Haunted Harvest: Pumpkin Cheesecake Bars with a Spooky Twist

Halloween is my favorite time to indulge in desserts that combine nostalgia with a splash of chaos. These Pumpkin Cheesecake Bars transform traditional pumpkin treats into a layered masterpiece that’s both charming and mischievous. The swirl of creamy cheesecake and spiced pumpkin puree creates a texture that’s soft yet satisfying.

As the leaves turn and the air crisps, I find myself craving something that captures the season’s spirit. These bars not only look festive but also deliver a comforting warmth with every bite. Perfect for gatherings or a quiet night of pumpkin spice dreams.

Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars feature a buttery graham cracker crust topped with a spiced pumpkin layer and a creamy cheesecake swirl. They are baked until set and have a smooth, layered appearance with a soft, velvety texture. Perfect for festive gatherings, they combine rich pumpkin flavor with a luscious cheesecake finish.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups graham cracker crumbs for the crust
• 1/4 cup granulated sugar for the crust
• 1/2 cup unsalted butter melted, for the crust
• 1 cup canned pumpkin pure pumpkin puree
• 1/2 cup granulated sugar for pumpkin layer
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 8 oz cream cheese softened
• 1/2 cup granulated sugar for cheesecake filling
• 1 teaspoon vanilla extract
• 2 large eggs room temperature

Equipment

• 9x13-inch baking pan
• Mixing bowls
• Stand mixer or hand mixer
• Spatula
• Measuring cups and spoons
• Rubber spatula

Method

 

1. Combine Graham cracker crumbs and sugar in a bowl, then pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand.
2. Press the crumb mixture evenly into the bottom of a lightly greased 9x13-inch baking pan to form the crust. Use the back of a spatula to smooth and compact it firmly.
3. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until fragrant and slightly golden. Remove from oven and let cool slightly while preparing the pumpkin layer.
4. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and ginger until smooth and fragrant.
5. In a separate bowl, beat the softened cream cheese until creamy and smooth, then add sugar and vanilla, mixing until combined.
6. Gradually add the eggs one at a time to the cream cheese mixture, mixing on low speed after each addition until fully incorporated.
7. Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula for an even layer.
8. Select a spoon or small scoop to gently dollop the pumpkin mixture over the cheesecake layer. Use a skewer or knife to swirl the pumpkin into the filling to create a marbled effect.
9. Bake the assembled bars in the oven at 350°F (175°C) for about 25-30 minutes, until the edges are slightly puffed and the center is just set.
10. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or until chilled and firm.
11. Slice into squares, serve chilled, and enjoy the soft, layered texture with a flavorful pumpkin and cheesecake swirled finish.

This dessert is a reminder that holiday baking doesn’t have to be complicated to be memorable. With just a few pantry staples, you can conjure up something that feels festive and cozy. Let the aroma of pumpkin and cinnamon fill your home—no costume needed.

Lucas Foster

Hi, I’m Lucas Foster, the cook, writer, and everyday food enthusiast behind Totally in the Zone. This space is where my love for cooking meets my belief that food should fit into real life. Not rushed. Not overcomplicated. Just thoughtful, satisfying, and made with intention.