Pumpkin Pie Cheesecake Bars

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Forget the usual cheesecake bars! We’re blending two of our all-time favorite treats into one irresistible delight perfect for this season. Just wait until you see the layers – they’re truly mesmerizing!

Pumpkin Pie Cheesecake Bars

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert



  • 9 x 13 baking pan
  • Parchment paper

**Cheesecake Filling:**

  • 16 ounces cream cheese at room temperature
  • 2/3 cup granulated sugar
  • 1/2 tablespoon cornstarch
  • 1/4 cup sour cream at room temperature
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt

**Graham Cracker Crust:**

  • 2 cups very fine graham cracker crumbs
  • 9 tablespoons unsalted butter melted
  • 1/3 cup light brown sugar
  • 1/8 teaspoon salt

**Pumpkin Pie Filling:**

  • 1 can 15 oz pumpkin puree
  • 1 can 14 oz sweetened condensed milk
  • 2 eggs at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt


  • Whipped cream and cinnamon for garnish on top


  • Preheat your oven to 350°F and prepare a 9 x 13 baking pan by spraying and lining it with parchment paper.

**Make the Crust:**

  • Combine graham cracker crumbs, melted unsalted butter, brown sugar, and salt in a bowl. Press the mixture firmly into the bottom of the prepared pan and set aside.

**Make the Cheesecake Filling:**

  • Using a stand mixer or handheld beater, blend cream cheese and sugar until smooth and creamy. Add eggs, cornstarch, sour cream, vanilla extract, and salt. Mix until smooth and free of lumps.

**Make the Pumpkin Pie Filling:**

  • In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.

**Assemble and Bake:**

  • Pour the cheesecake batter over the crust, spreading it evenly. Carefully pour the pumpkin pie filling over the cheesecake batter, ensuring even coverage.
  • Bake for 40 to 45 minutes on the center rack of your oven. Optionally, you can use a hot water bath by placing a deep tray filled with hot water in the oven.
  • After baking, allow the cheesecake to rest in the oven with the door cracked open for 1 hour. Then, cool to room temperature before chilling in the fridge for a few hours.
  • Once chilled, remove the cheesecake from the pan, peel off the parchment paper, and cut into squares. Enjoy your delicious creation!

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