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Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars Recipe
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★★★★★

5.3 from 13 reviews

These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a luscious blend of spiced pumpkin and creamy cheesecake filling, swirled together and baked to perfection for a festive dessert perfect for fall and holiday seasons.

Ingredients

Scale

Crust

  • 15 whole rectangular graham crackers
  • 1/4 cup granulated sugar
  • 8 tablespoons unsalted butter, melted

Pumpkin Filling

  • 1–1/4 cups pumpkin puree
  • 1–1/2 teaspoons pumpkin pie spice
  • 1–1/2 teaspoons ground cinnamon
  • 1 tablespoon all purpose flour

Cream Cheese Filling

  • Three 8-oz packages full fat cream cheese (at room temperature)
  • 1–2/3 cup granulated sugar
  • 1–1/2 teaspoons pure vanilla extract
  • 1/2 cup full fat sour cream
  • 1/8 teaspoon salt
  • 3 large eggs (at room temperature)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C). Line a 9×13 inch baking pan with foil and lightly grease the foil for easy removal. A metal pan is preferred for even baking, but a glass pan will also work (just add a few extra minutes to bake time if using glass).
  2. Prepare Crust: Place the graham crackers into a food processor and pulse until they are fine crumbs, measuring just over 2 cups. In a separate bowl, combine the crumbs, 1/4 cup granulated sugar, and melted butter. Stir until fully combined.
  3. Form Crust: Press the crust mixture firmly into the bottom of the prepared pan, creating an even layer by pressing with the back of a measuring cup for uniform thickness.
  4. Bake Crust: Bake the crust in the preheated oven for 10-15 minutes, or until it just begins to turn golden brown and emits a fragrant aroma. Remove and place on a wire rack to cool slightly while preparing the filling.
  5. Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, pumpkin pie spice, ground cinnamon, and flour until smooth. Set aside for later use.
  6. Prepare Cream Cheese Filling: In a separate large bowl, use a hand mixer or stand mixer with paddle attachment to beat the cream cheese and 1-2/3 cup sugar until smooth and fluffy. Add vanilla extract, sour cream, and salt, then beat again until well combined. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time, carefully mixing until each egg is incorporated but avoiding overmixing.
  7. Combine Pumpkin and Cream Cheese Mixtures: Measure out 1-1/2 cups of the cream cheese mixture and add it to the pumpkin mixture. Stir gently until smooth and combined.
  8. Assemble Bars: Alternate spoonfuls of the plain cream cheese mixture and the pumpkin cream cheese mixture over the baked crust. Use a sharp knife to swirl the two mixtures together on the surface by making figure-eight motions, being careful not to cut through the crust.
  9. Bake Cheesecake Bars: Place the pan in the center of the oven and bake for 35 to 45 minutes, until the edges are set and the center has a slight jiggle when moved.
  10. Cool and Chill: Remove from oven and let cool completely on a wire rack. Once cooled, transfer the bars to the refrigerator and chill for several hours until fully set before slicing and serving.

Notes

  • Using full fat cream cheese and sour cream helps achieve a rich and creamy filling.
  • Room temperature cream cheese and eggs will blend more smoothly and prevent lumps.
  • Be careful not to overmix eggs into the cream cheese filling to keep a creamy texture without cracks.
  • Swirling the fillings creates an attractive marbled effect, but avoid cutting through to the crust.
  • Chilling the bars for several hours or overnight ensures firm bars that slice cleanly.
  • This recipe can be made a day ahead and stored covered in the refrigerator.
  • If you prefer a less sweet crust, reduce the sugar in the crust slightly.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, graham cracker crust, cheesecake bars, pumpkin puree dessert

Find it online: https://kitchenbyclara.com/pumpkin-cheesecake-bars-recipe/