When you want all the indulgent flavors of pumpkin cheesecake without the fuss of a springform pan and water bath, these Pumpkin Cheesecake Bars deliver everything you love about the classic dessert in easy, shareable squares. Imagine a buttery graham cracker crust supporting two distinct layers, a rich cream cheese layer and a spiced pumpkin layer, all swirled together and baked to creamy perfection. Each bite delivers the tangy richness of cheesecake combined with the warm, comforting flavors of pumpkin pie, creating a dessert that’s perfect for fall gatherings, Thanksgiving celebrations, or any time you want something impressive that’s actually quite simple to make. The beauty of bars is that they’re easier to cut and serve than traditional cheesecake, making them ideal for potlucks, parties, or meal prepping desserts for the week. They look gorgeous with their marbled appearance, taste incredible with warming spices in every bite, and transport easily without the worry of a delicate cheesecake collapsing.
Serving Quantity: 16 servings
Cooking Time: 4 hours (20 minutes prep, 45 minutes baking, 3 hours chilling)
Nutritional Information per serving:
1. Calories: 325
2. Protein: 5g
3. Carbohydrates: 32g
4. Fat: 20g
5. Fiber: 1g
6. Sugar: 24g
7. Sodium: 225mg
Ingredients You Need:
For the Crust:
1. 2 cups graham cracker crumbs (about 16 crackers)
2. 1/4 cup granulated sugar
3. 1/2 cup butter, melted
4. 1/4 teaspoon cinnamon
For the Cream Cheese Layer:
5. 16 ounces cream cheese (2 packages), softened
6. 1/2 cup granulated sugar
7. 2 large eggs
8. 1 teaspoon vanilla extract
9. 1/4 cup sour cream
For the Pumpkin Layer:
10. 1 cup pumpkin puree (not pumpkin pie filling)
11. 1/3 cup brown sugar, packed
12. 1 large egg
13. 1 teaspoon ground cinnamon
14. 1/2 teaspoon ground ginger
15. 1/4 teaspoon ground nutmeg
16. 1/4 teaspoon ground cloves
17. 1/8 teaspoon salt
For Topping (optional):
18. Whipped cream
19. Caramel sauce
20. Candied pecans
21. Cinnamon for dusting
Prepare the Pan
Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two opposite sides to create handles for easy removal later. This overhang makes lifting the bars out of the pan simple and mess-free. Alternatively, you can grease the pan well, though parchment makes cleaner cuts.
Make the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir with a fork until the mixture resembles wet sand and holds together when squeezed. The crumbs should be evenly moistened throughout with no dry patches. Press this mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or glass to pack it down tightly, creating a compact, even layer.
Bake the Crust
Place the crust in the preheated oven and bake for 10 minutes until lightly golden and set. This pre-baking step helps the crust stay crispy and prevents it from getting soggy from the filling. Remove from the oven and let it cool while you prepare the fillings. Keep the oven at 325 degrees.
Make Cream Cheese Layer
In a large mixing bowl using an electric mixer on medium speed, beat the softened cream cheese for about 2 to 3 minutes until completely smooth and fluffy with no lumps. It’s essential that the cream cheese is at room temperature or it will be lumpy. Add the sugar and beat for another 2 minutes until light and creamy. Add the eggs one at a time, mixing on low speed just until each is incorporated. Add the vanilla extract and sour cream, mixing just until smooth. Don’t overmix or you’ll incorporate too much air.
Make Pumpkin Layer
In a separate medium bowl, whisk together the pumpkin puree, brown sugar, egg, cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly until smooth and all the spices are evenly distributed. The mixture should be thick and aromatic with all those wonderful fall spices.
Layer the Fillings
Pour about two-thirds of the cream cheese mixture over the cooled crust, spreading it evenly to cover the entire surface. Use a spatula to smooth it into an even layer. Dollop spoonfuls of the pumpkin mixture over the cream cheese layer, distributing it relatively evenly across the surface. Pour the remaining cream cheese mixture over and between the pumpkin dollops.
Create Swirl Pattern
Use a butter knife, skewer, or toothpick to gently swirl the two layers together, creating a marbled pattern. Insert the knife into the filling and drag it through in figure-eight or S-shaped patterns. Don’t overmix or you’ll lose the distinct layers, you want beautiful swirls of orange pumpkin and white cream cheese visible on top. The marbling is what makes these bars so visually appealing.
Bake Until Set
Place the pan in the preheated oven and bake for 35 to 45 minutes until the edges are set and slightly puffed but the center still jiggles slightly when you gently shake the pan. The surface should look mostly set with just a slight wobble in the very center. The internal temperature should reach about 150 degrees Fahrenheit. Don’t overbake or the bars will be dry and more likely to crack.
Cool Gradually
Turn off the oven but leave the bars inside with the door closed for 1 hour. This gradual cooling prevents the bars from cracking due to sudden temperature changes. After an hour, remove the pan from the oven and let it cool completely on a wire rack to room temperature, about 2 more hours.
Chill Completely
Once the bars have cooled to room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 3 hours or preferably overnight. This chilling time allows the bars to set completely and makes them much easier to cut cleanly. The flavors also develop and improve during this time.
Cut into Bars
When ready to serve, use the parchment paper handles to lift the entire sheet of cheesecake out of the pan and place it on a cutting board. Use a large, sharp knife to cut into 16 squares. For the cleanest cuts, wipe the knife clean with a hot, damp towel between each cut. This prevents the filling from dragging and creates neat, professional-looking bars.
Serve and Garnish
Transfer the cut bars to a serving platter or individual plates. Top each bar with a dollop of whipped cream if desired. Drizzle with caramel sauce for extra sweetness and visual appeal. Sprinkle with candied pecans for crunch. Dust lightly with ground cinnamon for that classic pumpkin spice look. The garnishes transform these from simple bars to impressive desserts.
Helpful Tips for Success:
1. Room temperature cream cheese is essential for smooth, lump-free filling.
2. Use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
3. Don’t overmix after adding eggs or you’ll incorporate air that causes cracks.
4. The bars are done when edges are set but center still jiggles slightly.
5. Gradual cooling in the turned-off oven helps prevent cracks.
6. Chill for at least 3 hours or overnight for the cleanest cuts and best texture.
7. Line the pan with parchment for easy removal and perfect cuts.
8. Wipe your knife clean between cuts for the neatest bars.
9. These can be made 2 days ahead and stored covered in the refrigerator.
10. The bars freeze beautifully for up to 2 months when wrapped well.
11. Let frozen bars thaw in the refrigerator overnight before serving.
12. Use full-fat cream cheese, low-fat versions don’t work as well.
13. The swirling pattern is forgiving, there’s no wrong way to create it.
14. Small cracks are normal and can be covered with toppings.
15. Serve chilled or let sit at room temperature for 15 minutes for creamier texture.
