Pumpkin Cheesecake Bars

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16


For the Graham Cracker Crust

  • 1 1/2 cups Graham Cracker Crumbs about one sleeve package
  • 1/4 cup Butter Melted
  • 1 tsp. Pumpkin Spice

For the Cheesecake Layers

  • 16 oz. Cream Cheese room temperature
  • 3/4 cup Granulated Cane Sugar
  • 2 large Eggs
  • 1/4 cup Sour Cream
  • 1 tsp. Vanilla Extract
  • 3/5 cup Pumpkin Puree
  • 1 tsp. Pumpkin Spice
  • Whipped Cream for serving
  • Klarbrunn Raspberry Sparkling Water for serving


  • Preheat oven to 325F. Line a 9×9” baking pan with parchment paper and lightly grease with butter. Set aside.
  • To Make the Crust: Simply stir all ingredients together until moist, crumb-like texture. Press into the prepared pan. Chill in the freezer while you prepare the cheesecake batter. 
  • To Make the Cheesecake: Blend or beat the cream cheese, sugar, eggs, sour cream, and vanilla extract until smooth and creamy. 
  • Remove half of the mixture into a separate bowl. In that separate bowl, add the pumpkin puree and pumpkin spice. 
  • Add the plain cheesecake batter into the prepared pan. Carefully spread out.
  • Add the pumpkin cheesecake batter on top and spread out evenly. 
  • Bake for 30-40 minutes, until set but center is slightly jiggle. 
  • Let cool for 2 hours to overnight. 
  • Top with whipped cream and enjoy with Klarbrunn Raspberry Sparkling Water for a refreshing drink!