Description
Delight in these rich Pumpkin Cheesecake Bars that perfectly combine the creamy texture of classic cheesecake with the warm spices of pumpkin pie, all elevated by a crunchy graham cracker crust. Ideal for autumn gatherings, these bars offer a luscious treat that’s both festive and satisfying.
Ingredients
Units
Scale
Crust
- 15 whole rectangular graham crackers
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter, melted
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
- 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 (175°C). Line a 9×13 inch baking pan with foil, ensuring there is an overhang for easy removal later, and lightly grease the foil with butter or non-stick spray. A metal pan is preferred, but a glass pan will also work—just expect a slightly longer bake time.
- Make the Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the graham cracker crumbs with 1/4 cup sugar and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Prepare Pumpkin Mixture: In a medium bowl, mix together pumpkin puree, pumpkin pie spice, ground cinnamon, and all-purpose flour until well combined. Set aside.
- Create the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add 1-2/3 cup sugar and continue beating until light and fluffy. Mix in vanilla extract, sour cream, and salt until incorporated. Add eggs one at a time, beating just until blended after each addition. Avoid overmixing to prevent cracks.
- Combine and Swirl: Pour half of the cheesecake batter over the prepared crust, spreading evenly. Dollop half of the pumpkin mixture over this layer. Use a knife or skewer to gently swirl the pumpkin mixture into the cheesecake batter to create a marbled effect. Repeat layering and swirling with the remaining cheesecake batter and pumpkin mixture.
- Bake: Place the pan in the preheated oven. Bake for about 50 minutes or until the edges are set and the center slightly jiggles when you gently shake the pan. Avoid overbaking to keep the bars creamy.
- Cool and Chill: Remove the pan from the oven and allow it to cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight to allow the bars to fully set and flavors to develop.
- Serve: Use the foil overhang to lift the cheesecake from the pan. Cut into 18 bars and serve chilled. Store any leftovers in the refrigerator.
Notes
- These swirled Pumpkin Cheesecake Bars beautifully merge the iconic flavors of pumpkin pie with creamy cheesecake on a crunchy graham cracker crust.
- Using room temperature ingredients ensures a smooth, lump-free filling.
- For a festive touch, top bars with whipped cream or a sprinkle of cinnamon before serving.
- You can substitute pumpkin pie spice with equal parts ground cinnamon, nutmeg, ginger, and cloves if unavailable.
- A metal baking pan is recommended for even baking; glass pans may require additional bake time.
Nutrition
- Serving Size: 1 bar
- Calories: 294
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 84 mg
