Pumpkin Cheesecake Bars

Creamy layers of tangy cheesecake and sweet pumpkin on top of a cinnamon-spiced graham cracker crust make the ultimate fall dessert! Make those perfect straight layers and a beautiful swirl on top.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Chilling Time 3

Total Time 4

Servings bars

Calories 477kcal

Author Elizabeth Marek

Equipment

1 stand mixer with the paddle or electric mixer
1 9"x12" pan
1 Sheet pan for the water bath

Ingredients

Graham Cracker Crust

2 cups crushed graham crackers about 10 crackers
½ cup unsalted butter melted
2 teaspoons cinnamon

Cheesecake Filling

1 ¼ cups granulated sugar
4 cups cream cheese room temperature
4 large eggs room temperature
1 teaspoon vanilla extract

Pumpkin Filling

1 can pumpkin puree
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon cloves

US Customary - Metric

Instructions

Graham Cracker Crust

Preheat your oven to 325°F and place a sheet pan on the lower rack of the oven. Fill the pan halfway up with boiling water to create a water bath. This is to add moisture to the oven and keep the cheesecake from drying out. You will not place the cheesecake bars into this water bath but on the rack above it.
Line a 9x12x2 inch pan with parchment paper. The butter in the graham crust layer should keep it from sticking, but you can lightly spray it if.
Grind the graham crackers and cinnamon in a food processor to a sandy crumb.
Then add the melted butter to the crumbs and pulse until combined. The crumbs should hold their shape when you squeeze them in your hand.
Pour the graham cracker crumbs into the prepared pan and press it evenly across the bottom of the pan. Use a measuring cup to press it down firmly and an offset spatula to press the edges neatly.
Freeze the pan for about 20 minutes to set the crust. The cream cheese layer will spread cleaner on a cold crust.

Making the Cheesecake Layer

Bring the cream cheese and eggs to room temperature. They will come together easier if they are not cold right from the fridge.
Add the cream cheese to the bowl of the stand mixer with the paddle attachment. Mix on low speed until smooth and even for about one minute, do not over-mix the cream cheese.
Add the sugar, vanilla, and eggs one at a time while mixing on low until just combined.
Pour about ¾ of the cheesecake mixture over the frozen crust and gently spread it evenly with an offset spatula. Be careful not to pick up any crumbs from the crust.
Reserve the rest for the pumpkin layer, and about ¼ cup of the cheesecake mixture for the swirl topping.
Place the cheesecake layer into the freezer for 30-40 minutes.

Making the Pumpkin Layer

Next, add the pumpkin puree, cinnamon, nutmeg, and cloves to the remaining cheesecake batter and whisk until combined.
Evenly distribute the pumpkin cheesecake mixture on top of the frozen cheesecake layer and spread evenly with an offset spatula. Use gentle pressure to not disturb the layers of cheesecake.
Drizzle the remaining cheesecake mixture across the top of the pumpkin layer in horizontal lines. Gently run the tip of a skewer vertically across the drizzled lines to create a swirl pattern.
Bake the pumpkin cheesecake bars for 35-40 minutes on the rack above the water bath. Bake until the cheesecake is set around the edges and still has a slightly stiff jiggle in the center. The internal temperature should reach 150°F. Overbaked cheesecake will crack as it cools.
Then, cool the bars on a wire rack until you can handle them, and refrigerate for about 3 hours until cold. If you are going to chill overnight make sure to wrap it in plastic wrap to avoid the top of your cheesecake from drying out.
Using a knife, loosen the edges of the cheesecake around the pan. Cut them into evenly sized squares and clean the knife between cuts to ensure a nice clean cut. To store them, place them in an air-tight container or wrap with plastic wrap and refrigerate them. For longer storage, freeze them for up to 3 months.

Video

Notes

If your crust is stuck in the pan, gently warm the bottom of the pan to loosen the crust.
The best investment you can make when you’re getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time.
Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
If you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.

Nutrition