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Pumpkin Spice Cheesecake Bars

Close-up of a Pumpkin Spice Cheesecake Bar with layers of graham cracker crust, creamy cheesecake, and pumpkin spice topping.
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These Pumpkin Spice Cheesecake Bars blend the rich, creamy texture of cheesecake with the warm spices of fall, all on a buttery graham cracker crust. They’re easier to make than traditional cheesecake and perfect for holidays or cozy gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 7 tablespoons salted butter, melted
  • 24 oz full-fat cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • ⅔ cup canned pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice

Instructions

  1. Preheat the oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper.
  2. Mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter in a bowl until it resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan and slightly up the sides. Set aside.
  4. In a large bowl, beat softened cream cheese until smooth. Add granulated and brown sugar and mix until creamy.
  5. Stir in sour cream and vanilla extract until well combined.
  6. Add eggs one at a time, mixing gently after each addition to avoid overbeating. Scrape down the bowl to ensure consistency.
  7. Set aside 1½ cups of the batter in a separate bowl. Add pumpkin puree and pumpkin spice to it and mix until smooth.
  8. Drop spoonfuls of the plain and pumpkin cheesecake batters onto the crust alternately.
  9. Use a knife to swirl the batters together gently.
  10. Bake for 40–45 minutes until edges are set but center is slightly jiggly.
  11. Cool to room temperature, then chill in the fridge for at least 6 hours or overnight before slicing and serving.

Notes

  • Use room temperature ingredients to prevent lumps and cracks.
  • No water bath is required for this recipe.
  • Chill thoroughly before slicing for clean cuts.
  • You can use gingersnap or Oreo cookies for the crust.
  • To make it ahead, prepare up to 3 days in advance and store in the fridge.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-spice-cheesecake-bars-dessert/