Go Back
–+ servings
Three pumpkin cheesecake bars stacked together.
Print Recipe
5 from 4 votes

Best Pumpkin Cheesecake Bars

Embrace Fall flavors with these Pumpkin Cheesecake Bars! Indulge in creamy, spiced goodness on top of a buttery graham cracker crust.
Prep Time30 minutes
Cook Time55 minutes
Refrigeration Time6 hours
Total Time7 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake bars
Servings: 15
Calories: 377kcal
Author: Kelsey Crist

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Cheesecake Filling

  • 24 ounces cream cheese softened (3 blocks)
  • 1 1/3 cup sugar
  • 1/3 cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 3 eggs room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice

Instructions

Graham Cracker Crust

  • Preheat oven to 350. Line a 9x13 baking dish with parchment paper so that some hangs over the long sides. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a large bowl. Stir to combine. It should be the texture of wet sand.
    Graham Cracker Crust mixture in a bowl
  • Press mixture into the baking dish. Bake for 10 minutes.
    Graham cracker crust pressed into a baking sheet

Cheesecake Filling

  • Adjust oven temperature to 325. In the large bowl of a stand mixer, combine cream cheese and sugar. Mix until the sugar is mostly dissolved. Add sour cream, vanilla, and salt. Mix until just combined. Do not over-mix.
    Cream cheese, sugar, sour cream, vanilla, and salt in a mixing bowl
  • Add the eggs one at a time. Add the next egg once the first is fully incorporated. Again, do not over-mix. The mixture should be super creamy and glossy at this stage.
    Cheesecake filling in a mixing bowl
  • Take 1-1 1/2 cups of the cheesecake mixture and add it to a smaller bowl. Mix in the pumpkin puree and pumpkin pie spice.
    Pumpkin cheesecake filling in a bowl
  • Pour the plain cheesecake mixture over the graham cracker crust.
    Cheesecake filling on top of a graham cracker crust in a baking dish
  • Spoon dollops of the pumpkin cheesecake mixture over the top of the plain cheesecake.
    Pumpkin cheesecake filling spooned over regular cheesecake filling
  • Using a toothpick or a knife, swirl the two mixtures together. Don't let the knife go so deep that it hits the crust.
    Swirled pumpkin and regular cheesecake filling on top of a graham cracker crust in a baking dish
  • Bake for 40-45 minutes. It is done when the edges are set but the middle is still a little jiggly. Let cool on the counter completely and then cover and refrigerate for at least 6 hours or overnight.
    Pumpkin Cheesecake Bars right out of the oven
  • Slice and serve. Top with a little whipped cream if desired.
    Pumpkin Cheesecake Bars topped with whipped cream.

Video

Notes

  • Use pumpkin puree, not pumpkin pie filling.
  • Let cream cheese, sour cream, and eggs come to room temp for a smooth filling.
  • Swirl lightly on top—don’t go too deep or you’ll hit the crust.
  • For clean slices, chill well, lift out with parchment, and cut with a warm knife.
  • Bars taste even better the next day—great make ahead dessert.
  • Store in the fridge up to 5 days or freeze up to 2 months.
  • Add toppings like whipped cream, caramel, white chocolate, or pecans.
  • Try crust variations with Biscoff cookies or Oreos.

Nutrition

Calories: 377kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 280mg | Potassium: 137mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3421IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg