Pumpkin Cheesecake Bars
Perfect Pumpkin Cheesecake Bars
These delicious pumpkin cheesecake bars are the perfect fall dessert! All the taste of pumpkin pie with a delicious swirl of sweet creamy cheesecake and a buttery graham cracker crust! These are a huge hit with the whole family!
Why we love this recipe for easy pumpkin cheesecake bars-
If you are a fan of cheesecake and traditional pumpkin pie you need to try this amazing dessert! This easy recipe combines both tasty desserts into one that is sweet, creamy and full of fall spices. This Pumpkin cheesecake bars recipe is perfect to make for holidays, parties, or any time you are craving pumpkin desserts! We love these pumpkin cheesecake bars for bake sales too!
This recipe has a base that is very similar to a pumpkin pie filling that is swirled with a cheesecake mixture. It comes together with simple, easy to find ingredients, that are in every grocery store! The creamy pumpkin flavor filling compliments the vanilla cheesecake layer beautifully all in a buttery graham cracker crust!
My uncle used to make pumpkin cheesecake for holiday gatherings and these bars remind me of it but they are easier to make! The layer of pumpkin combined with the classic cheesecake swirl makes for an amazing dessert!
- Other Pumpkin Recipes You’ll Love
- Delicious Pumpkin Bars – These pumpkin bars are delicious! All the taste of pumpkin pie combined with a delicious buttery crust and pecan topping. They are the perfect holiday dessert!
- Pumpkin Snickerdoodles -These soft chewy pumpkin snickerdoodle cookies are great for fall! Delicious pumpkin cookie dough is rolled in a cinnamon-sugar mixture to create the perfect cookies!
- Pumpkin Whoopie Pies– These pumpkin whoopie pies are the perfect fall treat! Soft cake like pumpkin cookies are filled with a cream cheese frosting to create a delicious whoopie pie!
- No-Bake Pumpkin Cheesecake– This easy no bake pumpkin cheesecake is the perfect easy and delicious holiday dessert! Creamy, spiced pumpkin filling in a crunchy graham crust topped with whipped cream, this pie is one that everyone loves!
FAQ & Tips for making pumpkin cheesecake bars
How many graham crackers do I need?
For this recipe you’ll need 2 1/2 cups of crushed graham cracker crumbs. To make the crumbs you’ll need 17-18 full sheets of graham crackers. You can crush them into fine crumbs by chopping them in a food processor or placing them in a plastic zip top bag and crushing with a rolling pin or hammer.
Can I use something else for the crust?
Yes! These easy pumpkin cream cheese bars can be made with a variety of crumb crusts. You can use vanilla wafers, crunchy gingersnap cookies, or even crunchy oatmeal cookies! You can use regular graham crackers or if you prefer a cinnamon graham cracker crust those work well too!
Don’t Overmix –
To create the perfect pumpkin cheesecake bars you want to make sure not to overbeat your pumpkin mixture or cheesecake mixture. I like to mix the creamy pumpkin filling by hand using a whisk. I use an electric mixer to beat the cream cheese filling but I use it on low so that air doesn’t get whipped into the mixture. This results in rich creamy bars that stay nice and don’t crack.
Use the right cream cheese-
When it comes to making the cream cheese layer of these bars it is important that you follow these tips. Use full-fat cream cheese for a nice creamy layer. Make sure your cream cheese is room temperature before you make the filling. This will allow the sugar and cream cheese to blend well and create a creamy layer.
Can you make these ahead of time?
These pumpkin cheesecake bars can be made a few days ahead of when you want to serve them. This makes them great for parties or holiday gatherings. After you bake the cheesecake pumpkin bars they need to cool for at least 6 hours and can be left in the refrigerator for longer before cutting.
Here’s what you’ll need for this pumpkin cheesecake bars recipe-
For the Crust
2 1/2 Cups Graham Cracker Crumbs
1/4 Cup Sugar
8 Tbsp Melted Butter
For the Pumpkin
1- 15 oz. Can Pure Pumpkin Puree
3/4 Cup Heavy Cream
2 Eggs
3/4 Cup Sugar
1 tsp Vanilla Extract
2 tsp Pumpkin Spice
For the cheesecake swirl
8 oz Softened Cream Cheese (room temperature)
1 Egg
1/2 Cup Sugar
1 tsp Vanilla Extract
Here’s how to make pumpkin cheesecake bars
First preheat the oven to 350 and line a 13×9 baking pan with parchment paper across the bottom and up the sides of the pan. Parchment is great because when the bars are done you can lift them out to cut, but if you don’t have parchment butter your pan.
Combine the graham cracker crumbs, 1/4 cup granulated sugar, and 8 tbsp melted butter together in a medium bowl until the graham cracker mixture is well incorporated.
Press the crust mixture evenly into the bottom of your prepared pan and set aside.
Place pumpkin puree in a large bowl and add in sugar and pumpkin pie spice mix together by hand with a whisk or using a hand mixer on low speed. You don’t want to whip air into this pumpkin layer so for best results don’t overbeat mix until just combined.
Add eggs and continue mixing until well incorporated.
Add in heavy cream and stir until well mixed.
Pour the pumpkin layer on top of the crust layer and smooth out evenly. Set aside.
Next we’ll make the cheesecake batter
In the bowl of a stand mixer or in a large mixing bowl with an electric hand mixer beat cream cheese and sugar (1/2 cup) and cream together on medium to high speed until well blended.
Add in the eggs and vanilla extract and continue mixing the cream cheese filling on low to medium speed. You don’t want to whip air into the cheesecake filling mixture so just mix until everything is well blended and the mixture is smooth and creamy.
Spoon the cream cheese mixture onto the pumpkin layer as evenly as possible.
Using the tip of a butter knife drag it back and fourth across the cream cheese layer to create a swirled pattern. Repeat going lengthwise up and down the pan to further swirl in the cheesecake mixture.
Place in the oven and bake for 40-45 minutes or until the center is set and it may be slightly jiggly but not liquid.
Remove the cheesecake pumpkin bars from the oven.
Place on a wire rack to cool until the pumpkin cheesecake bars cool to room temperature.
Cover with aluminum foil or plastic wrap and refrigerate for at least 6 hours.
Use the parchment paper to gently lift from the pan, cut into 16 squares and serve!
Keep leftovers refrigerated in an airtight container.
Pumpkin Cheesecake Bars
Ingredients
- For the Crust
- 2 1/2 Cups Graham Cracker Crumbs
- 1/4 Cup Sugar
- 8 Tbsp Melted Butter
- For the Pumpkin
- 1 Can Pure Pumpkin Puree
- 3/4 Cup Heavy Cream
- 2 Eggs
- 3/4 Cup Sugar
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Spice
- For the cheesecake swirl
- 8 oz Cream Cheese- softened
- 1 Egg
- 1/2 Cup Sugar
- 1 tsp Vanilla Extract
Instructions
- First preheat the oven to 350 and line a 13×9 Baking pan with parchment paper. Parchment is great because when the bars are done you can lift them out to cut, but if you don’t have parchment butter your pan.
- Mix graham cracker crumbs, 1/4 cup granulated sugar, and 8 tbsp melted butter together in a medium bowl until everything is well incorporated.
- Press the mixture evenly into the bottom of your prepared pan and set aside.
- Place pumpkin puree in a large bowl and add in sugar and pumpkin pie spice mix together by hand with a whisk or with an electric mixer on low speed. You don’t want to whip air into this pumpkin layer so for best results don’t overbeat.
- Add eggs and continue mixing until well incorporated.
- Add in heavy cream and stir until well mixed.
- Pour the pumpkin mixture evenly over the crust layer and smooth out evenly. Set aside.
- Next we’ll make the cheesecake layer
- In the bowl of a stand mixer or in a large mixing bowl with an electric hand mixer cream together softened cream cheese and 1/2 cup sugar on medium to high speed until well blended.
- Add in the eggs and vanilla extract and continue mixing on low to medium speed. You don’t want to whip air into the mixture so just mix until everything is well blended and the mixture is creamy.
- Spoon the cream cheese mixture onto the pumpkin layer as evenly as possible.
- Using the tip of a butter knife drag it back and fourth across the cheesecake mixture to create a swirled pattern. Repeat going lengthwise up and down the pan to further swirl in the cheesecake mixture.
- Place in the oven and bake for 40-45 minutes or until the center is set.
- Place on a wire cooling rack for 30 minutes to cool.
- Cover with aluminum foil or plastic wrap and refrigerate for 24 hours.
- Use the parchment paper to gently lift from the pan, cut into 16 squares and serve!
- Keep leftovers refrigerated in an airtight container.
It doesn’t say what size can of pumpkin purée??
You’ll need a 15 oz can!