Pumpkin Cheesecake Bars

5 from 1 vote

Pumpkin Cheesecake Bars are the perfect dessert. These delightful swirled pumpkin bars will be easy for even the beginning baker.

Prep Time20

Cook Time35

Cooling Time6

Total Time6 55

Servings: bars

Calories: 556kcal

Author: Lisa Longley

Preheat your oven to 375 degrees Fahrenheit. Cut 2 pieces of parchment paper to the width of a 9 by 9 inch baking dish. The two pieces should cross over to form an X with lengths long enough to go over the edges of the baking dish.
Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine.
1 3/4 cups graham cracker crumbs, 1/3 cup granulated sugar, 8 tablespoons unsalted butter
Press the graham cracker crust into the bottom of the prepared 9 by 9 inch baking dish.
Bake the crust for 6 to 8 minutes or until the edges begin to turn golden brown. When you take the crust out of the oven, lower the temperature to 325 degrees Fahrenheit.

While the crust is baking, beat the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat until smooth, scraping down the sides of the mixing bowl with a rubber spatula as needed.
24 ounces cream cheese
Beat in the sugar. Then beat in the eggs, one at a time. Beat in the flour. Finally, beat in the vanilla extract. Beat until smooth.
3/4 cup granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, 2 tablespoons flour

Divide the cheesecake mixture into 2 bowls. Add the pumpkin puree and pumpkin spice mix to one bowl and whisk to combine.
1 cup pumpkin puree, 2 teaspoons pumpkin spice mix

Remove the crust from the oven. Alternating between the plain cheesecake mixture and the pumpkin cheesecake mixture, spoon the fillings onto the hot crust. You may need to add a second layer again alternating.
Once you have added all the filling, lightly run a knife back and forth through the filling to create a swirl pattern. Turn the pan and do it again the other way.
Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool on the counter for at least another hour, being careful not to move it to the refrigerator too quickly. The slower the cheesecake bars cool, the less likely they will be to crack. Cool in the refrigerator for at least 4 hours.
Before serving, make some stabilized whipped cream if desired. Remove the bars from the pan by lifting them up using the parchment paper. Cut into 16 equal bars. Then pipe the whipped cream onto the cheesecake bars.