Yes, you can freeze pumpkin cheesecake bars. To freeze, wrap the cooled pan or individual bars tightly in plastic wrap, then foil, and place in the freezer for up to 3 months.
Preheat the oven to 350℉ and line a 9×13 baking pan with aluminum foil. Press crust mixture into the pan and bake for 10 minutes.
Whisk pumpkin puree, pumpkin pie spice, and cornstarch together in a medium bowl.
Add the cream cheese and sugar to the bowl of an electric mixer and beat on medium speed until creamy. Scrape down the bowl.
Add the sour cream, vanilla, and salt and beat again on medium speed until incorporated.
Blend in the eggs. Divide the cheesecake batter, and combine half with the pumpkin mixture, folding until just combined.
Dollop alternating blobs of cheesecake and pumpkin batter on top of the graham cracker crust. Tap the pan a few times to level the filling.
Use a knife to swirl a design into the top. Bake for 35-40 minutes until the edges are set and the center is just barely jiggly.
Remove from the oven and cool to room temperature. Then cover and refrigerate overnight before slicing.
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