How do you keep pumpkin cheesecake bars from cracking?

The key is not to overmix the batter, especially after adding the eggs. Too much air creates bubbles that can crack the top. Also, let the bars cool gradually and chill completely before cutting.

Can pumpkin cheesecake bars be frozen?

Yes! Once cooled, wrap them tightly in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to one month. Thaw in the fridge overnight before serving.

What’s the best crust for pumpkin cheesecake bars?

Graham crackers are the classic choice, but crushed gingersnaps offer a bolder flavor that pairs wonderfully with pumpkin spice. Both work beautifully—go with your preference!

Are pumpkin cheesecake bars better with sour cream or Greek yogurt?

Sour cream gives a smoother, richer texture, but full-fat Greek yogurt can be a good substitute if you're looking to boost the protein content or lighten things up a bit.

Pumpkin Cheesecake Bars: 5 Easy Steps to an Amazing Fall Treat

Name: Pumpkin Cheesecake Bars: Easy, Creamy, and Perfect for Fall Desserts
Prep time: 15 min
Cook time: 45 min
Total time: 8 h
Cuisine: American
Ingredients: 15 graham crackers; ¼ cup granulated sugar; 8 tbsp unsalted butter, melted; 1¼ cups pumpkin puree; 1½ tsp pumpkin pie spice; 1½ tsp ground cinnamon; 1 tbsp all-purpose flour; Three 8-oz packages full-fat cream cheese; 1⅔ cups granulated sugar; 1½ tsp vanilla extract; ½ cup full-fat sour cream; ⅛ tsp salt; 3 large eggs

Ingredients

Scale

Crust:

15 graham crackers

¼ cup granulated sugar

8 tbsp unsalted butter, melted

Filling:

1¼ cups pumpkin puree

1½ tsp pumpkin pie spice

1½ tsp ground cinnamon

1 tbsp all-purpose flour

Three 8-oz packages full-fat cream cheese

1⅔ cups granulated sugar

1½ tsp vanilla extract

½ cup full-fat sour cream

⅛ tsp salt

3 large eggs

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Instructions

1. Preheat oven to 350°F. Line and grease a 9×13 metal pan with foil.

2. Crush graham crackers into fine crumbs. Mix with sugar and melted butter. Press into pan and bake 10–15 mins. Cool slightly.

3. In a bowl, mix pumpkin puree, spices, and flour. Set aside.

4. In a mixer, beat cream cheese and sugar until smooth. Add vanilla, sour cream, salt, then eggs one at a time.

5. Reserve 1½ cups of cream cheese mixture and combine it with pumpkin mixture.

6. Alternate spoonfuls of plain and pumpkin mixtures over crust. Swirl gently with a knife.

7. Bake 35–45 mins until edges set and center jiggles slightly.

8. Cool completely on wire rack, then chill at least 8 hours before cutting.

Notes

Use full-fat cream cheese and sour cream for best texture.

Don’t overmix the batter to avoid cracks.

Store in fridge for up to 3 days or freeze for 1 month.

Author: Emily Frost
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 24g
Sodium: 160mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg