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    Meals » Recipes » Desserts

    Pumpkin Cheesecake Bars (Easy Dessert)

    This post may contain affiliate links. Please see disclosure for more information. Published: Sep 11, 2023 by Dee

    Pumpkin Cheesecake Bars have swirls of spiced pumpkin and cream cheese filling over a buttery graham cracker crust. This easy fall dessert is perfect for Thanksgiving and the holiday season! via @meamel

    Pumpkin Cheesecake Bars have swirls of spiced pumpkin and cream cheese filling over a buttery graham cracker crust. This easy fall dessert is perfect for Thanksgiving and the holiday season!

    Jump to Recipe -
    swirled pumpkin cheesecake bars with graham cracker crust stacked on a plate.
    Jump to:
    • The Best Pumpkin Cheesecake Bars Recipe
    • Ingredients Needed
    • How to Make Pumpkin Cheesecake Bars
    • Baking Time
    • How to Store Cheesecake Bars
    • Helpful Tips
    • More Easy Pumpkin Desserts
    • Recipe
    • Reviews

    If you are looking for the perfect fall dessert or the perfect Thanksgiving dessert, you have to try these delicious pumpkin cheesecake bars!

    These easy pumpkin cheesecake bars are easier than pumpkin pie or traditional cheesecake -- no hot water bath needed! Plus, they are cut into squares for easy serving -- a great addition to fall potlucks or your holiday dessert table!

    The Best Pumpkin Cheesecake Bars Recipe

    The basic recipe comes from one of my grandma's dessert recipes and is basically an old Philadelphia 3 step cheesecake recipe. I modified this to add pumpkin flavor for fall.

    This recipe is easier than other pumpkin bars recipes because you don't bake the crust. Just form the crust and freeze while you make the filling. Saves a step!

    Filled with warm spices and loaded with pumpkin flavor, these creamy cheesecake bars are absolutely delicious!

    cream cheese, pumpkin puree, eggs, butter, sugar, graham crackers, sour cream and spices.

    Ingredients Needed

    You can find these simple ingredients in your grocery store if you don't have these pantry staples at home. Full amounts are in the recipe card below.

    • Cream cheese -- Use full fat cream cheese at room temperature for best results.
    • Pure pumpkin puree -- Not pumpkin pie filling, as those flavors are different
    • Sour cream -- adds a little extra tang
    • Sugar -- for sweetness
    • Graham crackers -- for the crust. You can use a package of graham cracker crumbs or use gingersnap cookies to make a gingersnap crust if you like.
    • Butter -- to make the crust
    • Eggs -- large eggs to help bind the filling
    • Vanilla extract -- for added flavor
    • Pumpkin pie spice -- for that classic fall flavor
    • Cinnamon -- a warming spice for fall

    How to Make Pumpkin Cheesecake Bars

    First, make the crust. Crush up the graham crackers in a food processor or in a freezer bag using a rolling pin. Mix with sugar and melted butter.

    Then, press the crumbs into a 13x9-inch baking pan lined with parchment paper or aluminum foil. Make sure they cover the bottom of the pan.

    Place the pan in the freezer while you make the filling. This helps the crust to set.

    press graham cracker crust into baking pan.

    For the filling, beat the softened cream cheese until smooth in a large mixing bowl. Mix in the sugar, sour cream and vanilla extract.

    Then, add the eggs, one at a time. Set aside while you mix the pumpkin filling.

    mix cream cheese filling with eggs in mixing bowl.

    Mix the pumpkin puree with the pie spice and cinnamon in a separate mixing bowl.

    Next, scoop 3 cups of the plain cheesecake mixture, about half of the cheesecake batter, and add it to the pumpkin mixture. Mix until well combined.

    mix pumpkin cheesecake filling in small bowl.

    Remove the crust from the freezer. Then scoop large portions of cheesecake batter from each bowl on top of the graham cracker crust.

    You want the pumpkin batter and the plain batter next to each other. Then, take a sharp knife and swirl the cheesecake batters together.

    swirl cheesecake layers with knife in pan.

    Baking Time

    Place the cheesecake in the preheated oven. Bake for 30 minutes or until the edges are firm.

    The center of the cheesecake may wiggle a little but shouldn't be wet.

    pumpkin cheesecake bars in 13 x 9 baking pan.

    When the cheesecake is cool enough to handle, place in the refrigerator for at least 3 hours. Overnight is even better!

    How to Store Cheesecake Bars

    Store the bars in the refrigerator until you are ready to serve them. Refrigerate leftover cheesecake bars in an airtight container for up to 4 days. The crust may get soggy after that.

    You can make the bars up to 2 days ahead of time for best results.

    For longer storage, you can freeze cheesecake bars for up to 3 months.

    sliced pumpkin cheesecake bars on plate with pumpkins on the table.

    Helpful Tips

    Be sure to use room temperature ingredients. I like to set the cream cheese out for an hour or so ahead of time.

    If you are using parchment paper, you can spray the bottom of the baking dish with non stick spray to help the paper stick.

    The no bake crust simply melts in your mouth. If you want a crispier crust, you can bake the crust for 10 minutes at 350 before adding the filling.

    Be sure not to over mix the ingredients for a smoother cheesecake without cracks. Mix until just blended.

    To easily slice the creamy pumpkin cheesecake bars, gently lift the parchment paper or foil out of the baking dish. Then slice. Wipe the knife with a damp cloth after each slice for clean slices.

    Be sure to refrigerate the bars for at least 3 hours after baking. Overnight works best!

    More Easy Pumpkin Desserts

    Easy pumpkin pie dip is a delicious dessert or appetizer. For an easy no bake pumpkin cheesecake recipe, try my no bake pumpkin cheesecake pie. For a baked pumpkin dessert, try my pumpkin dump cake, and browse even more easy dessert recipes your family will love!

    Recipe

    swirled pumpkin cheesecake bars with graham cracker crust on a plate.

    Pumpkin Cheesecake Bars

    Published by Dee
    Pumpkin Cheesecake Bars have swirls of spiced pumpkin and cream cheese filling over a buttery graham cracker crust. This easy fall dessert is perfect for Thanksgiving and the holiday season!
    5 from 3 votes
    Print Recipe Share by Email
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    refrigeration time 3 hours hrs
    Total Time 3 hours hrs 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 192 kcal

    Ingredients
      

    For the crust

    • 1½ cups graham cracker crumbs 15 full rectangles
    • 3 tablespoon sugar
    • ⅓ cup butter melted

    For the filling

    • 24 oz cream cheese 3 8 oz packages, softened
    • ¾ cup sugar
    • ¼ cup sour cream
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 1 cup pure pumpkin puree
    • 2 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon

    Instructions
     

    • Preheat oven to 350℉
    • Prepare a 9x13 baking dish by lining it with parchment paper

    For the crust

    • Combine graham cracker crumbs and sugar in a small mixing bowl and stir well
    • Melt butter and stir into the graham cracker crumb mixture. Mix until fully combined
    • Pour mixture evenly into the prepared baking dish and press down using a measuring cup
    • Place the baking dish into the freezer to allow the crust to set up

    For the filling

    • Beat cream cheese in a large bowl with an electric mixture on medium speed until smooth. Scrape sides of the bowl when mixing as needed.
    • Add in the sugar, sour cream and vanilla extract. Beat until well combined
    • Beat in one egg at a time. Set aside
    • In a separate mixing bowl, gently stir together the pumpkin puree, pumpkin pie spice and cinnamon.
    • Add in 3 cups of the cream cheese mixture to the pumpkin mixture and beat with an electric mixture on low speed until fully combined
    • Place scoops of the cream cheese mixture and the pumpkin mixture into the baking dish next to each other. Swirl together using a sharp knife
    • Bake for 30 minutes or until firm. Center may move a little
    • Allow the cheesecake bars to cool completely, and then place them in the refrigerator for 3 hours or overnight to set up

    Notes

    Make sure cream cheese is softened at room temperature.
    Be careful to mix the ingredients until just blended. Do not over mix.
    When done, the center may move a little, but the rest of the cheesecake should be firm.
    For best results, refrigerate the pumpkin bars overnight.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 192kcalCarbohydrates: 14gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 60mgSodium: 154mgPotassium: 82mgFiber: 1gSugar: 10gVitamin A: 2098IUVitamin C: 0.5mgCalcium: 43mgIron: 1mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    These creamy cheesecake bars are a huge hit with my family and everyone else! Please leave a star rating and comment if you try them.

    For more pumpkin recipes, easy cheesecake recipes and easy recipes your family will love, sign up for the weekly newsletter and follow on social media.

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      Recipe Rating




    1. Flora says

      September 14, 2023 at 9:49 am

      Pumpkin and cheese together! Awesome! Had to try this one right away!5 stars

      Reply

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

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