Pumpkin Cheesecake Bars

If you love classic pumpkin cheesecake, you’re going to love my Pumpkin Cheesecake Bars. These bars make the perfect fall and Thanksgiving dessert!

Table of Contents

1. A Simple and Easy Recipe for Pumpkin Cheesecake Bars! 
2. How to Make Pumpkin Cheesecake Bars
3. Pumpkin Cheesecake Bars Tips & Tricks
4. Pumpkin Cheesecake Bars

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A Simple and Easy Recipe for Pumpkin Cheesecake Bars! 

Hey Cousins!! You are definitely in for a treat. In this post we’re making delicious pumpkin cheesecake bars. These fall-themed bars are full of pumpkin flavor. We make a simple crust made with graham cracker crumbs and combine our pumpkin filling with a cheesecake filling. This results in having a marble-like pumpkin cheesecake filling!

How to Make Pumpkin Cheesecake Bars

Ingredients

• butter
• graham crackers
• 8 ounces  cream cheese
• sour cream (use instead of the usual whipped cream )
• all-purpose flour
• granulated sugar
• vanilla extract
• unsalted butter
• cup all-purpose flour
• tsp pumpkin pie spice; includes, ground nutmeg, cloves, cinnamon, and more spices.
• salt
•  packed light brown sugar
•  large egg; whites & yolks used
• teaspoon vanilla extract
• canned pumpkin puree

Easy graham cracker crust

For this recipe you can use use graham cracker sheets or graham cracker crumbs (about 1-1/2 cup crumbs). Since regular graham crackers are less expensive, I usually use them. I simply crumble the graham crackers into a large bowl, then combine them with melted butter until it reaches a crumbly moist texture, then I spread it out in a thin layer.

Instructions

To get started, you want to make sure that your ingredients are at room temperature. Do not attempt to use any frozen or extra cold ingredients because they will not mix well. You want to be sure to have a nice smooth cheesecake filling, so be sure that you thaw the cream cheese, and butter before hand.

In a small bowl, mix together the flour, pumpkin spice and salt. Set aside.

In a large bowl, mix together the butter, brown sugar, egg (the egg yolk and white part), vanilla and pumpkin.

Set aside ¾ cup of the pumpkin mix and pour the rest on top of the prepared crust.

In the bowl of a stand mixer, or in a large mixing bowl, mix together the cream cheese (I use brick-style cream cheese), sour cream, flour, sugar, vanilla and salt.

Pour on top of the pumpkin mixture in your pan.

Spoon the rest of your pumpkin mixture on top of the cheesecake.

Using a knife or toothpick, lightly swirl around the top, creating a pretty swirl of the cheesecake and pumpkin.

Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely in the pan, then slice into bars.

Pumpkin Cheesecake Bars Tips & Tricks

Do I have to use a water bath?

Usually, when making a cheesecake, it’s required that you have to do a water bath to prevent the cheesecake from cracking. Luckily, we don’t have to do that step for this recipe!

Can these pumpkin cheesecake bars be frozen?

You can certainly bake, then freeze these pumpkin cheesecake bars. They hold up quite well in the freezer. If you’d like to save leftovers for a couple of days, simply cover with plastic wrap or aluminum foil, then place it the refrigerator.

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While you’re here, check out some of my other pumpkin recipes!

PUMPKIN CINNAMON ROLLS

CARAMEL PUMPKIN COFFEE CAKE

TRADITIONAL PUMPKIN PIE

NUTELLA PUMPKIN FUDGE BROWNIES

Pumpkin Cheesecake Bars

There’s nothing to hate about this pumpkin cheesecake recipe. It’s so darn creamy and full of delicious Fall flavor.

Print Recipe Pin Recipe

Course Dessert / Treat

Cuisine cheesecake

Keyword fall dessert, Pumpkin Cheesecake Bars, pumpkin dessert

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Ingredients

• Crust:
• 1 stick butter melted
• 9 graham cracker sheets
• Cheesecake:
• 8 oz. cream cheese
• 1 cup sour cream at room temperature
• 2 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 sticks unsalted butter melted
• 2 1/2 cup all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 1 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 15 oz. canned pumpkin

Instructions

• Preheat oven to 300 degrees.
• Line a 9X13 pan with a sheet of parchment paper.
• Prepare the base:
• Finely crush the graham crackers and melt the butter, mix together. Press the mixture into the bottom of your pan, using your hand spread out a thin layer.
• Prepare the pumpkin bars:
• In a small bowl, mix together the flour, pumpkin spice and salt. Set aside.
• In a large bowl, mix together the butter, brown sugar, egg, vanilla and pumpkin.
• Set aside ¾ cup of the pumpkin mix and pour the rest on top of the prepared crust.
• Prepare the Cheesecake:
• In a large bowl, mix together the cream cheese, sour cream, flour, sugar, vanilla and salt.
• Pour on top of the pumpkin mixture in your pan.
• Spoon the rest of your pumpkin mixture on top of the cheesecake.
• Using a knife or toothpick, lightly swirl around the top, creating a pretty swirl of the cheesecake and pumpkin.
• Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely in the pan, then cut into bars.
• Serve & enjoy

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Recipe by: I Heart Recipes