Description
These decadent Pumpkin Cheesecake Bars feature a buttery graham cracker crust, smooth vanilla cheesecake, and a rich pumpkin spice swirl. They make a creamy fall dessert for Thanksgiving, parties, potlucks, and family gatherings.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup sour cream, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 1 cup pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- Nonstick cooking spray, for the pan
Instructions
- Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Combine the melted butter and graham cracker crumbs in a medium bowl until the mixture resembles wet sand.
- Spread the graham cracker mixture evenly across the bottom of the prepared pan and press it firmly into an even crust.
- Beat the softened cream cheese in a large mixing bowl with a hand mixer until smooth.
- Add the sour cream and granulated sugar, then mix until creamy and fully combined.
- Add the eggs and mix only until the filling looks smooth.
- Pour about three-fourths of the plain cheesecake mixture over the graham cracker crust.
- Add the salt, pumpkin puree, and pumpkin pie spice to the reserved cheesecake mixture, then mix until evenly combined.
- Drop spoonfuls of the pumpkin cheesecake mixture across the plain cheesecake layer.
- Run a butter knife through both mixtures with broad curves to create a marbled swirl.
- Bake for 35 to 40 minutes, or until the edges look set and the center remains slightly jiggly.
- Turn off the oven and leave the cheesecake bars inside for 30 minutes.
- Transfer the pan to the refrigerator and chill for at least 1 hour 30 minutes.
- Cut the chilled cheesecake into 12 bars with a clean, sharp knife and serve.
Notes
- Use pure pumpkin puree rather than sweetened pumpkin pie filling.
- Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
- Mix gently after adding the eggs to avoid adding too much air to the filling.
- Avoid excessive swirling because it can blend the vanilla and pumpkin layers together.
- Chill the bars completely before cutting for clean edges.
- Store covered in the refrigerator for up to 4 days.
- Freeze individually wrapped bars for up to 1 month.
- For a no-bake variation, whisk one small box of pumpkin spice instant pudding with 1 cup cold milk. Fold in one small tub of whipped topping or 8 ounces of prepared cheesecake filling. Spread the mixture over the crust and refrigerate until firm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 393
- Sugar: 25
- Sodium: 410
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 37
- Fiber: 1
- Protein: 6
- Cholesterol: 100