Description
Delight in these swirled Pumpkin Cheesecake Bars that combine the warm, spiced flavors of pumpkin pie with rich, creamy cheesecake atop a buttery graham cracker crust. Perfect for fall gatherings or any occasion where a seasonal treat is desired.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter (melted)
Cheesecake 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 and lightly grease the foil to prevent sticking. A metal pan is preferred for even baking, though a glass pan can be used but may require a few extra minutes of bake time.
- Make the Crust: Crush the graham crackers into fine crumbs. In a bowl, combine the crumbs with 1/4 cup granulated sugar and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the prepared baking pan to form the crust.
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and continue beating until light and fluffy. Mix in the pumpkin puree, pumpkin pie spice, ground cinnamon, all-purpose flour, vanilla extract, sour cream, and salt. Beat well to combine.
- Add the Eggs: Add the eggs one at a time, beating on low speed after each addition just until incorporated to avoid incorporating too much air.
- Assemble and Swirl: Pour the pumpkin cheesecake filling over the prepared graham cracker crust, spreading evenly. With a knife or spatula, swirl the mixture gently to create a marbled effect.
- Bake: Bake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly but not liquid. If using a glass pan, add 5-7 minutes to baking time and monitor doneness.
- Cool and Chill: Turn off the oven and crack the door open, allowing the cheesecake bars to cool inside for about 1 hour to prevent cracking. Then remove from the oven, and let cool completely on a wire rack before refrigerating for at least 4 hours or overnight to set fully.
- Serve: Once chilled, remove bars from the pan using the foil edges, slice into 18 bars, and serve chilled or at room temperature.
Notes
- Using a metal pan provides more even baking; glass pans may require additional bake time.
- Be sure all dairy ingredients are at room temperature to avoid lumps in the filling.
- Swirling the pumpkin and cheesecake layers creates a beautiful marbled appearance and enhances flavor balance.
- Allow the bars to chill fully in the refrigerator for clean slices and optimal texture.
- Store leftover bars refrigerated in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 bar
- 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
