I’ve always loved a good cheesecake, and these pumpkin cheesecake bars are the perfect way to enjoy a little pumpkin and a little cheesecake, all in an easy bar form!
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There are so many great desserts in the fall. So, so many! I really like making fall desserts that are simple and can be increased to feed a crowd if necessary. These pumpkin cheesecake bars are just that! They’d make a great Thanksgiving dessert that’s a little bit different than traditional pumpkin pie. Read on for how to make these pumpkin cheesecake bars!
Ingredients for Pumpkin Cheesecake Bars
Alrighty, as I said, these bars are pretty simple to make and you likely already have all of the ingredients that you need! Here’s what’s on the list for these cheesecake bars:
- Graham crackers
- Brown sugar
- Canned pumpkin
- Pumpkin pie spice
- Vanilla extract or vanilla bean paste (I used vanilla bean paste in mine and they turned out SO GOOD!)
- Cream cheese
- Granulated sugar
- Sour cream
Tips for Making Pumpkin Cheesecake Bars
I like that the hardest part about these bars is swirling the ingredients together in the pan! These really are that simple. But here are a few tips to ensure that your pumpkin cheesecake bars are as pretty as can be!
- Swirling the pumpkin mixture and cheesecake mixture is a bit of an art that takes a little technique. First, you’ll want to spread your cheesecake layer in your prepared pan. Then, you’ll want to drop spoonfuls of the pumpkin mixture on top. I’d recommend doing smaller scoops of the pumpkin mixture, spacing out the drops pretty well. This will make it so much easier to get the pretty swirls that you desire. If the drops of the pumpkin mixture are too big and close together, you won’t get that swirled look!
- Cool completely on a wire rack and then store in the refrigerator for at least 4 hours. This will help the bars set and will prevent any cracking on the tops of the bars!
- If you’re looking to double this recipe, you can bake in a 9×13 inch pan. You’ll likely need to increase the baking time (possibly by 20 minutes or more), so just be sure to watch the bars as they bake!
I hope that you enjoy these easy pumpkin cheesecake bars! I think they’d make the perfect dessert for a Thanksgiving table spread.
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
More Thanksgiving Recipes
- The Best Caramel Apple Coffee Cake
- Mini Apple Cider Donut Holes
- Brown Butter Pumpkin Snickerdoodles
- Pumpkin Spice Bars
- Spiced Vanilla Chai Cake with Vanilla Bean Frosting
Pumpkin Cheesecake Bars
- 10 full graham cracker sheets
- ¼ cup unsalted butter (melted)
- ¼ cup +2 tbsp packed brown sugar (divided)
- ⅛ tsp salt
- ½ cup canned pumpkin
- 3 large eggs (room temperature, divided)
- 2 tbsp all-purpose flour (divided)
- ¾ tsp pumpkin pie spice
- 1½ tsp vanilla bean paste (or vanilla extract, divided)
- 2 8 oz. packages full-fat cream cheese (room temperature)
- ¾ cup granulated sugar
- 2 tbsp sour cream
- Preheat oven to 375°F and line an 8-inch square baking pan with parchment paper, leaving some hanging over the edges of the pan. Set aside.
- In a food processor, pulse the graham crackers until they become fine crumbs. Add melted butter, ¼ cup of brown sugar, and salt. Process until incorporated and the ingredients become like wet sand.
- Pour crumb mixture into prepared pan. Press evenly over the bottom and about 1 inch up the sides of the pan. Bake until golden and fragrant, about 10 minutes. Transfer pan to wire rack to cool slightly and reduce the oven temperature to 325°F.
- In a medium bowl, whisk together the pumpkin, 1 egg, 2 tablespoons of brown sugar, 1 tablespoon of flour, pumpkin pie spice, and ½ teaspoon of vanilla bean paste. Set aside.
- Wipe out the food processor bowl with a paper towel. Add the cream cheese, granulated sugar, 2 eggs, sour cream, 1 tablespoon of flour, and 1 teaspoon of vanilla bean paste. Process until completely smooth (about 1 minute). Scrape down the sides of the bowl and process again for 30 seconds.
- Spread cheesecake mixture evenly over warm crust. Drop spoonfuls of pumpkin mixture over cheesecake mixture. Using a butter knife, lightly swirl the mixtures together, being careful not to scrape the crust. Bake until cheesecake jiggles slightly in the center when pan is nudged, 50-55 minutes.
- Cool completely in pan on a wire rack. Chill at least 4 hours or up to overnight before cutting into bars.
- Store cheesecake bars in an airtight container in the refrigerator for up to 3 days