Creamy, smooth, and beautifully swirled, these Pumpkin Cheesecake Bars are the ultimate fall dessert. With a buttery graham cracker crust and a perfectly spiced pumpkin cheesecake layer, they’re an easier, no-fuss alternative to traditional cheesecake.

Why You’ll Love This Recipe

• No water bath required
• Easy to make and beautifully swirled
• Perfect balance of pumpkin and cream cheese flavor
• Great make-ahead dessert for holidays or gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 6 tablespoons unsalted butter, melted
• 16 ounces full-fat cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup pumpkin puree
• 1 teaspoon pumpkin spice

Directions

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Add melted butter and stir until combined.
3. Press the crust mixture evenly into the bottom of the prepared pan.
4. In another bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; mix until combined.
5. Add eggs one at a time, mixing just until incorporated.
6. Transfer about one-third of the batter to a separate bowl and stir in pumpkin puree and pumpkin spice.
7. Alternate dollops of pumpkin and plain cheesecake batters over the crust. Swirl gently with a knife.
8. Bake for 40–45 minutes until the center is set.
9. Let cool to room temperature, then refrigerate for at least 6 hours before slicing.

Servings and timing

• Servings: 9–12 bars
• Prep time: 20 minutes
• Cook time: 45 minutes
• Chill time: 6 hours
• Total time: About 7 hours

Variations

• Oreo Crust: Swap graham crackers for crushed Oreos for a chocolate twist.
• Maple Pumpkin Bars: Add 1 tablespoon maple syrup to the pumpkin mixture.
• Mini Cheesecake Bites: Bake in a muffin tin for individual servings.
• Nutty Crust: Replace part of the graham crackers with crushed pecans for a nutty flavor.

Storage/Reheating

Store cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, freeze up to 2 months and thaw overnight in the fridge before serving. Do not microwave to reheat; enjoy chilled or at room temperature.

FAQs

Can I use homemade pumpkin puree?

Yes, just ensure it’s thick and not watery. Strain it through cheesecloth if needed.

Can I double this recipe?

Absolutely. Double the ingredients and bake in a 9×13-inch pan for the same time or slightly longer.

Why did my cheesecake crack?

Cracking usually happens if the batter is overmixed or cooled too quickly. Always use room temperature ingredients.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling has added sugar and spices, which will alter the flavor and texture.

What’s the best way to swirl the batters?

Use a butter knife and gently drag through the layers in a figure-eight pattern.

Can I make these ahead of time?

Yes, they taste even better after chilling overnight.

Do I need to cover them while baking?

No, covering is not necessary; just bake until the center is set.

Can I make this gluten-free?

Yes, simply use gluten-free graham crackers for the crust.

Why are my bars too soft?

They may need more chilling time. Ensure they set in the fridge for at least 6 hours.

Can I add whipped cream on top?

Yes, a dollop of sweetened whipped cream complements them perfectly.

Conclusion

These Pumpkin Cheesecake Bars combine the creamy decadence of cheesecake with the warm spice of pumpkin for a dessert that’s festive, flavorful, and fuss-free. Whether for Thanksgiving or a cozy autumn night, they’re sure to impress every time.

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