Pumpkin Cheesecake Bars

why make this recipe

These Pumpkin Cheesecake Bars are rich, creamy, and full of warm fall spice. They are easier to make than a layered cake and slice cleanly. You can make them ahead for a party or enjoy them as a simple dessert at home.

introduction

This recipe mixes a gingersnap crust with a smooth cheesecake and a spiced pumpkin swirl. The crust adds snap and spice. The cheesecake is creamy. The pumpkin adds color and flavor. The bars chill firm and cut into neat squares.

how to make Pumpkin Cheesecake Bars

Follow the steps below to make these bars in one pan. Work in simple stages: crust, cheesecake batter, pumpkin swirl, bake, then chill.

Ingredients :

• Cooking spray
• 2 1/4 cups crushed gingersnap cookies
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 3 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 3/4 cup canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice (added to pumpkin puree)

Directions :

1. Preheat the oven to 350°F. Line a 13×9 inch baking dish with parchment paper and spray with cooking spray.
2. In a food processor, pulse the gingersnap cookies until they are fine crumbs. Mix crumbs with melted butter, 2 tablespoons sugar, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt. Press this mixture firmly into the bottom of the prepared baking dish.
3. Bake the crust for 10–12 minutes until golden brown. Let it cool while you make the filling.
4. Reduce the oven temperature to 325°F.
5. In a large bowl, beat the cream cheese until smooth. Add 3/4 cup sugar, sour cream, and vanilla. Mix well. Add the eggs one at a time, mixing until just combined.
6. Pat the canned pumpkin puree dry with a paper towel if it seems watery. Stir 1/2 teaspoon pumpkin pie spice into the pumpkin. Mix about one-third of the cheesecake batter with the pumpkin mixture to make the pumpkin layer.
7. Pour the remaining plain cheesecake batter over the crust and spread evenly. Dollop the pumpkin cheesecake mixture over the plain layer. Use a knife to gently swirl the pumpkin through the top layer to marble.
8. Bake at 325°F for about 30 minutes, until the center is set and the edges are slightly puffed.
9. Let the pan cool on a rack for 10 minutes, then refrigerate for at least 1 hour to fully set before slicing.
10. Serve chilled or at room temperature. Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel if you like.

how to serve Pumpkin Cheesecake Bars

Cut into squares after chilling. Serve cold for a firm texture or let sit 15–20 minutes for a softer bite. Add a dollop of whipped cream and a light dusting of cinnamon or nutmeg.

how to store Pumpkin Cheesecake Bars

Cover the pan or transfer bars to an airtight container. Refrigerate for up to 5 days. For longer storage, freeze individual bars on a tray, then wrap and place in a freezer bag for up to 2 months. Thaw in the fridge before serving.

tips to make Pumpkin Cheesecake Bars

• Use room-temperature cream cheese for a smooth batter.
• Do not overbeat after adding eggs to avoid cracks.
• Press the crust firmly and evenly so bars hold together well.
• Dry the pumpkin puree slightly if it has extra liquid.
• Chill fully before slicing for clean edges.

variation (if any)

• Add a streusel topping before baking for extra crunch.
• Use graham cracker crumbs instead of gingersnaps for a milder crust.
• Stir in 1/2 cup chopped pecans into the crust for a nutty twist.
• Make mini bars by baking in a muffin tin and reducing bake time slightly.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin until thick and dry. Use the same amount by weight or volume.

Q: Can I bake these in an 8×8 pan instead?
A: Yes. Bake time may increase. Check for set center and edges after 35–40 minutes.

Q: Why did my cheesecake crack?
A: Overbeating, too high heat, or rapid cooling can cause cracks. Beat gently and cool slowly.

Q: Can I make this ahead for a party?
A: Yes. Make and chill up to two days ahead for best texture.

Conclusion

For a clear recipe and more photos, see Pumpkin Cheesecake Bars – Celebrating Sweets.

Pumpkin Cheesecake Bars

---

• Author: kaoucheegmail-com
• Total Time: 62 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Rich, creamy bars featuring a gingersnap crust, smooth cheesecake, and spiced pumpkin swirl.

---

Ingredients

Scale 1x2x3x

• Cooking spray
• 2 1/4 cups crushed gingersnap cookies
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 3 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 3/4 cup canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice (added to pumpkin puree)

---

Instructions

1. Preheat the oven to 350°F. Line a 13×9 inch baking dish with parchment paper and spray with cooking spray.
2. In a food processor, pulse the gingersnap cookies until they are fine crumbs. Mix crumbs with melted butter, 2 tablespoons sugar, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt. Press this mixture firmly into the bottom of the prepared baking dish.
3. Bake the crust for 10–12 minutes until golden brown. Let it cool while you make the filling.
4. Reduce the oven temperature to 325°F.
5. In a large bowl, beat the cream cheese until smooth. Add 3/4 cup sugar, sour cream, and vanilla. Mix well. Add the eggs one at a time, mixing until just combined.
6. Pat the canned pumpkin puree dry with a paper towel if it seems watery. Stir 1/2 teaspoon pumpkin pie spice into the pumpkin. Mix about one-third of the cheesecake batter with the pumpkin mixture to make the pumpkin layer.
7. Pour the remaining plain cheesecake batter over the crust and spread evenly. Dollop the pumpkin cheesecake mixture over the plain layer. Use a knife to gently swirl the pumpkin through the top layer to marble.
8. Bake at 325°F for about 30 minutes, until the center is set and the edges are slightly puffed.
9. Let the pan cool on a rack for 10 minutes, then refrigerate for at least 1 hour to fully set before slicing.
10. Serve chilled or at room temperature. Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel if you like.

Notes

Use room-temperature cream cheese for a smooth batter. Do not overbeat after adding eggs to avoid cracks. Chill fully before slicing for clean edges.

• Prep Time: 20 minutes
• Cook Time: 42 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 300
• Sugar: 20g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg

Keywords: pumpkin, cheesecake, dessert, fall, bars