Marbled Pumpkin Cheesecake Bars are the perfect Thanksgiving dessert! They combine the flavors and textures of fluffy cheesecake and perfectly spiced pumpkin pie.

When it comes to dessert, why choose between cheesecake and pie when you can have both? Pumpkin cheesecake bars are the ultimate holiday dessert that everyone will love!

Marbled Pumpkin Cheesecake Bars

I think we have already firmly established that I am a bar dessert gal. I love the ease of not fussing with pie crust and still ending up with a fantastic dessert. My cranberry cheesecake bars, caramel pumpkin pie bars, and my apple cheesecake bars are all a testament to this fact!

I will always be team bar over team pie! All the delicious pie-like flavors with much less work with fussy elements.

Marbled pumpkin cheesecake bars may just be one of my favorite desserts ever and it combines by love of pumpkin pie and cheesecake in one simple dessert. Creamy cheesecake filling, perfectly spiced pumpkin, and a gingersnap crust–what’s not to love?

If you’re looking for the perfect holiday dessert for your Thanksgiving table, marbled pumpkin cheesecake bars are it!

Need more turkey day inspiration? Browse my Thanksgiving recipe collection!

How to Make Pumpkin Cheesecake Bars

These bars are easy to make and best made 1-2 days in advance so that the flavors can really meld. Perfect for a make-ahead holiday dessert!

Tools Needed

• Food Processor
• Hand Mixer
• Mixing Bowls
• 8×8 Baking Pan

Ingredients and Substitutions

• Gingersnap cookies. I love the flavor that the gingersnaps give the bars. If you wanted, you could swap in graham crackers.
• Butter. Melted butter helps moisten the crust and hold it together.
• Brown sugar. Brown sugar goes in the pumpkin filling and the crust. You can use dark or light.
• Cream cheese. Full-fat cream cheese bricks are a must-use here. Don’t use tubs of cream cheese.
• Sugar. White sugar is best for the cheesecake filling, but you could use brown if that’s what you have.
• Sour cream. Sour cream is the secret ingredient in my cheesecake fillings to make it extra smooth and lush.
• Eggs. You’ll need eggs for the cheesecake filling and the pumpkin pie filling.
• Pumpkin puree. Make sure to use pumpkin puree, not pumpkin pie filling. Libby’s brand is best!
• Spices. The pumpkin filling is perfectly spiced with cinnamon, pumpkin pie spice, and ground ginger.
• Heavy cream. Adding a bit of heavy cream to the pumpkin pie filling makes all the difference!

The Process

1. Make the crust. Place the cookies in the bowl of a food processor and pulse until the cookies are finely ground. Transfer to a mixing bowl and toss with the brown sugar and melted butter, then press into an even layer in the prepared baking pan. Bake for 10 minutes, then cool slightly.
2. Mix the cheesecake filling. In a mixing bowl, beat the cream cheese and sugar together with a hand mixer until smooth. Add the sour cream, eggs, vanilla, and salt and beat until very smooth. Set aside.
3. Mix the pumpkin pie filling. In a mixing bowl, combine all the pumpkin filling ingredients and whisk together until very smooth and well-mixed. Set aside.
4. Assemble. Pour all but 1/2 cup of the cheesecake filling into the baked and cooled crust and spread into an even layer. Spread the pumpkin layer over the top. Then, dot the remaining cheesecake over the top and use a knife to swirl the two flavors together.
5. Bake. Transfer to the oven and bake for 50-55 minutes, until lightly puffed. The center should still jiggle slightly, but be set. Let the pumpkin cheesecake bars cool to room temperature, then refrigerate for at least 4 hours before cutting and serving.

Tips for Making Pumpkin Cheesecake Bars

Use room temperature ingredients. This is such an important tip, especially for the cheesecake filling. When you use cold ingredients, you end up with grainy cheesecake filling. Room temperature ingredients mix more easily and give you the best texture.

Line the pan with parchment paper. Make sure there’s some overhang on all 4 edges so that the pumpkin cheesecake bars are easy to remove from the pan and don’t stick.

Use a cup to press the crust into the pan. I like to use a small measuring cup to really press the crust into the pan before baking so that it stays intact. You can use your fingers for the corners, but use a cup to press and smooth the rest.

Don’t over bake. That’s how you end up with cracks in your pumpkin pie or cheesecake. Bake just until the center barely jiggles and the edges are slightly puffed. The center will finish cooking and setting as the pumpkin cheesecake bars cool.

Cool completely and chill before cutting. Let the marbled pumpkin cheesecake bars cool completely to room temperature, then chill until set before cutting so that the bars don’t end up runny. This recipe is best made in advance the day before or even two days before.

Make Ahead Instructions

I love this recipe because you can easily make it ahead of time! You can also break up the work into stages.

The pumpkin cheesecake bars can be made to completion up to 3 days in advance and stored in the fridge until ready to serve.

You can also make the gingersnap cookie crumbs and store in an airtight container at room temperature for up to 3 days.

Storage Instructions

After baking, marbled pumpkin cheesecake bars can be stored in the fridge covered for 3-5 days.

You can also wrap the cut or uncut bars really well in plastic wrap and freeze for up to 3 months. Just defrost in the fridge overnight before serving.

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These Pumpkin Cheesecake Bars are the ultimate fall dessert. They’re the perfect combination of creamy cheesecake and spiced pumpkin pie! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Holiday Desserts to Try

Apple Cheesecake Bars
Pumpkin Cinnamon Rolls
Pecan Pie Bars
Apple Cider Donut Cake
Cranberry Ricotta Cake
Skillet Apple Crisp

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