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The Ultimate Creamy Pumpkin Cheesecake Bars with Buttery Graham Cracker Crust

A close-up of a single, thick square of pumpkin cheesecake bars with a graham cracker crust and crumb topping.
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Make these rich and creamy pumpkin cheesecake bars featuring a buttery graham cracker crust. This recipe delivers classic fall flavors in an easy-to-serve square format, perfect for Thanksgiving or any gathering.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 15 ounces pumpkin puree (not pumpkin pie filling)
  • For the Pumpkin Layer: 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 cup pumpkin puree (not pumpkin pie filling)

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 cup sugar, and brown sugar until smooth. Beat in the vanilla, pumpkin pie spice, and salt. Add the eggs one at a time, mixing just until combined after each addition. Mix in the 15 ounces of pumpkin puree until smooth.
  4. Pour the cheesecake filling evenly over the cooled crust. Set aside while you prepare the pumpkin layer.
  5. Prepare the pumpkin layer: In a separate bowl, beat the remaining 8 ounces of softened cream cheese with the remaining sugar, brown sugar, vanilla, pumpkin pie spice, and salt until smooth. Beat in the remaining egg and 1 cup of pumpkin puree until fully combined.
  6. Drop spoonfuls of the pumpkin layer mixture over the cheesecake layer. Use a knife or skewer to gently swirl the two layers together to create a marbled effect. Do not over-mix.
  7. Bake for 35 to 40 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the bars cool in the oven for 30 minutes. This slow cooling helps prevent cracking.
  9. Remove the bars from the oven and let them cool completely on a wire rack. Once cool, chill the bars in the refrigerator for at least 4 hours, or preferably overnight, before cutting into squares.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you want a truly rich pumpkin dessert, you can add 1/2 cup of mini chocolate chips to the pumpkin layer before swirling.
  • These make-ahead dessert bars freeze well for future enjoyment.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-cheesecake-bars-recipe/