Pumpkin Cheesecake Bars always remind me of the cozy fall evenings I grew up with in the South. The mix of creamy cheesecake and spiced pumpkin makes this dessert feel right at home on any Southern table. It is simple to bake, yet special enough to share with family and friends.
I love how each bite brings together the warmth of pumpkin and the smoothness of cheesecake. This recipe is one that feels like home every single time.
A Southern food classic
Southern food has always carried a sense of comfort for me. I remember long family suppers where dessert always had its own spotlight, and Pumpkin Cheesecake Bars would have fit right in. We passed plates around the table, and no one ever left without a sweet bite to end the meal. These bars remind me of those evenings when food meant more than just filling our plates. It meant connection, laughter, and tradition. When I make these bars, I think of my grandmother’s warm kitchen and the way she always added love to every recipe. That spirit of Southern hospitality is what makes these bars so special.
Ingredients
How to make Pumpkin Cheesecake Bars
Prepare the pan
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper and set it aside.
Make the crust, and lower the oven temperature
In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until the crumbs look like wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Reduce the oven heat to 325°F so the cheesecake bakes evenly without browning too fast.
Mix the cheesecake filling
Beat the softened cream cheese and sugar in a stand mixer until smooth. Scrape down the sides of the bowl often to keep the batter even. Add the eggs one at a time, mixing well after each. Stir in the sour cream and vanilla until combined.
Create the pumpkin layer, and build the bars
Pour half of the cheesecake batter into another bowl. Add pumpkin puree and pumpkin pie spice. Whisk until the pumpkin layer looks smooth. Spread half of the plain cheesecake batter over the cooled crust. Drop spoonfuls of the pumpkin layer on top and swirl gently with a butter knife. Repeat with the rest of the plain cheesecake batter and the pumpkin mixture, swirling again to create a marbled look.
Bake the bars, and chill
Place the pan in the oven and bake for 35–40 minutes, until the edges are set and the center jiggles slightly. Remove from the oven and let the bars cool to room temperature. Cover the pan and refrigerate for at least 4 hours or until fully chilled. Slice into squares and serve cold.
Serving suggestions
These Pumpkin Cheesecake Bars taste wonderful with a cup of coffee or sweet tea. You can serve them after a Sunday supper with buttermilk fried chicken and collard greens for a true Southern spread. You can also place them next to caramel apple cheesecake bars to offer variety in cheesecake-style treats.
For gatherings, cut them into smaller squares so everyone gets a bite. A little whipped cream on top makes them even more inviting.
Storage tips
Keep any leftover bars in an airtight container in the fridge for up to one week. Make sure the bars stay covered so they don’t dry out.
For longer storage, you can freeze them by wrapping each piece in plastic wrap and then placing them in a freezer bag. When ready to eat, let them thaw in the fridge overnight. Serve chilled for the best texture.
Southern farewell
Pumpkin Cheesecake Bars are one of those recipes that make me thankful for Southern traditions. Every time I bake them, I feel a bit of home in each bite. It’s a dessert that brings comfort and connection, just like so many Southern recipes I’ve loved.
I hope you enjoy baking these bars and sharing them with your own family. It’s the kind of recipe you’ll want to pass down, just like any good Southern dish.
Pumpkin Cheesecake Bars
Equipment
- Mixing bowls
- Stand Mixer or Hand Mixer
- 8×8-inch baking pan
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter melted
Cheesecake layer
- 16 oz cream cheese softened
- 1 cup sugar
- 3 eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla
- 1 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, brown sugar, and melted butter. Press into pan. Bake 10 minutes and cool.
- Reduce oven heat to 325°F.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream and vanilla.
- Pour half the batter into another bowl. Stir in pumpkin puree and pumpkin pie spice.
- Spread half the plain batter over crust. Drop spoonfuls of pumpkin batter and swirl. Repeat with remaining batters and swirl again.
- Bake 35–40 minutes until edges are set and center jiggles slightly. Cool to room temperature.
- Refrigerate for 4 hours or until firm. Slice and serve cold.
