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
