Description
These Pumpkin Cheesecake Bars feature a buttery graham cracker crust topped with rich and creamy cheesecake swirled with spiced pumpkin filling. Perfect for fall gatherings, the bars combine traditional pumpkin pie flavors with decadent cheesecake in a handheld dessert that’s easy to make and irresistibly delicious.
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 Mixture
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Line a 9×9″ (22×22 cm) baking pan with parchment paper to ease removal and prevent cracking. In a mixing bowl, combine the graham cracker crumbs and both sugars. Add the melted salted butter and stir until the mixture resembles wet sand. Evenly press the crumb mixture into the bottom of the prepared pan. Set aside without baking at this stage.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and light brown sugar on medium speed until smooth and creamy with no lumps. Add the sour cream and vanilla extract, stirring until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition just until combined. Scrape the bowl sides and bottom to ensure an even batter.
- Prepare the Pumpkin Mixture: Scoop about 1 ½ cups of the cheesecake batter into a separate bowl. Add the canned pumpkin and pumpkin spice to this portion and stir gently until combined, creating the pumpkin cheesecake mixture.
- Assemble and Swirl: Alternately dollop spoonfuls of the plain cheesecake batter and the pumpkin cheesecake mixture over the graham cracker crust in the pan. Use a knife to swirl the two batters together for a marbled effect, being careful not to overmix.
- Bake: Place the baking pan in the preheated oven and bake for 40-45 minutes. The cheesecake should be mostly set but still slightly jiggly in the center. If using a glass or ceramic pan, start checking doneness at 45 minutes as baking time may be longer.
- Cool and Chill: Remove from the oven and allow the bars to cool to room temperature. Transfer the pan to the refrigerator and chill for at least 6 hours or preferably overnight to fully set before cutting and serving.
Notes
- Storage: Store the bars covered in the refrigerator or in an airtight container for up to 5 days.
- You can freeze the bars after chilling them for at least 6 hours in the refrigerator. Wrap tightly and store in an airtight container for several months.
- Pan Type: This recipe was tested using a 9×9 inch metal baking pan. Using a glass or ceramic pan may increase bake time, so begin checking at 45 minutes.
Nutrition
- Serving Size: 1 bar (approx. 1/16th of recipe)
- Calories: 320
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg
