These Pumpkin Cheesecake Bars are one of those desserts I end up making again and again, and honestly, I think you will too. They have that cozy pumpkin flavor we all love without being heavy or overly sweet. The cheesecake mixture gets swirled right into the pumpkin batter, so you get that pretty marbled look without doing anything complicated, just a few simple swirls and it looks like you really tried.
What I love most is how easy these are. No water bath, no special equipment, nothing fancy. You mix, pour, swirl, bake, and suddenly your whole kitchen smells like the beginning of the holidays. And when you cut them into squares, they look beautiful without any extra effort. They’re the kind of dessert you make when you want something homemade but don’t want to fuss.
These bars are also perfect for Thanksgiving. They’re easier than pie and you can make them a day ahead and forget about them until it’s time to serve.
If you love simple, no-stress desserts that still feel special, these Pumpkin Cheesecake Bars will quickly become a Thanksgiving favorite. I don’t think they’ll last long on the table.
How to make Pumpkin Cheesecake Bars
Begin with preparing the crust. Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square springform pan with parchment paper. Place the crackers or digestive biscuits into a food processor and pulse into fine crumbs. Add sugar, cinnamon, and melted butter, mixing until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the pan, then bake for 10–13 minutes. Set aside to cool completely.
Prepare the cream cheese filling
Reduce the oven temperature to 300°F (150°C). In a large bowl, beat the cream cheese until smooth. Add brown sugar, salt, vanilla extract, and cornstarch, mixing until fully combined. Blend in the sour cream, then add the eggs one at a time, mixing just until incorporated to avoid adding too much air.
Transfer a bit less than half of the cream cheese mixture to a separate bowl. Stir in the pumpkin purée along with cinnamon, cloves, ginger, and nutmeg until smooth.
Assemble and bake
Spoon alternating dollops of the plain and pumpkin fillings over the cooled crust. Use a knife to gently swirl the two mixtures together to create a marbled design. Bake at 300°F (150°C) for 40 minutes.
Remove the pan from the oven and run a sharp knife around the inside edge to release the cheesecake. Let cool completely at room temperature, then cover and refrigerate overnight.
Cut into squares and serve chilled. Hope you will try these amazing Pumpkin Cheesecake Bars. Don’t forget to share the photos with me on Instagram if you do. Enjoy!
Other pumpkin recipes you may like to try
This creamy Pumpkin Swirl Cheesecake with beautiful swirls and cozy fall flavor, is easy to make, impressive, and perfect for the holidays.
These Pumpkin Cream Cheese Crumble Muffins are soft, filled with creamy cheese and topped with a buttery crumble. They will be your new favorite fall breakfast treat.
These Pumpkin Cream Cheese Brownies are swirled with pumpkin cheesecake for a rich, seasonal twist everyone will love.
YOU MAY ALSO LIKE:
Chocolate Pumpkin Mousse Cake
Pumpkin Cream Cheese Crumble Muffins
Chocolate Pumpkin Muffins
Chocolate Pumpkin Cake
Pumpkin Cream Cheese Bundt Cake
Pecan Pumpkin Caramel Roll
Pumpkin Dinner Rolls
Fluffy Pumpkin Flatbreads
Pumpkin Chocolate Marble Cake
Marbled Chocolate Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Ingredients
For the Crust
- 6 oz (180g) digestive biscuits or graham crackers
- 2 tbsp (30g) sugar
- 1/4 cup (60g) unsalted butter , melted
- 1/4 tsp (1g) ground cinnamon
Cream Cheese Filling
- 1 pound (500g) cream cheese , room temperature
- 1/4 cup (50g) sugar
- 1/2 tsp (2g) salt
- 1 tsp (5g) vanilla extract
- 1 tbsp (8g) cornstarch
- 1/2 cup (120g) sour cream
- 2 large eggs , room temperature
For Pumpkin Cheesecake Filling
- 3/4 cup (180g) pumpkin puree
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground ginger
- 1/4 tsp (1g) ground nutmeg
- 1/4 tsp (1g) ground cloves
Instructions
Prepare the crust.
- Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) square springform pan (with a removable base) with parchment paper. Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.
- Add sugar, cinnamon and melted butter.
- Mix until evenly moistened.
- Transfer the mixture into the pan.
- Press the mixture into the bottom of the pan.
- Bake for 10-13 minutes. Set aside to cool completely.
Prepare the cream cheese filling.
- Reduce oven temperature to 300°F (150°C).
- In a large bowl, mix the cream cheese until smooth.
- Add brown sugar, salt, vanilla extract and cornstarch.
- Mix until combined.
- Add sour cream and mix again until well combined.
- Add eggs one at a time until each egg is incorporated.
- Try not to overmix the batter to incorporate as little air as possible.
- Transfer a bit less than a half of the cream cheese mixture into another bowl.
- Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg.
- Mix until well combined.
- Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan.
- Use a knife or skewer to gently swirl them together for a marbled effect.
- Bake at 300°F (150°C) for 40 minutes.
- Remove and run a sharp knife around the inside edge of the pan.
- Let it cool completely at room temperature. Cover and refrigerate overnight.
- Cut into squares and serve.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
