We love cheesecake in all its forms, whether that’s a full-scale pumpkin cheesecake, mini cheesecakes, or these delectable cheesecake bars that are probably the easiest of them all. They are perfectly spiced, creamy and smooth, and the marbled effect of the swirled plain and pumpkin cheesecake bases never fails to impress. I like to cut these bars into smaller squares to take to holiday gatherings or school events for the kids and they are always a huge hit. As long as the bars are chilled really well and served right away, the buttery graham cracker base is sturdy enough for these to even be eaten without a fork! If you are obsessed with all things pumpkin, be sure to also try our wildly popular Pumpkin Chiffon Pie, Pumpkin Cream Cheese Muffins, and a classic Pumpkin Roll!
Why You’ll Love These Easy Pumpkin Cheesecake Bars
Customizable. Want to swap out the graham cracker crust for Oreos or gingersnaps? Go for it! Balanced flavors. The creaminess of the plain cream cheese swirl plays off the perfectly spiced pumpkin so well. Easy. Anyone can make this pumpkin cheesecake bar recipe and look like a pro without messing around with a water bath or other fussy techniques. Freezer friendly. Make a batch of these bars and pop them in the freezer for those occasions during the busy holiday season when you need to bring something but don’t have time to whip something up. They freeze great!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Graham cracker crumbs – You could also use gingersnaps, Biscoff cookies, or Oreos instead. Cream cheese – Be sure to use softened, full-fat cream cheese for best results. Eggs – These are important for the best texture so your cheesecake isn’t crumbly. Sugar – A combination of granulated sugar and brown sugar give just the right amount of sweetness to these bars. Pumpkin puree – You will use one whole can of pumpkin puree (the plain kind, not pumpkin pie filling) for this recipe or just under 2 cups if you made your own homemade pumpkin puree. Salted butter – For binding the graham cracker crust and adding a delicious buttery flavor. Sour cream – Adds richness and tang to the cheesecake. Pumpkin pie spices – If you have pumpkin pie spice in your spice cupboard, you could use that, but I prefer to just uses the spices I have on hand so I can control the flavor of my pumpkin spice. It’s the perfect combination of cinnamon, nutmeg, ginger, cloves, and allspice. Vanilla extract – This ingredient adds complexity and depth of flavor to most baking recipes.
How to Make Pumpkin Cheesecake Bars
Tips for Success
Don’t overmix the cheesecake batter. Beating too fast or too long, especially after adding the eggs, is one of the most common reasons for cheesecakes to crack. Go ahead and mix the softened cream cheese and sugar really well first, then add the eggs one at a time on low speed just until combined. Don’t overbake. Baking too long is another common cause of cracks in cheesecake. The bars should be set around the edges but it’s okay if they are still slightly jiggly in the center. They will firm up as they cool and once they are chilled in the fridge. Serve chilled. These bars tend to soften when left out of the fridge for 30 minutes or more. They won’t melt, but you won’t be able to eat them easily by hand anymore at that point. Change up the crust. We love a classic graham cracker crust, but these pumpkin cheesecake bars would be excellent made with a Biscoff cookie crust or a gingersnap crust. You could even go with an Oreo crust because pumpkin and chocolate go really well together.
What to Serve With Easy Pumpkin Cheesecake Bars
These yummy little pumpkin cheesecake squares are perfect all on their own, but you can’t go wrong serving them with a swirl of homemade whipped cream piped on top of each square. They would also be delicious with some caramel sauce or melted Biscoff cookie butter drizzled over the tops.
How to Store Easy Pumpkin Cheesecake Bars
Once completely cooled, the pumpkin swirl cheesecake bars should be stored in the fridge until just before serving. Either keep them in the pan they were baked in covered tightly with plastic wrap or aluminum foil, or transfer to an airtight container in a single layer. You can also freeze these bars for up to 3 months. Thaw them overnight in the fridge before serving.
More Pumpkin Dessert Recipes
Baked Pumpkin Donuts Pumpkin Cookies with Cream Cheese Frosting Starbucks Pumpkin Scones Pumpkin Bundt Cake Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Bars
Pumpkin Ice Cream
Pumpkin Roll
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