Easy Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are the fall version of my classic cheesecake bars, and I think you’re going to be a big fan of this seasonal twist! This recipe is the perfect blend of classic cheesecake swirled with pumpkin pie. The end result is smooth and creamy, and it pairs so nicely with the buttery graham cracker crust. This recipe is similar to my pumpkin cheesecake, but without so much of a strong pumpkin punch (I personally prefer my pumpkin desserts tempered with a fair bit of cream cheese). The pumpkin flavor melds perfectly with the cheesecake, making for an irresistible and delicious Fall treat. You’ll love them!
What you’ll love about them:
Easier and quicker than making a whole cheesecake. Pretty swirls make them feel fancy! Balanced flavor; not too much pumpkin. No water bath (because that’s the only way we do cheesecake around here!)! Only 12 ingredients.
What You Need
For best results, make sure all of your ingredients are at room temperature before starting this recipe (this helps prevent lumps and cracks!). The following key ingredients shouldn’t be substituted or skipped–take note!
Pumpkin puree. Be careful that you don’t accidentally pick up pumpkin pie filling–it’s sold right next to pumpkin puree and looks very similar! Cream cheese. If you’ve made any of my cheesecake recipes before, then you know I only recommend using full-fat, brick-style cream cheese. The spreadable kind in a tub won’t work the same and could prevent your cheesecake from setting up properly. Sour cream. Adding this won’t make your pumpkin cheesecake bars taste like sour cream; instead, it will intensify the cheesecake flavor even more! Pumpkin spice. This is a blend of fall spices that is typically used in pumpkin pie (or lattes!). It’s perfect for pumpkin cheesecake bars too! If you don’t have any on hand, you can make my homemade pumpkin spice instead.
SAM’S TIP: While I love these with a traditional graham cracker crust, they would also be delicious (and Halloween-y!) with an Oreo crust. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Cheesecake Bars
SAM’S TIP: Using parchment paper up the sides of the pan allows the cheesecake to constrict as it cools, which ultimately prevents cracks. This is also why I press my graham cracker crust high up the sides of my pan when I make my classic cheesecake. Definitely save this one for Thanksgiving–everyone will LOVE it! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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