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Pumpkin cheesecake bars with crumbly graham crust, creamy pumpkin and cheesecake layers, and cinnamon crumble topping on a wooden board.

Pumpkin Cheesecake Bars

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Creamy, spiced, and perfectly swirled Pumpkin Cheesecake Bars — all the cozy flavor of pumpkin pie and rich cheesecake in an easy, slice-and-serve dessert. Foolproof crust, gorgeous marbling, and a crowd-pleaser for every fall gathering.
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Prep Time 25 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours 5 minutes
Servings: 14 Bars
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs - finely crushed
  • ⅓ cup butter, melted - unsalted
  • 3 tablespoon sugar - granulated
  • pinch salt
Cream Cheese Layer
  • 16 oz cream cheese - softened
  • ½ cup sugar - granulated
  • 2 eggs - room temperature
  • 1 teaspoon vanilla extract - pure
Pumpkin Layer
  • 1 can (15 oz) pumpkin puree - not pumpkin pie filling
  • ½ cup sugar - granulated
  • 2 eggs - room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch salt
Topping
  • whipped cream - for serving
  • cinnamon - for dusting

Equipment

  • 1 9x13 inch baking pan (Line with parchment for easy removal)
  • 1 Parchment paper (Leave overhang for lifting bars)
  • 2 Mixing bowls (One for pumpkin, one for cream cheese)
  • 1 Electric or hand mixer (To beat cream cheese smooth)
  • 1 Measuring cup set (For pressing crust and measuring ingredients)
  • 1 Rubber spatula (To scrape down sides)
  • 1 Butter knife (For swirling)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving some overhang on the sides for easy lifting later.
  2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the texture resembles wet sand. Press mixture firmly into the pan using the bottom of a measuring cup. Bake for 10 minutes until lightly golden and fragrant, then cool completely.
  3. In a separate bowl, beat softened cream cheese and sugar with an electric mixer for 2 minutes until completely smooth. Add eggs one at a time, beating well after each. Mix in vanilla until incorporated. Set aside.
  4. In another bowl, whisk pumpkin puree, sugar, eggs, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth and evenly combined.
  5. Pour the cream cheese mixture evenly over the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Use a butter knife to gently swirl the two layers together — just a few passes for a marbled look.
  6. Bake for 35–40 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.
  7. Cool on the counter for 1 hour, then refrigerate for at least 3 hours or overnight until fully chilled and set.
  8. Use the parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the blade between cuts. Top with whipped cream and a sprinkle of cinnamon before serving.

Nutrition

Serving: 1barCalories: 290kcalCarbohydrates: 29gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: -3gCholesterol: 85mgSodium: 230mgPotassium: 160mgFiber: 1gSugar: 22gVitamin A: 5000IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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