Easy Pumpkin Cheesecake Bars
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These Swoon-Worthy Easy Pumpkin Cheesecake Bars are definitely flaunting the delicious flavors of sweet pumpkin pie and swirled creamy cheesecake together with a graham cracker crust.
These pumpkin and swirl cheesecake bars are perfect when you want a simple recipe that will ‘wow’ for the holidays! Sounds like a great plan for cheesecake love, like these Ultimate Cream Cheese Brownies!
Are you looking for the perfect autumn dessert that will excite your taste buds and please your guests? Look no further than this easy pumpkin cheesecake bar recipe!
Creamy, decadent, and wonderfully fragrant, this treat will be the star of any autumn get-together. Not only is it incredibly delicious, but it’s also incredibly easy to make.
Find out exactly what ingredients you need and how to prepare them in no time. On top of that, you’ll pick up a few helpful baking tips that will take your pumpkin cheesecake bars from average to extraordinary.
These delicious pumpkin cheesecake bars make an easy, yet impressive dessert. The combination of a buttery graham cracker crust, creamy cheesecake, and a spiced pumpkin layer creates a seasonal flavor that will have your guests coming back for seconds. Consider adding the optional toasted pecans for an extra crunch.
Easy enough to make and perfect for a crowd. This easy press-in graham cracker crust crust and the fillings come together in minutes. You can’t go wrong with this pumpkin cheesecake dessert! It has all the flavors of fall and it’s the perfect compliment to your dessert table!
If you love pumpkin and cheesecake together, you’ll also want to check out this Pumpkin Cheesecake Pie, these Pumpkin Cheesecake Swirl Brownies and these No Bake Pumpkin Cheesecake for starters!
You can definitely make these bars ahead of time a day or 2 before serving. Which as you know, around the holidays, it can get a little hectic. So why not take advantage?
So, pull out your apron and get ready to make a dessert that’s sure to become a family favorite.
Ingredients For Easy Pumpkin Cheesecake Bars
Graham Cracker Crust
- graham cracker crumbs
- granulated sugar
- melted butter
- salt
Pumpkin Layer
- 1 can (15 oz) pumpkin puree
- heavy cream
- eggs
- granulated sugar
- vanilla extract
- pumpkin pie spice or use a mixture of ground cinnamon, ginger, nutmeg and cloves
Cheesecake Swirl
- cream cheese
- eggs
- granulated sugar
- vanilla extract
How To Make Swirled Cheesecake Pumpkin Bars
- Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or foil.
Graham Cracker Crust
- In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter together to get a crumble. Press into the prepared baking pan.
Pumpkin Layer
- In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice. Pour on top of graham cracker layer.
Cheesecake Swirl
- In a medium bowl, beat the cream cheese, egg, egg yolk, sugar and vanilla extract together with electric mixer on medium speed until well mixed, but do not overmix. Batter will be a little thin.
Swirling Cheesecake Batter & Baking
- Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to get marbled swirls. Try not to touch the bottom graham cracker layer when swirling the top two layers.
- Bake for 45-55 minutes or until the center is set.
- Cool and then refrigerate for 8 hours until completely chilled.
Storing & Freezing Cheesecake Pumpkin Bars
- Run a knife around the edges of the bars to loosen it up to prevent further cracks. Let bars cool completely in the pan. Then refrigerate, covered, for at least 8 hours or overnight. To serve, cut into squares.
- Leftovers can be stored in the refrigerator for up to 3 days or the freezer for up to 1 month in a sealed container.
Pumpkin Cheesecake Bar Tips
- Use room temperature ingredients for best results. That way you don’t overmix your batter, which will cause cracks or sinking in the middle of your dessert.
- Don’t overmix the batters to avoid cracks.
- Use full-fat cream cheese to achieve the best rich and creamy texture.
- Don’t over-bake the bars. Over-baking can also lead to cracks as well! The bars are done when the sides are set and the center is a bit wobbly. It will continue firming up as it cools down.
- Don’t over-swirl the pumpkin and cheesecake too much. Otherwise, you’ll just end up with pumpkin cheesecake.
- Want to take these up a notch? Add some caramel sauce and some whipped cream!
The bars are a cinch to make and can be made ahead to have on hand in the fridge. With this easy pumpkin cheesecake bar recipe, you can have a tasty, crowd-pleasing dessert for any occasion.
These easy swirled pumpkin cheesecake bars are calling your name! Everyone will be swooning over the swirls of cheesecake and pumpkin layered dessert! Enjoy!
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More Fall Dessert Love!
- Nutella Cheesecake Bars
- “The Great Pumpkin” Cheesecake
- Awesome Chocolate Chip Pumpkin Cookies
- Pumpkin Cheesecake Swirl Brownies
- Pumpkin Chocolate Chip Bars
Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 10 tablespoons melted butter
- optional add a pinch or two of salt if you like for more flavor
Pumpkin Layer
- 1 15 oz can pumpkin puree not pumpkin pie mix
- ¾ cup heavy cream
- 2 large eggs
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Cheesecake Swirl
- 8 oz cream cheese softened
- 1 large egg
- 1 egg yolk
- ⅓ cup granulated sugar add up to 1/2 cup if you want sweeter cheesecake
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter together to get a crumble. Press into the prepared baking pan.
Pumpkin Layer
- In a medium bowl, whisk together the pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice. Pour on top of graham cracker layer. (Reserve 1/4 cup if you want more pumpkin showing through)
Cheesecake Swirl
- In a medium bowl, beat the cream cheese, egg, egg yolk, sugar and vanilla extract together with electric mixer on medium speed until well mixed, but do not overmix. Batter may be a little runny, you can also pour and drizzle on top of pumpkin batter.
Swirling & Baking
- Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. Add reserved pumpkin batter on top of cheesecake puddles. With a knife, carefully swirl cheesecake filling into pumpkin mixture to get marbled swirls. Try not to touch the bottom graham cracker layer when swirling the top two layers.
- Bake for 45-55 minutes or until the center is set.
- Cool on counter and then refrigerate for 8 hours, until completely chilled before serving. Slice into bars.
Notes
Run a knife around the edges of the bars to loosen it up to prevent further cracks. Let bars cool completely in the pan. Then refrigerate, covered, for at least 8 hours or overnight. To serve, cut into squares.
Leftovers can be stored in the refrigerator for up to 3 days or the freezer for up to 1 month in a sealed container.
recipe slightly modified from The Novice Chef
