Name: Pumpkin Spice Cheesecake Bars
Prep time: 30 min
Cook time: 45 min
Total time: 6 h
Cuisine: American
Ingredients: 1 and 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup granulated sugar (for filling); 1/2 cup sour cream; 2 teaspoons vanilla extract; 2 large eggs; 1/2 cup canned pumpkin puree; 1 teaspoon pumpkin pie spice; 1 teaspoon all-purpose flour

When the air turns crisp and golden leaves start to blanket the sidewalks, I find myself craving something cozy and indulgent. That’s when I reach for this Pumpkin Spice Cheesecake Bars recipe. It’s a delicious fusion of creamy cheesecake layered over a spiced graham cracker crust, with a swirl of pumpkin that tastes like autumn in every bite. Perfect for gatherings, bake sales, or a quiet weekend treat, these bars bring warmth to any table.

I love how this dessert combines two classics—pumpkin pie and cheesecake—into one easy-to-make bar. It’s rich but not overwhelming, and the marbled pumpkin swirl makes it just as beautiful as it is tasty. Whether you’re entertaining or just want to treat yourself with a seasonal dessert, these bars always earn a spot on my fall baking list.

Why You’ll Love This Pumpkin Spice Cheesecake Bars Recipe

Beautifully marbled with pumpkin spice for a festive touch.
Creamy cheesecake base paired with warm fall spices.
Portable, sliceable, and perfect for serving a crowd.
Easier to make than a full cheesecake, with all the same flavor.
Keeps well, making it a great make-ahead dessert.

What Kind of Pumpkin Should I Use?

I always use canned pumpkin puree for this recipe—specifically, the 100% pure pumpkin (not the pumpkin pie filling). It gives the bars that deep pumpkin flavor without the added sugars and spices, so I can control the seasoning myself. If you prefer, you can roast your own pumpkin and puree it, but the canned version is a real time-saver and works perfectly.

Options for Substitutions

If you’re dairy-free, you can swap the cream cheese with a plant-based alternative. I recommend using a brand that has a thicker consistency to keep the structure of the bars. For the crust, gluten-free graham crackers can be used instead of the regular kind. If you want a slightly less sweet version, cut back the sugar in the pumpkin swirl or use coconut sugar. And while I stick with classic fall spices, you can tweak the spice mix to suit your taste—add a little cardamom for a twist!

Ingredients for This Pumpkin Spice Cheesecake Bars Recipe

Graham crackers – Crushed into fine crumbs to form the crust. Their subtle sweetness and crunch balance the creamy topping.
Unsalted butter – Melted to bind the crust together and add richness.
Granulated sugar – Used in both the crust and the cheesecake filling to sweeten and balance the tanginess of the cream cheese.
Cream cheese – The star of the cheesecake layer; soft, rich, and tangy.
Sour cream – Adds extra creaminess and slight tartness to the filling.
Vanilla extract – Enhances the overall flavor profile and gives warmth to the cheesecake.
Eggs – Bind the filling, creating a smooth, firm texture once baked.
Canned pumpkin puree – Brings natural pumpkin flavor and a beautiful color to the swirl.
Pumpkin pie spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves that defines the fall flavor.
All-purpose flour – Just a touch to help stabilize the pumpkin swirl.

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later. Mix crushed graham crackers, melted butter, and a tablespoon of sugar in a bowl until well combined. Press this mixture evenly into the bottom of your pan to form a compact layer. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add the sugar and mix until combined. Then, beat in the sour cream and vanilla extract. Add eggs one at a time, mixing well after each addition until the batter is silky and lump-free. Set aside a small portion of the filling for swirling.

Step 3: Create the Pumpkin Swirl

In a separate bowl, mix the reserved cheesecake filling with canned pumpkin, pumpkin pie spice, and a teaspoon of flour. Blend well until the mixture is uniform and aromatic.

Step 4: Assemble the Layers

Pour the plain cheesecake filling over the pre-baked crust and spread it evenly. Drop spoonfuls of the pumpkin mixture on top and use a skewer or knife to gently swirl it into a marbled pattern.

Step 5: Bake the Bars

Bake the assembled bars for 40-45 minutes, or until the edges are set and the center jiggles slightly when shaken. Turn off the oven, crack the door, and let the bars cool inside for about 30 minutes. Then transfer them to the fridge to chill for at least 4 hours, preferably overnight.

Step 6: Slice and Serve

Once fully chilled, use the parchment overhang to lift the bars out of the pan. Slice them into clean squares with a sharp knife, wiping between cuts for neat edges. Serve cold and enjoy that creamy, spiced perfection!

How Long to Prepare the Pumpkin Spice Cheesecake Bars

Prep Time: The hands-on portion of this recipe takes about 25–30 minutes. That includes making the crust, mixing the cheesecake filling, and swirling in the pumpkin layer. Since we’re using canned pumpkin and softened cream cheese, there’s no heavy prep or long waiting time—just simple mixing and assembling.

Chill & Bake Time: Baking takes around 40–45 minutes, followed by a crucial cooling and chilling phase. The bars should cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours (overnight is best) to fully set. This makes the total time from start to finish approximately 5–6 hours, but most of that is inactive.

Tips for Perfect Pumpkin Spice Cheesecake Bars

Make sure your cream cheese is fully softened to avoid lumps in the filling.
Use room temperature eggs to help everything blend evenly.
Don’t overbake; a slight jiggle in the center is what you want.
Chill the bars thoroughly before slicing for clean, sharp edges.
Use a toothpick or knife to create gentle swirls—avoid overmixing or the layers will blend.

Watch Out for These Mistakes While Cooking

Using pumpkin pie filling instead of puree: This has added sugars and spices that will throw off the balance.
Skipping the cooling time: Cutting too early can cause the bars to collapse or be too soft.
Overbaking: This can lead to cracks and a dry texture. The bars should jiggle slightly in the middle.
Not lining the pan: Parchment paper makes lifting and slicing so much easier.
Swirling too much: You want that distinct marbled look, not a fully blended mix.

What to Serve With Pumpkin Spice Cheesecake Bars?

1. Hot Apple Cider

The warm spices in apple cider perfectly complement the pumpkin spice in the bars.

2. Vanilla Bean Ice Cream

A scoop of creamy vanilla adds contrast and makes this dessert feel extra indulgent.

3. Whipped Cream with Cinnamon

A dollop on top adds lightness and an extra layer of spice.

4. Chai Latte

The spice profile of chai mirrors that of the bars, creating a harmonious pairing.

5. Salted Caramel Drizzle

For extra sweetness and richness, a light caramel drizzle is absolutely divine.

Storage Instructions

Refrigerator: Store the bars in an airtight container in the fridge for up to 5 days. Keep them layered with parchment paper if stacking to prevent sticking. They taste even better after a day or two!

Freezer: You can also freeze them. Place cut bars on a tray to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw in the refrigerator overnight before serving.

Estimated Nutrition

(Per bar, based on 16 servings):

Calories: 280
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 170mg
Carbohydrates: 23g
Sugar: 16g
Fiber: 1g
Protein: 4g

Frequently Asked Questions

What if I don’t have pumpkin pie spice?

You can make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. A 1:1 substitution works just fine.

Can I make these bars ahead of time?

Absolutely! They need to chill for several hours anyway, so they’re a great make-ahead dessert. I often make them the night before.

How do I get clean slices?

Use a sharp knife and wipe it clean between each cut. Chilling the bars overnight also helps with clean slicing.

Can I use a different crust?

Yes! Try crushed gingersnaps or vanilla wafers for a fun variation. Just make sure they’re finely ground.

Do these freeze well?

Yes, they freeze beautifully. Wrap tightly and thaw in the fridge before serving for best results.

Conclusion

Pumpkin Spice Cheesecake Bars are everything I want in a fall dessert—cozy, creamy, and full of warm spices. They’re easy enough to make on a weekend and impressive enough for holiday gatherings. From the buttery graham crust to the luscious marbled top, each bite is like a little slice of autumn. Whether you’re a cheesecake lover or pumpkin spice fanatic (or both), this is one treat you’ll want to make again and again.