Pumpkin Cheesecake Bars
Indulge in the creamy, spiced perfection of Pumpkin Cheesecake Bars—where fall's favorite flavors meet luscious cheesecake in a portable, shareable treat. Featuring a buttery graham cracker crust, a rich pumpkin-spiced cheesecake layer, and a swirl of silky vanilla cheesecake, these bars deliver the ultimate autumn dessert experience. With hints of cinnamon, nutmeg, ginger, and cloves, each bite is a cozy explosion of seasonal warmth. Perfect for gatherings or as a make-ahead delight, this recipe combines straightforward prep with an impressive marbled finish that’s sure to wow your guests. Plus, they’re easy to slice and serve, making them ideal for any holiday celebration or weeknight indulgence.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 0.5 cups sour cream
- 1 teaspoons vanilla extract
- 3 eggs
- 1 cups pumpkin puree
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground cloves
Instructions
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined and the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared baking pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, and mix until fully combined.
Add the eggs, one at a time, beating after each addition until just combined. Do not overmix.
Scoop out 1 1/2 cups of the plain cheesecake batter and set it aside in a separate bowl.
To the remaining batter in the mixing bowl, add the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Mix until fully combined.
Pour the pumpkin cheesecake batter over the crust in the pan, spreading it out evenly with a spatula.
Dollop the reserved plain cheesecake batter on top of the pumpkin layer in several spots, then use a knife or skewer to gently swirl the two layers together to create a marbled effect.
Bake the bars in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Once baked, remove the pan from the oven and let the bars cool to room temperature on a wire rack.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set the cheesecake.
When ready to serve, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and enjoy!
Nutrition Facts
Calories |
4858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 184.4 g | 922% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 443.8 g | 161% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 291.8 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 932 mg | 72% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
