These Pumpkin Spice Cheesecake Bars are the perfect way to welcome the crisp days of fall. With a buttery graham cracker crust and a beautifully swirled, spiced pumpkin filling, they combine the best parts of classic cheesecake and pumpkin pie into one easy-to-share treat.
My sister, Jennifer, is the true artist in our family. I’ll never forget the autumn day she decided to “paint” with batter, creating these beautiful swirls with a knife. That first bite was pure magic, a perfect taste of her creative spirit.
A Few Reasons You’ll Adore These Bars
- Best of Both Worlds: Combines the creamy texture of cheesecake with the warm spices of pumpkin pie.
- Visually Stunning: The marbled top makes these bars look impressive with minimal effort.
- Perfect for Sharing: This recipe is easy to slice and serve, making it ideal for holiday gatherings, potlucks, or a simple family dessert.
- Make-Ahead Friendly: These bars need to chill, making them a wonderful dessert to prepare a day in advance.
My Trusted Kitchen Helpers
Before we gather our ingredients, here are the couple of tools that I find make this recipe a breeze.
9×13-Inch Baking Pan
A good, sturdy pan is the foundation of so many wonderful bakes, and this one is my go-to for any kind of bar recipe.
Hand Mixer
This little tool saves my arm so much work when it comes to getting that cream cheese perfectly smooth.
What You’ll Need From the Pantry
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin purée
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour
Bringing the Bars to Life, Step by Step
First, We Set the Stage
Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper. I always like to leave a little parchment hanging over the sides; it makes lifting the bars out for slicing so much easier later on!
Next, We Craft the Foundation
In a bowl, combine the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to get it nice and compact.
Then, We Create the Velvety Filling
In a large bowl, beat the softened cream cheese and sugar together until it’s completely smooth. It’s important to have no lumps! Gently mix in the eggs and vanilla, stopping as soon as they are combined to avoid adding too much air. Pour about half of this beautiful mixture over the crust.
Now, for a Little Autumn Spice
In a separate bowl, stir the pumpkin purée, brown sugar, all those wonderful warm spices, and the flour into the remaining cheesecake batter. Mix until it’s all one lovely, spiced color. This is one of the coziest parts of many pumpkin cheesecake recipes!
Finally, the Artist’s Touch
Spoon dollops of the pumpkin cheesecake mixture over the plain cheesecake layer in the pan. Then, take a simple butter knife and gently drag it through the batters to create that gorgeous marbled effect. Don’t overdo it, a few simple swirls are all you need for a beautiful design.
A Gentle Bake and a Patient Chill
Bake for 40–45 minutes. You’ll know it’s done when the center is just set and has only a slight wobble. Let the pan cool completely on a wire rack before transferring it to the refrigerator. For the best flavor and texture, let it chill for at least 3 hours, though overnight is even better. This is the hardest part, waiting!
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. The values are calculated using standard software and are for informational purposes only.
For a Slightly Lighter Treat
While these are a decadent treat, you can make a few simple swaps. For a lighter crust, try using ground oats or almonds in place of some of the graham crackers. You could also substitute part of the cream cheese with full-fat Greek yogurt for a bit of extra protein, though it will slightly change the texture. To reduce the sugar, you can experiment with natural sweeteners, but be mindful that this may affect the final consistency.
My Favorite Ways to Serve and Share
These pumpkin cheesecake bars are absolutely perfect on their own, but a little something extra never hurts! I love serving them with a dollop of fresh, lightly sweetened whipped cream or even a drizzle of warm caramel sauce. For an extra touch of fall, a light dusting of cinnamon on top just before serving is simple and beautiful. They pair wonderfully with a hot cup of coffee or spiced apple cider on a cool afternoon.
A Little Wisdom from My Kitchen
- Over-mixing the Batter: Beating the cheesecake batter too much, especially after adding the eggs, incorporates too much air. This can cause the cheesecake to puff up in the oven and then crack as it cools. Mix just until the ingredients are combined.
- Not Chilling Long Enough: I know it’s tempting to slice into them right away, but these bars need to chill completely to set properly. Slicing them while they’re still warm will result in messy, soft squares that don’t hold their shape. Patience is key!
- A Loose Crust: Make sure to press the graham cracker crust firmly and evenly into the pan. If the crust is too loose, it will crumble when you try to slice and serve the bars.
Keeping Your Bars Fresh and Delicious
Store any leftover cheesecake bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4-5 days. I find the flavor and texture are even better on day two!
From My Kitchen to Yours
I truly hope you enjoy making this Pumpkin Cheesecake Bars recipe. It’s more than just a dessert; it’s a taste of autumn, a reason to gather, and a chance to create your own sweet memories. Whether you’re making these for a special occasion or just a cozy night in, I hope they bring as much warmth and happiness to your home as they have to mine.
Your Questions, Answered with Love
Can I make these ahead of time and freeze them?
Yes, they freeze beautifully! Once they have chilled completely, slice them into bars and place them on a baking sheet in the freezer until firm. Then, wrap each bar individually in plastic wrap and store them in a freezer-safe bag or container for up to one month. Thaw them in the refrigerator before serving.
What’s the secret to getting those perfect, clean slices?
For perfectly clean cuts, run a long, sharp knife under hot water and wipe it dry before each slice. Wiping the blade clean between cuts will prevent the crumbs and filling from dragging and will keep your cheesecake bars looking their best.
Can I add a streusel topping to make?
Absolutely! While these bars are delicious as is, you could easily turn them into Streusel Pumpkin Cheesecake Bars by adding a simple crumble topping before baking. A mixture of flour, brown sugar, oats, cinnamon, and cold butter would be a wonderful addition.
Print
Pumpkin Spice Cheesecake Bars
- Total Time: 4 hours
- Yield: 16 bars 1x
Description
These Pumpkin Spice Cheesecake Bars are the perfect way to welcome the crisp days of fall. With a buttery graham cracker crust and a beautifully swirled, spiced pumpkin filling, they combine the best parts of classic cheesecake and pumpkin pie into one easy-to-share treat.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the prepared pan and compact firmly.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs and vanilla, mixing until just combined. Pour half of the batter over the crust.
- In a separate bowl, mix pumpkin purée, brown sugar, spices, and flour into the remaining cheesecake batter until fully incorporated.
- Spoon pumpkin mixture over the plain cheesecake layer in dollops. Use a butter knife to gently swirl for a marbled effect.
- Bake for 40–45 minutes, until the center is just set with a slight wobble. Cool completely on a wire rack, then refrigerate for at least 3 hours or overnight.
Notes
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. To freeze, chill fully, slice, freeze until firm, then wrap individually and store in a freezer-safe container for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin, cheesecake, fall dessert, bars, pumpkin spice