These Pumpkin Pie Cheesecake Bars are a delicious mix of creamy cheesecake and spiced pumpkin pie. They have a crunchy graham cracker crust that’s hard to resist!
Honestly, who can say no to pumpkin and cheesecake in one bite? I love serving them during fall gatherings—they always disappear way too fast! 🎃
Key Ingredients & Substitutions
Graham cracker crumbs: These create a delicious crust. If you’re out of graham crackers, crushed vanilla wafers or even digestive biscuits work well as substitutes.
Pumpkin puree: Make sure you use plain pumpkin puree, not the spiced filling. If pumpkin is not available, you can substitute it with butternut squash puree for a similar texture and taste.
Cream cheese: This is key for both layers. For a lighter option, consider using Neufchâtel cheese. Vegan cream cheese can also be used if you’re avoiding dairy!
Pumpkin pie spice: This blend adds warmth. If you don’t have it, mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves as a great substitute.
How Do I Get the Perfect Swirl Between Cheesecake Layers?
Swirling the pumpkin and vanilla cheesecake layers is all about being gentle. Here’s how you can achieve that lovely marbled effect:
- After pouring the pumpkin cheesecake mixture onto the crust, use a spoon to drop dollops of the plain cheesecake mixture on top.
- Take a knife or a toothpick and gently drag it through both layers, creating a swirling pattern without mixing them too much.
- A little patience goes a long way! Just a few swoops should create a beautiful design.
This technique not only looks amazing but also contrasts the flavors beautifully! Enjoy making these tasty bars! 🍂
How to Make Pumpkin Pie Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 tsp ground cinnamon
For the Pumpkin Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For Topping:
- Whipped cream (for garnish)
- Ground cinnamon, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, 10 minutes of baking for the crust, and an additional 40-45 minutes for the cheesecake layers. After baking, you’ll need to cool the bars completely and refrigerate for at least 4 hours or overnight before serving. In total, plan on about 5-6 hours including chilling time, but it’s mostly hands-off!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This way, it will be perfectly hot when you’re ready to bake. Line a 9×9-inch baking pan with parchment paper or foil, so you can easily lift out the bars later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until all the crumb mixture is moist and resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake in the preheated oven for 8-10 minutes until it’s set and a little golden. Let it cool for a few minutes.
3. Prepare the Pumpkin Cheesecake Layer:
While the crust is cooling, in a large mixing bowl, beat the 16 oz of softened cream cheese until it’s nice and creamy. Add in the pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Beat everything together until it’s completely smooth and well mixed. Pour this creamy pumpkin cheesecake mixture over the cooled crust, spreading it out evenly.
4. Make the Plain Cheesecake Layer:
In another bowl, beat the 8 oz cream cheese with the sugar, 1 egg, and vanilla extract until everything is smooth and creamy. Then, dollop spoonfuls of this plain cheesecake mixture over the pumpkin layer. Use a knife or toothpick to gently swirl the two layers together to create a marbled effect.
5. Bake the Bars:
Pop the baking pan back into the oven and bake for about 40-45 minutes. The edges should be set, and the center will slightly jiggle when you shake the pan gently.
6. Cool and Chill:
Once baked, remove the pan from the oven and let it cool completely at room temperature. After that, place it in the refrigerator for at least 4 hours, or overnight, so it can set properly.
7. Serve and Enjoy:
When you’re ready to serve, lift the bars out of the pan using the parchment or foil overhang. Cut them into squares. Top each square with a dollop of whipped cream and a sprinkle of ground cinnamon for that perfect finishing touch!
These Pumpkin Pie Cheesecake Bars are sure to be a hit at any gathering or simply for enjoying at home! Enjoy every delicious bite! 🎃
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham crackers, you can use crushed vanilla wafers, Oreo cookies, or even almond flour mixed with melted butter for a gluten-free option. Just be sure to follow the same measurements for a similar texture.
How Do I Store Pumpkin Pie Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you’d like to keep them longer, you can freeze them! Just wrap them tightly in plastic wrap and then foil, and they should last up to 3 months. Thaw in the fridge before serving.
Can I Make These Bars Vegan?
Yes! You can make this recipe vegan by using vegan cream cheese, replacing the eggs with flaxseed eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), and using a plant-based butter alternative for the crust.
What’s the Best Way to Serve These Bars?
These bars are delicious on their own, but you can elevate them by serving with a dollop of whipped cream and a sprinkle of cinnamon on top. Adding a scoop of vanilla ice cream or a drizzle of caramel sauce can also take them to the next level!
