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A square of pumpkin cheesecake with a bite taken out of it.
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Pumpkin Cheesecake Bars

Creamy dreamy pumpkin cheesecake bars! These are so impressive but totally simple to make.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 55 minutes
Servings 12 bars
Calories 249kcal
Author Karly Campbell

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 3 tablespoons sugar

For the cheesecake filling

  • 3 8-ounce packages cream cheese room temperature
  • 1 1/2 cups sugar
  • 1/3 cup sour cream
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice

Instructions

  • Preheat the oven to 325 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
  • In a small bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of the prepared baking dish and bake for 5 minutes.
  • Remove from the oven and set aside.
  • In the bowl of a stand mixer, beat together the cream cheese, sugar, sour cream, eggs, and vanilla until well combined. Pour half of the batter into the prepared crust.
  • Add the pumpkin and pumpkin pie spice to the remaining batter and stir well to combine.
  • Gently pour the pumpkin mixture evenly over the cheesecake layer in the pan, taking care to pour it evenly over the entire pan. Gently spread the batter over to the edges with a rubber spatula, as needed.
  • Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack the door. Let the cheesecake sit in the warm oven for 45 minutes. 
  • Remove to the counter to cool completely before transferring to the refrigerator. Serve cold.

Video

Nutrition

Serving: 1bar | Calories: 249kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 170mg | Potassium: 96mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3470IU | Vitamin C: 0.9mg | Calcium: 36mg | Iron: 1.2mg