Pumpkin Cheesecake Bars
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Pumpkin Cheesecake Bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath! Includes a how-to video!
Easy Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the fall version of my classic cheesecake bars, and I think you’re going to be a big fan of this seasonal twist! This recipe is the perfect blend of classic cheesecake swirled with pumpkin pie. The end result is smooth and creamy, and it pairs so nicely with the buttery graham cracker crust.
This recipe is similar to my pumpkin cheesecake, but without so much of a strong pumpkin punch (I personally prefer my pumpkin desserts tempered with a fair bit of cream cheese). The pumpkin flavor melds perfectly with the cheesecake, making for an irresistible and delicious Fall treat. You’ll love them!
What you’ll love about them:
- Easier and quicker than making a whole cheesecake.
- Pretty swirls make them feel fancy!
- Balanced flavor; not too much pumpkin.
- No water bath (because that’s the only way we do cheesecake around here!)!
- Only 12 ingredients.
What You Need
For best results, make sure all of your ingredients are at room temperature before starting this recipe (this helps prevent lumps and cracks!). The following key ingredients shouldn’t be substituted or skipped–take note!
- Pumpkin puree. Be careful that you don’t accidentally pick up pumpkin pie filling–it’s sold right next to pumpkin puree and looks very similar!
- Cream cheese. If you’ve made any of my cheesecake recipes before, then you know I only recommend using full-fat, brick-style cream cheese. The spreadable kind in a tub won’t work the same and could prevent your cheesecake from setting up properly.
- Sour cream. Adding this won’t make your pumpkin cheesecake bars taste like sour cream; instead, it will intensify the cheesecake flavor even more!
- Pumpkin spice. This is a blend of fall spices that is typically used in pumpkin pie (or lattes!). It’s perfect for pumpkin cheesecake bars too! If you don’t have any on hand, you can make my homemade pumpkin spice instead.
SAM’S TIP: While I love these with a traditional graham cracker crust, they would also be delicious (and Halloween-y!) with an Oreo crust.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Cheesecake Bars
- Combine the graham cracker crumbs and sugars, then add the melted butter and stir until everything is combined.
- Pour into a lined pan and evenly press on the bottom of the pan.
- Cream together the cream cheese and sugar, then stir in the sour cream and vanilla.
- Add the eggs one at a time and stir until each egg is just incorporated.
- Scoop a portion of the batter into a separate bowl.
- Stir your pumpkin puree and pumpkin spice into this bowl until combined.
- Alternate adding dollops of each batter into your crust.
- Use a knife to swirl the batters together, then bake for 40-45 minutes. Let the cheesecake bars cool to room temperature before chilling in the fridge for at least 6 hours.
SAM’S TIP: Using parchment paper up the sides of the pan allows the cheesecake to constrict as it cools, which ultimately prevents cracks. This is also why I press my graham cracker crust high up the sides of my pan when I make my classic cheesecake.
Frequently Asked Questions
If the pumpkin puree is prepared the proper way this won’t be an issue. However, you can’t just use leftover pumpkin from your jack o’lantern, blitz it in the blender, and call it a day. Interesting fact: most pumpkin puree isn’t actually made of pumpkins as we know them, but typically certain varieties of squash!
No! This recipe (like all of my cheesecake recipes!) is designed to produce crack-free results without a water bath. I have lots of tips for preventing cracks in my video below, so make sure to give that a watch if you’re nervous about cracks.
If you baked your bars in a parchment lined sheet and used room temperature ingredients, then most likely culprits include over-beating the batter, opening the oven door while baking, or cooling too quickly.
Definitely save this one for Thanksgiving–everyone will LOVE it!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Pumpkin Cheesecake Bars
Equipment
- 9×9 baking pan (22x22cm)
Ingredients
Graham Cracker Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar, firmly packed
- 7 Tablespoons (100 g) salted butter, melted
Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Pumpkin Cheesecake
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
Crust
- Preheat oven to 325F (160C) and line a 9×9" (22x22cm) baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
- In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon brown sugar, 7 Tablespoons (100 g) salted butter
Cheesecake
- In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.24 oz (680 g) cream cheese, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar
- Add sour cream and vanilla extract and stir until combined.½ cup (113 g) sour cream, 1 teaspoon vanilla extract
- Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.3 large eggs
Pumpkin Cheesecake
- Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.⅔ cup (168 g) canned pumpkin, 1 ½ teaspoons pumpkin spice
- Alternate dollops of the two batters over the prepared crust then swirl with a knife. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days. You may also freeze (after chilling the bars in the refrigerator for at least 6 hours first) tightly wrapped in an airtight container for several months.Baking pan
This recipe was tested and written for a 9×9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I have a question, I have an aluminum cake pan that is 13x9x2. could I keep the same amount of the recipe or expand it and if expand how much more should I do? Sorry 1st time making these for the kids and don’t want to mess it up lol.
Hi Jennifer! I would increase the recipe by 50% to fill a 9 x 13. I’m not sure how they will hold up in the aluminum pan. If it flexes too much they are going to crack. I’m not sure on a bake time either.
This was outstanding dessert. I only had 600 grams of cream cheese so reduced slightly remaining ingredients except kept the 2 eggs and only 8 x 8 pan (baked about 55 minutes but kept an eye on it every 5 past 40). The only substitutions I made was to use British McVities brand Ginger Nut cookies vs graham crackers for the base and only had creme fraiche so used that too. This was absolutely a hit with our family, the base was crazy good, and the cheesecake portions not too sweet which allowed the base to shine. I will make these bars now as a staple to get our pumpkin dessert covered at Thanksgiving. Thank you for writing such an amazing recipe!!
So good! I made them for thanksgiving. I would have preferred a bit of a higher pumpkin ratio vs the cheesecake but that’s just me. I didn’t know if adding more pumpkin would ruin the recipe though so I held off.
I used a glass pan and started checking at 45min as suggested, I didn’t keep track of exactly how long but I think it had to stay in about an extra 30min. I also used an 8×11.5” pan since I didn’t have a square one. They were a hit! Thank you! I also LOVE that you include the measurements of each ingredient in the step where they are used- so so helpful.
I don’t usually comment on recipes but omg, wow. This might be my favorite thing I have made, literally ever. I was a little unsure since I’m not a massive pumpkin fan but they are incredible. I’m so excited to see how my family likes them this Thanksgiving
Thank you for taking the time to leave a comment, Grace! I’m so glad they were such a hit! 🙂
I made your pumpkin cheesecake bars, wow they’re truly delicious the right amount of pumpkin flavor. Love your recipes👏
my absolutely favorite recipe ever for the fall, even rivals the good ol pecan pie. i am by no means a seasoned baker, i am new to cooking/baking and have found joy in following recipes and seeing what is created. this is a pretty amazing recipe for a DELICIOUS pumpkin cheesecake, AND it’s a bar, so, it just doesn’t seem as daunting to me as a circular cheesecake, please don’t ask me my thought process as to why i feel that way haha!
love making it every year and enjoying it with my loved ones. packed with flavor, delicious, and who doesn’t love a buttery graham cracker crust. YUM!
I’m so glad you’ve enjoyed them so much, Sophia! 🙂
thank YOU Sam for such a wonderful recipe, along with the all the other fantastic recipes you have created and shared to us. Really brings a lot of joy to our kitchen traditions and memories, i’ve never written a reply on any recipe website before, so, this recipe of yours is SPECTACULAR! happy holidays Sam!
I make this every Thanksgiving and during the year whenever I can. I don’t really like pumpkin but I love this cheesecake!
Excellent recipe! Thank you so much – I teach junior high Culinary & my 8th grade Chefs LOVED this recipe! It is perfect as is and your instructions & video were fantastic. Thank you so much – it will become one of our regulars now. We are @lexlionchefs on Instagram and we loved it!
I’m so glad it was such a hit! 🙂
Sam, if I wanted to make a sheet size version could I simply triple the recipe? Need large batch for gathering. Thank you as always for your wonderful recipes!
Hi Selina! I haven’t personally done it, but if you are doing a 12 x 18 pan I think tripling the batter could work.
Terrific! I’m gonna try and will circle back with the outcome. Have a Happy Thanksgiving 😊
This was a great recipe. Only thing I changed was the graham crackers crumbs to ginger snap crumbs because my husband can’t eat graham cracker. It added just a little more snap. But the recipe was terrific. Thank you!
I’m so glad you enjoyed it so much, Carol! 🙂
so good!!!! making 4 of them for a big Halloween party!! tested them twice with people tasting them already and they just can’t believe how good they are.
I’m so glad you enjoyed them so much! 🙂
can i use a springform pan instead??
Hi Ava! That should work. It may alter your bake time a little bit. 🙂
The cream cheese mixture was thinner than the pumpkin mixture, so I didn’t get a good swirl. I would suggest slight refrigeration of the cream cheese mix to make it firmer for scooping.
I’m so sorry you had this issue, Gwenn! Did you use spreadable cream cheese?
Thinking this should be a 9×13, not 9×9? I ended up making a second crust and putting the left over in!
I’m glad you enjoyed it, Jen! This does fit in a 9 x 9. You can see me make it in the video. 🙂
Delicious
I am about to make this but wondering if the bars could be frozen after they are cut
Hi Jodi! That should work. 🙂
Could raspberry preserves or jam be used instead of pumpkin? I made the pumpkin and it was delicious and got serious rave reviews!
Hi Pam! I have not personally tried it, but I’m not sure it would turn out quite the same. 🙁 I do have a raspberry cheesecake you could use and just bake in bar form. The bake time will change though. 🙂