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Six pumpkin swirl cheesecake bars are arranged in two rows on a wooden tray, displaying a marbled orange and white pattern on top.

Pumpkin Cheesecake Bars

Chef Jenn
Pumpkin Cheesecake Bars are rich, creamy, and swirled with spiced pumpkin filling on a buttery graham cracker crust. Easy to make and perfect for fall gatherings, they're a delicious twist on classic cheesecake.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 9 servings
Calories 371 kcal

Equipment

Ingredients
  

For the crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • ⅓ cup unsalted butter melted

For the cheesecake layer

  • 16 ounces cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • ⅓ cup sour cream
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice

Instructions
 

  • Set your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.
  • In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter with a silicone spatula until they resemble damp sand.
  • Press the mixture firmly into the pan using the back of a measuring cup or flat-bottomed glass. Bake for 10 minutes, then cool. Lower oven temperature to 325°F.
  • In a stand mixer with paddle attachment, beat cream cheese and sugar until smooth, scraping sides with a rubber spatula. Add eggs one at a time, mixing after each. Add sour cream and vanilla; mix until combined.
  • Transfer half the batter to a separate medium bowl. Whisk in pumpkin puree and pumpkin pie spice until smooth.
  • Spread half of the plain batter over the cooled crust using an offset spatula. Add dollops of pumpkin batter and swirl with a butter knife. Repeat with the remaining batters.
  • Bake at 325°F for 35–40 minutes, until set around edges with a slight wobble in the center.
  • Cool to room temperature on a wire cooling rack, then refrigerate for at least 4 hours until completely set.
  • Use parchment overhang to lift bars from the pan. Cut into 9 squares with a sharp chef's knife, cleaning the blade between cuts.

Nutrition

Serving: 1barCalories: 371kcalCarbohydrates: 39gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 110mgSodium: 276mgPotassium: 182mgFiber: 1gSugar: 29gVitamin A: 5047IUVitamin C: 1mgCalcium: 87mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword easy pumpkin bars, easy pumpkin dessert, fall cheesecake, pumpkin cheesecake bars, Thanksgiving desserts
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