Description
Indulge in the delicious fusion of snickerdoodle flavors and pumpkin cheesecake goodness with these irresistible Snickerdoodle Pumpkin Cheesecake Bars. Perfect for autumn or any time of year!
Ingredients
Units
Scale
For the crust
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons sugar
For the cheesecake filling
- 24 ounces cream cheese, room temperature
- 1 1/2 cups sugar
- 1/3 cup sour cream
- 4 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
For the topping
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven: Heat the oven to 325 degrees. Grease a 9×13 baking dish.
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into the dish and bake for 5 minutes.
- Make the filling: Beat cream cheese, sugar, and sour cream. Add eggs one at a time. Mix in vanilla, pumpkin puree, and pumpkin spice.
- Assemble: Pour the filling over the crust. Sprinkle cinnamon sugar on top.
- Bake: Bake for 40 minutes until slightly jiggly. Let sit in the oven for 45 minutes.
- Cool: Cool on the counter, then chill in the refrigerator.
- Serve: Slice into bars and enjoy cold.
Notes
- Cream cheese and eggs should be at room temperature for best results.
- Avoid overmixing the batter to prevent lumps.
- Let the cheesecake cool in the oven after baking to prevent cracking.
- Store in the refrigerator for up to 5 days.
- Optional: Serve with whipped cream.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
