Homemade Pumpkin Cheesecake Bars Recipe

This post may contain affiliate links. Please see our disclosure for more information.

I’ve always been a fan of dessert bars. They seem to combine all the best attributes of cookies, cakes, and brownies. And these Pumpkin Cheesecake Bars are one of my favorites.

Pumpkin Cheesecake Bars are a great fall treat!

 

They are a “must-make” for any and all gatherings. Whip some up for Autumn potlucks, Halloween parties, or the snack table while preparing Thanksgiving dinner. These would make a great treat when tailgating or watching football at home, too.

Of course, there’s no law that says you can’t make these all year long. We all know that person who waits all year for all the Pumpkin Spice products to come out. Make them a batch of these Pumpkin Cheesecake Bars for Valentine’s Day or their birthday, and watch their face light up with surprise and pleasure.

And if that person is you . . . enjoy!

Ingredients you need to make Pumpkin Cheesecake Bars

You’ll need to make the cheesecake mixture first. I suggest gathering and measuring all of your ingredients before you begin.

Ingredients to make the Cheesecake “Topping”

• 8 oz. cream cheese
• ¾ cup sour cream
• 2 tbsp all purpose flour
• 2 tbsp sugar
• ½ tsp vanilla extract
• ½ tsp salt

Ingredients to Make the Bars

• 2 ½ cups all purpose flour
• 15 oz pumpkin puree
• 1 ½ tsp pumpkin pie spice
• 1 tsp salt
• 1 ¼ cup brown sugar
• 1 cup unsalted butter
• 1 egg
• 1 tsp vanilla extract

How to make Pumpkin Cheesecake Bars

1. Preheat the oven to 350 degrees.
2. Grease a 9×13 inch baking pan with non-stick cooking spray, set aside.
3. Start by making the cheesecake mix.
4. Microwave 8 oz. cream cheese in a microwave safe bowl on 15 second intervals until smooth. This only took 30 seconds total in my microwave, so (2) 15 second intervals, stirring between.
5. In a medium bowl, whisk together cream cheese, sour cream, flour, sugar, vanilla, and salt. Set aside.
6. In a large bowl, whisk together flour, pumpkin pie spice, and salt. Set aside.
7. In another large bowl, mix together butter and brown sugar, until smooth.
8. Add in the egg and vanilla extract, mix again.
9. Stir in pumpkin puree.
10. Slowly add the flour mixture to the wet ingredients, until just combined.
11. Reserve about ½ cup of the pumpkin mixture, set aside.
12. Pour the remaining pumpkin bar mixture into the 9×13 pan, spreading it out evenly.
13. Take the cheesecake mixture and drop by spoonfuls into the pumpkin.
14. Gently spread the cheesecake mixture over top.
15. Drop the remaining pumpkin mixture by spoonfuls over the cheesecake.
16. Take a toothpick or a butter knife and gently swirl the cheesecake mixture and the pumpkin, careful not to over mix the two.
17. Bake for 45-50 minutes, until the pumpkin is cakey and the cheesecake mixture has set.
18. Allow to cool, and enjoy!

 

Print and Save the Recipe

 

Give us some love!