Pumpkin Cheesecake Bars
Pumpkin enthusiasts, stand up. Our time is NOW! Okay, it’s a little early, but there’s no time like the present to practice and perfect these incredible Pumpkin Cheesecake Bars.
Obsessed with pumpkin and pumpkin spice? You’re not the only one. These pumpkin and pumpkin spice recipes are super popular all year round:
Pumpkin Coffee Cake with Streusel & Maple Cream Cheese Icing
Pumpkin Pie Spice Recipe (Easy)
Pumpkin Oatmeal Bars with Chocolate Chips
One-Pot Pumpkin, Sausage, and Sage Pasta
Super Moist Pumpkin Bread (big batch)
Pumpkin Pie with Graham Cracker Crust Recipe
Easy Pumpkin Crunch Cake (Best Recipe)
Easy Thanksgiving Pumpkin Trifle Recipe
Make-Ahead Pumpkin Spice Crock Pot Oatmeal
Skinny Pumpkin Dip with Cream Cheese
The Best Pumpkin Spice Muffins
Amazing Pumpkin Pie Bombs
Pumpkin Spice Cookies with White Chocolate Chips
Why You’ll Love These Pumpkin Cheesecake Bars
- No water bath required. These bake in a simple 8×8 pan, so you get all the creamy texture of cheesecake without the springform pan and foil-wrapping headache.
- That marbled swirl. The pumpkin and plain cheesecake batters swirl together for a dessert that’s just as pretty as it is delicious.
- Make-ahead friendly. These bars actually taste better the next day, which makes them ideal for holiday and hosting prep.
- Perfectly portioned. Cutting into bars makes for easier serving. Everyone gets a clean, even piece.
- Freezer-friendly. Make a batch now and pull them out whenever a pumpkin craving hits.
How to Make Pumpkin Cheesecake Bars
Bake the crust. Preheat your oven to 325°F and line an 8×8-inch metal baking pan with parchment paper, leaving a little overhang on the sides so you can lift the bars out later. Stir the graham cracker crumbs, melted butter, sugar, and salt together until the mixture looks like wet sand, then press it firmly into the bottom of the pan. Bake for 8 minutes and set aside.
Make the cheesecake batter. Beat the softened cream cheese and sugar together until smooth, then mix in the sour cream and vanilla. Add the egg and egg yolk one at a time, mixing on low just until the yellow disappears. This is the point where a lot of people overmix (more on that below), so keep the mixer on low and finish by hand with a spatula.
Make the pumpkin swirl. Scoop out a portion of the plain cheesecake batter into a separate bowl, then stir in the pumpkin puree, brown sugar, flour, and pumpkin pie spice until smooth.
Layer and swirl. Spread most of the plain cheesecake batter over the baked crust. Dollop the pumpkin mixture on top, followed by the remaining plain batter. Use a butter knife to gently swirl everything together in a marbled pattern, being careful not to drag the knife down into the crust.
Bake low and slow. Bake until the edges look set but the center still has a gentle wobble, about 38-43 minutes. Turn off the oven, crack the door, and let the bars sit inside for 10 minutes before moving them to the counter.
Cool, then chill. Let the bars cool on the counter for about an hour, then cover and refrigerate for at least 4 hours, or until completely firm.
Slice and serve. Lift the chilled bars out using the parchment overhang, then slice into 9 bars with a sharp knife, wiping the blade between cuts. Top with whipped cream if you’re feeling fancy, and enjoy.
Ingredients You’ll Need
For the Graham Cracker Crust
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
- A pinch of kosher salt
For the Cheesecake and Pumpkin Swirl
- Full-fat block cream cheese, softened
- Granulated sugar
- Sour cream, room temperature
- Pure vanilla extract
- 1 large egg plus 1 egg yolk, room temperature
- Pure pumpkin puree (not pumpkin pie filling)
- Light brown sugar
- All-purpose flour
- Pumpkin pie spice
- A pinch of kosher salt
For Serving
- Whipped cream, optional
A couple of ingredient notes worth calling out. Full-fat block cream cheese (not the spreadable kind in a tub) gives you the thickest, creamiest filling, and it’s worth the splurge here. Also, double-check your can of pumpkin. Pure pumpkin puree and pumpkin pie filling look nearly identical on the shelf, but pie filling is pre-sweetened and spiced, and it will throw off the whole recipe.
Tips for the Best Pumpkin Cheesecake Bars
Use a light-colored metal pan. Glass, ceramic, and dark nonstick pans absorb and hold heat differently than light metal, which can cause the bars to bake unevenly or crack. If a metal pan isn’t in your kitchen and you’re in the market for one, this is the one I use.
Bring your dairy and eggs to room temperature. Cold cream cheese doesn’t blend smoothly no matter how long you beat it, and you’ll end up with little lumps in your batter. Set everything out about an hour before you start baking.
Don’t overmix once the eggs go in. Overmixing incorporates extra air into the batter, and that air has to go somewhere while the bars bake. That’s usually a cracked top. Mix just until the batter looks uniform, then stop.
Trust the wobble. These bars are done when the outer edges look set and only the center couple of inches still jiggles slightly. If you wait for the whole pan to look completely firm before pulling it out, you’ve likely overbaked it.
Give the chill time its due. I know it’s tempting to slice into these the second they’re cool, but a full chill in the fridge is what gives the filling its sliceable, cheesecake-shop texture. Cutting in early will get you a softer, less structured bar.
Frequently Asked Questions
Can I use a glass or ceramic pan instead of metal? You can, but a light-colored metal pan is recommended. Glass, ceramic, and porcelain bake more slowly and retain heat longer, which can lead to a longer bake time and a higher chance of cracking on top.
Why did my cheesecake bars crack? Cracking is almost always caused by one of two things: overmixing the batter (which traps air) or overbaking (which dries out the filling). Mix on low speed once the eggs are added, and pull the bars from the oven while the center still has a slight jiggle.
Can I use pumpkin pie filling instead of pumpkin puree? No, and this one’s important. Pumpkin pie filling is already sweetened and spiced, so using it in place of pure pumpkin puree will make your bars overly sweet and change the texture of the swirl. Look for a can labeled “100% pure pumpkin.”
Do I have to use a hand or stand mixer? A mixer makes for the smoothest filling, but you can mix by hand with a whisk if the cream cheese is very soft. It’ll just take a bit more elbow grease to work out any lumps.
How do I know when the bars are done baking? Look at the edges first. They should look set and slightly puffed, while the center 2 inches still has a gentle wobble when you nudge the pan. The center should not look wet or loose. The bars will continue to firm up as they cool and chill, so a slight jiggle in the center is exactly what you want.
Can I make these ahead of time? Yes, and honestly, I’d recommend it. These bars need at least 4 hours to chill, but they slice more cleanly and taste even better after an overnight chill. This makes them a great option for holiday baking when your oven is already busy.
How do I store pumpkin cheesecake bars? Store them covered in the refrigerator for up to 5 days. Because of the cream cheese filling, don’t leave them at room temperature for more than 2 hours.
Can I freeze pumpkin cheesecake bars? Yes. Once fully chilled, slice the bars and layer them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I double this recipe? Yes, this recipe doubles well in a 9×13-inch pan. Keep in mind you’ll likely need to add 5-10 extra minutes to the bake time, so start checking for doneness a little early and watch for that same slight jiggle in the center.
What can I substitute for graham crackers? Digestive biscuits work well if you can’t find graham crackers, and gingersnap cookies make a nice spiced alternative if you want to lean into the fall flavors even more.
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Pumpkin Cheesecake Bars
Ingredients
For the Graham Cracker Crust:
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of kosher salt
For the Cheesecake and Pumpkin Swirl:
- 12 ounces cream cheese, softened
- ½ cup granulated sugar
- 3 tablespoons sour cream, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ⅓ cup pure pumpkin puree
- 1 ½ tablespoons packed light brown sugar
- 1 ½ teaspoons all-purpose flour
- ¾ teaspoon pumpkin pie spice
- Pinch of kosher salt
For Serving:
- Whipped cream, optional garnish
Equipment
- Electric Mixer
- Spatula or cooking spoon
- sharp knife
Instructions
- Preheat the oven to 325°F. Lightly spray an 8×8-inch light-colored metal baking pan with nonstick cooking spray, then line it with parchment paper, leaving a little overhang on the sides for easy lifting.
- In a mixing bowl, stir together 1 ¼ cups graham cracker crumbs, 5 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, and a pinch of kosher salt until evenly moistened.
- Press the graham cracker mixture firmly into the prepared pan, then bake on the center rack for 8 minutes. Remove the crust from the oven and set it aside.
- Add 12 ounces softened cream cheese and ½ cup granulated sugar to a large mixing bowl, then beat on medium speed for 1-2 minutes, until smooth and creamy.
- Add 3 tablespoons room temperature sour cream and 1 ½ teaspoons pure vanilla extract, then beat just until combined.
- Add 1 room temperature large egg and 1 room temperature large egg yolk, mixing on low speed for 10-15 seconds after each addition, just until the yellow disappears. Stop the mixer and finish gently with a rubber spatula. Do not overmix.
- Scoop ⅓ cup of the plain cheesecake batter into a medium bowl. Add ⅓ cup pure pumpkin puree, 1 ½ tablespoons packed light brown sugar, 1 ½ teaspoons all-purpose flour, ¾ teaspoon pumpkin pie spice, and a pinch of kosher salt, then stir until smooth.
- Spread about two-thirds of the plain cheesecake batter over the baked crust. Dollop the pumpkin mixture over the top, then dollop the remaining plain cheesecake batter between the pumpkin dollops.
- Use a butter knife to gently swirl the batters together, being careful not to drag the knife too deeply into the crust. Stop once the batter looks marbled.
- Bake on the center rack for 38-43 minutes, until the edges look set and only the center 2 inches has a soft wobble when the pan is gently nudged. The center should not look wet, loose, or sloshy.
- Turn the oven off, crack the oven door, and let the bars sit in the oven for 10 minutes. Transfer the pan to the counter and cool uncovered for 1 hour.
- Cover the pan without touching the surface of the bars, then refrigerate for at least 4 hours, or until fully chilled and firm.
- Lift the chilled bars out of the pan using the parchment paper, then slice into 9 bars with a sharp knife. Wipe the knife between cuts for cleaner slices.
- Top with whipped cream, if desired, then serve chilled and ENJOY!
Notes
- A light-colored metal baking pan works best for this recipe. Glass, ceramic, or porcelain dishes can cause the bars to bake more slowly and may increase the risk of cracking.
- Use full-fat block cream cheese for the smoothest, richest texture. Room temperature cream cheese, sour cream, and eggs will also help the batter mix smoothly without lumps.
- Do not overmix after adding the egg and egg yolk. Too much air in the batter can make cheesecake puff up and crack as it bakes.
- The bars are done when the edges look set, but the center 2 inches still has a gentle jiggle. They will continue to firm up as they cool and chill.
