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Pumpkin cheesecake bars 1

Pumpkin Cheesecake Bars

These irresistible pumpkin cheesecake bars combine the beloved flavors of pumpkin pie with the creamy decadence of cheesecake in an easy-to-master format. Featuring a buttery graham cracker crust topped with layers of velvety cream cheese and spiced pumpkin filling, this is the ultimate fall dessert that even novice bakers can nail on the first try.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 285 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 16 full sheets
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt

For the Cheesecake Layer

  • 16 ounces cream cheese softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the Pumpkin Layer

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup light brown sugar packed
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup heavy cream

Instructions
 

  • Preheat your oven to 325°F (165°C) and line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
  • Press the mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to compact the crust.
  • Bake the crust for 10 minutes until it's just beginning to turn golden at the edges.
  • In a large bowl, beat the cream cheese until completely smooth and free of lumps (about 2 minutes).
  • Add sugar and continue beating until incorporated. Beat in eggs one at a time, then add vanilla extract and sour cream.
  • In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, and heavy cream until smooth and well-combined.
  • Pour the cheesecake batter over the pre-baked crust, spreading it into an even layer.
  • Carefully pour the pumpkin mixture over the cheesecake layer. For a marbled effect, use a butter knife to gently swirl the two layers together with a figure-eight motion, being careful not to overmix.
  • Bake for 40-45 minutes, or until the center is almost set but still slightly jiggly (like the consistency of set gelatin).
  • Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours (though overnight yields the best flavor development).
  • Cut into 16 squares and serve chilled.

Notes

For clean-cut squares, chill the bars completely (at least 4 hours), use a sharp knife dipped in hot water and wiped clean between each cut.
These bars freeze beautifully for up to 3 months when properly wrapped, making them an excellent make-ahead option for holiday planning.
Can't find pumpkin pie spice? Make your own by combining 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
Greek yogurt works beautifully in place of sour cream, offering a tangier profile with added protein benefits.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 4gFat: 18gSodium: 220mgFiber: 1gSugar: 21g
Keyword Pumpkin Cheesecake, Fall Dessert, Thanksgiving, Pumpkin Bars, Cheesecake Bars
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