Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy, spiced pumpkin and cheesecake swirl filling. Perfect for fall or holiday desserts, they offer a rich, smooth texture and comforting flavors of pumpkin pie spice and cinnamon in every bite.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers (just over 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Pumpkin Mixture
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Cheesecake Batter
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 â…” cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- â…› 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 and lightly grease it to prevent sticking.
- Make Crust: Pulse the graham crackers in a food processor until they form fine crumbs. In a bowl, combine these crumbs with granulated sugar and melted butter until evenly mixed. Press this mixture firmly into the prepared pan to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10-15 minutes until it becomes lightly golden and fragrant. Remove and let it cool slightly while you prepare the filling.
- Prepare Pumpkin Mixture: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour until combined. Set aside for later use.
- Make Cheesecake Batter: In a large bowl, beat the room temperature cream cheese with sugar until smooth and creamy. Then add vanilla extract, sour cream, and salt, mixing until fully incorporated.
- Add Eggs: Add the eggs one at a time into the cream cheese mixture, mixing gently after each addition to avoid overmixing.
- Combine and Layer Batter: Remove 1 ½ cups of the plain cheesecake batter and stir it into the pumpkin mixture to create the pumpkin cheesecake mix. Alternate spoonfuls of plain cheesecake batter and pumpkin batter over the baked crust in the pan.
- Create Swirl Effect: Use a knife or skewer to gently swirl the two batters together, creating a marbled effect on top without disturbing the crust.
- Bake Bars: Bake the bars for 35-45 minutes, until the edges are set and the center remains slightly jiggly. This ensures a creamy texture once cooled.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 8 hours or overnight to set fully.
- Serve: Once chilled, slice into 18 bars and serve these delicious pumpkin cheesecake bars chilled for the best flavor and texture.
Notes
- Be careful not to overmix once eggs are added to maintain a smooth texture.
- Using room temperature ingredients helps achieve a creamy, lump-free cheesecake batter.
- Swirling the batters lightly helps create a beautiful marbled design without blending the flavors too much.
- Chilling the bars overnight is crucial for proper setting and improved flavor.
- Store leftover bars refrigerated for up to 5 days, or freeze for longer storage.
