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Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars Recipe
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★★★★★

4.9 from 9 reviews

Deliciously creamy Pumpkin Cheesecake Bars featuring a spiced pumpkin layer swirled with rich cream cheese filling on a buttery graham cracker crust. Perfect for fall gatherings and holiday desserts, these bars offer a smooth texture with warm pumpkin pie spices and the classic tang of cheesecake.

Ingredients

Scale

Crust

  • 15 whole rectangular graham crackers
  • 1/4 cup granulated sugar
  • 8 tablespoons unsalted butter, melted

Pumpkin 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

Cream Cheese Filling

  • Three 8-oz packages full fat cream cheese, at room temperature
  • 1–2/3 cups 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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with foil and lightly grease the foil. A metal pan is preferred for even baking; a glass pan can be used, but may require additional baking time.
  2. Prepare the Crust: Place the graham crackers into a food processor and pulse until they turn into fine crumbs (should yield just over 2 cups). In a separate bowl, mix the crumbs, granulated sugar, and melted butter until combined. Press this mixture evenly into the bottom of the prepared pan using the back of a measuring cup to compact.
  3. Bake the Crust: Bake the crust in the preheated oven for 10-15 minutes, or until it begins to turn golden brown and becomes fragrant. Remove from oven and place on a wire rack to cool slightly.
  4. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, ground cinnamon, and all-purpose flour. Set aside.
  5. Make the Cream Cheese Filling: In a large mixing bowl, beat the cream cheese and 1-2/3 cups granulated sugar with a hand or stand mixer fitted with a paddle attachment until smooth and creamy. Add vanilla extract, sour cream, and salt, and beat until well combined. Add the eggs one at a time, beating after each addition just until incorporated. Scrape the sides of the bowl as necessary to ensure even mixing.
  6. Combine Fillings: Measure out 1-1/2 cups of the cream cheese mixture and stir it into the pumpkin mixture until fully combined, creating the pumpkin filling layer. The remaining cream cheese mixture will be used as is.
  7. Assemble the Bars: Spoon dollops of the plain cream cheese filling and the pumpkin filling alternately over the baked crust. Using a sharp knife, drag and swirl the two fillings together in figure-eight motions to create a marbled effect. Be careful not to cut down into the crust.
  8. Bake the Bars: Bake in the center of the oven for 35-45 minutes. The bars are done when the edges are set and the center still has a slight jiggle. Remove from oven and cool completely on a wire rack.
  9. Chill: Once cooled, transfer the pan to the refrigerator and chill for several hours or overnight to fully set before cutting and serving.

Notes

  • For best results, ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.
  • You can substitute homemade pumpkin puree if desired.
  • Use a metal baking pan for even heating; if using glass, monitor baking time closely.
  • Chilling the bars overnight yields better texture and easier slicing.
  • Leftovers can be stored covered in the refrigerator for up to 4 days.
  • To make cutting easier, run a sharp knife under hot water, dry it, then slice.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, holiday cheesecake, graham cracker crust

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