These pumpkin pie cheesecake bars feature a delicious chocolate swirl and a buttery graham cracker crust. You're going to want to add these to your baking list this season!
I know we're already going into the second week of November but there is still time to make and enjoy all the pumpkin treats that this season has to offer. Also, winter doesn't technically start til December 21st, so there's that. This year for Thanksgiving, I'm recommending that you make these bars instead of your traditional pumpkin pie. These bars are creamy and will satisfy any pumpkin pie and cheesecake lover's sweet tooth!
Ingredients you'll need for the graham cracker crust
- Butter
- Granulated sugar
- Salt
- Crushed graham crackers
To make the crust, you'll want to start with placing your graham crackers in a food processor and pulse until you have fine crumbs. Next, add these crumbs to a medium sized bowl. Add in your melted butter, sugar and salt. Combine everything with a spatula. Lightly spray a 8x8" square baking dish with non-stick cooking spray and line with parchment paper as well. This will make it much easier to remove once the pumpkin pie cheesecake bars have set. Bake your crust in the oven at 350°F for 10 minutes. After removing from the oven, bring oven temperature down to 325°F. Let the crust cool before adding in pumpkin and cream cheese mixture.
Making the pie and cheesecake layer
Gather all your ingredients:
- Cream cheese
- Sour cream
- Pumpkin Purée
- Granulated sugar
- Flour
- Cinnamon
- Vanilla extract
- Egg
- Chocolate chips
- Coconut oil
Using a stand or hand mixer, combine all your ingredients together except the chocolate chips and coconut oil. Mix well until you achieve a nice, smooth texture. Pour mixture over cooled crust. Set aside. Next, you will want to melt together your chocolate chips and coconut oil. Do this in the microwave and stir every 20 seconds to be sure that the chocolate doesn't burn. Once chocolate is melted, use a spoon to dollop over the mixture. I spooned 9 dollops. You may have a little bit left over. For the swirl design, use a butterknife or chopstick and run it through the batter back and forth and side to side 3 or 4 times. Bake at 325°F for 27 minutes. It's ready when you see that the edges are firm and there's a bit of jiggle in the middle.
Important things to note
Please be sure to let pumpkin pie cheesecake bars cool completely to room temperature before chilling in the refrigerator for a few hours. This will help with keeping a creamy texture. In regards to the chocolate swirl, note that it will be like a chocolate hard shell lying on top of the pumpkin mixture. If you don't care for that, you can easily skip that step and omit the chocolate all together. It will still be a delicious treat!
Looking for other fall inspired desserts? These may interest you:
- Pumpkin Bread with Cream Cheese
- Apple Cheesecake Bars with Streusel
- Chai Cookies
- Apple Cider Bundt Cake
Pumpkin Pie Cheesecake Bars
Author:Ingredients
Graham Cracker Crust
- 1 cup crushed graham crackers
- ¼ cup granulated sugar
- 5 tablespoon melted butter, unsalted
- ¼ teaspoon salt
Pumpkin Pie Cheesecake Filling
- 8 oz cream cheese
- ½ cup pumpkin purée
- ¼ cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoon all-purpose flour
- ½ cup chocolate chips
- 2 teaspoon coconut oil
Instructions
Crust
- Preheat your oven to 350°F. Lightly spray a 8x8" square baking dish with non-stick cooking spray and line with parchment paper as well. This will make it much easier to remove once the pumpkin pie cheesecake bars have set. Set aside.
- Place your graham crackers in a food processor and pulse until you have fine crumbs. Next, add these crumbs to a medium sized bowl. Add in your melted butter, sugar and salt. Combine everything with a spatula. Bake your crust in the oven for 10 minutes. After removing from the oven, bring oven temperature down to 325°F. Let the crust cool before adding in pumpkin and cream cheese mixture.
Filling
- Using a stand or hand mixer, combine all your filling ingredients together except the chocolate chips and coconut oil. Mix well until you achieve a nice, smooth texture. Pour mixture over cooled crust. Set aside.
- Melt together your chocolate chips and coconut oil. Do this in the microwave and stir every 20 seconds to be sure that the chocolate doesn't burn. Once chocolate is melted, use a spoon to dollop over the mixture. I spooned 9 dollops. You may have a little bit left over.
- For the swirl design, use a butterknife or chopstick and run it through the batter back and forth and side to side 3 or 4 times. Bake at 325°F for 27 minutes. It's ready when you see that the edges are firm and there's a bit of jiggle in the middle.
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