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Creamy Pumpkin Pie Cheesecake Bars with Graham Cracker Crust

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These creamy pumpkin pie cheesecake bars feature a buttery graham cracker crust, a smooth cheesecake layer, and a spiced pumpkin pie swirl, perfect for cozy fall desserts or holiday treats.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1 cup canned pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until crumbs are evenly coated and look like wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan to form an even 1/4 inch thick layer. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large mixing bowl, beat softened cream cheese until smooth and creamy (2-3 minutes with an electric mixer). Add granulated sugar and beat until combined.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth and lump-free.
  6. In another bowl, combine pumpkin puree, light brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir until spices are evenly distributed.
  7. Pour half of the cheesecake batter evenly over the cooled crust. Dollop the pumpkin pie mixture over the cheesecake layer in spoonfuls, then pour the remaining cheesecake batter on top.
  8. Using a butter knife or skewer, gently swirl the pumpkin layer into the cheesecake batter to create marbled swirls without overmixing.
  9. Bake for 40-45 minutes until edges are set and center has a slight jiggle. Avoid overbaking to keep texture smooth and luscious.
  10. Cool completely in the pan on a wire rack. Refrigerate at least 4 hours or overnight to firm up for clean slicing.
  11. Remove bars from pan using parchment overhang. Slice into squares with a sharp knife, wiping clean between cuts.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracks. Press crust firmly to prevent sogginess. Avoid overbaking; a slight jiggle in the center is ideal. Chill bars thoroughly before slicing for clean cuts. Cover pan loosely with foil if crust browns too quickly.

Nutrition

Keywords: pumpkin pie cheesecake bars, pumpkin dessert, graham cracker crust, fall dessert, easy pumpkin bars, creamy cheesecake, holiday dessert

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