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Pumpkin cheesecake bars on a rustic wooden board, with marbled pumpkin and cheesecake layers, graham cracker crust, and swirls of whipped cream topped with cinnamon

The Ultimate Pumpkin Cheesecake Bars: A Perfect Thanksgiving Dessert

These festive pumpkin cheesecake bars combine a spiced pumpkin swirl with creamy cheesecake on a buttery graham cracker crust. A crowd-pleasing alternative to pie that’s easy to make ahead for Thanksgiving.
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Course: Dessert
Cuisine: American, Thanksgiving
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 oz full-fat cream cheese, softened (2 blocks)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1 pinch ground ginger
  • ¾ cup pumpkin puree (not pie filling)
  • 1 cup heavy cream, very cold (optional topping)
  • 2 tbsp powdered sugar (optional topping)
  • ½ tsp vanilla extract (optional topping)

Equipment

  • 9x13-inch baking pan
  • Parchment paper for easy lifting
  • Mixing Bowls
  • Rubber spatula
  • electric hand mixer or stand mixer with paddle attachment
  • butter knife or skewer for swirling
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes. Let cool slightly.
  4. In a large bowl, beat cream cheese until smooth and creamy (2–3 minutes). Add sugar, vanilla, and spices. Beat until combined.
  5. Add eggs one at a time, beating just until incorporated. Do not overmix.
  6. Set aside ⅓ of the plain batter. Stir pumpkin puree into remaining batter.
  7. Pour the plain batter into the crust. Dollop pumpkin batter over it. Swirl gently with a knife to create marbled effect.
  8. Bake for 30–35 minutes until edges are set and center slightly jiggles. Do not overbake.
  9. Cool completely on wire rack (1–2 hours). Then chill for at least 4 hours or overnight.
  10. Optional: In a cold bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spread on chilled bars before serving.

Notes

Use full-fat cream cheese for the best texture. For a twist, try a gingersnap crust or add mini chocolate chips to the batter. Be sure to chill thoroughly for clean slices. Always use pure pumpkin puree — not pumpkin pie filling.