Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake filling swirled with autumn-spiced pumpkin for a perfect seasonal dessert. Baked to a luscious texture with a hint of pumpkin spice, these bars are ideal for fall gatherings or holiday celebrations.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar (firmly packed)
- 7 Tablespoons salted butter (melted)
Cheesecake Filling
- 24 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup light brown sugar (firmly packed)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten)
Pumpkin Mixture
- ⅔ cup canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and line a 9x9-inch (22x22 cm) baking pan with parchment paper to prevent sticking and make it easier to remove the bars after baking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and brown sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan and set aside without baking yet.
- Prepare the Cheesecake Batter: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy with no lumps remaining.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully incorporated.
- Add Eggs Gradually: Add the lightly beaten eggs one at a time, mixing on low speed and scraping the bowl’s sides with a spatula to maintain an even batter without overmixing.
- Create the Pumpkin Swirl: Remove about 1 ½ cups of the cheesecake batter and place it in a separate bowl. Stir in the canned pumpkin and pumpkin spice until evenly combined.
- Assemble the Bars: Alternate spoonfuls of plain cheesecake batter and pumpkin batter over the crust. Use a knife to gently swirl the two batters together to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes until the cheesecake is mostly set but the center still has a slight jiggle. If using a non-metal pan, temperature or time adjustments might be necessary.
- Cool and Chill: Allow the cheesecake bars to cool to room temperature on a wire rack, then refrigerate for at least 6 hours or preferably overnight to fully set before slicing and serving.
Notes
- Using parchment paper helps prevent cracking and makes removal easier.
- Do not overbake; the center should still jiggle slightly when done to ensure creamy texture.
- If using a glass or ceramic pan, baking time may need slight adjustments.
- Chill for at least 6 hours to allow proper setting and flavor development.
- Store leftovers covered in the refrigerator for up to 3-4 days.
