Fall is in the air, and that means one thing: it’s officially pumpkin season! If you’re looking for the quintessential autumn treat, look no further. These Pumpkin Cheesecake Bars: Best Fall Dessert are everything you love about classic cheesecake, but with a warm, spicy twist. They feature a buttery graham cracker crust, a creamy, swirled filling of tangy cream cheese and rich pumpkin, all baked into easy to share squares. They are simply delightful.
This recipe is designed to be straightforward, even if you’re new to making cheesecake. We’ll walk through everything together, from making the simple crust to getting that beautiful swirl on top. Get ready to fill your kitchen with the cozy aroma of pumpkin spice and create a dessert that will have everyone asking for the recipe. These Pumpkin Cheesecake Squares are a true celebration of fall flavor.
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Why You’ll Love This Recipe
Honestly, what’s not to love? These bars are the perfect combination of two classic desserts. You get the rich and tangy flavor of cheesecake paired with the warm, comforting spice of pumpkin pie. It’s a match made in autumn heaven. The texture is just incredible, with a crunchy graham cracker base giving way to an unbelievably smooth and creamy filling.
Beyond the amazing taste, this recipe is also wonderfully practical. Making bars instead of a full round cheesecake is so much easier. There’s no need for a special springform pan, and cutting them into squares is simple. They are great for parties, potlucks, or just a special weeknight treat. Plus, the beautiful marbled top makes them look so impressive, but it’s surprisingly easy to achieve.
Ingredients
Before we get started, let’s gather all our ingredients. Having everything measured out and at the right temperature makes the whole process go smoothly. Room temperature ingredients are key for a smooth cheesecake filling!
For The Crust
- 9 honey graham crackers (generally 1 sleeve)
- 1/2 cup unsalted butter, melted
- 1 1/2 Tablespoons granulated sugar
- 1/4 teaspoon salt
For The Cheesecake Filling
- 24 ounces brick style cream cheese (3, 8 ounce blocks), softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2/3 cup sour cream, room temperature
- 1 Tablespoon vanilla extract
- 4 large eggs, room temperature
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 Tablespoon pumpkin spice
Optional Garnish
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Pumpkin spice for sprinkling
Step By Step Instructions
Ready to bake? Let’s break down this Best Pumpkin Cheesecake Recipe into simple, manageable steps. We’ll start with the crust and then move on to that luscious, swirled filling.
Make The Crust
First things first, preheat your oven to 350°F. Grab an 8×8 inch square cake pan. Grease it with baking spray and line it with parchment paper, letting some hang over the sides. This little trick will make it so much easier to lift the bars out later.
Next, it’s time to make the crumbs. You can use a food processor or a large ziplock bag. Add the graham crackers, sugar, and salt. Blend them or bash them with a rolling pin until you have fine crumbs. Pour in the melted butter and pulse or mix until everything is combined and feels like wet sand.
Now, transfer that crumb mixture into your prepared pan. Press it down into an even layer on the bottom of the pan. A little tip: spray your hands with a bit of cooking spray to keep the crust from sticking to them while you press. It works like a charm. Partially bake the crust for 12 minutes on the center rack. Afterward, let it cool completely on a wire rack for about 30 minutes.
Make The Cheesecake Filling
While the crust cools, let’s make the creamy filling. In a large bowl with an electric hand mixer or in a stand mixer with a paddle attachment, beat the room temperature cream cheese for about 3 minutes until it’s soft and fluffy. Add the granulated sugar and brown sugar, and beat for another 2 minutes.
Remember to scrape down the sides of the bowl to make sure everything is getting mixed in. Add the sour cream and vanilla, mixing just until combined. Then, add the eggs one at a time, mixing gently after each one until they’re all incorporated. Overmixing can add too much air, so be gentle here.
Create The Swirl
Here comes the fun part! Remove about 1 1/2 cups of the plain cheesecake batter from the bowl and set it aside. To the batter remaining in the main bowl, mix in the pumpkin puree and pumpkin pie spice until it’s smooth and no streaks remain. You now have two beautiful batters for your Pumpkin Desserts With Cream Cheese.
Spoon half of the pumpkin batter into the pan over the cooled crust and spread it into an even layer. Dollop half of the plain cheesecake batter over the top. Follow that with the rest of the pumpkin batter, and finish by dolloping the remaining plain batter on top. Grab a knife and gently swirl the layers together to create a pretty marbled effect. Don’t overdo it, a few passes is all you need.
Bake The Bars
For an extra safeguard against cracks, you can use a water bath. Place your 8×8 pan inside a larger roasting pan. Fill the outer pan about a third of the way with boiling water. This adds moisture to the oven and helps the cheesecake bake evenly.
Bake for 50 to 55 minutes in the center of the oven. The cheesecake is done when the mixture is almost set but still has a very slight jiggle right in the center. Turn the oven off and let the cheesecake sit in the warm oven for another 20 to 30 minutes. This gradual cooling process is another great way to prevent cracking.
Chill And Serve
Remove the cheesecake from the oven and let it cool on a wire rack for about an hour. Then, it needs to chill in the fridge for at least 4 to 6 hours, but overnight is even better. This chilling time is essential for the cheesecake to set up properly, so be patient!
Once it’s fully chilled, use the parchment paper overhangs to lift the whole block out of the pan and onto a cutting board. Cut it into 16 squares. For the optional garnish, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. You can pipe a little swirl onto each of the Pumpkin Cheesecake Bars and finish with a sprinkle of pumpkin pie spice.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Place the bars in an airtight container and keep them in the refrigerator. They will stay fresh and delicious for up to 5 days. The graham cracker crust might soften a little bit over time, but they will still be incredibly tasty. I don’t recommend freezing these bars, as the texture of the cheesecake can change once thawed.
Tips
Here are a few extra pointers to help you make the best pumpkin cheesecake bars possible. First, make sure your cold ingredients, especially the cream cheese, sour cream, and eggs, are at room temperature. This is so important for a smooth, lump free batter. Take them out of the fridge an hour or two before you start.
When you’re mixing the filling, be careful not to overbeat it, especially after adding the eggs. Too much air can cause the cheesecake to puff up in the oven and then sink and crack as it cools. Mix on a lower speed just until everything is combined. Finally, don’t skip the cooling steps! Letting the cheesecake cool down slowly, first in the turned off oven and then on the counter, is key to preventing cracks.
Conclusion
And there you have it! A fantastic recipe for creamy, dreamy Pumpkin Cheesecake Bars: Best Fall Dessert. They are the perfect way to welcome the autumn season, blending the classic tang of cheesecake with the warm spices we all crave this time of year. Whether you’re making them for a holiday gathering or just a cozy night in, these bars are sure to be a hit. Happy baking!
FAQ
Can I Use A Different Size Pan?
Yes, you can, but you’ll need to adjust the baking time. A 9×9 inch pan will result in slightly thinner bars and will likely need a shorter baking time. Start checking for doneness about 10 minutes earlier. A 9×13 inch pan would require doubling the recipe for the best results.
What If I Don’t Have A Food Processor?
No problem at all! You can easily make the crust without one. Just place the graham crackers in a large, sealable plastic bag. Squeeze the air out, seal it, and use a rolling pin or a heavy can to crush the crackers into fine crumbs. Then, transfer the crumbs to a bowl and mix in the melted butter.
Why Did My Cheesecake Crack?
Cheesecake can crack for a few reasons. It’s often due to overbaking, mixing the batter too much (which incorporates too much air), or cooling it too quickly. Using a water bath and following the slow cooling instructions in the recipe are the best ways to help prevent cracks.
Pumpkin Cheesecake Bars
These pumpkin cheesecake bars feature a buttery graham cracker crust and a creamy, swirled filling of tangy cream cheese and rich pumpkin. An easy and delicious fall dessert.
Ingredients
For The Cheesecake Filling
Instructions
- Preheat oven to 350°F. Grease and line an 8×8 inch pan with parchment paper, leaving an overhang.
- In a food processor or bag, crush graham crackers with sugar and salt into fine crumbs. Mix in melted butter until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 12 minutes, then let it cool completely for about 30 minutes.
- In a large bowl, beat the softened cream cheese until fluffy, about 3 minutes. Add granulated and brown sugar, beating for another 2 minutes. Scrape down the bowl as needed.
- Mix in the sour cream and vanilla. Add eggs one at a time, mixing gently after each addition until just combined.
- Remove 1 1/2 cups of the plain batter and set aside. To the remaining batter, mix in the pumpkin puree and pumpkin pie spice until smooth.
- Layer the batters into the pan over the cooled crust: start with half the pumpkin batter, dollop half the plain batter, add the rest of the pumpkin batter, and finish with the remaining plain batter.
- Use a knife to gently swirl the batters together for a marbled effect. Do not overmix.
- Bake for 50-55 minutes, until the center is almost set with a slight jiggle. Turn off the oven and let the cheesecake sit inside for 20-30 minutes to cool gradually.
- Remove from the oven and cool on a wire rack for about an hour. Then, chill in the refrigerator for at least 4-6 hours, or overnight, until fully set.
- Once chilled, lift the block out using the parchment paper and cut into 16 squares. Garnish with optional whipped cream and a sprinkle of pumpkin spice before serving.
Notes
Room Temperature is Key: Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth, lump-free batter.
Don’t Overmix: Be careful not to overbeat the batter after adding eggs. This can cause cracks as the cheesecake cools.
Cooling Slowly: The gradual cooling process (in the oven, then on the counter) is important for preventing cracks.
Nutrition
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