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Creamy Pumpkin Cheesecake Bars with Graham Crust

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These creamy pumpkin cheesecake bars with graham crust are the perfect fall dessert—rich, velvety, and spiced just right. Easy to make with simple ingredients, they’re a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar (50g)
  • ½ cup unsalted butter, melted (113g)
  • Pinch of salt (optional)
  • 16 oz full-fat cream cheese, softened (450g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream (60g)
  • 1 cup pumpkin puree (240g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease if desired.
  2. Make the graham cracker crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir with a fork until every crumb is moistened (mixture should look like wet sand).
  3. Press the crust into the pan firmly and evenly using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the cream cheese layer: In a large bowl, beat softened cream cheese with ½ cup sugar on medium speed until smooth (about 2 minutes). Scrape down sides. Add eggs one at a time, beating on low after each. Mix in vanilla and sour cream until just combined. Do not overmix.
  5. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, ¼ cup sugar, 1 egg, pumpkin pie spice, and ½ teaspoon vanilla until smooth.
  6. Assemble the bars: Pour cream cheese mixture over pre-baked crust and spread evenly. Dollop pumpkin mixture on top in spoonfuls. Gently swirl with a knife or skewer in figure-eight motions (4-5 swirls max).
  7. Bake for 35-40 minutes. Edges should be set, center should jiggle slightly when shaken.
  8. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 4 hours (overnight is best).
  9. Lift bars out using parchment overhang. Cut into 16 squares (4×4 grid) with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

Don’t overbake—center should jiggle slightly. Use room temperature ingredients for smooth batter. Press crust firmly to prevent crumbling. Chill at least 4 hours for clean slices. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and butter substitute.

Nutrition

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

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