These Pumpkin Cheesecake Bars are the perfect foray into autumn and all things pumpkin spice. They start with a graham cracker crust that gets topped with a cheesecake filling and then a pumpkin swirl. Prep them in 20 minutes, then bake, chill, and enjoy this fall!
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These pumpkin pie cheesecake bars are surprisingly easy to make and will make you want to put on an oversized sweater and watch the leaves fall!
In case you haven't noticed from all of my no-bake cheesecake recipes, I love cheesecake! This pumpkin cheesecake bar recipe is such a fun twist on the classic.
This easy fall dessert recipe is sponsored by Lifeway Kefir. Cottage cheese is all the rave these days, and I thought it was important that I share with you something even better - Farmer Cheese! It's a low-calorie cheese with tons of protein, calcium, and probiotics. Plus, it's almost completely lactose-free!
My favorite part, of course, is how the Farmer Cheese enhances the flavor of these pumpkin cheesecake bars! It adds a nice tang and with all of its nutrients, you can feel great about eating these for dessert.
I made them with all cream cheese instead of Farmer Cheese too, and the Farmer Cheese version has much better flavor in my opinion. Try them and let me know what you think in the comments!
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Why You'll Love This Recipe
- Pumpkin and spice and everything nice! These pumpkin swirl cheesecake bars are filled with real pumpkin puree and pumpkin pie spice.
- The Farmer Cheese adds a healthy twist with its protein, calcium, and probiotics!
- The swirled orange and white cheesecake fillings make these pumpkin cream cheese bars look beautiful without much effort! Just layer the fillings, swirl with a knife, and wait for all of the compliments you will get!
- This pumpkin squares recipe is great to share! Rather than cut big slices from a round cheesecake, these bars are perfect to bring to fall gatherings, pack in lunches, or grab for a quick afternoon pick-me-up.
Recipe Ingredients
You'll need the following ingredients to make these creamy pumpkin cheesecake bars:
Ingredient Notes:
- Graham cracker crumbs and melted butter combine to make a sweet, crumbly crust.
- Lifeway Farmer Cheese gets mixed with cream cheese and sour cream for the most decadent and tangy cheesecake filling. This combination of dairy is one of the reasons this recipe is a standout.
- Pumpkin puree gets mixed with some of the cheesecake filling. Make sure to use 100% pure pumpkin and not pumpkin pie filling.
- Pumpkin pie spice is a combination of warm baking spices, usually cinnamon, allspice, nutmeg, clove, and ginger. You can use store-bought or make your own blend.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make your own pumpkin pie spice instead of using store-bought. This lets you find the perfect blend of spices for your own tastebuds!
- If you can't get your hands on Lifeway Farmer Cheese, substitute equal amounts of cream cheese.
- Use a Biscoff cookie crust or pie crust in place of the graham cracker crust.
- If you prefer thinner bars, use a 9x9 inch pan.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🎃 Have leftover pumpkin puree to use up? Try my chocolate pumpkin muffins and pumpkin spice coffee cake! They're perfect for fall brunch and dessert!
How to Make Pumpkin Cheesecake Bars
Step 1: Chop graham crackers, sugar, cinnamon, and melted butter in a food processor until it resembles wet sand.
Step 2: Press the crumb mixture into a parchment-lined 8x8 inch metal pan, and bake at 350°F for about 8 minutes. Remove from the oven and let cool while making the filling.
Step 3: Whisk the pumpkin puree and pumpkin pie spice together in a medium bowl.
Step 4: In a separate bowl, mix the room temperature farmer cheese and cream cheese until smooth. Mix in the sugar, sour cream, vanilla extract, and eggs until combined.
Step 5: Stir 1 cup of the cheesecake mixture into the spiced pumpkin puree.
Step 6: Alternately layer the vanilla and pumpkin cheesecake fillings over the mostly cooled crust. Then swirl the top with a butter knife.
Step 7: Bake for about 35-40 minutes until the edges are set and the center is slightly jiggly. Then turn off the oven, crack the oven door open, and let the cheesecake stay in the oven for 20 minutes.
Step 8: Let the cheesecake cool to room temperature for 1-2 hours, then chill in the fridge for at least 2 hours before slicing and serving.
Expert Baking Tips
- Don't over-mix or over-bake the cheesecake bars! Doing so can cause the top to crack. Leaving the bars in the oven after turning it off also helps prevent this by slowly cooling the bars. No worries if it does crack, though - it'll still be delicious!!
- Use full-fat ingredients at room temperature for the creamiest cheesecake bars.
- Let the cheesecake cool in the oven, at room temperature, and in the fridge for the best texture and flavors. Don't skip these steps!
- Create a parchment paper sling, leaving a few inches of overhang on opposite sides of your pan. This makes it easy to lift the bars out of the pan.
Common Questions
No - these ingredients are not interchangeable. Pumpkin pie filling already has spices and sugar in different quantities so should not be substituted.
It's a blend of baking spices that are traditionally used in pumpkin pie. It typically includes cinnamon, allspice, nutmeg, clove, and ginger.
The edges of the bars should be set and the center should have a slight jiggle to it.
Yes, I would not recommend skipping this step. It helps ensure a smooth texture and lets the flavors develop.
Farmer cheese is a dry curd cheese made from pressing cottage cheese and has a slight tang. It's filled with probiotics, protein, calcium, and is mostly lactose and gluten free! You can find Lifeway Farmer Cheese in grocery stores or at lifewaykefir.com.
Storage
Refrigerator
Store cooled pumpkin cheesecake bars in an airtight container for up to 5 days.
Freezing Instructions
Cool and chill these bars in a freezer-safe container for a few hours in the fridge, then move to the freezer for up to 2 months. Thaw in the refrigerator before enjoying!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Easy Pumpkin Cheesecake Bars
Equipment
- 8x8 inch metal pan lined with parchment paper
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Electric mixer recommended
- Food Processor
- Wire cooling rack
Ingredients
Graham Cracker Crust
- 10 whole (150 g) graham crackers 10 crackers is about 1¼ cups of crumbs
- 2 tablespoons (24 g) granulated sugar
- ⅛ teaspoon ground cinnamon
- 6 tablespoons (84 g) unsalted butter measured, melted, then cooled
Pumpkin Cheesecake Filling
- ¾ cup (183.75 g) pumpkin puree
- 1 teaspoon pumpkin pie spice
- 8 ounces (226.8 g) cream cheese room temperature
- 8 ounces (226.8 g) Lifeway Farmer Cheese room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (60 g) sour cream room temperature
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
Instructions
Prepare
- Preheat your oven to 350°F/177°C. Grease an 8x8 inch metal pan and line with parchment paper strips folded over the sides.
Graham Cracker Crust
- Place the graham crackers, sugar, and cinnamon in a food processor. Chop, then add the melted butter. Continue chopping until it resembles wet sand.
- Press the graham cracker crumb mixture into the bottom of the prepared pan using your hands or the bottom of a cup.
- Bake the crust until the edges are lightly golden (8-12) minutes. Let it cool on a wire rack while making the filling.
Pumpkin Cheesecake Filling
- In a medium bowl, whisk together the pumpkin puree and pumpkin pie spice.
- In a large bowl, mix the softened cream cheese and farmer cheese really well with an electric mixer on medium speed. Stir in the sugar, sour cream, eggs, and vanilla extract until fully combined.
- Measure out 1 cup from the vanilla cheesecake mixture and stir it into the spiced pumpkin puree.
- Alternately scoop the vanilla and pumpkin cheesecake fillings over the mostly cooled crust. Swirl the top with a butter knife.
- Bake until the edges are set but the center is slightly jiggly (35-40 minutes). Turn off the oven but leave the cheesecake in for 20 minutes. Then, let it cool at room temperature for 1-2 hours before covering and placing in the refrigerator. Chill in the fridge for at least 2 hours before slicing and enjoying!
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Kaylee says
This recipe is fantastic! I add a 1/2 cup more sugar and replace the farmer’s cheese with cottage cheese. Very tasty! Thank you 😊
Jessica says
These look amazing! I cannot find the ingredients. Who actually can find farmer's cheese? Is there a good substitute?
Kayla Burton says
Thanks, Jessica! If you can't find farmer cheese, you can substitute with an equal amount of cream cheese.
Jessica says
Thank you! I saw that in the comments after the fact. They’re looking awesome in my oven right now!!