Pumpkin Cheesecake Bars Recipe

Introduction

These Pumpkin Cheesecake Bars combine the creamy richness of cheesecake with the warm spices of pumpkin pie in a convenient bar form. Perfect for fall gatherings or anytime you crave a comforting dessert with a seasonal twist.

Ingredients

• 8 ounces gluten-free graham crackers (200 grams)
• ¼ cup sugar (50 grams)
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 6 Tablespoons unsalted butter, melted (85 grams)
• 1 cup pure pumpkin puree (244 grams)
• 1 ½ teaspoons pumpkin pie spice
• 3 Tablespoons cornstarch (24 grams)
• 24 ounces cream cheese, at room temperature (678 grams)
• 1 ¼ cup granulated sugar (250 grams)
• ½ cup sour cream, at room temperature (120 grams)
• 1 teaspoon vanilla extract
• pinch of salt
• 3 large eggs, at room temperature

Instructions

1. Step 1: Preheat the oven to 350℉ and line a 9×13 baking pan with aluminum foil.
2. Step 2: Place the gluten-free graham crackers into a food processor and pulse until finely ground.
3. Step 3: Add sugar, salt, and cinnamon to the crumbs and pulse 1-2 times to combine.
4. Step 4: Pour in the melted butter and pulse until the mixture resembles wet sand.
5. Step 5: Press the graham cracker mixture evenly into the prepared pan using the flat bottom of a measuring cup to pack it down.
6. Step 6: Bake the crust for 10 minutes until golden and fragrant. Remove and let cool while preparing the filling.
7. Step 7: Reduce oven temperature to 325℉.
8. Step 8: In a medium bowl, whisk together pumpkin puree, pumpkin pie spice, and cornstarch until smooth. Set aside.
9. Step 9: In a large mixing bowl, beat cream cheese and granulated sugar on medium speed until creamy. Scrape down the bowl.
10. Step 10: Add sour cream, vanilla extract, and a pinch of salt, then beat until fully incorporated.
11. Step 11: Lower mixer speed and add eggs one at a time, mixing just until combined.
12. Step 12: Add one-third of the cream cheese mixture to the pumpkin mixture and fold gently with a spatula until combined and light orange in color.
13. Step 13: Alternate dollops of the cheesecake batter and pumpkin batter on top of the crust. Tap the pan to level the filling and use a knife to swirl gently without cutting through the crust.
14. Step 14: Bake for 35-40 minutes until edges are set and the center jiggles slightly.
15. Step 15: Cool to room temperature, then cover and refrigerate overnight before slicing into bars.

Tips & Variations

• Use regular graham crackers instead of gluten-free if preferred for a classic crust.
• For extra flavor, sprinkle chopped toasted pecans or walnuts on top before baking.
• Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
• Try adding a swirl of caramel sauce before baking for a rich, sweet twist.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat at room temperature or serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pure pumpkin puree works perfectly and saves time. Just make sure it is 100% pure pumpkin, not pumpkin pie filling.

What if I don’t have a food processor for the crust?

You can place the graham crackers in a heavy-duty plastic bag and crush them using a rolling pin or a heavy pan until finely ground.

Pumpkin Cheesecake Bars Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

Delight in these creamy, flavorful Pumpkin Cheesecake Bars featuring a gluten-free graham cracker crust and a luscious pumpkin-spiced cream cheese filling. Perfect for fall or holiday gatherings, these bars blend seasonal spices and smooth textures into an irresistible dessert that’s easy to make and sure to impress.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 12 hours 10 minutes (including chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Crust

• 8 ounces gluten-free graham crackers (200 grams)
• ¼ cup sugar (50 grams)
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 6 Tablespoons unsalted butter, melted (85 grams)

For the Filling

• 1 cup pure pumpkin puree (244 grams)
• 1 ½ teaspoons pumpkin pie spice
• 3 Tablespoons cornstarch (24 grams)
• 24 ounces cream cheese, at room temperature (678 grams)
• 1 ¼ cup granulated sugar (250 grams)
• ½ cup sour cream, at room temperature (120 grams)
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 large eggs, at room temperature

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with aluminum foil to prevent sticking and ease removal.
2. Make the Crust: Place the gluten-free graham crackers in a food processor and pulse until finely ground into crumbs. Add sugar, salt, and cinnamon, then pulse briefly to combine. Add the melted butter and pulse again until the mixture resembles wet sand.
3. Press and Bake Crust: Transfer the crust mixture into the prepared pan and spread evenly. Use the bottom of a measuring cup to firmly pack the crumbs into a solid layer. Bake for 10 minutes until golden and fragrant. Remove and let cool while preparing the filling.
4. Reduce Oven Temperature: Lower the oven heat to 325°F (163°C) to prepare for baking the cheesecake filling.
5. Mix Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, and cornstarch until smooth. Set aside.
6. Cream Cheese Mixture: In the bowl of an electric mixer, beat the cream cheese and granulated sugar on medium speed until creamy and smooth. Scrape down the bowl for even mixing.
7. Add Sour Cream and Flavorings: Beat in the sour cream, vanilla extract, and a pinch of salt until fully incorporated and smooth.
8. Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing just until combined to avoid overmixing.
9. Combine Batters: Take one-third of the cream cheese mixture and fold it gently into the pumpkin mixture with a spatula until combined and light orange in color.
10. Layer and Swirl: Dollop spoonfuls of the cream cheese batter and pumpkin batter alternately over the cooled crust. Tap the pan gently to level the batter. Using a knife, swirl the two batters together to create a marbled effect, carefully avoiding cutting into the crust.
11. Bake Bars: Bake for 35 to 40 minutes until the edges are set and the center is just slightly jiggly to the touch.
12. Cool and Chill: Remove from oven and cool to room temperature. Cover and refrigerate overnight to fully set before slicing into bars.

Notes

• Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling.
• Do not overmix eggs to keep the batter light and prevent cracking.
• Chilling overnight enhances flavor and texture, making the bars easier to slice.
• For easier cutting, run a knife under hot water, dry it, then slice through the bars.
• Store bars in an airtight container in the refrigerator for up to 5 days.

Keywords: pumpkin cheesecake bars, gluten-free dessert, pumpkin dessert, fall dessert, cheesecake bars, pumpkin spice, holiday treats