Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a luscious, creamy pumpkin and cream cheese filling swirled together to create a delicious fall dessert. Perfectly spiced with cinnamon and pumpkin pie spice, this easy-to-make recipe yields cheesecake bars that are rich, smooth, and full of autumn flavor.
Ingredients
Crust
- 15 whole rectangular graham crackers
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter (melted)
Pumpkin Filling
- 1-1/4 cups pumpkin puree
- 1-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoons ground cinnamon
- 1 tablespoon all purpose flour
Cream Cheese Filling
- Three 8-oz packages full fat cream cheese (at room temperature)
- 1-2/3 cup granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup full fat sour cream
- 1/8 teaspoon salt
- 3 large eggs (at room temperature)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×13 inch baking pan with foil and lightly grease the foil. A metal pan is preferred for best baking results, though a glass pan can also be used with slightly extended baking time.
- Prepare the Crust: Place the graham crackers in a food processor and pulse until finely ground, yielding just over 2 cups of crumbs. In a separate bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir well to incorporate all ingredients. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your fingers.
- Bake the Crust: Bake the crust in the preheated oven for 10-15 minutes, until it starts to turn golden brown and you can smell the fragrant crust. Remove the pan and place it on a wire rack to cool slightly before adding the fillings.
- Make Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, ground cinnamon, and flour until fully combined. Set this mixture aside.
- Make Cream Cheese Filling: Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and 1-2/3 cup sugar on medium speed until smooth and creamy. Add vanilla extract, sour cream, and salt. Beat until combined, scraping down the sides of the bowl as needed. Add eggs one at a time, beating just until each egg is incorporated, then stop mixing to avoid overbeating.
- Combine a Portion of Cream Cheese Filling with Pumpkin: Measure out 1-1/2 cups of the cream cheese mixture and add it to the pumpkin mixture. Stir gently to combine, creating the pumpkin cheesecake layer.
- Assemble Filling Layers: Alternately drop spoonfuls of the plain cream cheese filling and the pumpkin cream cheese filling over the baked crust. Using a sharp knife, drag it through the mixtures in figure-eight motions to create a marbled swirl, being careful not to cut all the way through to the crust.
- Bake the Cheesecake Bars: Bake in the center of the oven at 350°F for 35-45 minutes until the edges are set and the center still has a slight jiggle when gently shaken. Remove from oven and place on a wire rack to cool completely.
- Chill: Once cooled to room temperature, transfer the cheesecake bars to the refrigerator and chill for several hours or overnight to set fully before cutting into bars and serving.
Notes
- Use full-fat cream cheese and sour cream for the best texture and flavor in these bars.
- Let the cream cheese and eggs come to room temperature to prevent lumps in the batter.
- Press crust firmly and evenly to ensure a stable base that holds the filling well.
- Don’t overmix the cream cheese filling, especially after adding the eggs, to avoid cracking during baking.
- Swirl the fillings gently to create a marbled effect without completely blending the layers.
- Chilling the cheesecake bars overnight enhances flavor and makes slicing easier.
- Use a sharp knife dipped in hot water and wiped dry for smooth cutting.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 2x2 inch piece)
- Calories: 310
- Sugar: 23g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
