Pumpkin Cheesecake Bars
My pumpkin cheesecake bars are really creamy and easy to make. They have a graham cracker crust, double layer of baked cheesecake and pumpkin cheesecake bars with a swirl on top. It is topped with whipped cream.
This recipe is made with no water bath, so it isn’t as intimidating as a full cheesecake.
Why You Will Love This
- No Water Bath: These cheesecake bars are baked with no water bath. So it is a lot easier to make than a full cheesecake.
- Double Layer Cheesecake: It has a layer of regular cheesecake batter and pumpkin cheesecake batter. Then, 1/3 cup of regular batter is swirled on the top. I based this recipe on my pumpkin cheesecake.
- Perfect Dessert for Thanksgiving: There are 16 servings, it makes a great recipe to serve for Thanksgiving.
Ingredient Notes
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. This is just notes about key ingredients.
- Graham crackers- I used two packets of graham crackers that are blended to a fine crumb. If you are in the UK, you can use digestive biscuits.
- Cream cheese- It is important to use full fat Philadelphia cream cheese for best results. Make sure it is room temperature before using.
- Pumpkin puree- I used a full can of Libby’s pumpkin puree. I don’t recommend fresh pumpkin puree because there is significantly more moisture.
- Eggs- Use room temperature eggs, this makes sure they blend in well.
How to Make the Cheesecake Bars
Step 1: After the graham cracker crust bakes for 10 minutes, start the cheesecake batter. Beat the cream cheese and sugar on high speed. Then, add in the sour cream, vanilla, heavy cream, and eggs.
Step 2: Split the cheesecake batter in half between two bowls. In one of the bowls, add the pumpkin puree and spices.
Step 3: Before spreading the regular cheesecake batter in the pan, save 1/3 cup for swirling on top.
Step 4: Dollop the pumpkin batter on top and spread evenly. Then, use a teaspoon to dollop the cheesecake batter and swirl using a butter knife. After it bakes, chill overnight for best results. Top each square with whipped cream.
Stephanie’s Expert Baking Tips
Here are my tips, so yours turns out like this recipe!
- Metal pan: Metal pans conduct the heat the best, resulting in a more even bake. Don’t use a glass pan because it can cause the middle to be underbaked.
- Mix the eggs on low speed: You want to introduce as little air as you can during the eggs mixing process. Otherwise, it can cause air bubbles that rise and collapse quickly while it bakes. This can result in cracks.
- No water bath: Cheesecake bars don’t need a water bath because they bake more evenly since it is thinner than a full cheesecake. Another recipe that needs no water bath is my pumpkin cheesecake cookie bars.
Pumpkin Cheesecake Bars FAQ’s
Yes you can! Use a 9X13 inch metal pan and use the same amount of time and same oven temperature.
Serving + Storing:
Make sure to serve these cheesecake bars cold from the fridge. The whipped cream is best when you top the cheesecake bars right before serving. Store these in an air tight container in the fridge up to 5 days.
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Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs, 2 packets into a fine crumb
- 1/4 cup Light brown sugar , packed
- 10 TBSP Unsalted butter, melted
Pumpkin Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature, or greek yogurt
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 15 oz Pumpkin puree, a whole can, not pumpkin pie filling
- 1 1/2 tsp Pumpkin pie spice
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 325℉. Spray a 9X9 inch square baking pan with baking nonstick spray. Line the bottom and 4 sides with parchment paper and spray again. Set aside.
- Use a food processor to blend the graham crackers into a fine crumb. In a small bowl, mix the crumbs, brown sugar, and melted butter using a fork.2 1/2 cups Graham cracker crumbs, 1/4 cup Light brown sugar , 10 TBSP Unsalted butter
- Pour the crumbs into the pan. Use the bottom of a measuring cup to compact the bottom of the crust. It won't go up the sides.
- Bake for 11 minutes.
Pumpkin Cheesecake
- No water bath is needed for this recipe. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. It will become creamy.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in the sour cream, heavy cream, and vanilla. Mix on medium speed until combined. Add in the eggs and mix on low speed until just combined.1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
- Take of the mixer and use a rubber spatula to make sure everything is combined. In a separate bowl, pour half of the cheesecake batter. Set one of the bowls to the side.
- To half of the batter, add the pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. Fold it in using a rubber spatula until mixed. Take a 1/3 cup of the regular cheesecake batter and set that aside.15 oz Pumpkin puree, 1 1/2 tsp Pumpkin pie spice, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
- Spread the regular cheesecake on the bottom of the crust. Spoon the pumpkin cheesecake batter on top. Spread it evenly. Use a butter knife and swirl the batters lightly together. Use the 1/3 cup of the regular batter and spoon 1 teaspoon dollops on top of the pumpkin batter. Swirl it together using a butter knife.
- Bake for 40-45 minutes. Bake until the edges are set but the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake bars slowly cool for 30 minutes.
- Place the cheesecake bars still in the pan on a cooling rack. Cool completely.
- Cover the pan with foil and chill in the fridge for at least 6 hours or overnight.
Whipped Cream
- Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
- Take the cheesecake bars out of the pan, and remove the parchment paper. Cut the bars into 16 squares.
- I used Wilton piping tip 1A to pipe a dollop of whipped cream on top of each square. You can also scoop 16 dollops instead of piping.