Description
These Pumpkin Spice Cheesecake Bars are the ultimate fall dessert—creamy, warmly spiced, with a perfectly buttery crust and a beautiful marbled pumpkin swirl. They slice cleanly, hold their shape, and taste even better after a night in the fridge. A more approachable alternative to full cheesecakes, these bars are ideal for gatherings, gift boxes, or holiday dessert spreads.
Ingredients
1 ¾ cups graham cracker crumbs
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
16 ounces full-fat cream cheese, softened
⅔ cup granulated sugar
¼ cup sour cream
2 large eggs, room temperature
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt
⅓ cup canned pumpkin puree
3 tablespoons dark brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Pinch of ground cloves
Instructions
1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then cool slightly.
3. In a separate bowl, beat softened cream cheese until smooth. Add granulated sugar and mix until well combined. Mix in sour cream, vanilla, and salt. Beat in eggs one at a time, mixing on low and scraping down the bowl between additions.
4. Pour the cheesecake filling over the cooled crust and smooth the top.
5. In a small bowl, mix pumpkin puree with dark brown sugar and all spices. Drop spoonfuls over the cheesecake layer.
6. Use a skewer or thin knife to gently swirl the pumpkin into the cheesecake in long curves. Do not over-swirl.
7. Bake for 35–38 minutes or until edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let bars cool inside for 30 minutes.
8. Transfer to the fridge and chill for at least 4 hours, preferably overnight.
9. Slice with a sharp knife cleaned between cuts and serve chilled.
Notes
Let both the pumpkin and cheesecake mixtures come to room temperature before swirling for best results.
For a deeper spiced flavor, substitute half of the graham crumbs with crushed gingersnaps.
To freeze, wrap individual bars in plastic wrap and freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pumpkin cheesecake bars, fall dessert, make-ahead cheesecake