Why You’ll Love Pumpkin Cheesecake Bars Recipe

The flavor: a perfect combination of buttery crust, tangy cheesecake, pure pumpkin puree, warm pumpkin‑pie spices, and vanilla.
The ease: the crust presses in and bakes quickly, and the filling comes together in just minutes.
The quantity: this recipe yields a 9×13‑inch pan of bars, ideal for sharing or serving at a gathering.
The texture: swirled layers of cheesecake and pumpkin give a beautiful look and a satisfying bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
• 15 whole rectangular graham crackers
• ¼ cup granulated sugar
• 8 tablespoons unsalted butter, melted

Filling:
• 1¼ cups pumpkin puree
• 1½ teaspoons pumpkin pie spice
• 1½ teaspoons ground cinnamon
• 1 tablespoon all‑purpose flour
• Three 8‑oz packages full‑fat cream cheese, at room temperature
• 1⅔ cups granulated sugar
• 1½ teaspoons pure vanilla extract
• ½ cup full‑fat sour cream
• ⅛ teaspoon salt
• 3 large eggs, at room temperature

Directions

Preheat your oven to 350 °F (about 175 °C). Line a 9×13‑inch baking pan with foil and lightly grease the foil (or just grease the pan if you prefer). A metal pan is preferred—glass will work but may require a few extra minutes of baking.
Crust: Place the graham crackers in a food processor and process until fine crumbs (you should have just over 2 cups of crumbs). In a bowl combine crumbs, sugar, and melted butter; stir until combined. Press into the bottom of the prepared pan and smooth into an even layer (use the back of a measuring cup to press). Bake the crust for 10‑15 minutes until it just begins to turn golden and fragrant. Remove and allow to cool slightly while you prepare the filling.
Filling: In a large bowl whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour; set aside. In a separate large bowl (or the bowl of a stand mixer fitted with the paddle attachment) beat the cream cheese and sugar until smooth. Add vanilla extract, sour cream, and salt; beat until combined, scraping down the bowl as needed. With the mixer running, add the eggs one at a time, beating just until each is incorporated—stop mixing as soon as they’re incorporated to avoid adding too much air (which could cause cracking).
Measure out 1½ cups of the cheesecake mixture and stir it into the reserved pumpkin mixture until well combined.
Drop alternating scoops of the plain cheesecake filling and the pumpkin‑cheesecake filling all over the crust. Use a sharp knife to swirl the two mixtures together (make figure‑eight motions, being careful not to drag the knife all the way down into the crust).
Bake the pan in the center of the oven for 35‑45 minutes, until the edges are set but the center still has a very slight jiggle. Remove from the oven and place the pan on a wire rack to cool completely to room temperature. Once cooled to room temp, transfer to the refrigerator and chill fully (minimum 8 hours) before cutting into bars.
Once chilled, lift the foil (if used) out of the pan and cut into approximately 18 bars. Serve chilled.

Servings and timing

Servings: 18 bars (from one 9×13‑inch pan)
Prep time: 25 minutes
Bake time: 50 minutes
Cooling / chilling time: at least 8 hours (room temp + refrigeration)
Total time: approximately 9 hours 15 minutes

Variations

Use ginger‑snap crumbs instead of graham crackers for the crust for a spicier base.
Top each bar with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
Add chopped toasted pecans or walnuts into the crust for added crunch.
Use low‑sugar or sugar‑substitute options if you wish to reduce sweetness (though texture may slightly change).
For a deeper pumpkin flavor, increase the pumpkin puree by ¼ cup and slightly reduce the sour cream.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 3 days.
You can freeze leftover bars (well‑wrapped or in a freezer‑safe container) for up to 1 month.
To serve from frozen, thaw in the refrigerator overnight.
These bars are best served chilled—no reheating needed. If you prefer a slightly warmer temperature, allow them to sit out for 15‑20 minutes before serving.

FAQs

What size pan should I use for this recipe?

Use a 9×13‑inch baking pan to ensure the bars bake evenly and reach the correct thickness.

Can I use a glass baking dish instead of metal?

Yes, you can use glass, but baking time may be a few minutes longer and edges may brown differently. Monitor for doneness.

What if I don’t have sour cream?

You can substitute full‑fat Greek yogurt in place of sour cream, though the texture and flavor may differ slightly.

Can I use low‑fat cream cheese or sour cream?

It’s not recommended—full‑fat dairy provides better texture and richness. Lower‑fat versions may affect the baking result and texture of the cheesecake.

How do I know when the bars are done baking?

The edges should be set and the center should still have a slight jiggle when you gently shake the pan. After chilling, the center will firm up fully.

Why is pumpkin pie spice used in the filling?

Pumpkin pie spice adds the warm combination of cinnamon, nutmeg, and other spices that complements the pumpkin and cheesecake flavors, giving that cozy autumn taste.

Can I cut the recipe in half to make fewer bars?

Yes—you can bake it in a smaller pan (e.g., 8×8 or 9×9) and adjust bake time accordingly, though thickness and bake time may vary.

Can I make this ahead of time?

Absolutely—these bars are perfect for making ahead since they need several hours to chill anyway. They’re great for gatherings or holiday desserts.

What is the best way to cut the bars cleanly?

Use a sharp knife and wipe it clean between cuts for neat edges. Chilling quite thoroughly before cutting helps prevent cracking or crumbling.

Can I freeze leftover bars?

Yes—you can freeze them for up to one month. Wrap or store in a freezer‑safe container. Thaw overnight in the refrigerator before serving.

Conclusion

If you’re looking for a dessert that brings together the best of cheesecake and pumpkin pie — with beautiful swirls, rich flavor, and ease of preparation — these pumpkin cheesecake bars deliver. Perfect for holiday gatherings, potlucks or any cozy get‑together, they impress without the fuss of a full cheesecake. Give them a try and enjoy the blend of creamy cheesecake, autumn spices, and buttery crust in every satisfying bar.

Pumpkin Cheesecake Bars