These easy pumpkin cheesecake bars star swirls of creamy vanilla cheesecake and spiced pumpkin pie filling on a buttery graham cracker crust. This foolproof recipe can be made ahead for a stress-free (and crowd-pleasing!) addition to your Thanksgiving or holiday dessert table.
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Pumpkin, Meet Cheesecake
We’re officially one month away from the biggest food holiday of the year: Thanksgiving. My mom, Noni, and I already had our annual “who’s-making-what” meeting (because yes, it’s that serious). While Noni’s handling the roast turkey, stuffing, and cranberry sauce, I’ve claimed my usual lineup: green bean casserole, mashed potatoes, and alllll the desserts.
Pumpkin pie and pecan pie bars are staples on our table, but this year we’re shaking things up with something new: Pumpkin Cheesecake Bars. Think ultra-creamy cheesecake meets classic pumpkin pie, with buttery graham cracker crust and warm spices in every bite.
They’re fancy enough for the holidays but easy enough to make on a random Tuesday when that first can of pumpkin purée starts calling your name.
If my fluffy pumpkin pie dip and my cheesecake bars had a baby, this would be it: pumpkin-spiced with the same creamy, dreamy texture as those classic bars, and totally irresistible. Here’s what you’ll need:
- Cream cheese: Use full-fat, brick-style cream cheese for the best texture. Let it come fully to room temperature before mixing so it blends smoothly into the batter without lumps.
- Pumpkin purée: I use Libby’s 100% pure canned pumpkin, but any brand will work. Be sure to use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices and will make the dessert bars too sweet. If you’re using homemade pumpkin purée, make sure to drain off any excess liquid so the bars stay creamy, not watery.
- Sugar: Just good ol’ granulated sugar for sweetness.
- Eggs: Room-temperature eggs mix more evenly into the batter, which helps the cheesecake bake with a smooth, creamy texture.
- Pumpkin pie spice: Adds that signature warmth and cozy flavor. If you don’t have pumpkin pie spice in your pantry, make your own! My DIY pumpkin pie spice blend comes together in minutes with just five pantry staples—and it’s perfect for baking (and coffee!) season.
- Vanilla extract: For flavor. Chances are you’re making these pumpkin cheesecake bars in the fall or for Thanksgiving, so here’s a little baker’s tip: start a batch of homemade vanilla extract now—it makes the best holiday gift!
- Graham cracker crumbs: Classic graham crackers make a buttery, slightly sweet crust that complements the pumpkin filling perfectly. You can substitute crushed gingersnaps for a spicier flavor.
- Butter: Melted butter binds the crust and adds richness. I like to use unsalted butter so I can control the salt in the recipe.
See the recipe card for full information on ingredients and quantities.
Why Your Cheesecake Cracks and How to Prevent It
Cheesecake is one of my favorite desserts, but it is notoriously fussy. The good news? A few simple tricks make all the difference between a smooth, creamy cheesecake and one that cracks as it cools.
- Start with room temperature ingredients. Cold cream cheese or eggs don’t mix evenly, which can lead to lumps and uneven baking.
- Don’t overmix the batter. Once you add the eggs, beat just until combined. Overmixing can incorporate too much air, which expands in the oven and causes cracks as it cools.
- Bake low and slow. If your oven tends to run hot, lower the rack to the center position and check the bars early. They should be set around the edges but slightly jiggly in the center.
- Cool gradually. Sudden temperature changes are the most common cause of cracks. Let the bars cool at room temperature for about an hour before transferring them to the fridge to chill completely.
And if your pumpkin-spiced cheesecake bars do crack? Don’t stress about it! Pile on the whipped cream, a sprinkle of chopped pecans, or a drizzle of bourbon caramel sauce and no one will ever know (or maybe they will—but they’ll be too busy going back for seconds!).
How to Make Pumpkin Cheesecake Bars
- Prep and preheat. Start by preheating your oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over two sides (this makes lifting the bars out a breeze) and lightly grease it with cooking spray.
- Make the crust. Use a food processor or a zip-top bag and a rolling pin to crush the graham crackers into fine crumbs. They should look like coarse sand, not chunky pebbles, so the crust holds together cleanly. Stir the crumbs with melted butter until evenly moistened. I like to use the bottom of a measuring cup to firmly press the mixture into the bottom of my pan for a compact crust that won’t crumble when sliced.
- Mix the cheesecake base. Beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy, scraping down the bowl as needed. Add the eggs one at a time, mixing on low speed just until combined.
- Make the pumpkin layer. Transfer 1 cup of the cheesecake mixture to a separate bowl and whisk in the pumpkin purée and pumpkin pie spice until smooth. You’ll have two batters: one classic cheesecake, one pumpkin-spiced.
- Swirl the batters together. Alternately spoon the plain cheesecake and pumpkin mixtures over the crust in a checkerboard pattern. Then, use a knife or skewer to gently swirl the two together for a marbled effect. Don’t over-swirl; you want distinct ribbons of pumpkin and vanilla cheesecake so the bars bake up beautifully patterned.
- Bake. Bake for 20 to 25 minutes, until the edges are set and the center is still slightly jiggly.
- Cool and chill. Let the bars cool completely at room temperature. Once cool, cover the pan with plastic wrap and refrigerate for at least 3 hours to let the texture fully set.
When you’re ready to serve, lift the cheesecake from the pan using the parchment overhang and cut into bars. I love topping each one with a swirl of my secret ingredient homemade whipped cream (I use a piping bag fitted with an open star tip to get those perfect bakery-style drop flowers) and a light dusting of pumpkin spice for a coffeehouse-worthy finish.
Kelly’s Tip: For the cleanest slices, cut the bars straight from the fridge using a thin, sharp knife (not serrated). Wipe the blade between cuts, and check out my tips for how to cut brownies cleanly—they work like a charm for these pumpkin cheesecake bars, too.
Storage and Make-Ahead Tips
Once fully chilled, cover the pan tightly with plastic wrap or transfer the sliced bars to an airtight container. They’ll keep in the refrigerator for up to 5 days.
You can freeze these cheesecake bars, too! Skip the whipped cream, wrap each bar tightly in plastic wrap (or freeze the whole slab if you prefer to portion later), then place them in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving.
Make-ahead tip: This is one of those desserts that actually tastes better the next day. Bake and chill the bars up to 24 hours in advance, then slice and serve when you’re ready. It’s one less thing to stress about on Thanksgiving Day.
- Easy Pumpkin Bars
- Pumpkin Pie Rice Krispies Treats
- Pumpkin Cream Cheese Muffins
- Pumpkin Banana Bread
- Pumpkin Pancakes
Want even more? Check out all of my Best Pumpkin Recipes because there’s no such thing as too much pumpkin.
Ingredients
- Cooking spray
- 1 1/2 cups finely crushed graham crackers
- 3 Tablespoons unsalted butter, melted
- 2 (8-oz.) packaged cream cheese, at room temp
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup canned pumpkin purée
- 1/2 teaspoon pumpkin pie spice
- Whipped Cream, for serving (optional)
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over two of the sides then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar and vanilla extract until well combined. Add the eggs one at a time, beating between each addition.
- Transfer 1 cup of the cheesecake mixture to a separate medium bowl then whisk in the pumpkin purée and pumpkin pie spice.
- Alternately add scoops of the plain cheesecake and pumpkin cheesecake fillings on top of the crust. Using a sharp knife or toothpick, swirl the batters together.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the pan from the oven and let the cheesecake cool completely before covering the pan with plastic wrap and refrigerating it for a minimum of 3 hours and up to overnight.
- Remove the cheesecake from the fridge, slice it into bars and serve with whipped cream (optional).
Kelly’s Notes
- To store: Once chilled, cover tightly or store sliced bars in an airtight container for up to 5 days in the fridge.
- To freeze: Skip the whipped cream and wrap each bar (or the whole slab) well in plastic, then seal in a freezer bag or container. They’ll keep up to 2 months; thaw overnight in the fridge.
- Make-ahead tip: These bars actually taste even better the next day! Bake and chill up to 24 hours in advance for a stress-free Thanksgiving dessert.
- If you don’t have pumpkin pie spice in your pantry, make your own! My Homemade Pumpkin Pie Spice comes together in minutes with just five pantry staples.
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