Smooth Pumpkin Cheesecake Bars Recipe
Introduction
These Smooth Pumpkin Cheesecake Bars combine the creamy richness of classic cheesecake with the warm spices of pumpkin pie. Perfect for fall gatherings or any time you crave a comforting dessert with a festive twist.
Ingredients
- For the crust:
- 15 rectangular sheets graham crackers
- 1/4 cup white sugar
- 8 tbsp unsalted butter, melted
- For the pumpkin swirl cheesecake:
- 1-1/4 cups canned pumpkin puree
- 1-1/2 tsp pumpkin pie seasoning
- 1-1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 24 oz full fat cream cheese, softened
- 1-2/3 cup granulated sugar
- 1-1/2 tsp pure vanilla extract
- 1/2 cup full fat sour cream
- 1/8 tsp salt
- 3 large eggs, at room temperature
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease the foil for easy removal and cleanup. A metal pan is preferred for even baking, though glass can be used with extra bake time.
- Step 2: Place graham crackers in a food processor and pulse until fine crumbs form, about 2 cups. In a bowl, mix crumbs with sugar and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan using the back of a measuring cup. Bake for 10-15 minutes until golden and toasty. Let cool slightly.
- Step 3: In a large bowl, whisk together pumpkin puree, pumpkin pie seasoning, cinnamon, and flour until smooth. Set aside.
- Step 4: Beat softened cream cheese and sugar together with a mixer until smooth and creamy. Add vanilla, sour cream, and salt; mix until combined. Beat in eggs one at a time, mixing just until incorporated. Scrape down the bowl as needed.
- Step 5: Measure 1-1/2 cups of the cream cheese mixture and fold gently into the pumpkin mixture until combined. Dollop alternating scoops of plain cream cheese filling and pumpkin cream cheese mixture over the crust. Use a sharp knife to swirl the two fillings together in a decorative pattern, being careful not to disturb the crust.
- Step 6: Bake bars for 35-45 minutes until the edges are set and the center has a slight jiggle. Let cool completely on a wire rack, then refrigerate for several hours or overnight for best results before slicing and serving.
Tips & Variations
- Use full fat cream cheese and sour cream for the richest, smoothest texture.
- For an extra warm spice flavor, add an additional pinch of cinnamon to the pumpkin mixture.
- Try adding chopped pecans or walnuts to the crust for crunch.
- Use parchment paper instead of foil to easily lift the bars from the pan.
Storage
Store the pumpkin cheesecake bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw them overnight in the fridge before serving. For best texture and flavor, reheat slightly at room temperature instead of microwaving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of puree?
It’s best to use plain canned pumpkin puree because pumpkin pie filling contains added sugars and spices, which can affect the balance of flavors and texture.
How can I tell when the cheesecake bars are done baking?
The edges should look firm and set, while the center should still have a slight jiggle when gently shaken. Overbaking can lead to cracks and a dry texture.
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Smooth Pumpkin Cheesecake Bars Recipe
- Total Time: 1 hour 17 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Delicious and creamy Smooth Pumpkin Cheesecake Bars featuring a buttery graham cracker crust and a perfectly swirled pumpkin and cream cheese filling, baked to perfection for a festive fall dessert.
Ingredients
Scale
For the crust:
- 15 rectangular sheets graham crackers
- 1/4 cup white sugar
- 8 tbsp unsalted butter, melted
For the pumpkin swirl cheesecake:
- 1–1/4 cups canned pumpkin puree
- 1–1/2 tsp pumpkin pie seasoning
- 1–1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 24 oz full fat cream cheese, softened
- 1–2/3 cup granulated sugar
- 1–1/2 tsp pure vanilla extract
- 1/2 cup full fat sour cream
- 1/8 tsp salt
- 3 large eggs, at room temperature
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease the foil for easy removal and cleanup. Using a metal pan is recommended for the best results, though a glass pan can be used with slightly longer baking time.
- Make and Bake the Graham Cracker Crust: Place the graham crackers in a food processor and process until fine crumbs form, yielding just over 2 cups. In a bowl, combine the crumbs with white sugar and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake the crust for 10-15 minutes until golden brown and toasty. Let cool on a wire rack.
- Mix the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, pumpkin pie seasoning, ground cinnamon, and flour until smooth and combined. Optionally, add an extra pinch of cinnamon for more warmth and spice. Set aside.
- Prepare the Cream Cheese Filling: Using a hand or stand mixer with paddle attachment, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract, sour cream, and salt, mixing until combined. Beat in eggs one at a time, mixing just until each is incorporated to avoid overbeating, scraping down sides as needed.
- Combine and Swirl Fillings: Measure out 1-1/2 cups of the plain cream cheese mixture and gently fold it into the pumpkin mixture until fully combined. On top of the cooled crust, dollop alternating scoops of plain cream cheese filling and pumpkin-cream cheese filling. Use a sharp knife to create a decorative swirled pattern by making figure eights, being careful not to disturb the crust.
- Bake, Cool, and Chill: Bake in the center of the preheated oven for 35-45 minutes. Edges should be set while the center has a slight jiggle; do not overbake. Cool completely on a wire rack, then refrigerate for several hours or overnight until firm to allow flavors to meld and facilitate clean slicing.
Notes
- Using room temperature eggs helps achieve a smooth filling without lumps.
- Pressing the crust firmly ensures a sturdy base that holds together well.
- Be careful not to overmix eggs to keep the filling creamy and prevent cracking.
- Refrigerating overnight yields the best flavor and texture for serving.
- For a spicier flavor, add a pinch more cinnamon or a bit of nutmeg to the pumpkin mix.
- Prep Time: 25 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake bars, pumpkin dessert, cheesecake bars, graham cracker crust, fall dessert, autumn recipes, creamy pumpkin cheesecake
