Description
These Pumpkin Cheesecake Bars combine a rich, creamy cheesecake base with spiced pumpkin swirls over a buttery graham cracker crust. Perfect for autumn gatherings or holiday desserts, these bars offer a delightful balance of smooth texture and warm pumpkin spice flavor.
Ingredients
Scale
Crust
- 1 3/4 cups graham cracker crumbs (13 sheets, 200 grams)
- 1/3 cup granulated sugar (66 grams)
- 8 tablespoons unsalted butter, melted (113 grams)
Cheesecake Filling
- 24 ounces cream cheese, room temperature (678 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3 large eggs, room temperature
- 2 tablespoons flour
- 2 teaspoons vanilla extract
Pumpkin Mixture
- 1 cup pumpkin puree (not pumpkin pie filling, 244 grams)
- 2 teaspoons pumpkin spice mix
Instructions
- Prepare the Crust: Preheat your oven to 375°F (190°C). Cut two pieces of parchment paper to fit a 9×9 inch baking dish, allowing the sheets to cross over forming an X with overhang for easy removal later.
- Make the Crust Mixture: Combine graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. Press this mixture evenly into the bottom of your prepared baking dish.
- Bake the Crust: Bake the crust for 6 to 8 minutes, or until the edges turn golden brown. Once done, reduce oven temperature to 325°F (163°C).
- Beat the Cream Cheese: In a large mixing bowl or stand mixer, beat the cream cheese until smooth, scraping down sides as needed to ensure even consistency.
- Add Sugar and Eggs: Beat in granulated sugar, then add eggs one at a time, mixing well after each addition.
- Incorporate Flour and Vanilla: Mix in the flour followed by the vanilla extract, beating until the mixture is smooth and creamy.
- Prepare Pumpkin Mixture: Divide the cheesecake batter into two bowls. To one bowl, add the pumpkin puree and pumpkin spice mix, whisking to combine thoroughly.
- Assemble the Bars: Remove crust from oven. Alternate spoonfuls of plain cheesecake mixture and pumpkin cheesecake mixture over the hot crust, layering as needed to fill the dish.
- Create Swirls: Using a knife, gently swirl the two mixtures together by moving the knife back and forth and then turning the pan to create a marbled effect.
- Bake the Cheesecake: Place the pan back in the oven at 325°F (163°C) and bake for 35 minutes. After baking, turn off the oven and leave the cheesecake inside for 1 hour without opening the door to finish setting.
- Cool the Bars: Remove the cheesecake from the oven and allow it to cool at room temperature for at least one hour. Then refrigerate for a minimum of 4 hours to fully set and chill.
- Serve: Lift the bars out of the pan using the parchment paper edges. Cut into 16 equal-sized bars. Optionally, pipe stabilized whipped cream on top before serving for added richness.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Ensure cream cheese and eggs are at room temperature for a smooth batter.
- Do not open the oven door during the one-hour resting period post-baking to avoid cracks.
- Allow cheesecake bars to cool slowly to help prevent splitting.
- Stabilized whipped cream adds a decorative and tasty topping, but is optional.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin cheesecake bars, pumpkin dessert, cheesecake bars, autumn desserts, pumpkin spice, graham cracker crust
