Easy Pumpkin Spice Cheesecake Bars Recipe
These Pumpkin Spice Cheesecake Bars combine the creamy richness of cheesecake with the cozy flavors of pumpkin pie for the ultimate fall dessert! Featuring a buttery graham cracker crust, a velvety pumpkin spice cheesecake layer, and a hint of warm cinnamon, every bite tastes like autumn in dessert form. Perfect for Thanksgiving, fall parties, or any time you’re craving a sweet seasonal treat!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Layer:
- 16 oz 2 blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- 1 large egg
Ingredient Tip:
- For a lighter version swap cream cheese with Greek yogurt cream cheese and reduce sugar by 2 tablespoons.
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
- Press mixture firmly into a parchment-lined 8×8 baking pan.
- Bake for 8 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Layer
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, followed by vanilla extract.
- Pour half of this cheesecake mixture over the baked crust.
Step 3: Mix the Pumpkin Filling
- To the remaining cheesecake batter, add pumpkin puree, brown sugar, and pumpkin pie spice.
- Mix until fully blended.
Step 4: Swirl and Bake
- Gently spoon the pumpkin mixture over the cheesecake layer.
- Use a butter knife to create pretty swirls.
- Bake for 40–45 minutes, or until the center is just set.
Step 5: Chill and Slice
- Let bars cool completely at room temperature, then refrigerate for at least 3 hours.
- Slice into squares and enjoy the creamy, spiced perfection!
Pro Tip:
- For clean cuts, dip your knife in hot water between slices.
Video
Notes
📝 Notes
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling. It gives a smoother texture and a richer, more natural pumpkin flavor.
- Cream Cheese: Make sure your cream cheese is softened to room temperature for easy mixing and a silky cheesecake layer.
- Crust Options: Graham cracker crust is classic, but gingersnap or Biscoff cookie crumbs add extra fall spice and crunch.
- Swirl Tip: For a pretty marbled look, gently swirl the pumpkin and cheesecake layers with a knife before baking.
- Cooling: Let the bars cool completely before slicing to help the layers set perfectly.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Serving Idea: Top each bar with whipped cream and a sprinkle of cinnamon or crushed graham crackers for that perfect fall finish!
🍽️ Nutrition Facts (Per Bar)
Calories: 290 kcal |Carbohydrates: 32 g |
Fiber: 1 g |
Sugars: 24 g |
Protein: 5 g |
Fat: 16 g |
Saturated Fat: 9 g |
Cholesterol: 55 mg |
Sodium: 210 mg |
Potassium: 160 mg |
Calcium: 60 mg |
Iron: 1.1 mg