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The fully cooled cheesecake sits in the fridge on the white marble cooktop, chilling for several hours to set firmly before serving.

Pumpkin Cheesecake Bars

Indulge in creamy pumpkin swirl cheesecake bars with a graham cracker crust. With a hint of spice, they’re a fall favorite perfect for gatherings or cozy nights in.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine American
Servings 18
Calories 294 kcal

Equipment

  • 9x13 inch baking pan
  • Aluminum foil
  • Food processor
  • Mixing bowls
  • Hand or stand mixer with paddle attachment
  • Measuring cups and spoons
  • Wire Rack
  • Sharp Knife

Ingredients
  

For the Crust:

  • 15 whole rectangular graham crackers yields just over 2 cups of crumbs
  • ¼ cup granulated sugar
  • 8 tablespoons unsalted butter melted

For the Filling:

  • 1-¼ cups pumpkin puree
  • 1-½ teaspoons pumpkin pie spice
  • 1-½ teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • 3 8-oz packages full-fat cream cheese at room temperature
  • 1-⅔ cup granulated sugar
  • 1-½ teaspoons pure vanilla extract
  • ½ cup full-fat sour cream
  • ⅛ teaspoon salt
  • 3 large eggs at room temperature

Instructions
 

Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with foil, then lightly grease the foil.
    A 9x13-inch baking pan lined with foil, lightly greased, rests on the white marble cooktop, ready for the graham cracker crust.

Make the Crust

  • Place graham crackers in a food processor and blend until fine crumbs form.
    A food processor sits on the white marble cooktop, blending whole graham crackers into fine, golden crumbs within the clear processor bowl, prepared for the crust base.
  • Combine the crumbs, sugar, and melted butter in a bowl, mixing until fully combined.
  • Press the mixture evenly into the bottom of the prepared pan, using the back of a measuring cup to compact it.
    Press the mixture evenly into the bottom of the prepared pan, using the back of a measuring cup to compact it
  • Bake for 10-15 minutes, until lightly golden and fragrant. Let cool slightly.
    Combine the crumbs, sugar, and melted butter in a bowl, mixing until fully combined

Prepare the Filling

  • In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
    In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour
  • In a separate bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth.
  • Add vanilla, sour cream, and salt, and mix until combined. Scrape the bowl’s sides as needed.
  • Add eggs one at a time, mixing just until combined after each addition.
    Add eggs one at a time, mixing just until combined after each addition
  • Measure 1-½ cups of the cream cheese mixture, then mix it into the reserved pumpkin mixture until smooth.
    Measure 1-½ cups of the cream cheese mixture, then mix it into the reserved pumpkin mixture until smooth

Assemble and Swirl

  • Alternate spoonfuls of plain cream cheese filling and pumpkin filling on top of the crust.
  • Use a sharp knife to create swirls by dragging through the filling in a figure-eight motion, but avoid reaching down to the crust.
    Use a sharp knife to create swirls by dragging through the filling in a figure-eight motion, but avoid reaching down to the crust

Bake and Chill

  • Bake in the center of the oven for 35-45 minutes. The edges should be set, but the center will have a slight jiggle.
  • Remove and let cool completely on a wire rack, then refrigerate for several hours until fully chilled.