These Pumpkin Pie Cheesecake Bars are a tasty treat that mixes creamy cheesecake with spiced pumpkin goodness. The gentle cinnamon flavor makes every bite feel like fall!
Whenever I make these bars, my friends can’t get enough. They always say there’s something magic about that crunchy crust—it’s like eating a hug! Perfect with coffee too!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a great base, but you can swap them for crushed shortbread cookies or even oaty biscuits for a different flavor. I love using Nilla wafers for a fun twist!
Canned Pumpkin Puree: If you want, you can use fresh pumpkin. Just roast and puree it. It’s slightly more work, but I find the flavor just a bit richer!
Cream Cheese: For a lighter version, try using Neufchâtel cheese. It has lower fat but still delivers that creamy consistency perfect for these bars.
Spices: Feel free to adjust the spices to your taste! If you’re not a fan of cloves, you can simply leave them out or replace them with more cinnamon or nutmeg.
How Do I Get Perfectly Swirled Cheesecake Bars?
Creating that beautiful swirl is easier than you might think! Follow these steps to avoid overmixing and losing your marbled design:
- Make the cheesecake batter separately and drop spoonfuls on top of the pumpkin layer.
- Use a knife or toothpick to gently drag through the topping. Just a few swirls is enough to create a pattern!
- Be careful not to over-swish; that can make the layers blend too much!
This method gives you beautiful bars that look as great as they taste. Enjoy baking these yummy treats!
How to Make Delicious Pumpkin Pie Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Cheesecake Swirl Topping:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, for swirling
How Much Time Will You Need?
This delightful dessert takes about 15-20 minutes of prep time and then 40-45 minutes to bake. After that, it’s best to chill for at least 4 hours to help set the layers, making the total time approximately 5 hours, including chilling time. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×9-inch square baking pan and line it with parchment paper. Make sure to leave some overhanging on two sides—this will help you lift the bars out later.
2. Making the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir everything until it’s nice and moistened. Press this mixture firmly into the bottom of your prepared pan. Pop it in the oven for about 8-10 minutes, then take it out and let it cool.
3. Preparing the Pumpkin Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese until it’s creamy-smooth. Add in the pumpkin puree, sugar, eggs, and vanilla extract. Mix until everything is well incorporated. Sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt, then give it another good mix.
4. Layering the Pumpkin Cheesecake:
Carefully pour the pumpkin cheesecake mixture over your cooled crust and spread it out evenly, nice and smooth!
5. Making the Cheesecake Swirl:
Now, let’s prepare the swirl! In a separate bowl, beat together the softened cream cheese, granulated sugar, egg white, and vanilla extract until smooth. This layer will sit on top of the pumpkin layer.
6. Swirling It All Together:
Drop spoonfuls of the cheesecake swirl topping over the pumpkin layer. Use a knife or toothpick to gently swirl the topping into the pumpkin mixture, creating a lovely marbled pattern. Just a few swirls will do—don’t mix too much!
7. Baking the Bars:
Place the pan in the oven and bake for about 40-45 minutes. You want the edges to be set, but the center should still jiggle slightly. This means it’s perfectly creamy!
8. Cooling Down:
Once baked, remove the pan from the oven and let it cool to room temperature on a wire rack. Afterward, refrigerate for at least 4 hours, or even overnight, to let everything set nicely.
9. Serving It Up:
When you’re ready to serve, use the parchment overhang to lift the bars out of the pan. Cut them into squares and place them on a serving platter.
10. Optional Toppings:
Want to make them extra special? Top with some whipped cream and a sprinkle of cinnamon right before serving. Enjoy your delicious and creamy Pumpkin Pie Cheesecake Bars!
Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree fresh pumpkin for the best flavor. It does take a bit more effort, but many find the taste is well worth it!
How Do I Store Leftovers?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They taste great cold or can be gently reheated in the microwave.
Can I Make These Bars Gluten-Free?
Yes! You can easily substitute graham cracker crumbs with gluten-free options, like almond flour or gluten-free cookies. Just make sure all your other ingredients are also labeled gluten-free.
What If I Don’t Have Egg Whites for the Swirl?
No worries! You can either omit the egg white or replace it with a tablespoon of sour cream or Greek yogurt for a similar texture. The swirl will still be delicious!