Pumpkin cheesecake bars are a delightful twist on the classic cheesecake, especially when you’re craving those cozy fall flavors. This recipe for Pioneer Woman Pumpkin Cheesecake Bars brings together the creamy richness of cheesecake with the warm spice of pumpkin, creating an irresistible dessert that’s perfect for any autumn gathering. Easier to make than a full pumpkin cheesecake, these bars are fuss-free and incredibly delicious, making them a fantastic addition to your fall baking repertoire.
collage of pumpkin cheesecake bars, top image of nicely cut bars spread out neatly on wood slab, bottom image of close of cheesecake bar and its swirls
Why You’ll Love These Pumpkin Cheesecake Bars
If you’re a fan of The Pioneer Woman’s approachable and flavorful recipes, you’ll adore these pumpkin cheesecake bars. They capture the essence of fall baking with a few key features that make them stand out:
- Effortless Elegance: These bars are simpler to prepare than a traditional pumpkin cheesecake, yet they still deliver a sophisticated dessert experience. The beautiful swirls of pumpkin and cheesecake batter add a touch of visual appeal that’s perfect for impressing guests.
- Perfectly Balanced Pumpkin Flavor: Unlike some pumpkin desserts that can be overwhelmingly pumpkin-y, this recipe strikes the ideal balance. The pumpkin flavor is present and comforting, but it harmonizes beautifully with the cream cheese, ensuring neither overpowers the other. This balance is reminiscent of the well-rounded flavors often found in Pioneer Woman recipes.
- No Water Bath Required: Say goodbye to the hassle of water baths! This recipe is designed to bake perfectly without one, simplifying the baking process and making it accessible for bakers of all skill levels. This no-fuss approach aligns perfectly with the practical and straightforward style of Pioneer Woman recipes.
- Simple Ingredients, Big Flavor: Using just 12 readily available ingredients, you can create a dessert that tastes like it took hours to prepare. The focus on simple, high-quality ingredients is a hallmark of delicious home baking.
Overhead view of swirled pumpkin cheesecake bars just after cutting.
Key Ingredients for Your Pioneer Woman Pumpkin Cheesecake Bars
To ensure your pumpkin cheesecake bars turn out perfectly, using the right ingredients is crucial. Here’s a breakdown of the essential components, keeping in mind the quality ingredients often emphasized in Pioneer Woman recipes:
- Graham Cracker Crust: A buttery graham cracker crust provides the perfect foundation for the creamy cheesecake filling. Using quality graham crackers and butter will make a noticeable difference in the overall flavor.
- Full-Fat Cream Cheese (Brick-Style): This is non-negotiable for a rich and stable cheesecake. Avoid spreadable cream cheese in tubs, as it contains more moisture and won’t set up properly. Pioneer Woman recipes often prioritize full-fat dairy for optimal flavor and texture.
- Pumpkin Puree (Not Pie Filling): Ensure you’re using 100% pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. The pure pumpkin flavor is key to controlling the sweetness and spice level in your cheesecake bars.
- Sour Cream: Adding sour cream enhances the cheesecake’s tanginess and creaminess, intensifying the overall flavor profile without making it taste sour. This is a classic technique for achieving a richer cheesecake, often employed in well-loved recipes.
- Pumpkin Spice: This blend of cinnamon, ginger, nutmeg, and cloves is the quintessential fall flavor. You can use store-bought pumpkin spice or easily make your own homemade version for an even fresher taste. The warm spices are central to the fall dessert experience these bars offer.
Overhead view of ingredients including cream cheese, pumpkin, sour cream, and more.
Step-by-Step Guide to Pioneer Woman Pumpkin Cheesecake Bars
Baking these Pioneer Woman Pumpkin Cheesecake Bars is straightforward. Follow these simple steps for a guaranteed delicious outcome:
- Prepare the Graham Cracker Crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a lined 9×9 inch baking pan.
- Make the Cheesecake Batter: Cream together softened cream cheese and sugar until smooth. Stir in sour cream and vanilla extract. Gradually add eggs, mixing until just combined. Divide the batter into two bowls.
- Create the Pumpkin Swirl: In one bowl of batter, mix in pumpkin puree and pumpkin spice until well combined.
- Swirl and Bake: Dollop alternating spoonfuls of the plain cheesecake batter and pumpkin cheesecake batter over the graham cracker crust. Use a knife or skewer to create beautiful swirls.
- Bake to Perfection: Bake in a preheated oven at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center is just slightly jiggly.
- Chill and Serve: Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 6 hours (or preferably overnight) before slicing and serving. Chilling is essential for the bars to set properly and develop their full flavor, much like allowing flavors to meld in Pioneer Woman’s slow cooker recipes.
Collage of four photos showing cheesecake batter being prepared and portioned into two bowls.
Tips for Perfect Pumpkin Cheesecake Bars
- Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature. This helps them blend smoothly and prevents lumps in your batter, crucial for a creamy cheesecake texture.
- Don’t Overmix: Overmixing the batter can incorporate too much air, leading to cracks during baking. Mix until just combined after adding the eggs.
- Parchment Paper is Your Friend: Lining your baking pan with parchment paper makes it easy to lift the finished cheesecake bars out of the pan and prevents sticking. It also helps with clean slicing and presentation.
- Chill Thoroughly: Resist the temptation to slice into the bars before they are fully chilled. Chilling is essential for the cheesecake to firm up and for the flavors to meld together beautifully.
Close-up of a swirled pumpkin cheesecake bar.
Frequently Asked Questions
- Can I use fresh pumpkin puree? Yes, if properly prepared. Ensure it’s not too watery. Canned pumpkin puree is recommended for its consistent texture and moisture content.
- Do I really not need a water bath? No water bath is needed for this recipe! Following the baking time and temperature will yield crack-free bars.
- Why did my cheesecake bars crack? Over-baking, overmixing, or rapid temperature changes (like opening the oven door frequently) can cause cracks. Ensure accurate oven temperature and avoid opening the oven door unnecessarily during baking.
Overhead view of swirled cheesecake bars just after being cut.
These Pioneer Woman Pumpkin Cheesecake Bars are a must-bake for fall. Their ease of preparation and incredible flavor make them a winner for Thanksgiving, holiday gatherings, or simply a special autumn treat. Enjoy the taste of fall with every creamy, spiced bite!
Pioneer Woman Pumpkin Cheesecake Bars Recipe
These pumpkin cheesecake bars are an easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath! Includes a how-to video!
5 from 47 votes
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Prep Time: 25 minutes
Cook Time: 45 minutes
Chill Time: 6 hours
Total Time: 7 hours 10 minutes
Servings: 16 servings
Calories: 315kcal
Author: Sam Merritt
Ingredients
Graham Cracker Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar, firmly packed
- 7 Tablespoons (100 g) salted butter, melted
Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Pumpkin Cheesecake
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
Crust
- Preheat oven to 325°F (160°C) and line a 9×9″ (22x22cm) baking pan with parchment paper.
- In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until combined. Pour into pan and press evenly.
Cheesecake
- In a large mixing bowl, combine softened cream cheese, granulated and brown sugar. Mix until smooth and creamy.
- Add sour cream and vanilla extract; stir until combined.
- Add eggs one at a time, mixing on low speed until just combined after each addition.
Pumpkin Cheesecake
- Measure out about 1 ½ cups of cheesecake batter into a separate bowl. Add pumpkin puree and pumpkin spice; stir to combine.
- Dollop batters over crust and swirl with a knife.
- Bake for 40-45 minutes until mostly set. Cool to room temperature, then chill for at least 6 hours.
Notes
Storing: Store covered in the refrigerator for up to 5 days or freeze for several months.
Baking Pan: Recipe tested for a 9×9 metal pan. Glass or ceramic may require longer baking time.
Nutrition
Serving: 1 serving | Calories: 315kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 241mg | Potassium: 120mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2403IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Nutritional information is an estimate.
Tried this recipe? Tag @SugarSpun_Sam #sugarspunrun!
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