Rich Pumpkin Cheesecake Bars Recipe

Introduction

These Rich Pumpkin Cheesecake Bars combine the creamy texture of classic cheesecake with the warm spices of pumpkin pie. Perfect for fall gatherings or anytime you want a comforting dessert with seasonal flair.

Ingredients

• 15 whole rectangular graham crackers
• 1/4 cup white sugar
• 8 tbsp unsalted butter, melted
• 1 1/4 cups canned pumpkin purée
• 1 1/2 tsp pumpkin pie spice blend
• 1 1/2 tsp ground cinnamon
• 1 tbsp all-purpose flour
• 3 packages cream cheese, full fat, 8 oz each (room temperature)
• 1 2/3 cup white sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup sour cream, full fat
• 1/8 tsp salt
• 3 large eggs, at room temperature

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil and lightly grease the foil to prevent sticking.
2. Step 2: Place graham crackers in a food processor and pulse until fine crumbs form, yielding just over 2 cups. In a bowl, mix crumbs with 1/4 cup white sugar and melted butter. Press evenly into the bottom of the prepared pan. Bake for 10–15 minutes until golden and fragrant. Let cool slightly on a wire rack.
3. Step 3: In a large bowl, whisk together pumpkin purée, pumpkin pie spice, cinnamon, and flour until smooth. Set aside for the swirl.
4. Step 4: In another large bowl, beat cream cheese and 1 2/3 cup white sugar on medium speed until smooth and creamy. Add vanilla, sour cream, and salt; beat until combined, scraping the bowl as needed. Beat in eggs one at a time until just blended. Do not overmix.
5. Step 5: Remove 1 1/2 cups of the cream cheese mixture and gently fold into the pumpkin mixture until smooth to create the pumpkin swirl.
6. Step 6: Alternately dollop the remaining cream cheese mixture and pumpkin swirl over the cooled crust to cover the surface. Use a sharp knife to gently swirl the two mixtures, creating figure-eight patterns without disturbing the crust.
7. Step 7: Bake the bars for 35–45 minutes until the edges are set and the center slightly jiggles when shaken. Cool completely on a wire rack. Refrigerate for several hours or overnight to set before slicing and serving.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
• Experiment with different spices like nutmeg or cloves to customize the pumpkin swirl.
• If you don’t have a food processor, place graham crackers in a sealed bag and crush with a rolling pin until finely ground.
• To achieve clean slices, chill the bars overnight and use a hot, dry knife between cuts.

Storage

Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to one month; thaw overnight in the fridge before serving. Reheat gently at room temperature if desired, but they’re best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth, then drained well to remove excess moisture for the best texture.

How do I prevent the cheesecake bars from cracking?

Avoid overbeating the eggs and mix just until combined. Also, bake until the edges are set but the center still jiggles slightly; overbaking causes cracks.

Rich Pumpkin Cheesecake Bars Recipe

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★★★★★

4.6 from 121 reviews

• Author: Gabriel
• Total Time: 1 hour 17 minutes
• Yield: 12 bars 1x

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Description

Rich Pumpkin Cheesecake Bars featuring a buttery graham cracker crust, creamy full-fat cream cheese filling, and a flavorful pumpkin swirl with warming spices. Perfectly baked to achieve a luscious texture with a hint of fall spice in every bite.

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Ingredients

Scale 1x2x3x

For the crust:

• 15 whole rectangular graham crackers
• 1/4 cup white sugar
• 8 tbsp unsalted butter, melted

For the filling:

• 1 1/4 cups canned pumpkin purée
• 1 1/2 tsp pumpkin pie spice blend
• 1 1/2 tsp ground cinnamon
• 1 tbsp all-purpose flour
• 3 packages cream cheese, full fat, 8 oz each (room temperature)
• 1 2/3 cup white sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup sour cream, full fat
• 1/8 tsp salt
• 3 large eggs, at room temperature

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Instructions

1. Prepare the Baking Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil and lightly grease the foil to prevent sticking. A metal pan is preferred for even baking, though glass can be used with slightly longer bake times.
2. Make and Bake the Graham Cracker Crust: Pulse the graham crackers in a food processor until fine crumbs form (just over 2 cups). Combine the crumbs with 1/4 cup white sugar and melted butter until well blended. Press the mixture evenly into the bottom of the prepared pan. Bake for 10–15 minutes until golden and fragrant, then cool on a wire rack.
3. Mix the Pumpkin Swirl: In a large bowl, whisk together canned pumpkin purée, pumpkin pie spice, cinnamon, and flour until smooth and combined. Set aside for the swirl layer.
4. Prepare the Cream Cheese Filling: Beat the cream cheese and 1 2/3 cup sugar on medium speed until smooth and creamy. Add vanilla extract, sour cream, and salt, mixing until combined and scraping the bowl as needed. Beat in eggs one at a time until just blended, avoiding overmixing.
5. Create the Swirl Mixture: Gently stir 1 1/2 cups of the cream cheese mixture into the reserved pumpkin mixture until smooth to form the pumpkin cheesecake swirl.
6. Assemble and Swirl the Cheesecake Bars: Alternately dollop the remaining cream cheese filling and pumpkin swirl mixture over the cooled crust until fully covered. Use a sharp knife to gently swirl both mixtures in figure-eight patterns without disturbing the crust.
7. Bake, Cool, and Chill the Cheesecake Bars: Bake at 350°F for 35–45 minutes until edges are set and the center slightly jiggles. Cool completely on a wire rack. Refrigerate for several hours or overnight for best slicing and flavor.

Notes

• Use full-fat cream cheese and sour cream for the richest texture and flavor.
• Room temperature ingredients help achieve a smooth, creamy filling.
• Be careful not to overbeat the eggs to prevent cracks in the cheesecake.
• Gently swirling without disturbing the crust preserves a clean base layer.
• Chilling overnight improves slice cleaniness and flavor meld.
• Metal pans provide more even baking compared to glass pans.

• Prep Time: 25 minutes
• Cook Time: 52 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cheesecake bars, pumpkin dessert, cheesecake bars, fall dessert, graham cracker crust, creamy cheesecake, pumpkin swirl