Description
These Pumpkin Cheesecake Bars feature a delicious graham cracker crust layered with creamy cheesecake and a spiced pumpkin filling. Perfectly balanced with pumpkin pie spice and cinnamon, these bars are topped with optional whipped cream for a delightful autumn treat that’s easy to make and sure to impress.
Ingredients
Scale
Crust
- 15 graham crackers
- 2 Tablespoons light brown sugar (packed)
- 1/2 cup unsalted butter (melted)
Cheesecake Filling
- 3 packages cream cheese, softened (8 ounce each)
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1/4 cup sour cream
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
Pumpkin Layer
- 1 can pure pumpkin puree (15 ounce, not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Garnish (optional)
- Whipped cream
- Cinnamon and nutmeg
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 13×9 inch baking dish with shortening or line it with parchment paper for easier removal. Set aside.
- Make the crust: Place the graham crackers and light brown sugar into a food processor. Pulse until you have fine crumbs. Slowly add the melted butter while pulsing until the mixture is evenly combined. Press the crumb mixture firmly into the bottom of the prepared baking dish.
- Bake the crust: Bake the crust for 15 minutes in the preheated oven. Once done, remove from oven and allow the crust to cool completely. Reduce the oven temperature to 325 degrees F (163 degrees C) while the crust cools.
- Prepare cheesecake filling: In a mixing bowl, beat softened cream cheese, granulated sugar, all-purpose flour, and sour cream for several minutes until the mixture is smooth and creamy. Scrape down the sides as needed for uniform mixing. Add eggs one at a time, mixing just until each is incorporated. Then add vanilla extract and mix until fully combined, taking care not to overbeat.
- Layer the cheesecake filling: Pour half of the cheesecake filling over the cooled graham cracker crust and spread evenly.
- Prepare pumpkin layer: To the remaining cheesecake filling, add pumpkin puree, pumpkin pie spice, and ground cinnamon. Beat for about one minute until well combined and smooth.
- Assemble and bake: Spread the pumpkin mixture evenly over the cheesecake layer in the baking dish. Bake for approximately 35 minutes at 325 degrees F, or until the edges are set but the center remains slightly wobbly.
- Cool and chill: Remove from oven and let the bars cool completely at room temperature. Once cooled, cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight to set fully.
- Serve: Slice into bars and serve chilled. Garnish with whipped cream and a sprinkling of cinnamon and nutmeg if desired.
Notes
- The bars are best after chilling overnight for optimal texture and flavor.
- Use room temperature eggs to ensure a smooth filling and avoid curdling.
- Lining the pan with parchment paper makes removal easier and prevents sticking.
- Do not overbeat the cheesecake mixture to keep bars creamy and avoid cracking.
- Optional garnishes like whipped cream and a light dusting of cinnamon or nutmeg enhance flavor and presentation.
Nutrition
- Serving Size: 1 bar
- Calories: 146 kcal
- Sugar: 12 g
- Sodium: 77 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg
