prepare the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour until smooth. Set aside. - Make the Cheesecake Filling:
Using a stand mixer or hand mixer, beat the cream cheese and sugar on medium speed until smooth. Add the vanilla, sour cream, and salt, and mix until well combined. Scrape down the sides as needed. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix. - Combine Pumpkin and Cheesecake Mixtures:
Take 1 1/2 cups of the cheesecake filling and fold it into the pumpkin mixture until combined to create the pumpkin filling. - Assemble the Bars:
Spoon alternating scoops of the plain cheesecake filling and pumpkin filling onto the cooled crust. Use a knife to gently swirl the two mixtures together, creating a marbled effect. - Bake:
Bake the bars for 35-45 minutes, or until the edges are set and the center has a slight jiggle. Allow the bars to cool completely in the pan. - Chill:
Once cooled, refrigerate the bars for at least 8 hours, or overnight, to fully set. - Serve:
Cut the chilled bars into squares and serve. Optional: drizzle with caramel sauce or top with whipped cream before serving.
Enjoy these Pumpkin Cheesecake Bars as a delicious fall dessert perfect for any occasion!
