If you adore the warm spices of fall and the creamy richness of cheesecake, then this Pumpkin Cheesecake Bars Recipe is your new must-make dessert. These bars perfectly marry smooth, velvety cheesecake with the cozy flavors of pumpkin and pumpkin pie spice, all resting on a buttery, crisp graham cracker crust. They deliver everything you love about pumpkin pie but in a fun, handheld form that’s perfect for sharing with friends, family, or just treating yourself on a crisp autumn afternoon.
Ingredients You’ll Need
The beauty of this Pumpkin Cheesecake Bars Recipe lies in its simplicity and well-chosen ingredients. Each component plays a key role—from the buttery graham cracker crust that adds crunch, to the full-fat cream cheese that creates the luscious base, and finally the spices that fill each bite with fall magic.
- Graham crackers, 15 whole rectangular: These form the crumbly, buttery crust that holds everything together with a delightful crunch.
- Granulated sugar, ¼ cup plus 1 ⅔ cups: Used both in the crust and filling to balance the flavors with just the right sweetness.
- Unsalted butter, 8 tablespoons melted: Brings richness to the crust and helps it set firm.
- Pumpkin puree, 1 ¼ cups: The star ingredient delivering that unmistakable autumnal flavor and moist texture.
- Pumpkin pie spice, 1 ½ teaspoons: A fragrant blend of cinnamon, nutmeg, and cloves that infuses every bite with warmth.
- Ground cinnamon, 1 ½ teaspoons: Adds extra depth and sweetness in the filling.
- All-purpose flour, 1 tablespoon: Helps stabilize the pumpkin mixture for a perfectly creamy yet firm filling.
- Cream cheese, three 8-ounce packages at room temperature: The creamy heart of the cheesecake, essential for that smooth texture.
- Pure vanilla extract, 1 ½ teaspoons: Enhances all the flavors and adds a delicate sweetness.
- Full-fat sour cream, ½ cup: Provides a slight tang and extra creaminess to the cheesecake base.
- Salt, ⅛ teaspoon: Balances and brightens the overall flavor profile.
- Large eggs, 3 at room temperature: Bind the ingredients together and give structure to the bars without drying them out.
How to Make Pumpkin Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with foil, lightly greasing it so the crust doesn’t stick. Then, pulse your graham crackers in a food processor until they become fine crumbs—which is key to creating that restaurant-worthy crust texture.
Step 2: Mix and Bake the Crust
Combine the graham cracker crumbs with ¼ cup granulated sugar and the melted butter, mixing thoroughly so every crumb is coated. Press this mixture firmly and evenly into the pan, then bake for 10-15 minutes until light golden and fragrant. This step builds a crunchy base that holds its shape beautifully under the creamy filling.
Step 3: Prepare the Pumpkin Mixture
While the crust cools, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour in a medium bowl. This mixture adds rich fall flavors and a lovely, smooth texture that pairs perfectly with the cheesecake batter.
Step 4: Make the Cheesecake Batter
In a large mixing bowl, beat together the cream cheese and 1 ⅔ cups sugar until completely smooth. Then mix in the vanilla extract, sour cream, and salt until combined. Add the eggs one at a time, mixing gently but thoroughly after each addition to avoid incorporating too much air, which can cause cracks during baking.
Step 5: Combine and Swirl the Batters
Set aside 1 ½ cups of the plain cheesecake batter and fold it into the pumpkin mixture until smooth. Now comes the fun part: alternately spoon dollops of the plain cheesecake batter and pumpkin batter over your prepared crust. Use a knife or skewer to swirl the two batters together, creating a gorgeous marbled effect that looks as amazing as it tastes.
Step 6: Bake and Chill
Bake the bars for 35-45 minutes until you see the edges set while the center remains slightly jiggly—that’s your sign that the texture will be creamy and not overbaked. Cool completely at room temperature, then refrigerate for at least 8 hours or overnight, allowing the flavors to meld and the bars to chill perfectly.
Step 7: Slice and Serve
After chilling, remove the foil to lift the bars out of the pan, slice into 18 generous squares, and get ready to enjoy the ultimate autumn dessert.
How to Serve Pumpkin Cheesecake Bars Recipe
Garnishes
These Pumpkin Cheesecake Bars are deliciously rich on their own, but topping them with a dollop of freshly whipped cream or a sprinkle of cinnamon sugar adds an elegant finishing touch that will impress any guest.
Side Dishes
Pair your bars with a warm cup of spiced chai or coffee to complement the pumpkin spices perfectly. For a festive touch, a scoop of vanilla ice cream on the side transforms this simple dessert into a decadent treat.
Creative Ways to Present
For holiday parties, arrange the bars on a festive platter decorated with cinnamon sticks and orange zest. You can also drizzle caramel sauce or maple syrup over the top for an extra burst of flavor and visual appeal that’ll have everyone coming back for seconds.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Cheesecake Bars refrigerated in an airtight container. They will stay fresh and creamy for up to 5 days, perfect for enjoying throughout the week.
Freezing
If you want to prepare the bars well in advance, they freeze beautifully. Wrap them tightly in plastic wrap and foil, or store in a freezer-safe container, for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
These bars are best served chilled, but if you prefer a warmer treat, briefly microwave a single bar for about 15 seconds, or let it sit at room temperature to lose the chill without losing any of that creamy texture.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is the most convenient choice. Just avoid pumpkin pie filling, which contains added sugars and spices that can affect the flavor balance.
What can I substitute for graham crackers?
If you don’t have graham crackers, digestive biscuits or even vanilla wafers crushed finely can be a great stand-in for the crust and will still provide that crunchy, buttery base.
How do I prevent cracking in cheesecake bars?
To keep cracks at bay, avoid overmixing the batter and be gentle as you add the eggs. Also, baking until the edges are set but the center still jiggles slightly helps ensure a creamy texture without cracks.
Can I make the bars gluten-free?
Yes! Simply swap the graham crackers for gluten-free graham-style crackers or gluten-free cookies to keep the crust safe for gluten-sensitive guests without sacrificing flavor.
How long should I chill the cheesecake bars?
Chilling them for at least 8 hours or overnight is essential. This allows the bars to set properly, develop their full flavor, and makes slicing them easier and cleaner.
Final Thoughts
If you’re looking for a dessert that feels cozy and festive but is easy enough to whip up anytime, you simply must try this Pumpkin Cheesecake Bars Recipe. It hits all those autumn flavor notes with creamy, luscious texture and a crust that’s just the right amount of crisp. Trust me, once you try these bars, they’ll become a favorite to share year after year!
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Pumpkin Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 15 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy marbled pumpkin cheesecake filling, making a perfect seasonal dessert for fall gatherings. The bars are infused with warm spices like pumpkin pie spice and cinnamon, creating a festive and flavorful treat that’s easy to prepare and delightful to serve chilled.
Ingredients
Crust
- 15 whole rectangular graham crackers (just over 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Pumpkin Filling
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Cheesecake Filling
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 ⅔ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- ⅛ teaspoon salt
- 3 large eggs, at room temperature
Instructions
- Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it to prevent sticking.
- Make the Crust: Pulse graham crackers in a food processor until fine crumbs form. In a bowl, combine these crumbs with ¼ cup granulated sugar and melted butter, mixing until evenly combined. Firmly press this mixture into the bottom of the prepared pan to create an even crust layer.
- Bake the Crust: Bake the crust for 10-15 minutes until it’s lightly golden and fragrant. Remove from oven and let it cool slightly to set.
- Prepare Pumpkin Mixture: In a medium bowl, whisk together pumpkin puree, pumpkin pie spice, ground cinnamon, and all-purpose flour. Set this mixture aside for later incorporation.
- Make Cheesecake Filling: In a large bowl, beat the room temperature cream cheese and 1 ⅔ cups granulated sugar until the mixture is smooth and creamy. Add vanilla extract, sour cream, and salt, mixing thoroughly to combine all ingredients.
- Add Eggs: Add the eggs to the cheesecake mixture one at a time, mixing gently after each to avoid incorporating too much air. Stop mixing once combined to maintain a smooth texture.
- Combine Pumpkin and Cheesecake Mixtures: Remove 1 ½ cups of the plain cheesecake batter and stir it into the pumpkin mixture until well combined.
- Layer and Swirl: Over the baked crust, alternate spoonfuls of the plain cheesecake batter and the pumpkin-spiced batter. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect while avoiding disturbing the crust.
- Bake the Cheesecake Bars: Bake the assembled bars for 35-45 minutes until the edges are set and the center remains slightly jiggly to the touch, indicating it is not overbaked.
- Cool and Chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 8 hours or overnight to fully set.
- Serve: Slice the chilled cheesecake into 18 bars and serve cold for the best texture and flavor.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth batter and to prevent lumps.
- Avoid overmixing the batter once eggs are added to maintain a creamy texture and prevent cracks.
- Use foil to line the pan for easy removal of the cheesecake bars after baking.
- Refrigerating overnight is crucial for the cheesecake to set properly and develop flavors.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
