Pumpkin Spice Cheesecake Bars

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Rich, creamy, and kissed with warm autumn spices, these Pumpkin Spice Cheesecake Bars are a dreamy dessert that brings comfort and indulgence in every bite. With a buttery graham cracker crust and a silky pumpkin cheesecake layer swirled with spiced cream, they’re as beautiful as they are delicious. Whether you’re hosting a holiday dinner or just need a cozy fall treat, these bars are the perfect make-ahead option.

What makes these bars so delightful is their texture – the soft tang of cream cheese pairs perfectly with the earthy sweetness of pumpkin puree, while the crust gives a gentle crunch. The marbled top adds visual flair without any extra fuss. Serve chilled for a refreshing twist or slightly warmed for a more comforting dessert experience.

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What Kind of Pumpkin Should I Use?

For the smoothest consistency and the best flavor, use canned pure pumpkin puree – not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the balance of sweetness and spice in this recipe. Libby’s or any high-quality organic pumpkin puree works wonderfully here.

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Ingredients for the Pumpkin Spice Cheesecake Bars

Graham Crackers – Crushed into fine crumbs, these form the base of the crust, offering a buttery and crunchy contrast to the creamy top.

Unsalted Butter – Helps bind the crust and adds a rich, toasty flavor when baked.

Cream Cheese – The main component of the cheesecake layer; use full-fat for the best texture.

Granulated Sugar – Sweetens the cheesecake mixture while keeping it smooth.

Pumpkin Puree – Adds moisture, flavor, and that warm autumn color.

Eggs – Bind the cheesecake filling and give it structure without making it dense.

Vanilla Extract – Enhances all the other flavors, giving a well-rounded taste.

Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves that delivers that nostalgic fall flavor.

Sour Cream – Swirled into the top for extra creaminess and a beautiful marbled finish.

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How To Make the Pumpkin Spice Cheesecake Bars

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a bowl, mix together 2 cups of finely crushed graham cracker crumbs and 1/2 cup of melted unsalted butter. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 8-10 minutes, then set aside to cool slightly.

Step 2: Mix the Cheesecake Filling

In a large mixing bowl, beat 24 ounces (3 blocks) of softened cream cheese until smooth and creamy. Add 1 cup of granulated sugar and continue to beat until well combined. Mix in 1 cup of pumpkin puree, 3 large eggs (one at a time), and 1 teaspoon of vanilla extract. Beat until fully incorporated. Finally, add 1 tablespoon of pumpkin pie spice and mix again until evenly distributed.

Step 3: Pour and Swirl

Pour the pumpkin cheesecake filling over the pre-baked crust and smooth out the top with a spatula. In a separate small bowl, mix 1/2 cup of sour cream with 2 tablespoons of sugar. Drop spoonfuls of the sour cream mixture on top of the pumpkin filling. Use a toothpick or knife to gently swirl it into the top layer to create a marbled effect.

Step 4: Bake to Perfection

Place the pan in the oven and bake for 40-45 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to keep the bars silky and smooth. Once baked, let them cool at room temperature for an hour, then transfer to the fridge to chill for at least 4 hours or overnight.

Step 5: Slice and Serve

Once chilled, lift the bars out using the parchment overhang and slice into squares. Clean the knife between cuts for neat edges. Serve as-is or with a dollop of whipped cream for extra indulgence.

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Serving and Storing Pumpkin Spice Cheesecake Bars

These bars shine brightest when served chilled, straight from the fridge. Their creamy texture holds beautifully, and the flavor becomes even more pronounced as they rest. For a cozier twist, you can leave them out at room temperature for about 10 minutes before serving to soften the texture slightly.

For storing, keep the bars covered in an airtight container in the refrigerator for up to 5 days. They also freeze incredibly well! Wrap individual bars in plastic wrap, then store them in a freezer-safe bag for up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy again.

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Frequently Asked Questions

What size pan should I use?

A 9×13 inch pan works best for this recipe. It gives you evenly thick bars with a good balance of crust and cheesecake filling.

Can I use homemade pumpkin puree?

Yes, as long as it’s thick and smooth like canned puree. Be sure to strain out any excess liquid, or your cheesecake texture might suffer.

How do I know when the cheesecake is done baking?

The edges should be set and slightly puffed, and the center should jiggle just a little when you gently shake the pan. Don’t overbake—it will continue to set as it cools.

Can I skip the sour cream swirl?

Absolutely. While it adds a touch of tang and a pretty swirl, the bars are just as delicious with a smooth pumpkin top.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts. This gives you smooth edges without drag lines.

Can I make these ahead of time?

Yes! In fact, they taste better after chilling overnight. They’re a perfect make-ahead dessert for busy holidays or gatherings.

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Want More Cheesecake-Inspired Dessert Ideas?

If these Pumpkin Spice Cheesecake Bars stole your heart, you’re going to love these other creative treats:

• Try these Strawberry Cheesecake Banana Pudding for a fruity twist on creamy indulgence.
• These Cheesecake Stuffed Caramel Apple Cookies combine tart apples and gooey caramel in cookie form.
• Don’t miss the Caramel Reese’s Oreo Cheesecake if you’re all about rich, layered flavors.
• For a refreshing no-bake option, the Strawberry Cheesecake Cupcakes are an easy win.
• Craving crunch? These Strawberry Cheesecake Stuffed Donut Holes are bite-sized bombs of flavor.

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If you make these Pumpkin Spice Cheesecake Bars, I’d love to know how they turned out. Did you swirl in extra sour cream or maybe top with whipped cream? Leave a comment and let’s chat dessert details. Your feedback helps everyone bake better!

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