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When the calendar says itโs time for cool fall weather, but itโs still hot outside, we have to get creative with our desserts. These pumpkin cheesecake bars are a sweet blend of cool, creamy cheesecake and warm, spicy pumpkin. Itโs the perfect duo!
Pumpkin Cream Cheese Bars Recipe
I canโt think of a better combination than creamy pumpkin pie with cheesecake, can you? If youโre someone who likes their pumpkin pie cold, like my husband, you will definitely love this dessert mash-up.
My next kitchen project is swirling a little cheesecake batter into my mini pumpkin pies for a similar effect, but a smaller serving size!
This recipe for pumpkin cheesecake bars is made in an 8โณ square pan to get 12 medium or 16 small bars. Typical cookie bar recipes are made in a giant 9ร13-inch pan with far too many leftovers! However, you may double this recipe exactly and make it in a 9ร13-inch pan.
Easy Pumpkin Cheesecake Squares Ingredients
The bottom layer of this dessert is a crisp graham cracker crust that contains a small amount of pumpkin spice. I like to infuse every bite of this dessert with pumpkin spice flavor! Speaking of, I make my own pumpkin spice blend from my homemade pumpkin spice lattes recipe.
- Graham Crackers. We need 8 whole graham cracker sheets for this recipe. If you buy graham cracker crumbs that have already been crushed, we need 1 1/4 cups, or 128 grams.
- Granulated Sugar. This pumpkin cheesecake bars recipe only uses granulated white sugar. I know that brown sugar is a typical ingredient in crustless pumpkin pie, but I have found the extra molasses to make these bars overly wet. Stick to white sugar for the crust, cheesecake layer and the pumpkin layer.
- Pumpin Pie Spice. This is just a blend of ground cinnamon, ginger, cloves, allspice and nutmeg. I like a pinch of black pepper in my pumpkin pie spice so that it reminds me of a chai latte.
- Butter. A small amount of melted unsalted butter is for the graham cracker crust.
- Cream Cheese. Two 8-ounce blocks of cream cheese that have been softened at room temperature for about 30 minutes. Itโs best to remove the cream cheese from the package and let it rest on a plate or cutting board at room temperature.
- Eggs. Two large eggs, beaten in a separate bowl before stirring into the cheesecake batter.
- Vanilla. Always bake with real, pure vanilla extract.
- Canned Pumpkin Puree. Read the label before buying canned pumpkin puree to ensure youโre buying pure pumpkin puree, not pumpkin pie puree. The latter has sugar already added and will cause the recipe to fail. Since this recipe uses only 3/4 cup of pumpkin, use the rest of the can for my easy pumpkin bread or my mini pumpkin sheet cake with brown butter glaze on top.
- Ground Cinnamon. A small amount of extra ground cinnamon for the batter, because I find that pumpkin pie spice on its own can be a little too ginger-y.
Pumpkin Cream Cheese Bars Substitutions
Chocolate Pumpkin Variation โ Instead of regular graham crackers, use chocolate graham crackers for a chocolate twist!
How to Make Pumpkin Cheesecake Bars
Even though this dessert is a combination of two different desserts, it only uses one bowl for preparation! We will make the graham cracker crumbs in the food processor (if youโre using whole crackers), and then make the cheesecake batter in a bowl. When the cheesecake batter is done, remove 1 cup of it and set aside. Add the remaining ingredients to transform it into pumpkin cheesecake. The batters will be swirled together before baking in the pan.
If youโre starting with whole graham crackers, youโll need to crush them in a food processor. After crushing, add the sugar, pumpkin pie spice and melted butter. If youโre starting with graham cracker crumbs, simply stir them together with the sugar, pumpkin pie spice and melted butter.
Scrape the graham cracker crumb mixture into an 8-inch square pan that has been lined in both directions with parchment paper to prevent sticking. Use a measuring cup or shot glass to press the crumbs flat. Itโs okay if the crumbs go up the sides of the pan a bit. Bake at 350-degrees F for 10 minutes.
Next, make the cheesecake layer: beat together the softened cream cheese and sugar with an electric mixer until very smooth. Add the vanilla and eggs, and beat on LOW just until combined. Do not over-beat the batter once the eggs are added.
Remove one cup of the plain cheesecake batter and set aside.
To the remaining cheesecake batter in the bowl, add the pumpkin puree, pumpkin pie spice and extra cinnamon. Beat just until combined.
Spread the pumpkin cheesecake batter over the par-baked crust in the pan.
Dollop the reserved cup of plain cheesecake batter over the surface of the pumpkin cheesecake batter. Then, use a toothpick or knife to swirl it in for a beautiful surface.
Bake the pumpkin cheesecake bars again at 350-degrees F for 38-41 minutes until the center is just slightly jiggly. If you insert a knife or toothpick into the center, it will not come out overly wet. Let the bars cool at room temperature on a wire rack for 1 hour, and then refrigerate the bars for at least 8 hours before slicing and serving.
ย Pumpkin Cheesecake Squares Tips
- If you donโt have a food processor, place the graham crackers in a plastic food storage bag, and seal it. Use a rolling pin to crush into fine crumbs. Pour the crumbs in the bowl before adding the sugar, melted butter and pumpkin spice.
- Cheesecake can be tricky to know when to remove from the oven. When the timer goes off, pull the tray out from the oven. If the center of the cheesecake is slightly jiggly and the surface of the cheesecake is not overly wet, it is done. It will continue to cook a bit as it cools.
Pumpkin Pie Cheesecake Bars Storage
If you would like to freeze these bars, cut them into squares, individually wrap them in plastic wrap, and then place them in a freezer air-tight bag. Freeze them in the bag laying flat, and then once theyโre frozen individually, you can move the bag upright to fit your freezer better. To enjoy the bars, move a bar to the fridge to defrost overnight. If itโs still not thawed, leave it on the counter at room temperature for a few hours. Do not microwave the bars.
Yes, because these pumpkin cheesecake bars contain egg and dairy products, they need to be constantly refrigerated. After baking, the bars are cooled and then placed in the fridge for 8 hours to firm up. Continue to store them in the fridge where they will keep for up to 4 days.
If youโre looking for a standard cheesecake to slice, donโt miss my instant pot pumpkin cheesecake.
Easy Pumpkin Cheesecake Squares
Easy pumpkin cheesecake bars in an 8 inch square pan for a smaller serving.
Ingredients
For the crust:
- 8 whole graham cracker sheets (about 1 1/4 cups crumbs, or 128 grams)
- 1/4 cup granulated sugar
- 1/8 teaspoon pumpkin pie spice
- 5 tablespoons (71 grams) butter, melted
For the cheesecake:
- 2 8-ounce packages of cream cheese, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 3/4 cup canned pumpkin puree (Libbyโs brand has the darkest orange color)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350-degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper in both directions to help remove the bars after baking.
- First, make the curst: in a food processor, add the 8 whole graham crackers, breaking them up as you add them. Place the lid on the food processor and pulse the graham crackers to start to break them down a bit.
Add the sugar, pumpkin pie spice, and blend again to mix. - Finally, add the melted butter and pulse until moist crumbs form and the crust ingredients are homogenous. Scrape the crumbs into a 8 or 9โ square pan lined with parchment paper in both directions. Press them flat with the back of a measuring cup (itโs okay if the crust goes up the sides a bit).
- Bake the crust at 350 for 10 minutes. After 10 minutes, remove from the oven and let cool while you make the filling.
- To make the filling: in a large bowl, add the softened cream cheese and granulated sugar. Beat with an electric mixer until very smooth and well-combined.
Add the eggs and vanilla. - Mix in the eggs and vanilla, but use a low speed and try not to over-mix and whip too much air into the batter, or else the cheesecake can puff up in the oven and crack as it cools.
- Remove 1 cup of cheesecake batter and set it aside.
- To the rest of the cheesecake batter in the bowl, add the pumpkin puree, pumpkin pie spice and cinnamon. Beat just to combined.
- Pour the pumpkin cheesecake batter into the awaiting crust, and then use a spoon to dollop the reserved white cheesecake filing all over the surface. Use a knife or toothpick to swirl the two together.
- Bake at 350 for 38-41 minutes. The center can still be very slightly jiggly, but not overly wet. Let cool in the pan for 1 hour, and then remove from the pan and allow to cool to room temperature. Refrigerate for at least 8 hours before serving for nice, firm bars and even slices.
Notes
Graham Crackers: We need 8 whole graham cracker sheets for this recipe. If you buy graham cracker crumbs that have already been crushed, we need 1 1/4 cups, or 128 grams.
Pumpin Pie Spice: This is a jarred spice blend made of ground cinnamon, ginger, cloves, allspice and nutmeg.
Cream Cheese: The fastest way to soften cream cheese is to remove it from the package and let it rest on a plate or cutting board at room temperature for up to an hour.
Canned Pumpkin Puree: Read the label before buying canned pumpkin puree to ensure you're buying pumpkin puree, not pumpkin pie puree. The latter has sugar already added and will cause the recipe to fail.
Storage: These pumpkin cheesecake bars need to remain in the fridge indefinitely. You can freeze them individually in layers of plastic wrap and store them in freezer safe bags. To defrost, move them to the fridge overnight or let rest at room temperature for a few hours. Do not microwave these bars. Store all leftovers in the fridge for up to 4 days.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 133mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 3g
Just made this and it came out wonderful! Iโve been making pumpkin pie for years so had to apply a few techniques out of habit;
I made my own spice mix taken from Cooks Illustrated spicy pumpkin pie:
For roughly 1/2 can of pumpkin;
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt or more to taste
**Fresh spices truly make a big difference if you want a lot of pumpkin spice flavor.
**Buy new ground cloves and other spices if they have been in your pantry for a several years.
**Get whole nutmeg if you can and grate with cheese grater on fine.
I cooked the pumpkin along with the spices and half of the sugar (mix other half of sugar in the cream cheese) 5-6 minutes on low heat stirring to keep from scorching or bubbling too much. Let cool and add in where recipe calls to add the pumpkin puree & spice mix. This blooms the dry spices bringing them together more and really helps smooth out the filling and give it a better texture.
I forgot to add sugar to the graham cracker crust but I liked it that way so will continue to leave it out. I will also reduce the total sugar in the filling from one cup to 3/4 or even less next time and perhaps add more pumpkin. So aside from being a little more sweet then I would like these came out great!
Wow! I made this last night and for my first cheesecake concoction of any kind, I am so super impressed and got a mega thumbs up from the family! I followed the recipe exactly and the taste is unreal. The only issue on my end, and I warn others, is that I was out of parchment paper and thought, โHey, Iโll just butter the bottom.โ That worked fine, no stick, but cutting them while in the pan is awkward and has the potential for unpretty bars unless you clean-cut with a knife. Adding to my recipe box! Thanks so much for sharing this deliciousness!!
This was my first time baking anything cheesecake and I am so impressed with the ease of this recipe. I followed the directions as stated and they turned out beautifully. Not too sweet and full of pumpkiny-cheesecake spicy goodness.
Thanks so much!
Great recipe. I cut back sugar to 1/2 cup and used a tablespoon of honey. For crust, I used almonds and nature valley almond butter cookies, no butter. Turned out really good. Making again for Thanksgiving.
Hi! Do you think I could halve this recipe and put it in a bread/loaf pan? I am making a few desserts for 4 of us for Thanksgiving so thought this might be a fun one but I wont need many. Thanks!
Made this because I had leftover pumpkin puree. So delicious. I substituted the graham crackers with arrowroot cookies because thatโs all I had and it worked out perfectly fine. So easy and the swirl makes it look so impressive.
I had to use up two blocks of cream cheese, and am so thrilled to have come across this recipe! My swirling technique needs some work, but they still looked good and tasted even better. Easy, quick (well as quick as cheesecake can be!), and a great addition to a Thanksgiving dessert table. Thanks!