Fall rolled in with golden leaves and a crisp breeze, and all I wanted was something sweet, cozy, and spiced. I remember pulling out a can of pumpkin on a chilly Saturday and thinking, “Let’s make something that feels like a warm hug.” These Pumpkin Cheesecake Bars were born that day. Now they’re a favorite in my home every October, especially when company’s coming. With a buttery graham cracker crust and swirled layers of spiced pumpkin and creamy vanilla cheesecake, they’re just the thing to bring to a fall gathering or save for a quiet evening treat.
Table of Contents
Why These Pumpkin Cheesecake Bars Work
First, it’s all about that dreamy flavor combo: warm, spiced pumpkin layered with tangy vanilla cheesecake. Each bite melts in your mouth with a balance of cozy and rich.
Also, everything bakes up in one simple pan. No water baths. No special tools. Just easy layering and a good swirl.
These Pumpkin Cheesecake Bars slice beautifully, which makes them perfect for sharing at potlucks, holidays, or family movie night.
And because they need to chill, you can make them the night before. So when guests arrive or your craving hits, dessert is already waiting in the fridge.
Key Tips for Best Results
Use Full-Fat Ingredients
For that thick, creamy texture, stick with full-fat cream cheese and sour cream. The low-fat versions often contain stabilizers, which can mess with the final result.
This is one dessert where full-fat makes a real difference. You’ll get that smooth, dense Pumpkin Cheesecake Bars texture every time.
Avoid Overmixing
Once the eggs go in, mix gently and only until just combined. Overmixing adds too much air, which can cause the top to crack during baking.
Instead, take it slow. Use a low speed and stop as soon as the batter looks smooth and velvety.
Don’t Skip the Chill Time
This might be the hardest part — waiting. But letting the bars cool at room temperature, then chill fully in the fridge for at least 8 hours, gives them the structure they need.
That chill time means cleaner slices and the perfect creamy texture.
Pumpkin Purée vs. Pumpkin Pie Filling
Use pure pumpkin purée only. It’s just pumpkin without added sugars or spices.
Pumpkin pie filling contains sweeteners and seasonings, which can throw off the flavor and balance of the cheesecake. Always check the label before you mix.
Pumpkin Cheesecake Bars – Recipe Card
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Pumpkin Cheesecake Bars
- Total Time: 8 hours 65 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Creamy, swirled Pumpkin Cheesecake Bars with a graham cracker crust. A cozy, make-ahead dessert perfect for fall gatherings or quiet evenings.
Ingredients
15 whole rectangular graham crackers
1/4 cup granulated sugar
8 tablespoons unsalted butter, melted
1–1/4 cups pumpkin puree
1–1/2 teaspoons pumpkin pie spice
1–1/2 teaspoons ground cinnamon
1 tablespoon all-purpose flour
Three 8-oz packages full-fat cream cheese, at room temperature
1–2/3 cups granulated sugar
1–1/2 teaspoons pure vanilla extract
1/2 cup full-fat sour cream
1/8 teaspoon salt
3 large eggs, at room temperature
Instructions
1. Preheat oven to 350°F. Line a 9×13 pan with foil and lightly grease.
2. Process graham crackers into fine crumbs. Mix with sugar and melted butter. Press into pan.
3. Bake crust for 10–15 minutes until lightly golden. Let cool slightly.
4. In a bowl, whisk pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
5. In a separate bowl, beat cream cheese and sugar until smooth.
6. Add vanilla, sour cream, and salt. Beat until combined. Add eggs one at a time, mixing gently.
7. Take 1-1/2 cups of the cheesecake mixture and mix with the pumpkin mixture.
8. Spoon plain and pumpkin mixtures alternately over crust. Swirl gently with a knife.
9. Bake for 35–45 minutes, until edges are set and center jiggles slightly.
10. Cool on a wire rack, then refrigerate at least 8 hours before slicing.
Notes
Use full-fat cream cheese and sour cream for best results.
Avoid overmixing once eggs are added to prevent cracking.
Chill at least 8 hours for clean slices and firm texture.
Use pure pumpkin puree, not pumpkin pie filling.
Store bars in the fridge up to 3 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 294
- Sugar: 21g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 84mg
Related Recipes to Try
If you’re as into fall flavors as I am, you might also love these Pumpkin Bars with Cream Cheese Frosting. They’re soft, sweet, and topped with a tangy swirl of frosting.
Looking for something cozy with a hint of chocolate? Try these Pumpkin Chocolate Chip Muffins for fall baking. They’re great for snacking or packing in lunchboxes.
For Thanksgiving, my Easy Pumpkin Pie Recipe for Thanksgiving never disappoints. Simple, classic, and always a crowd-pleaser.
And if you want something warm and cinnamony for breakfast, the Pumpkin Coffee Cake with cinnamon streusel is pure comfort in every bite.
Nutrition Information
Each pumpkin cheesecake bar has about 294 calories. You’ll also get 4 grams of protein, 20 grams of fat, and 26 grams of carbohydrates.
Each slice contains around 21 grams of sugar, a bit of fiber, and a good boost of Vitamin A from the pumpkin. So yes, it’s dessert, but it’s got a little goodness too.
The texture, richness, and creamy center make every calorie totally worth it.
FAQ
How long does pumpkin cheesecake stay good?
It keeps well in the fridge for up to 3 days. Store it in an airtight container so it stays moist and fresh.
Do cheesecake bars need to be refrigerated?
Yes, they do. Because of the dairy and eggs, they need to be kept cold. Plus, they taste best straight from the fridge.
How do you know if pumpkin cheesecake is done?
Give the pan a gentle jiggle. The edges should look set, but the center should still move just slightly. That means it’s done.
How to tell if pumpkin bars are done?
Similar to cheesecake, the top should look puffy and dry around the edges with just a tiny jiggle in the center. That’s your sign to pull them out.
If you’re planning your fall baking list, I keep my favorites saved on Pinterest. Follow along if you want more cozy dessert ideas for chilly days ahead.
