Description
These pumpkin cheesecake bars are the ultimate fall dessert that's simple to make and bursting with pumpkin flavor and warm spices. With a rich cream cheese base and a spiced pumpkin swirl atop a buttery graham cracker crust, they’re perfect for holiday gatherings or cozy evenings at home.
Ingredients
Crust:
- 1 ½ cups graham crackers crumbs (about 16 crackers)
- ¼ cup granulated sugar
- 8 Tbsp unsalted butter, melted
Filling:
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ cup sour cream
- ⅛ tsp salt
- 3 large eggs
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a 9×13 baking pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare Crust: Crush the graham crackers by placing them in a Ziploc bag and rolling over them with a rolling pin until fine crumbs form. Combine the crumbs with the sugar and melted butter in a bowl, mixing until evenly combined. Spread this mixture in an even layer in the prepared baking pan and press down firmly to create a solid crust layer. Set aside.
- Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add vanilla extract, sour cream, and salt, continuing to beat until thoroughly combined, scraping down the sides of the bowl as necessary to incorporate all ingredients.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating on low speed after each addition. Make sure to scrape down the sides after each addition to fully incorporate the eggs and maintain a smooth texture.
- Create Pumpkin Swirl Mixture: Measure 1 cup of the prepared cheesecake filling into a separate bowl. Gently fold in the pumpkin puree, pumpkin pie spice, and ground cinnamon until evenly mixed.
- Assemble Bars: Pour the plain cheesecake filling over the graham cracker crust and spread evenly. Spoon dollops of the pumpkin mixture over the cheesecake layer. Use a toothpick or knife to swirl the pumpkin mixture into the cheesecake filling to create a marbled effect.
- Bake: Place the pan in the center of the preheated oven and bake for 35-45 minutes. The bars are done when the edges are set but the center still has a slight jiggle when gently shaken.
- Cool and Serve: Remove from oven and place on a wire rack to cool completely before slicing into bars. This allows the cheesecake to set for perfect texture.
Notes
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze the bars in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
- Presentation: Use a toothpick to create attractive swirl patterns when mixing the pumpkin and cheesecake layers.
- Make Ahead: These bars can be made in advance, making them a convenient and impressive treat for gatherings.
