Easy Pumpkin Cheesecake Bars

5 from 4 votes

Pumpkin cheesecake bars are the best creamy and delicious fall dessert! They're easy to swirl and bake on top of a homemade graham cracker crust!

Prep Time20

Cook Time45

Chill Time3

Total Time4 5

Course: Dessert

Cuisine: American

Servings: bars

Calories: 159kcal

Preheat your oven to 350°F/177°C. Grease an 8x8 inch metal pan and line with parchment paper strips folded over the sides.

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.

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!

Storage: Store cooled pumpkin cheesecake bars in an airtight container in the refrigerator for 5 days or in the freezer for 1 month.

Farmer Cheese: If you cannot get your hands on Lifeway Farmer Cheese, it can be replaced with an equal amount of cream cheese.

Lifeway Kefir: This recipe is sponsored by Lifeway Foods. All opinions are my own and I genuinely love their products and mission!