Pumpkin Cheesecake Bars Recipe

5 from 49 votes

Pumpkin Cheesecake Bars Recipe

A graham cracker crust holds a creamy pumpkin filling marbled through with a delicious cheesecake swirl in this Pumpkin Cheesecake Bars recipe.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: bars

Calories: 424kcal

Author: Chrysa

Ingredients

Graham Cracker Crust

3 cups graham cracker crumbs about 1 1/2 packages of graham crackers crushed
6 tablespoons granulated sugar
10 tablespoons melted butter

Pumpkin Layer

1 15 oz can of pumpkin puree
3/4 cup heavy cream
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice

Cheesecake Swirl:

8 oz cream cheese softened
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
Break graham crackers into crumbs. In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly. Press into the prepared baking pan.
In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, sugar, vanilla, and pumpkin pie spice. Pour on top of graham cracker layer.
In a medium bowl, beat together cream cheese, egg, sugar, and vanilla extract in a stand mixer with the paddle attachment.
Spoon tablespoonfuls of cheesecake filling on top of the pumpkin layer. With a knife, carefully swirl cheesecake filling into the pumpkin mixture to create a marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
Bake for 40 minutes or until the center is set. Cool for 30 minutes and then refrigerate for 2 hours; until chilled.
Slice into squares and serve.

Notes

Swirl Gently: While swirling the cheesecake layer into your pumpkin layer, be careful to not disturb the bottom graham cracker layer.

Make it extra homemade: If you want to make your dessert even more homemade, we have recipes for homemade pumpkin puree, homemade pumpkin pie spice mix and homemade graham crackersyou can use.

Cool before serving: This NOT served well hot out of the oven. You need to let it cool at room temperature for a half hour and then refrigerate for at least two hours before it's ready to serve.

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