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Halloween Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a buttery crust topped with a rich, creamy pumpkin filling swirled with cream cheese. Baked until set, they have a smooth, velvety texture and vibrant orange color, perfect for fall celebrations and festive occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for the crust
  • 1/3 cup granulated sugar for the crust
  • 1/2 cup unsalted butter melted, for the crust
  • 16 oz cream cheese softened
  • 1 cup granulated sugar for filling
  • 1/2 cup sour cream adds creaminess
  • 2 large eggs slightly beaten
  • 1 1/2 cups pure pumpkin puree not pumpkin pie filling
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Line the baking pan with parchment paper for easy removal later. Mix graham cracker crumbs and sugar in a bowl, then stir in melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the pan to form an even crust, then bake at 350°F (175°C) for 10 minutes until slightly set and fragrant.
  2. While the crust cools, beat softened cream cheese with a mixer until smooth and creamy. Gradually add sugar, then mix in sour cream until well combined. Beat in eggs one at a time, mixing just until incorporated.
  3. In a separate bowl, combine pumpkin puree with cinnamon, ginger, cloves, and nutmeg. Gently fold the spiced pumpkin into the cream cheese mixture, creating a smooth, swirlable batter.
  4. Pour the cream cheese filling over the cooled crust, spreading it evenly. Drop spoonfuls of the pumpkin mixture onto the filling, then use a skewer or knife to swirl the layers together for a marbled effect.
  5. Bake in the oven at 350°F (175°C) for about 40 minutes, or until the edges are set and the center slightly jiggles. Once baked, turn off the oven and let the bars cool inside with the door slightly ajar for 30 minutes to prevent cracking.
  6. Transfer the pan to a wire rack and refrigerate for at least 4 hours or overnight, until thoroughly chilled and firm. Slice into squares and serve as a festive, colorful dessert for Halloween or fall gatherings.

Notes

Ensure the cream cheese is fully softened for smooth mixing. Adjust spice levels to your taste. For a more dramatic swirl, add additional pumpkin dollops before baking.