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Easy Creamy Pumpkin Cheesecake Bars Recipe

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These creamy pumpkin cheesecake bars feature a buttery graham cracker crust, a tangy cheesecake layer, and a spiced pumpkin swirl. They’re easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar (for crust)
  • ¼ teaspoon salt
  • 16 ounces cream cheese (two 8-ounce blocks), softened
  • ¾ cup granulated sugar (for filling)
  • 1 cup pumpkin purée (100% pure, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or flat glass. Bake for 10 minutes until lightly golden. Set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese and ¾ cup sugar with an electric mixer on medium speed for about 2 minutes until smooth and creamy. Scrape down sides and bottom of bowl.
  5. Add eggs one at a time, beating on low after each addition until just combined. Do not overmix.
  6. Add heavy cream and vanilla extract, mixing on low until smooth.
  7. In a separate small bowl, whisk together pumpkin purée, pumpkin pie spice, and cinnamon. Take about 1 cup of the plain cheesecake batter and stir it into the pumpkin mixture until combined.
  8. Pour the plain cheesecake batter into the pre-baked crust and spread evenly. Drop spoonfuls of the pumpkin batter on top. Use a knife or offset spatula to gently swirl the two batters together in figure-eight motions.
  9. Bake for 35-40 minutes, until edges are set and center still has a slight jiggle when shaken. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  10. Cool in the pan on a wire rack for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  11. Once fully chilled, use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and cut into 9 or 16 squares with a sharp knife, wiping the knife clean between cuts.

Notes

Room temperature cream cheese and eggs are essential for a smooth batter. Do not overmix after adding eggs to prevent cracks. Chill overnight for best texture and clean slices. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin dessert, cheesecake bars, easy pumpkin recipe

Find it online: https://twinkletaste.com/easy-creamy-pumpkin-cheesecake-bars-recipe/