Description
Rich Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy, spiced pumpkin cheesecake filling swirled to perfection. Perfect for fall gatherings or anytime you crave a luscious pumpkin dessert with a smooth texture and warm spices.
Ingredients
Scale
For the crust:
- 15 whole rectangular graham crackers
- 1/4 cup white sugar
- 8 tbsp unsalted butter, melted
For the filling:
- 1 1/4 cups canned pumpkin purée
- 1 1/2 tsp pumpkin pie spice blend
- 1 1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 3 packages cream cheese, full fat, 8 oz each (room temperature)
- 1 2/3 cup white sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup sour cream, full fat
- 1/8 tsp salt
- 3 large eggs, at room temperature
Instructions
- Prepare the Baking Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil and lightly grease the foil to prevent sticking. Using a metal pan is recommended for even baking, though a glass pan can be used with slight adjustments to baking time.
- Make and Bake the Graham Cracker Crust: Place graham crackers in a food processor and pulse until fine crumbs form (just over 2 cups). Combine crumbs with sugar and melted butter in a bowl, mixing thoroughly. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10–15 minutes until golden and fragrant. Let it cool slightly on a wire rack.
- Mix the Pumpkin Swirl: In a large bowl, whisk together pumpkin purée, pumpkin pie spice, ground cinnamon, and all-purpose flour until smooth. Set aside the pumpkin mixture which will be used for the swirl.
- Prepare the Cream Cheese Filling: In a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy. Add vanilla extract, sour cream, and salt, beating to combine. Beat in eggs one at a time until just incorporated, being careful not to overbeat.
- Create the Swirl Mixture: Measure 1 1/2 cups of the cream cheese filling and gently fold it into the pumpkin mixture until smooth. This mixture forms the pumpkin cheesecake swirl.
- Assemble and Swirl the Cheesecake Bars: Alternate dolloping scoops of the remaining cream cheese filling and the pumpkin swirl onto the cooled crust, covering the surface. Using a sharp knife, gently swirl the two mixtures in figure-eight patterns without disturbing the crust.
- Bake, Cool, and Chill the Cheesecake Bars: Bake the bars at 350°F for 35–45 minutes until edges are set but the center jiggles slightly. Cool completely on a wire rack, then refrigerate for several hours or overnight to fully set before slicing and serving.
Notes
- Allow the cheesecake bars to chill overnight for the cleanest slices and best flavor.
- Use room temperature ingredients, especially cream cheese and eggs, for the smoothest filling.
- Avoid overmixing the eggs into the cream cheese mixture to prevent cracking.
- Swirling the fillings creates a beautiful marbled effect and enhances presentation.
- Using a metal baking pan ensures even heat distribution and consistent baking results.
- If using a glass pan, increase the crust and cheesecake bake times by a few minutes as needed.
- Prep Time: 25 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake bars, pumpkin dessert, cheesecake recipe, fall dessert, graham cracker crust, pumpkin spice, creamy cheesecake bars
