These Pumpkin Cheesecake Bars are a cozy, autumn-ready dessert. A buttery graham cracker crust is topped with a smooth cheesecake layer and a spiced pumpkin swirl. Prep takes about 20 minutes—then bake, chill, and enjoy a perfect fall treat.
These pumpkin pie cheesecake bars are easy to make and bring all the warm flavors of fall in a single, shareable pan.
I love cheesecake and this pumpkin swirl version is a fun seasonal twist on the classic—rich, tangy, and perfectly spiced.
This recipe is sponsored by Lifeway Kefir. Farmer Cheese (used here) is a lower-calorie, protein-rich cheese that’s high in calcium and probiotics and is almost lactose-free. It adds a bright, tangy note to the cheesecake filling.
My favorite part is how the Farmer Cheese lifts the flavor of these pumpkin cheesecake bars. I tried the recipe with only cream cheese and preferred the Farmer Cheese version—try both and see which you like best.
Why You’ll Love This Recipe
- Comforting pumpkin and warm spices combined with creamy cheesecake.
- Farmer Cheese adds protein, calcium, and probiotics for a slightly tangy, nutritious boost.
- The swirled pumpkin and vanilla layers look impressive but require minimal effort.
- Bars are easy to slice and share—ideal for gatherings, lunches, or a treat at home.
Recipe Ingredients
You’ll need the ingredients below to make creamy pumpkin cheesecake bars:
Ingredient Notes:
- Graham cracker crumbs and melted butter make a sweet, tender crust.
- Farmer Cheese and cream cheese combine with sour cream for a tangy, creamy cheesecake base.
- Use 100% pumpkin puree (not pumpkin pie filling) when mixing the spiced pumpkin layer.
- Pumpkin pie spice is a blend of cinnamon, allspice, nutmeg, clove, and ginger; store-bought or homemade both work.
See the recipe card below for exact measurements.
Substitutions & Variations
- Make your own pumpkin pie spice to tailor the flavor.
- If Farmer Cheese isn’t available, substitute equal amounts of cream cheese.
- Swap the graham cracker crust for a cookie crust (Biscoff works well) or a simple pie crust.
- Use a 9×9-inch pan for thinner bars.
If you try other swaps, share how they turned out in the comments!
🎃 Have leftover pumpkin puree? Try pumpkin muffins or a pumpkin spice coffee cake for more seasonal baking ideas.
How to Make Pumpkin Cheesecake Bars
Step 1: Pulse graham crackers, sugar, and cinnamon in a food processor. Add melted butter and process until the mixture resembles wet sand.
Step 2: Press crumbs into a parchment-lined 8×8-inch pan. Bake at 350°F (177°C) for 8–12 minutes until lightly golden. Let cool while you make the filling.
Step 3: Whisk pumpkin puree with pumpkin pie spice in a medium bowl.
Step 4: In a large bowl, beat room-temperature cream cheese and Farmer Cheese until smooth. Add sugar, sour cream, eggs, and vanilla and mix until combined.
Step 5: Stir one cup of the vanilla cheesecake mixture into the spiced pumpkin to make the pumpkin filling.
Step 6: Alternate dollops of the vanilla and pumpkin fillings over the cooled crust. Use a knife to swirl the layers gently.
Step 7: Bake 35–40 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and leave the cheesecake inside for 20 minutes to cool gradually.
Step 8: Cool to room temperature for 1–2 hours, then chill in the refrigerator at least 2 hours before slicing and serving.
Expert Baking Tips
- Avoid over-mixing and over-baking to minimize cracks. Letting the bars cool gradually in the oven helps prevent cracking.
- Use full-fat ingredients at room temperature for the creamiest texture.
- Cool the cheesecake in stages—oven, room temperature, then fridge—for the best texture and flavor development.
- Line the pan with a parchment sling (leave a few inches overhang) to lift the bars out easily for cleaner slicing.
Common Questions
No—pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree to control sweetness and spice levels.
A blend of warm spices—typically cinnamon, allspice, nutmeg, clove, and ginger—used to flavor pumpkin desserts.
The edges should be set while the center still has a slight jiggle. It will firm up as it cools.
Yes—chilling for at least 2 hours improves texture and flavor, so don’t skip it.
Farmer Cheese is a pressed, dry-curd cheese with a mild tang. It’s high in protein and often low in lactose; it adds a pleasant brightness to the filling.
Storage
Refrigerator
Store cooled pumpkin cheesecake bars in an airtight container in the fridge for up to 5 days.
Freezing Instructions
Chill the bars first, then freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
More Pumpkin Recipes You’ll Love
-
No Bake Mini Pumpkin Cheesecakes
-
Oatmeal Pumpkin Cheesecake Cookies
-
Pumpkin Pie Filled Thumbprint Cookies
-
Double Chocolate Pumpkin Muffins
Did you try this recipe?
Tell us how it went by leaving a comment below and sharing photos on social media. Thank you!
-Kayla
📖 Recipe
Easy Pumpkin Cheesecake Bars
Kayla Burton
Equipment
- 8×8 inch metal pan, lined with parchment
- Mixing bowls
- Measuring spoons and cups or a scale
- Whisk and spatula
- Electric mixer (recommended)
- Food processor (for crumbs)
- Wire cooling rack
Weigh dry ingredients in grams with a food scale for best results.
Ingredients
Graham Cracker Crust
- 10 whole graham crackers (about 150 g)
- 2 tbsp granulated sugar (24 g)
- 1/8 tsp ground cinnamon
- 6 tbsp unsalted butter, melted and cooled (84 g)
Pumpkin Cheesecake Filling
- 3/4 cup pumpkin puree (183.75 g)
- 1 tsp pumpkin pie spice
- 8 oz cream cheese, room temperature (226.8 g)
- 8 oz Farmer Cheese, room temperature (226.8 g)
- 1/2 cup granulated sugar (100 g)
- 1/4 cup sour cream, room temperature (60 g)
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
Instructions
Prepare
- Preheat oven to 350°F (177°C). Grease an 8×8-inch pan and line with parchment paper strips that fold over the sides.
Graham Cracker Crust
- Place graham crackers, sugar, and cinnamon in a food processor. Pulse, then add melted butter and process until mixture resembles wet sand.
- Press crumbs into the bottom of the prepared pan using your hands or the bottom of a cup.
- Bake 8–12 minutes until lightly golden. Cool on a wire rack while preparing the filling.
Pumpkin Cheesecake Filling
- Whisk pumpkin puree with pumpkin pie spice in a medium bowl.
- In a large bowl, beat softened cream cheese and Farmer Cheese until smooth. Add sugar, sour cream, eggs, and vanilla and mix until combined.
- Measure 1 cup of the vanilla cheesecake mixture and stir it into the spiced pumpkin puree to make the pumpkin filling.
- Alternately spoon vanilla and pumpkin fillings over the cooled crust. Swirl the top with a butter knife.
- Bake 35–40 minutes until edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked for 20 minutes. Cool to room temperature for 1–2 hours, then chill at least 2 hours before slicing.
Notes
Storage: Keep cooled bars in an airtight container in the refrigerator up to 5 days or freeze for up to 1 month.
Farmer Cheese: If unavailable, substitute an equal amount of cream cheese.
Carbohydrates: 10 g
Protein: 4 g
Fat: 12 g
The provided nutritional information is an estimate per serving.