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Best Easy Pumpkin Cheesecake Bars with Graham Crust

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These pumpkin cheesecake bars feature a buttery, spiced graham cracker crust, a creamy cheesecake layer, and a swirled pumpkin topping. They’re easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, ½ teaspoon cinnamon, and a pinch of salt. Pour in melted butter and stir until crumbs are evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ¾ cup granulated sugar and beat until combined. Add eggs one at a time, beating on low after each addition. Stir in vanilla and flour until smooth. Set aside.
  4. In a separate medium bowl, whisk together pumpkin puree, brown sugar, 1 egg, pumpkin pie spice, cinnamon, and salt until smooth.
  5. Pour cheesecake filling over the pre-baked crust and spread evenly. Dollop pumpkin mixture on top in spoonfuls. Gently swirl with a butter knife or skewer to create ribbons.
  6. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Tent with foil if top browns too quickly.
  7. Cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight. Use parchment overhang to lift bars out, then slice into squares.

Notes

Make sure cream cheese and eggs are at room temperature for a smooth filling. Press the crust firmly to prevent crumbling. Do not over-swirl the layers. Chill for at least 4 hours for clean slices. For gluten-free, use gluten-free graham crackers. For a nutty twist, replace half the graham cracker crumbs with finely chopped pecans or walnuts.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin bars, cheesecake bars, fall dessert, graham cracker crust, easy pumpkin dessert

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