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Pumpkin Pie Cheesecake Bars

These bars have a cinnamon graham cracker crust, a layer of vanilla cheesecake AND a layer of pumpkin pie! Top them with a swirl of whipped cream and a sprinkle of cinnamon and you'll have the perfect fall dessert.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake bars, pumpkin bars, pumpkin cheesecake, pumpkin cheesecake bars, pumpkin pie, pumpkin pie cheesecake bars
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 16 bars

Ingredients

For the crust

  • 1 cup cinnamon graham crackers 10-12 sheets, finely crushed
  • 6 tablespoons butter melted
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon ¾ teaspoon if using regular graham crackers

For the cheesecake layer

  • 16 ounces cream cheese 2 bricks, softened
  • ½ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt

For the pumpkin pie layer

  • 1 cup pumpkin puree ~½ of a 15 ounce can
  • ¾ cup sweetened condensed milk ~½ of a 14 ounce can
  • 1 egg
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice

For the whipped cream topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons instant vanilla pudding OPTIONAL (adds stability to the cream, making it more similar to cool whip)

Instructions

To make the crust

  • Preheat oven to 350 degrees and line an 8x8" pan with parchment paper or greased aluminum foil (parchment paper is recommended).
  • Finely crush 10-12 graham cracker sheets using a food processor or rolling pin.
  • Stir together crushed graham crackers, sugar, cinnamon and melted butter.
  • Press the mixture evenly throughout the bottom of a lined 8x8" pan using your fingertips or the back of a measuring cup.
  • Set aside.

To make the cheesecake layer

  • In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  • Add sugar, vanilla extract, flour and salt. Beat on medium-high until smooth. Scrape down the bowl once complete.
  • Add in egg and beat on low-medium until just combined. Do not over beat.
  • Pour the cheesecake batter over the crust. Use a spatula to gently smooth it out.
  • Set aside.

To make the pumpkin pie layer

  • In a stand mixer fitted with the whisk attachment or a hand mixer, beat the pumpkin puree, condensed milk, pumpkin pie spice, salt and egg until smooth. Scrape down the bowl once complete to ensure that everything is evenly mixed.
  • Pour the mixture over the cheesecake batter and spread evenly. *Avoid using a spatula to spread the mixture as much as possible as to not mix the two layers. Use a measuring cup to pour the mixture throughout the pan to minimize the need to spread it with a spatula.
  • Bake for 50-60 minutes, or until the center jiggles less easily (you will still see movement when shaking the pan, but the mixture will be slightly firmer).
  • Remove from the oven and allow it to cool to room temperature, then chill in the fridge for at least 4 hours - overrnight.

To make the whipped cream topping

  • Combine all ingredients (cream, powdered sugar, vanilla, instant pudding) in a bowl and beat until stiff peaks form.
  • Place the cream in a piping bag fitted with a star attachment to pipe rosettes on each piece or just use a spoon to top each piece with cream. Sprinkle with cinnamon to garnish.
  • Serve chilled.