Description
Delight in these swirled Pumpkin Cheesecake Bars that combine the warm, comforting flavors of pumpkin pie with rich, creamy cheesecake atop a classic graham cracker crust. Perfect for fall gatherings or any time you crave a seasonal treat, these bars offer a luscious texture and festive 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. Line a 9×13-inch baking pan with foil and lightly grease the foil to ensure easy removal of the bars later. Using a metal pan is recommended for even baking, though a glass pan can be used with a slightly increased bake time.
- Make the Crust: Crush the graham crackers into fine crumbs. In a bowl, combine the graham cracker crumbs with 1/4 cup granulated sugar and melted butter. Mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Prepare the Pumpkin Mixture: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, ground cinnamon, and all-purpose flour until well combined. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add 1-2/3 cup granulated sugar and continue beating until fluffy. Mix in vanilla extract, sour cream, and salt until well incorporated. Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent cracks.
- Assemble the Bars: Pour half of the cream cheese batter over the graham cracker crust, spreading it evenly. Drop spoonfuls of the pumpkin mixture over the cream cheese layer, then top with the remaining cream cheese batter. Use a knife or skewer to gently swirl the pumpkin and cheesecake batters together to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for about 50 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Baking times may vary slightly depending on the pan used.
- Cool and Chill: Remove the pan from the oven and allow the cheesecake bars to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely before slicing into bars.
Notes
- These bars are best served chilled for a firm, creamy texture.
- Using room temperature cream cheese and eggs ensures a smoother filling without lumps.
- Feel free to substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if desired.
- For easier slicing, run a knife under hot water and dry it before cutting each slice.
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
