Pumpkin Cheesecake Bars
4 Comments
Posted: 11/21/24
This post may contain affiliate links. Please read our disclosure policy.
Rich, sweet, creamy and velvety swirled Pumpkin Cheesecake Bars with a buttery, spiced graham cracker crust make the perfect fall dessert. The answer when you need to make dessert for a crowd with all your favorite fall flavors!
We love all the pumpkin recipes and these cheesecake bars are a must-make! The combination of cool and creamy cheesecake, spiced pumpkin, and the graham cracker crust is a great way to get your pumpkin fix. If you love pumpkin pie, you will love these cheesecake bars.
The cheesecake layer is so creamy and delicious! Make them for Thanksgiving or any time you’re craving an amazing fall dessert. And then in the Spring, make this delicious Lemon Meringue Cheesecake. There’s plenty of tasty recipes to choose from!
Why You’ll Love These Pumpkin Cheesecake Dessert Bars!
- This recipe is a classic baked cheesecake turned into a fall-spiced pumpkin dessert bar. The pumpkin cheesecake filling is so velvety and rich.
- We pair it with a buttery graham cracker crust, but you can easily switch it to a gingersnap crust or vanilla cookie crust! I’m sharing all the variations so you can put your own spin on it.
- It’s the best dessert recipe to make ahead because the bars need to chill before you serve them. They’re also freezer-friendly — freeze the whole baking pan if you want!
Graham Cracker Crust Ingredients
- Crushed graham crackers – You can also use crushed gingersnaps or vanilla wafer cookies to make the crust. To make the crushed graham crackers, add them to a bag or food processor. Crush in the bag or pulse the food processor until they are turned unto fine crumbs.
- Brown sugar – I love the flavor this adds to the crust, but you can use all granulated white sugar instead.
- Granulated sugar – Using both brown sugar and white sugar sweetens this perfectly.
- Spices – Some cinnamon, nutmeg, and ginger will give you that classic warm fall flavor. Or, you can 2 1/2 teaspoons pumpkin pie spice instead.
- Melted salted butter – If you use unsalted butter you will need to add 1/4 teaspoon of salt when you make the crust.
Pumpkin Cheesecake Filling Ingredients
- Cream cheese – Full-fat cream cheese works the best!
- Granulated sugar – Sweeten the cheesecake filling with some granulated white sugar.
- Vanilla extract – Add extra flavor to this dish with some pure vanilla extract.
- Heavy cream – This adds so much richness!
- Large whole eggs – One extra egg yolk adds a touch more richness to make the filling so good.
- Cornstarch – This thickens the filling so it has the best texture.
- Spices – Nutmeg, ginger, and cloves make the best pumpkin flavor for the filling.
- Salt – This enhances all the flavors in the filling.
- Pumpkin puree – Don’t use pumpkin pie filling, it’s not the same thing! Be sure to buy canned pumpkin puree.
How to Make Pumpkin Swirl Cheesecake Bars
Mix the graham cracker crumbs with both kinds of sugar and spices. Then add the melted butter and stir to combine. Press the mixture into the bottom of the prepared pan.
Place the pan in the oven and bake the crust for 10 minutes. Then place the pan on a wire rack so that the crust can cool while you make the cheesecake batter.
Cream the sugar and cream cheese until smooth, then mix in the vanilla extract and heavy cream. Add the eggs and mix again for 30 more seconds. Then add the cornstarch and spices and mix until combined.
Transfer half of the cheesecake filling to a separate bowl and add the pumpkin puree, mix to combine.
To create the swirls, alternate dropping the plain filling and pumpkin filling onto the cooled crust with a spoon or cookie scoop. Once all of the batter is in the pan, use a knife to swirl the two batters together.
Place the pan in the oven and bake the cheesecake for 45 minutes or until the center of the bars is set. Then put the pan on the wire rack so that the pumpkin cheesecake bars can cool to room temperature.
Once cooled, cover the pan with plastic wrap and chill the bars for at least six to eight hours so they can set. After they set, slice and serve!
How long do pumpkin cheesecake bars keep?
Refrigerator: Store them in an airtight container in the fridge for four days.
Freezer: You can freeze them, too! Stack them in a freezer container with wax paper separating each layer. They will keep well in the freezer for up to two months. Let them thaw at room temperature before you serve them.
Can I add toppings to my pumpkin cheesecake bars?
They are delicious plain, but there are some fun topping you can add too. Use some whipped cream on top of each slice dresses them up! You can spoon it on or pipe it on top. Some chocolate curls or chocolate chips would be tasty too. Sprinkle ground cinnamon over the top or even add extra graham cracker crumbles sprinkled over the top.
Why are my cheesecake bars not set?
You have to allow the bars to cool to room temperature first and then chill them in the fridge before slicing them. This will ensure they have the best velvety texture.
Pro Tips for the Best Cheesecake Bars
- Be sure to scrape down the sides of the bowls as you make the filling to get the best smooth filling. This will ensure everything is mixed up with no lumps.
- Use a cookie scoop to drop the two different fillings into the pan. This will make it easy to do it evenly so you get those pretty swirls.
- Use a sharp knife and slice slowly through the bars. Be sure to cut all the way through the crust. For the cleanest slices, wipe you knife after each slice to clean it.
It’s not fall at our house until we make our first pumpkin recipe! I hope you make these pumpkin cheesecake bars your first fall dessert of the year – they’re so creamy, rich, and all about those fall flavors. Enjoy!
More Sweet Fall Recipes
- Caramel Rice Krispie Treats are a twist on the classic no-bake cereal bar. They’re ooey-gooey with caramel in every bite.
- Make a batch of Instant Pot Cinnamon Apples – they’re so good with ice cream!
- Pumpkin Cupcakes are easy to make and perfect for sharing! Don’t forget the Cinnamon Cream Cheese Frosting to go with them
- Apple Pie Bars are bursting with apple flavor with caramel mixed in. They’re easy to make and great for holidays or just because.
- This quick and easy Pumpkin Chex Mix is perfect for a fall snack.
- Pumpkin Cinnamon Roll Bake is a Quick and Easy Breakfast Perfect for the Fall!
- Light, fluffy pumpkin muffins that have the perfect amount of spice and are topped with a cream cheese swirl!
- Candy Corn Peanut Bars – Loaded with marshmallows, candy corn and peanuts the perfect combo of sweet and salty!
- Smooth and creamy No Bake Pumpkin Cheesecake requires no baking and sets up in the refrigerator making it the perfect easy make-ahead dessert for fall and Thanksgiving!
- It’s fall which means you are craving Pumpkin Spice! This easy homemade Pumpkin Spice Coffee Syrup is the perfect addition to all your coffee drinks.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Cheesecake Bars
Rich, velvety Pumpkin Cheesecake Bars with a delicious spiced graham cracker crust is the perfect easy dessert for fall.
Ingredients
Crust:
- 3 ½ cups crushed graham crackers
- ½ cup brown sugar
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¾ cup salted butter melted
Cheesecake:
- 24 ounces cream cheese
- ⅔ cup sugar
- 1 ½ teaspoon vanilla
- ⅔ cup heavy cream
- 3 eggs + 1 yolk
- 2 Tablespoons cornstarch
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 cup pumpkin puree
Instructions
Crust:
- Preheat the oven to 350°. Line a 9×13” baking dish with parchment paper and lightly spray with baking spray. Set aside.
- In a large mixing bowl combine crushed graham crackers, brown sugar, sugar, cinnamon, nutmeg and ginger. Add in the melted butter and mix until the texture is a moist crumb.
- Transfer the crust mixture into the bottom of the prepared baking dish and press down evenly. Place into the preheated oven and bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to cool. Make the cheesecake filling.
Cheesecake:
- Keep the oven preheated to 350°. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Mix until smooth.
- Add in vanilla and mix to combine, then add heavy cream and continue mixing until combined. Add eggs and mix for 30 seconds.
- Next add in cornstarch, cinnamon, salt, nutmeg, ginger and cloves and mix until just combined.
- Divide the batter in half, putting one half into a separate mixing bowl.
- Add the pumpkin puree to one of the bowls and mix to combine.
- Dollop the batter on top of the prebaked crust, starting with the plain cheesecake, then the pumpkin cheesecake.
- Keep going back and forth until all the batter is used, then swirl the batters together with a knife.
- Place into the preheated oven on the center rack. Bake for 45 minutes, until the center is set. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.
- Once cooled, cover with plastic wrap and place into the fridge to let chill for 6-8 hours before serving.
Tips
- For the best smooth filling: Be sure to scrape down the sides of the bowls as you make the filling. This will ensure everything is mixed with no lumps.
- Swirling tip: Use a cookie scoop to drop the two different fillings into the pan. This will make it easy to do it evenly so you get those pretty swirls.
- For the best cheesecake texture: Allow the bars to cool to room temperature first and then chill them in the fridge before slicing them. This will ensure they have the best velvety texture.
- Tip for slicing the bars: Use a sharp knife and slice slowly through the bars. Be sure to cut all the way through the crust. For the cleanest slices, wipe you knife after each slice to clean it.
- Serving tip: They are delicious plain, but a whipped cream on top of each slice dresses them up! You can spoon it on or pipe it on top.
Nutrition Information
Calories: 458kcal (23%), Carbohydrates: 39g (13%), Protein: 6g (12%), Fat: 32g (49%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 115mg (38%), Sodium: 450mg (20%), Potassium: 169mg (5%), Fiber: 1g (4%), Sugar: 25g (28%), Vitamin A: 3639IU (73%), Vitamin C: 1mg (1%), Calcium: 91mg (9%), Iron: 1mg (6%)
Jenn Cox says
Yummy
Courtney says
Thanks!
Maya says
Quick question on freezing these… do you chill them, then slice them, then freeze them? Or do you freeze them whole? And what is the best way to defrost? In the fridge overnight?
Does the parchment paper stick to the tops when they are defrosting? Thinking of making these for my Thanksgiving this year, but want to know the best way to make them ahead and have them still look and taste great. Thanks!!
Courtney says
You can freeze them, too! Stack them in a freezer container with wax paper separating each layer. They will keep well in the freezer for up to two months. Let them thaw at room temperature before you serve them.