Description
These Pumpkin Cheesecake Bars combine the warm spices and rich flavors of classic pumpkin pie with creamy, luscious cheesecake on a crunchy graham cracker crust. Perfect for fall desserts and holiday gatherings, these bars offer a delightful balance of texture and spice in every bite.
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 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, but a glass pan can be used with a slightly longer bake time.
- Make the Crust: Crush the whole rectangular graham crackers into fine crumbs. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for about 10 minutes. This helps to set the crust and create a firmer base for the cheesecake filling. Remove from oven and allow to cool slightly while preparing the filling.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add 1-2/3 cups granulated sugar and continue beating until well incorporated. Add the eggs one at a time, mixing on low speed after each addition. Then, mix in the vanilla extract and sour cream until fully combined.
- Add Pumpkin and Spices: In a separate bowl, whisk together the pumpkin puree, pumpkin pie spice, ground cinnamon, all purpose flour, and salt. Gradually fold this pumpkin mixture into the cream cheese batter, blending until the batter is smooth and uniform in color.
- Combine and Swirl: Pour the pumpkin cheesecake batter over the prepared and cooled crust in the pan. Use a spatula or knife to lightly swirl the pumpkin filling for a marbled effect, if desired.
- Bake the Bars: Place the pan in the oven and bake at 350°F for approximately 50 minutes, or until the edges are set and the center is slightly jiggly but mostly firm. Avoid overbaking to keep the texture creamy.
- Cool and Chill: Remove the cheesecake bars from the oven and let them cool completely to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set and develop flavors.
- Serve: Use the foil edges to lift the cheesecake bars from the pan, then cut into 18 bars. Serve chilled and enjoy this perfect blend of pumpkin spice and cheesecake richness.
Notes
- These swirled Pumpkin Cheesecake Bars combine the best flavors of pumpkin pie and creamy cheesecake on a classic graham cracker crust.
- Using full-fat cream cheese and sour cream ensures a rich and smooth texture.
- Room temperature ingredients help to create a smooth batter without lumps.
- Adjust baking time slightly if using a glass pan to prevent over- or undercooking.
- For a stronger pumpkin spice flavor, you can increase the pumpkin pie spice to 2 teaspoons.
- These bars are best stored refrigerated and can be kept for up to 4 days.
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
