Description
Pumpkin Cheesecake Bars offer a delicious fusion of velvety cheesecake and warmly spiced pumpkin pie atop a buttery graham cracker crust. These visually stunning, swirled bars make a crowd-pleasing fall dessert that’s perfect for gatherings, Thanksgiving, or whenever you crave cozy autumn flavors.
Ingredients
Scale
For the Crust
- 15 whole graham crackers (about 2+ cups crumbs)
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter, melted
For the Pumpkin Swirl 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
For the Cheesecake Layer
- 3 (8 oz) packages full-fat cream cheese, 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, room temperature
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil, letting some overhang for easy removal. Lightly grease the foil.
- Make the Crust: Crush graham crackers into fine crumbs using a food processor or by hand in a zip-top bag. In a bowl, mix the crumbs with granulated sugar and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Prepare the Pumpkin Swirl: In a medium bowl, whisk together pumpkin puree, pumpkin pie spice, ground cinnamon, and flour until smooth. Set aside.
- Make the Cheesecake Batter: In a large bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Mix in vanilla extract, sour cream, and salt until incorporated.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition. Scrape down the bowl as needed, mixing just until the eggs are incorporated; do not overmix.
- Assemble Bar Layers: Spread half of the cheesecake batter evenly over the prepared crust. Fold the pumpkin mixture into the remaining half of the cheesecake batter until just combined. Pour this over the first cheesecake layer. Use a knife or skewer to gently swirl the two batters together for a marbled effect, if desired.
- Bake: Bake in the preheated oven for 50 minutes, or until the center is almost set with a slight jiggle when you gently shake the pan.
- Cool and Chill: Remove from the oven and let bars cool completely in the pan on a wire rack. Then, refrigerate for at least 8 hours or overnight before lifting out, slicing, and serving. This chilling step ensures clean slices and perfect texture.
Notes
- Use full-fat cream cheese and sour cream for best texture and flavor.
- For even cleaner slices, wipe your knife with a warm, damp cloth between cuts.
- The bars can be made 1–2 days ahead and stored covered in the refrigerator.
- Crust can be made with pre-crushed graham cracker crumbs (about 2 cups) to save time.
- For extra flair, serve with whipped cream and a sprinkle of cinnamon or nutmeg on top.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 294
- Sugar: 22g
- Sodium: 177mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 73mg