Pumpkin Cheesecake Bars


  • 3 cups  graham cracker crumbs
  • 1/3 cup  brown sugar
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground nutmeg
  • 1/4 teaspoon  ground cloves
  • 1 stick  (1/2 cup) unsalted butter  (melted)

Cheesecake Batter:

  • 4 packages  (8 oz each) cream cheese  (at room temperature)
  • 1 1/2 cup  granulated sugar
  • 2 tablespoon  cornstarch
  • 4  large eggs  (at room temperature)
  • 1/2 cup  heavy whipping cream  (at room temperature)
  • 3/4 cup  sour cream  (at room temperature)
  • 1 teaspoon  vanilla extract

Pumpkin Layer:

  • 1 can  (15 oz) pumpkin puree
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon  ground nutmeg
  • 1 teaspoon  pumpkin spice  (optional)

Cinnamon Whipped Cream:

  • 2 cups  heavy whipping cream  (cold)
  • 1/2 cup  granulated sugar
  • 1 teaspoon  vanilla extract
  • 1 teaspoon  ground cinnamon


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake Crust:

  1. Lightly coat a 9×13-inch pan with baking spray and set aside.
  2. Add the “Crust” ingredients to a large bowl and stir until well combined.
  3. Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
  4. Refrigerate or best freeze for at least 20 minutes.

Cheesecake Batter:

  1. Make sure all the ingredients are at room temperature before you begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
  3. Add the rest of the ingredients from the “Cheesecake Batter” list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
  4. Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan. Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on top of it.
  5. Set aside the remaining half of cheesecake batter. It will be used for the pumpkin layer.

Pumpkin Layer:

  1. Add the “Pumpkin Layer” ingredients to the remaining half of cheesecake batter that you previously set aside, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.
  3. Remove cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.


  1. Read the post for “water bath” tips if you want to bake the cheesecake using a “water bath”.
  2. Bake in the preheated oven for about one hour.
  3. Try not to open the door to the oven. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
  4. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.


  1. After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
  2. Transfer to the refrigerator and chill for 6-24 hours.

Cinnamon Whipped Cream:

  1. Add cream, sugar, vanilla and cinnamon to a large bowl.
  2. Using a hand mixer or stand mixer, whisk on slow – medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake bars right before serving.

This article and recipe adapted from this site

Pumpkin Cheesecake Bars
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