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

• 9×13-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 9×13-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.