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A stack of pumpkin cheesecake bars
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5 from 4 votes

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.

Notes

  • If you don't want to swirl the layers, then pop the pan in the freezer for about 15 minutes after adding the plain cheesecake layer. Then, gently spread the pumpkin cheesecake mixture over the top. 
  • You can use cinnamon graham crackers instead of adding the cinnamon to the crust mixture. 
  • For easy cutting and serving, take the whole slab of bars out of the pan and place them on a cutting board. Cut with a wet warm knife. 

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