These pumpkin cheesecake bars are a creamy, spiced fall dessert that everyone will love. With a buttery gluten-free graham cracker crust and luscious swirled pumpkin and cheesecake filling, they’re perfect for holidays, parties, or an easy seasonal treat at home. No fuss, just rich flavor and ready to slice and serve.
As soon as the calendar ticks over into fall, I am ready to start baking ALL the pumpkin desserts! And these pumpkin cheesecake bars are the perfect treat for holidays and parties. They’re filled with all the flavors that I love in homemade but easier than traditional cheesecake – no fuss of a water bath!
These pumpkin cream bars are loaded with warm spices, plenty of fall pumpkin, and creamy cheesecake filling swirled over a gluten-free graham cracker crust. They’re right up there with my gluten-free and s one of my all-time favorite gluten-free fall desserts. After one bite, you’ll see why!
Why You’ll Love These Pumpkin Cheesecake Bars
Creamy and decadent. Real pumpkin puree brings color and flavor to the tangy cheesecake filling (see the tutorial below on how to create that gorgeous swirl!). Everything comes together over a crisp and buttery gluten-free graham cracker crust.
A perfect fall dessert. These pumpkin cheesecake bars are equally at home on a fall dessert table as they are at a kids’ Halloween party. I love serving these bars for potlucks, dinner parties, and holidays like Thanksgiving and Christmas, too. They’re perfectly shareable.
Simple to make. There’s a bit of prep involved, but this recipe is super straightforward. Even swirling the batters together is a breeze!
Gluten free made easy. These bars don’t call for any fancy ingredients. The cheesecake filling is naturally gluten-free, and you can easily make the crust gluten-free with gluten-free graham crackers.
What You’ll Need
I’ve included some quick notes on the ingredients in these pumpkin cheesecake bars. Don’t forget to scroll to the recipe card at the end of this post for a printable list with the full ingredient amounts.
Crust – I use my homemade that I make with homemade sugar, cinnamon, and melted butter. Feel free to use regular graham crackers if you’re not making this recipe gluten-free. You can also substitute graham crackers with wafer
Pumpkin puree – Make sure to buy canned pumpkin puree and not pumpkin pie filling, which isn’t the same thing.
Pumpkin pie spice – This can be or you can make your own
Cornstarch – To help thicken the filling. If needed, make sure it’s certified gluten-free.
Cream cheese – I recommend using blocks of full-fat cream cheese and not the spreadable kind that comes in tubs. Bring the cream cheese to room temperature before you start.
Sugar – Either granulated sugar or brown sugar (or a combination of the two) will work in this recipe.
Vanilla – Make sure to use real and not imitation.
Sour cream – I use whole-fat sour cream for the creamiest texture, but low-fat also works. Substitute Greek yogurt for sour cream if preferred.
Eggs – Also at room temperature.
How to Make Pumpkin Cheesecake Bars
Once you’ve gathered your ingredients, these pumpkin swirl cheesecake bars come together very easily. Follow the steps here, and scroll to the recipe card for the printable instructions.
Make the crust. Blend together the ingredients for the graham cracker crust, and press the mixture into the bottom of a foil-lined 9×13-inch baking pan. You’ll need to par-bake the crust in a 350ºF oven for 10 minutes.
Make a pumpkin mixture. Next, stir pumpkin puree with pumpkin pie spice and cornstarch. Set that aside while you prepare the cheesecake filling.
Make the cheesecake batter. Beat sugar with the cream cheese until that’s creamy, and mix in the sour cream, vanilla, and salt. Then, slowly add the eggs, mixing in between.
Recipe Tips
Use room temperature ingredients. Bring fridge-cold ingredients like cream cheese, sour cream, and eggs to room temperature before you begin. This way, they’ll be easier to mix into the cheesecake batter and you won’t have any lumps.
Make it dairy-free. Vegan alternatives for the cream cheese, sour cream, and butter work just fine.
Don’t overmix the cheesecake batter. Overbeating cheesecake batter can incorporate too much air into the filling, causing the cheesecake to crack during baking. If your cheesecake does crack, don’t worry. It’ll still taste delicious. I usually just cover any cracks with whipped cream!
Don’t overbake. You’ll know when the cheesecake is done baking when the edges are firm and the center wobbles just slightly when you (gently) shake the pan. Pull it from the oven at this point so it doesn’t overbake and shrink.
Chill the bars before serving. Allowing the bars to chill in the fridge overnight, or up to 24 hours before serving, helps them fully set and allows the flavors to develop even more.
Variations and Toppings
Use a different crust. Swap the gluten free graham crackers for regular ones if you don’t need to make gluten free pumpkin cheesecake bars. Or make the crust with for a slightly different flavor profile.
Try mix-ins. Add about 1/4 cup of chocolate chips or a swirl of to take your pumpkin bars to the next level.
Serve with toppings. As shown, you can add a dollop of whipped cream and a sprinkle of cinnamon or pumpkin spice. But they are also wonderful with a drizzle of sauce or a sprinkle of honey glazed
Frequently Asked Questions About Pumpkin Cream Cheese Bars
Can I make these dairy-free?
To make dairy-free cheesecake bars, swap in dairy-free cream cheese and sour cream (or yogurt), and use your favorite non-dairy butter in the crust.
Can I make these ahead for a party?
Absolutely! These bars can be baked a day ahead and stored in the fridge, or baked in advance and frozen for up to 3 months. See below for the storage instructuions. Thaw in the fridge before serving.
How to Store Pumpkin Cheesecake Bars
Refrigerate. Store the pumpkin cheesecake bars tightly wrapped in plastic wrap or foil, and keep them in the fridge for up to 5 days.
Freeze. To freeze your cheesecake bars, wrap the cooled pan or individual bars tightly in plastic wrap, then foil, and place in the freezer for up to 3 months. Defrost the bars in the fridge before serving. The texture of the cheesecake filling may change slightly after being frozen but it will still taste great!
Ingredients
For the Crust
8ouncesgluten-free graham crackers(200 grams)
¼cupsugar(50 grams)
¼teaspoonsalt
¼teaspoon cinnamon
6Tablespoonsunsalted butter, melted (85 grams)
For the Filling
1cuppure pumpkin puree(244 grams)
1 ½teaspoons pump pie
3Tablespoonscornstarch(24 grams)
24 ouncescream cheese, at room temperature (678 grams)
1 ¼cupgranulated sugar(250 grams)
½cupsour cream, at room temperature(120 grams)
1teaspoon vanilla extract
pinch of salt
3largeeggs, at room temperature
Instructions
Preheat the oven to 350℉ and line a 9×13 baking pan with aluminum foil.
Place 8 ounces gluten-free graham crackers into a food processor and pulse until it is reduced to fine crumbs.
Add ¼ cup sugar, ¼ teaspoon salt, and ¼ teaspoon cinnamon and pulse 1-2 times to mix together.
Add 6 Tablespoons unsalted butter, melted, and pulse again until combined into a mixture resembling wet sand.
Dump the graham cracker mixture into your prepared pan and spread it into an even layer. Use the flat bottom of a measuring cup to pack down the cracker crumbs.
Bake for 10 minutes or until just golden and fragrant. Remove from the oven and let cool while you make the filling.
Reduce the oven temperature to 325℉.
In a medium-sized mixing bowl, combine 1 cup pure pumpkin puree, 1 ½ teaspoons pumpkin pie spice, and 3 Tablespoons cornstarch. Whisk together until well mixed and set aside.
Add 24 ounces cream cheese1 ¼ cup granulated sugar to the bowl of an electric mixer and beat on medium speed until creamy. Scrape down the bowl.
Add ½ cup sour cream, 1 teaspoon vanilla extractpinch of salt, and beat again on medium speed until incorporated.
Turn the mixer to low speed and add 3 large eggs. Mix only until just combined.
Divide the cheesecake batter, adding 1⁄3 of the cream cheese mixture to the pumpkin mixture. Fold them together with a spatula until they are combined into a light orange filling.
Dollop alternating blobs of cheesecake and pumpkin batter on top of the graham cracker crust. Tap the pan a few times to level the filling. Use a knife to swirl a design into the top, taking care not to cut into the crust at the bottom of the pan.
Bake in the preheated oven for 35-40 minutes until the edges are set and the center is just barely jiggly.
Remove from the oven and cool to room temperature. Then cover and refrigerate overnight before slicing.
Nutrition Facts
Pumpkin Cheesecake Bars
Amount Per Serving (1 bar)
Calories 328Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g60%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 90mg30%
Sodium 238mg10%
Potassium 100mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 22g24%
Protein 4g8%
Vitamin A 2828IU57%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
