Description
Delight in these rich and creamy Pumpkin Cheesecake Bars, combining the warm spices of pumpkin pie with a smooth, luscious cheesecake atop a buttery graham cracker crust. Perfect for fall gatherings or a festive dessert any time of year.
Ingredients
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 cups 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, making sure there is an overhang on the sides for easy removal later. Lightly grease the foil with butter or non-stick spray.
- Make the Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Combine the crumbs with 1/4 cup sugar and the melted butter. Press this mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1-2/3 cups sugar, vanilla extract, and salt, continuing to beat until fully combined and smooth. Add eggs one at a time, mixing well after each addition.
- Add Pumpkin Mixture: In a separate bowl, mix pumpkin puree, pumpkin pie spice, cinnamon, and flour until combined. Gently fold this pumpkin mixture into the cream cheese batter until evenly incorporated but be careful not to over-mix.
- Add Sour Cream: Fold in the sour cream to the batter to add creaminess and balance flavors.
- Pour and Swirl: Pour the filling over the crust in the baking pan, spreading it evenly. For a marbled effect, you can swirl in some extra pumpkin puree or more cream cheese mixture if desired.
- Bake: Place the pan in the preheated oven and bake for about 50 minutes. The edges should be set but the center will still have a slight jiggle.
- Cool and Chill: Remove the bars from the oven and let them cool completely on a wire rack. Once cool, refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set before slicing.
- Serve: Use the foil overhang to lift the bars from the pan. Cut into 18 squares and serve chilled. Enjoy your delicious pumpkin cheesecake bars!
Notes
- These swirled Pumpkin Cheesecake Bars combine the traditional flavors of pumpkin pie with creamy cheesecake on a buttery graham cracker crust, offering a perfect dessert for fall or holiday occasions.
- For cleaner slices, warm the knife under hot water and wipe dry before cutting each bar.
- Using full-fat cream cheese and sour cream ensures a rich and creamy texture.
- A metal pan is preferred for even baking, but a glass pan will work; if using glass, add a few extra minutes to baking time.
- Let the bars chill thoroughly for best texture and flavor.
Nutrition
- Serving Size: 1 bar (approximately 1/18th of recipe)
- Calories: 294 kcal
- 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
