Pumpkin Spice Cheesecake Bars
These Pumpkin Spice Cheesecake Bars blend the cozy comfort of pumpkin pie with the creamy indulgence of cheesecake. With a marbled swirl and no water bath required, they’re easy to make, slice, and share. Perfect for fall gatherings or a quiet night in.
Equipment
- Mixing Bowl
- Hand Mixer
- 9x9-inch Baking Pan
- Spatula
- Parchment Paper
- Knife
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1 tbsp brown sugar firmly packed
- 7 tbsp salted butter melted
Cheesecake Batter
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs lightly beaten
Pumpkin Swirl
- 2/3 cup canned pumpkin puree
- 1 1/2 tsp pumpkin spice
Instructions
- Preheat the oven to 325°F (165°C) and line a 9×9-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, both sugars, and melted butter until it resembles wet sand. Press evenly into the prepared pan to form the crust. Set aside.
- In a large bowl, beat softened cream cheese with granulated and brown sugar until smooth.
- Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time, mixing on low speed and scraping down the bowl as needed.
- Set aside 1½ cups of the cheesecake batter. Stir in pumpkin puree and pumpkin spice until fully blended.
- Spoon dollops of plain and pumpkin batters over the crust. Swirl gently with a knife to create a marbled effect.
- Bake for 40–45 minutes or until edges are set and center slightly jiggles.
- Cool completely at room temperature, then refrigerate at least 6 hours or overnight.
- Once chilled, lift out using parchment, slice into bars, and serve.
Notes
Use room-temperature ingredients for a smoother batter. Don’t overmix once eggs are added. For a spicier twist, substitute gingersnaps for the crust. Always chill completely before slicing.