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Pumpkin Spice Cheesecake Bars

Stack of Pumpkin Spice Cheesecake Bars with a swirled top and graham cracker crust.
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Pumpkin Spice Cheesecake Bars combine the warmth of pumpkin pie with the creaminess of cheesecake, layered over a cinnamon-spiced graham cracker crust. Perfect for fall gatherings, these bars are rich, swirled, and easy to slice.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours
  • Yield: 12 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups crushed graham crackers (about 10 crackers)
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 4 cups cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pure pumpkin puree
  • 1 teaspoon ground cinnamon (for pumpkin layer)
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat oven to 325°F. Place a sheet pan with boiling water on the lower oven rack to create a water bath.
  2. Line a 9x12x2-inch pan with parchment paper.
  3. Pulse graham crackers and 2 tsp cinnamon in a food processor. Add melted butter and pulse until crumbs hold shape.
  4. Press crust mixture into pan evenly. Freeze for 20 minutes to set.
  5. In a stand mixer, blend cream cheese until smooth. Add sugar, vanilla, and eggs one at a time on low speed.
  6. Pour 3/4 of cheesecake mixture over crust and smooth with an offset spatula. Reserve remaining batter and 1/4 cup for swirl.
  7. Freeze pan for 30–40 minutes to firm up the layer.
  8. Add pumpkin puree, cinnamon, nutmeg, and cloves to reserved batter. Mix to combine.
  9. Spread pumpkin mixture over cheesecake layer gently. Drizzle reserved cheesecake batter in horizontal lines over top.
  10. Use a skewer to swirl the topping in vertical motions.
  11. Bake for 35–40 minutes until edges are set and center jiggles slightly. Internal temp should reach 150°F.
  12. Cool on wire rack, then chill for at least 3 hours or overnight.
  13. Cut into bars with a clean, warm knife between slices for best presentation.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Don’t overmix cheesecake batter to avoid cracks.
  • Refrigerate tightly wrapped bars for up to 4 days or freeze for up to 3 months.
  • Decorate with caramel drizzle or chocolate chips for extra flavor.

Nutrition

Find it online: https://recipeshots.com/pumpkin-spice-cheesecake-bars-dessert/