Creamy cheesecake flavored with spicy pumpkin over a buttery graham cracker crust. This festive desert is always a hit on the thanksgiving dinner table setting!

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What are Pumpkin Cheesecake Bars?

Pumpkin cheesecake bars are a bar dessert consisting of a base layer of graham cracker crust layered with pumpkin flavored cheesecake filling - made of pumpkin, cream cheese, sugar, and eggs - and often swirled with plain cheesecake filling, and baked in a square or rectangular dish as opposed to a round cheesecake pan.

Recipe Tips for Pumpkin Cheesecake Bars

Before you place your graham cracker crust in the pan, line the pan with parchment paper and this will make the cheesecake bars much easier to remove from the pan.

For the best results to create the classic swirl these pumpkin cheesecake bars often have, add the plain cheesecake filling and the pumpkin cheesecake filling together onto the crust, then using a knife or the dull end of a fork, swirl (not mix) the two together until they marble together.

How to Store Pumpkin Cheesecake Bars

Store pumpkin cheesecake bars in an air tight container in the refrigerator for up to five days.

You can also freeze pumpkin cheesecake bars easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

How to Serve Pumpkin Cheesecake Bars

Serve Pumpkin Cheesecake bars with homemade whipped cream using my favorite homemade whipped cream recipe or your favorite whipped topping and a dusting of cinnamon or pumpkin pie spice mix.

How to Make Pumpkin Cheesecake Bars

Ingredients

Crust

• 2 cup graham cracker crumbs (about 20 full graham crackers)

• 2 tablespoon sugar

• 1/2 cup butter, melted

Cream Cheese Filling

• 24 oz cream cheese, room temperature

• 3/4 cup sugar

• 1 1/4 tsp vanilla extract

• 3 eggs

Pumpkin Filling

• 2/3 cup canned pumpkin

• 1 1/2 teaspoons pumpkin spice

Directions

Preheat oven to 350℉. Line an 8x8 inch pan with parchment paper.

Crust

Add Graham crackers to a food processor and crush until they are fine crumbs. Add sugar and butter to the food processor with the graham cracker crumbs and mix until well combined.

Press into the bottom of the parchment lined pan and set aside in the refrigerator while mixing the filling.

Pumpkin Filling

In a bowl, mix together the pumpkin and pumpkin spice mix and set aside.

Cream Cheese Filling

Add cream cheese to the bowl of a stand mixer and beat until smooth. Add sugar, vanilla and eggs and mix until well combined and smooth, scraping the sides of the bowl with a spatula periodically.

Set aside 3/4 of the cream cheese mixture (about 3 cups). Add the pumpkin mixture to the remaining 1 cup cream cheese mixture still in the mixing bowl and mix until well combined, scraping the sides with a spatula.

Add the cream cheese filling and the pumpkin spice filling over the graham cracker crust. Using the end of a fork or a knife, swirl the two together to create a marbled look.

Place in the oven and bake for 50 minutes or until edges brown. If the edges start to brown too early, cover the pan with a tent of tin foil to keep the edges from burning.

More pumpkin desserts, please!

Try this pumpkin snickerdoodle recipe or my favorite bourbon pumpkin bread.