Pumpkin Cheesecake Bars

5 from 23 votes

These delicious Pumpkin Cheesecake Bars have a double cheesecake layer of vanilla cheesecake and pumpkin cheesecake on a buttery graham cracker crust.

Prep Time10

Cook Time40

Total Time50

Course: All Recipes, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 160kcal

Author: Jeri Walker

Equipment

Baking dish 8 x 8

Ingredients

Ingredients for the crust

1½ cups graham cracker crumbs
¼ cup butter melted
1 tablespoon brown sugar
½ teaspoon pumpkin pie spice

Ingredients for the cheesecake filling

2 (8 oz) packages cream cheese softened
¾ cup powdered sugar
½ cup sour cream or Greek yogurt
1 teaspoon vanilla extract
2 large eggs room temperature
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice

Instructions

Make the Graham Cracker Crust

Preheat the oven to 350℉.
Combine graham cracker crumbs, brown sugar, and pumpkin pie spice with the melted butter and mix well.
Press the crumb mixture into the bottom of a greased 8 x 8 baking pan or parchment paper-lined dish. Use the bottom of a glass or measuring cup to firmly pack it down into an even layer. There's no need to pre-bake the crust; just set it aside while you make the cheesecake filling.

Make the cheesecake filling

Place the cream cheese in a large bowl. Use a hand mixer on low speed to mix it up until creamy. Add sugar and sour cream and mix on medium speed until smooth. Scrape the sides of the bowl with a spatula as needed. Add eggs one at a time, mixing after each egg. Add the vanilla extract and mix again until smooth.
Pour 2 cups of the cheesecake batter over the graham crust in an even layer. Use a spatula to smooth the filling.
Add the pumpkin puree and pumpkin pie spice to the bowl with the remaining cheesecake mixture. Mix the pumpkin mixture with an electric mixer until well combined. Pour the pumpkin layer over the vanilla cheesecake layer. Smooth it out with the back of a spatula.
Bake pumpkin cheesecake bars in the oven at 350℉ for 35-40 minutes, or until the center is just a bit jiggly. Turn off the oven, and let the cheesecake sit in the oven for 1 hour with the oven door slightly ajar.
Remove the cheesecake and place it on a wire rack to cool for one more hour. Then, cover it and refrigerate for at least 3-4 hours. When thoroughly chilled, cut into squares and serve with a drizzle of caramel sauce and a dollop of whipped cream. Enjoy!

Notes

Pumpkin Purée: Use plain canned pumpkin, not pumpkin pie filling. If you have leftovers, freeze tablespoon-sized scoops on a parchment-lined baking sheet, then transfer to a freezer bag for future iced pumpkin spice lattes or smoothies.
Cream Cheese: For the creamiest texture, use full-fat brick-style cream cheese. Let it soften to room temperature before mixing.
Crust Substitution: No graham crackers? Use digestive biscuits, gingersnaps, or vanilla wafers for a fun twist.
Make Ahead: These bars taste even better the next day! Chill overnight for the cleanest slices and best flavor.
Slicing Tip: For clean cuts, run a sharp knife under hot water and wipe it clean between each slice.
Storage: Store leftovers in an airtight container in the fridge for 2-3 days, or freeze for up to 2 months.

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