Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 139 reviews
  • Author: Mia
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 7 hours 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cheesecake Bars feature a buttery graham cracker crust layered with velvety cream cheese cheesecake swirled with spiced pumpkin filling. Perfect for autumn gatherings or holiday desserts, they offer a rich, creamy texture infused with classic pumpkin spice flavors, baked to perfection and chilled for a set, sliceable treat.

Ingredients

Scale

Graham Cracker Crust

  • 1 ½ cups (170 g) graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon brown sugar, firmly packed
  • 7 Tablespoons (100 g) salted butter, melted

Cheesecake

  • 24 oz (680 g) cream cheese, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, firmly packed
  • ½ cup (113 g) sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten

Pumpkin Cheesecake Swirl

  • ⅔ cup (168 g) canned pumpkin
  • 1 ½ teaspoons pumpkin spice

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C) and line a 9×9-inch (22×22 cm) baking pan with parchment paper to prevent sticking and cracking. Combine the graham cracker crumbs, granulated sugar, and brown sugar in a bowl. Add the melted butter and stir until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Do not bake yet; set aside.
  2. Make the Cheesecake Batter: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and light brown sugar on medium speed with an electric mixer until smooth and creamy without lumps. Add sour cream and vanilla extract, mixing until combined.
  3. Add Eggs: With the mixer on low speed, add the eggs one at a time, mixing gently just until incorporated after each addition. Scrape the bowl sides and bottom with a spatula to ensure even mixing.
  4. Prepare Pumpkin Swirl Mixture: Spoon about 1 ½ cups of the cheesecake batter into a separate bowl. Stir in the canned pumpkin and pumpkin spice until well combined.
  5. Assemble and Swirl: Alternate spoonfuls of the plain cheesecake batter and the pumpkin mixture over the prepared crust. Use a knife to gently swirl the two batters together to create a marbled effect.
  6. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the cheesecake is mostly set but the center still jiggles slightly when gently shaken. If using a glass or ceramic pan instead of metal, start checking for doneness at 45 minutes as it may require longer baking.
  7. Cool and Chill: Allow the bars to cool to room temperature. Then refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set before slicing and serving.

Notes

  • Store leftovers covered in the refrigerator or airtight container for up to 5 days.
  • After chilling, these bars can be tightly wrapped and frozen in an airtight container for several months.
  • This recipe is optimized for a 9×9-inch metal baking pan; glass or ceramic pans may increase baking time.
  • Using parchment paper helps with easy removal and cleaner slices.

Nutrition

  • Serving Size: 1 bar (approximate)
  • Calories: 320
  • Sugar: 24g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg

Find it online: https://mealsbymia.com/pumpkin-cheesecake-bars-recipe/