Twisted Pumpkin Cheesecake Bars are the perfect combination of rich, creamy cheesecake, buttery graham cracker crust, and pumpkin pie spice flavor. No batches of water are needed for these pumpkin cheese bars.

Love all things pumpkin? Here are more crowd pleasers Pumpkin recipes: Pumpkin bread with cream cheese, pumpkin cream cheese muffins, pumpkin pie bites and pumpkin donut holes.

Three cheesecake bars stacked on top of each other.

Important things to note before making a recipe for pumpkin cheesecake snacks

Before you start preparing the recipe for Pumpkin Cheesecake Snacks, here are some very important details to remember:

  • Before serving, the pumpkin pie cheesecake bars will need to set and chill in the refrigerator for at least 8 hours, so plan accordingly.
  • The cream cheese and eggs must be at room temperature before making them, otherwise it will curdle. Chunks = non-smooth cheesecake bars.
  • You must use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already loaded with spices and sweetener, which will drastically change the taste of these snacks and how they are baked.

Baking ingredients in small glass bowls.

Components that are not staples

This Pumpkin Cheesecake Snacks recipe is made with some basic pantry ingredients along with some common, but not staple ingredients. Check out the recipe card below for the full ingredient list:

  • Graham crackers
  • Pumpkin puree
  • Pumpkin spice
  • Cream cheese

How to make pumpkin cheesecake snacks

Surprisingly easy pumpkin cheesecake snacks only take 15 minutes of prep work. The full instructions are on the recipe card, but here’s the gist along with some step-by-step photos.

Prepare the graham cracker: Mix the graham crackers, sugars and melted butter together.

Glass bowl with sugar and melted butter.

Prepare the pumpkin and cream cheese filling: A creamy filling of cream cheese, sugar, pumpkin puree and pumpkin pie spice.

Silver bowl with wet batter and egg.

Bake the cheesecake bars: Bake in a 9×13 pan for about 45 minutes.

cooling: Allow the baked pencils to come to room temperature before transferring them to the refrigerator to cool and set.

Graham Cracker Crust

The crust is the foundation of the cheesecake, so let’s get it right! Here are some tips along with substitution ideas if you’re not a graham cracker fan or looking to mix it up:

  • Graham crackers must be crumb size for the crust to set. Avoid lumps at all costs. Think more of a fine powder.
  • Use the back of a measuring cup, or a firm hand, to press the crust into the pan to prevent a crumbly crust.

Hands press cookie crust into a baking pan.

Crust flavor ideas

Pies with a graham cracker crust are usually our go-to, but when making pumpkin cheesecake snacks there are quite a few crust options that will work, including:

  • Gingerbread cookie crust (think Trader Joe’s brand!)
  • Shortbread crust
  • Cinnamon Graham Crackers vs. Honey Graham Crackers

To make just a substitute, in equal parts, the gingerbread cookies or the shortbread cookies with the graham crackers.

Gluten-free graham cracker

To make a gluten-free crust, simply use your favorite gluten-free cookie, such as gluten-free graham crackers.

Making handmade swirls in orange batter.

Expert advice

  • Use cubes of cream cheese versus tubs because the moisture content is not the same.
  • Do you like to make the most of pumpkin spice? Add an extra teaspoon of pumpkin pie spice to boost the flavor.
  • Line the baking sheet with parchment paper to ensure that the pumpkin cheesecake bars don’t stick!
  • Use a toothpick to swirl the white batter into the orange batter.
  • Do not open the oven while baking as it may cause your cheesecake to shrink and crack.
  • Do not overbake as it can cause your cheesecake to shrink and crack. When you’re ready to pull it out of the oven, the edges will be firm with a minty center.
  • Top these bad boys with cool whipped cream, whipped cream, or marshmallow cream.
  • Once cooled, store them in the refrigerator until ready to serve. Can be kept in the refrigerator, covered, for 3 days.

Popular recipe questions

Can I use fresh pumpkin puree?

Yes, you can use fresh pumpkin puree, but remember two things: Homemade pumpkin puree tends to be more runny than canned pumpkin puree, so be sure to drain it well before use.

Do not use carving pumpkins as they do not have the flavor needed for baking. Search for “sugar pumpkins” in shopping.

What if I don’t have a food processor?

Fear not, the solution is here! To make the crust without a food processor, simply put the crackers in a Ziploc bag and crush with a rolling pin. For the batter, use a stand or a hand mixer.

How to know when bars run out

The pumpkin cheesecake squares will not be stable when removed from the oven. When you gently rock the pan back and forth, the outer inches of the bars will be firm while the center of the cheesecake will be wobbly, but not runny.

A close-up of a sliced ​​pumpkin cheesecake bar.

Why did my cheesecake crack?

The main reasons for a cracked cheesecake: over-mixing, over-baking or using cold ingredients compared to room temperature.

What is the best way to cut a cheesecake?

The best way to ensure clean cuts is to dip a sharp knife in hot water before each cut. Just wet, dry with a towel and cut. Do this between each cut.

Pumpkin Cheesecake Snacks

Twisted Pumpkin Cheesecake Bars are the perfect combination of rich, creamy cheesecake, buttery graham cracker crust, and pumpkin pie spice flavor. No batches of water are needed for these pumpkin cheese bars.

preparation time15 subtlety

Cooking time45 subtlety

Total time1 hour

Course: dessert

kitchen: American

Key word: Cream cheese recipe, fall dessert recipes, pumpkin recipes

Dishes: 12 slices

Calories: 382KKL

cost: $20

membrane

  • 10 ½ courage Graham crackers
  • 2 tablespoon Sugar
  • ¼ teaspoon kosher salt
  • ½ Goblet Unsalted butter, melted

filling

  • 1½ lb Cream cheese, brick shape (*Note 1)
  • 1 Goblet Sugar
  • ½ Goblet Light brown sugar, packed
  • 6 big eggs (*note 1)
  • 1 tablespoon Vanilla extract
  • 1½ teaspoon Pumpkin Pie Spice
  • 15 courage Pumpkin puree
  • ½ teaspoon kosher salt

Make the crust

  • Add the graham crackers to a food processor and mix until you get fine crumbs. Transfer the crumbs to a large mixing bowl and mix in the sugar, salt and melted butter. Pour the crust mixture into the prepared baking pan and press firmly to the bottom of the pan. Make sure it is as even and flat as possible.

  • Bake the crust for 10-12 minutes, until lightly browned. set aside.

Make the filling

  • Lower the oven temperature to 325 degrees Celsius.

  • Add the cream cheese, sugar and brown sugar to the mixer bowl (or use the scraped food processor) and mix for 2-3 minutes. Add the eggs, one at a time, and mix just until incorporated. Do not overmix the eggs. Just mix until it’s barely combined and move on to the next egg.

  • Add the vanilla and pumpkin pie spice, and beat until combined.

  • Reserve 1/2-1 cup of the batter to swirl into the orange batter later.

  • Add the pumpkin puree and beat until fully incorporated. Pour the batter into the cooled crust.

  • Gently pour the reserved white batter over the orange batter slowly and thinly. Use a toothpick to swirl the two together to create the swirling effect.

  • Bake the cheesecake for about 40-45 minutes, until the edges are set and the center wobbles a little. Remove from the oven and cool to room temperature before transferring to the refrigerator to set for a minimum of 8 hours.

  • When ready to serve, moisten a sharp knife and cut into 12 equal squares, wiping between the cuts.

Note 1 – The cream cheese and eggs must be at room temperature.

Calories: 382KKL | Carbohydrates: 56G | protein: 14G | Fat: 12G | Saturated fat: 6G | Polyunsaturated fat: 1G | Unsaturated fat: 3G | trans fat: 0.3G | Cholesterol: 120mg | sodium: 737mg | potassium: 283mg | fiber: 1G | Sugar: 38G | vitamin: 5917IU | Vitamin C: 2mg | calcium: 234mg | iron: 1mg

Source

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