Description
These Pumpkin Cheesecake Bars offer a deliciously creamy and spiced dessert perfect for fall or any time you crave a comforting treat. A buttery graham cracker crust supports a luscious marbled cheesecake filling, combining classic pumpkin pie flavors with rich cream cheese. Baked to perfection and chilled overnight, these bars provide a smooth texture with a beautiful swirl that’s sure to impress at gatherings or as an indulgent snack.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers (just over 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Pumpkin Mixture
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Cheesecake Batter
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 â…” cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- â…› teaspoon salt
- 3 large eggs, at room temperature
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it to make removing the bars easier after baking.
- Make graham cracker crumbs: Pulse the graham crackers in a food processor until they form fine crumbs, ensuring a smooth and even crust texture.
- Combine crust ingredients: In a bowl, mix the graham cracker crumbs with ¼ cup granulated sugar and melted butter until the mixture is evenly combined and holds together when pressed.
- Form the crust: Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan, creating a solid base for the cheesecake.
- Bake the crust: Bake the crust for 10-15 minutes until it becomes lightly golden and fragrant. Remove and allow it to cool slightly while preparing the filling.
- Mix pumpkin filling: In a medium bowl, whisk together pumpkin puree, pumpkin pie spice, ground cinnamon, and flour until smooth and well blended.
- Beat cream cheese and sugar: In a large bowl, beat the cream cheese and 1 â…” cups granulated sugar together until the mixture is smooth and creamy, free of lumps.
- Add vanilla, sour cream, and salt: Mix in the vanilla extract, sour cream, and salt until fully incorporated, creating a rich cheesecake batter.
- Add eggs: Add the eggs one at a time, mixing gently after each addition to avoid overmixing which can cause cracks.
- Combine pumpkin and cheesecake batter: Remove 1 ½ cups of the cheesecake batter and stir it into the prepared pumpkin mixture to create the pumpkin cheesecake batter.
- Layer batter on crust: Alternate spoonfuls of plain cheesecake batter and pumpkin cheesecake batter over the cooled crust to build layers.
- Create marble effect: Using a knife or skewer, swirl through the batter to create an attractive marbled pattern, taking care not to disturb the crust.
- Bake the bars: Bake for 35-45 minutes until the edges are set and the center remains slightly jiggly to ensure creaminess.
- Cool and chill: Let the bars cool completely in the pan, then refrigerate for at least 8 hours or overnight to fully set and enhance flavors.
- Slice and serve: Remove from the pan using the foil, slice into 18 bars, and serve chilled for best texture and taste.
Notes
- Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.
- Do not overmix the batter; this helps prevent cracks during baking.
- Chilling overnight is important for the bars to set properly and develop flavor.
- Use full-fat dairy products for the best creamy texture and rich flavor.
- Store leftover bars refrigerated in an airtight container for up to 4 days.