Description
Pumpkin cheesecake bars blend velvety richness with spiced comfort in every bite. With layers of creamy cheesecake and warmly spiced pumpkin, they’re the perfect fall dessert—easy to make, elegant to serve.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup brown sugar
6 tbsp melted unsalted butter
Pinch of cinnamon
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla bean
For the Pumpkin Layer:
1 cup canned pumpkin puree
1 egg
⅓ cup brown sugar
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
⅓ cup sour cream
Optional Toppings:
Crushed pecans
Caramel drizzle
Instructions
1. Preheat oven to 325°F and line a 9×13” pan with parchment.
2. Mix graham crumbs, sugar, butter, and cinnamon. Press into pan base.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
4. In a separate bowl, mix pumpkin, brown sugar, egg, spices, and sour cream.
5. Pour half of cheesecake batter over crust, layer with pumpkin mix, top with remaining cheesecake mix, swirl with knife.
6. Bake for 45–50 minutes until center is slightly jiggly.
7. Cool at room temp, then chill at least 3 hours before slicing.
Notes
Use freshly ground spices for more flavor.
Add maple syrup or brown butter to elevate richness.
Toast crust for 8 minutes before adding filling for crunch.
Slice bars before chilling for cleaner cuts.
Pairs well with whipped cream, caramel drizzle, cider or coffee.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin cheesecake, fall dessert, cheesecake bars