Best Pumpkin Cheesecake Bars

These swirled Pumpkin Cheesecake Bars are the ultimate holiday dessert, combining the warm flavors of pumpkin pie with the creamy richness of cheesecake.

Built on a buttery graham cracker crust, these bars are swirled with two batters — one pumpkin and one cheesecake — creating a stunning marbled effect that’s as beautiful as it is delicious.

If you love pumpkin pie but want something easier to serve and just a little more indulgent, this recipe strikes the perfect balance. With a 9×13 pan, you’ll have enough to feed a crowd, making them a fantastic choice for Thanksgiving, Christmas, or any fall gathering.

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My Opinion

I absolutely fell in love with these bars the first time I made them. The crust bakes up crisp and buttery, providing the perfect base for the silky smooth cheesecake layers.

What really surprised me was how well the pumpkin batter swirled with the plain cheesecake — not only is it gorgeous, but each bite gives you a mix of tangy cream cheese and warm pumpkin spice.

Another thing I noticed is how much easier this recipe is compared to a traditional cheesecake. There’s no water bath to fuss over, and the pan cuts neatly into squares for serving.

I’ve brought these to family gatherings, and they always disappear faster than I expect. They’ve quickly become one of my go-to holiday bakes, and I know they’ll be yours too once you try them.

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Why You’ll Love This Recipe

• 🎃 Perfect Fall Flavor: A blend of pumpkin puree, warm spices, and creamy cheesecake.
• 🍰 Creamy but Easy: All the flavor of cheesecake without the hassle of a full cake.
• 🍪 Buttery Graham Cracker Crust: Sweet, crunchy, and perfectly balanced.
• 👩‍🍳 Foolproof Method: Simple swirling technique for a stunning marbled look.
• 👨‍👩‍👧 Crowd-Pleaser: Makes 18 bars, ideal for holidays, potlucks, and parties.
• 🧊 Make-Ahead Friendly: Needs chilling, which makes it perfect for preparing in advance.

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Tools You’ll Need

• 9×13 baking pan (metal preferred)
• Aluminum foil (for lining pan)
• Food processor (or rolling pin + bag for crumbs)
• Mixing bowls (large and medium)
• Hand mixer or stand mixer with paddle attachment
• Measuring cups and spoons
• Spatula
• Sharp knife (for swirling batters)

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Ingredients

For the Crust:

• 15 whole rectangular graham crackers (makes just over 2 cups crumbs)
• ¼ cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, melted

For the Filling:

• 1 ¼ cups pumpkin puree (not pumpkin pie filling)
• 1 ½ teaspoons pumpkin pie spice
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon all-purpose flour
• Three 8-oz packages full-fat cream cheese, room temperature
• 1 ⅔ cups granulated sugar
• 1 ½ teaspoons pure vanilla extract
• ½ cup full-fat sour cream
• ⅛ teaspoon salt
• 3 large eggs, room temperature

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Instructions

1. Prepare the Pan
   Preheat oven to 350°F (175°C). Line a 9×13-inch metal baking pan with foil, leaving a little overhang for easy removal later. Lightly grease the foil. If using a glass pan, expect to add a few extra minutes to the bake time.
2. Make the Crust
   Place the graham crackers in a food processor and pulse until fine crumbs form. You should have just over 2 cups. In a mixing bowl, combine the crumbs with the sugar and melted butter, stirring until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, using the back of a measuring cup to smooth into an even layer.
3. Bake the Crust
   Bake the crust for 10–15 minutes, until lightly golden and fragrant. Remove from the oven and place on a wire rack to cool slightly while you prepare the filling.
4. Prepare the Pumpkin Mixture
   In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, ground cinnamon, and flour. Set aside.
5. Make the Cheesecake Batter
   In a large bowl, beat the cream cheese and sugar with a hand mixer or stand mixer until smooth and fluffy. Add the vanilla extract, sour cream, and salt, mixing until combined. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time, mixing just until incorporated. Do not overmix — this keeps the batter creamy and prevents cracks.
6. Combine the Pumpkin and Cheesecake Layers
   Scoop out 1 ½ cups of the cheesecake batter and fold it into the pumpkin mixture until well combined. Now you have two batters: pumpkin and plain cheesecake.
7. Swirl the Batters
   Drop alternating spoonfuls of the plain cheesecake batter and pumpkin batter across the cooled crust. Use a sharp knife to gently swirl the two together in figure-eight motions. Take care not to cut into the crust layer.
8. Bake
   Place the pan in the center of the oven and bake for 35–45 minutes. The edges should be set, while the center retains a slight jiggle. Remove from the oven and cool completely on a wire rack.
9. Chill
   Transfer the cooled bars to the refrigerator and chill for at least 8 hours, or overnight. This step is essential for the cheesecake to firm up and slice cleanly.
10. Slice and Serve
    Once fully chilled, lift the bars out using the foil overhang. Cut into 18 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

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Recipe Tips

• Use full-fat cream cheese and sour cream for the best creamy texture.
• Always buy pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
• Avoid overbeating the batter, which can introduce air and cause cracking.
• Be patient with cooling — allow at least 8 hours in the fridge before slicing.
• Store leftovers covered in the refrigerator for up to 3 days, or freeze for up to 1 month.

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Variations

• Gingersnap Crust: Swap the graham crackers for gingersnaps for extra spice.
• Chocolate Pumpkin Bars: Add ½ cup mini chocolate chips to the pumpkin batter.
• Maple Pumpkin Cheesecake: Replace ¼ cup of sugar with pure maple syrup for a fall twist.
• Nutty Swirl: Sprinkle chopped pecans or walnuts into the swirl layer before baking.

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Frequently Asked Questions

Can I make these bars ahead of time?
Yes! These bars are actually best when made a day in advance since they need a long chilling period.

Can I freeze pumpkin cheesecake bars?
Absolutely. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Can I use low-fat cream cheese?
It’s not recommended, as low-fat versions contain stabilizers that can affect the smooth, creamy texture.

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Conclusion

Pumpkin Cheesecake Bars are everything you love about fall wrapped into one decadent bite. With a buttery crust, creamy cheesecake filling, and swirls of spiced pumpkin, they’re as pretty as they are delicious.

Whether you’re serving them at a holiday table or keeping a batch in your fridge “just because,” these bars will quickly become a seasonal favorite.

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Category: Dessert, Holiday Baking

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