Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are like a dream come true for pumpkin spice lovers. They’ve got the warm, comforting flavors of pumpkin pie nestled in a creamy cheesecake filling, all on top of a buttery graham cracker crust. They’re so easy to make, you’ll wonder why you ever bothered with traditional cheesecake!

Let me tell you, these bars are dangerous. I had to hide them in the back of the fridge to avoid constantly reaching for another bite. Seriously, how many is too many? Just asking for a friend…

These bars are like an easier, more portable version of my Pumpkin Pie Cheesecake. They have that same amazing flavor combination, but with a denser, cheesecake-like texture. I’ve gotten rave reviews on these everywhere I take them, and I can’t wait for you to try them too!

Here’s a quick rundown of what makes these bars so great:

  • The Crust: It’s a classic graham cracker crust – sweet, buttery, and incredibly simple to make with just graham cracker crumbs, sugar, and melted butter.
  • The Filling: We’re talking a creamy, flavorful masterpiece made by swirling together vanilla cheesecake batter and pumpkin cheesecake batter.
  • Baking and Cooling: These bars bake up in a standard 9×13 inch pan for about 50 minutes. They’ll need to cool completely before you can dig in, so be patient! Let them cool to room temperature first, then transfer them to the fridge to chill completely.

Why You’ll Love This Recipe:

  • The Flavor Explosion: You’ve got the buttery crust, the sweet and tangy cheesecake, the warm spices and pumpkin flavors, and a touch of vanilla for good measure. It’s a symphony in your mouth!
  • Easy Does It: The crust is a press-in affair, and the filling comes together in no time. No fancy skills required here.
  • Perfect for Sharing: This recipe makes a whole pan of bars, so there’s plenty to go around.

Here are some extra tips to make sure your bars turn out perfectly:

  • Use the good stuff! Opt for full-fat cream cheese and sour cream. Lower-fat options can have stabilizers that mess with the texture.
  • Make sure you get pure pumpkin puree, not pumpkin pie filling (which is already sweetened).
  • Don’t overmix the batter. Too much air can lead to cracks during baking.
  • Patience is key! These bars need at least 8 hours to cool completely. Let them cool to room temperature first, then refrigerate until chilled.
  • Leftovers are your friend! Store them in the fridge for up to 3 days or freeze them for up to a month.
  • No sour cream? No problem! Check out the recipe notes for some sour cream substitute ideas.

So there you have it! These Pumpkin Cheesecake Bars are the perfect way to celebrate fall flavors. They’re easy, delicious, and sure to be a crowd-pleaser. Now go forth and bake!

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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars are like a dream come true for pumpkin spice lovers. They’ve got the warm, comforting flavors of pumpkin pie nestled in a creamy cheesecake filling, all on top of a buttery graham cracker crust.

  • Total Time: 1 hour 15 minutes
  • Yield: 18 1x

Ingredients

Scale

Graham Cracker Crust:

  • 15 graham crackers
  • ¼ cup sugar
  • 8 tablespoons melted butter

Pumpkin Filling:

  • 1 ¼ cups pumpkin puree
  • 1 ½ teaspoons each: pumpkin pie spice, ground cinnamon
  • 1 tablespoon flour
  • 3 packages (8oz each) cream cheese (room temperature)
  • 1⅔ cups sugar
  • 1 ½ teaspoons vanilla extract
  • ½ cup sour cream
  • ⅛ teaspoon salt
  • 3 large eggs (room temperature)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan lined with foil.
  2. Crust: Crush graham crackers in a food processor. Mix crumbs with sugar and melted butter. Press into the pan and bake 10-15 minutes until golden brown. Let cool slightly.
  3. Filling: Whisk pumpkin puree, spices, and flour. Beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt, then eggs one at a time.
  4. Set aside 1 ½ cups of the cream cheese mixture. Stir it into the pumpkin mixture.
  5. Pour half the cream cheese batter into the cooled crust. Add the pumpkin mixture and then top with remaining cream cheese batter. Swirl the mixtures with a knife.
  6. Bake 35-45 minutes until the center jiggles slightly. Cool completely, then chill in the refrigerator for at least 8 hours.

Notes

  • Use full-fat cream cheese and sour cream for best texture.
  • Buy pure pumpkin puree, not filling.
  • Don’t overmix the batter to avoid cracks.
  • Chill for at least 8 hours, cool completely first.
  • Leftovers store in the fridge for 3 days or freeze for 1 month.
  • Author: Anwar
  • Prep Time: 25
  • Cook Time: 50
  • Category: Desserts
  • Cuisine: American

Nutrition

  • Calories: 294kcal
  • Sugar: 21g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Trans Fat: 1g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 84mg

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