Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy, spiced pumpkin cheesecake layer, swirled together for a festive and flavorful dessert perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Graham Cracker Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar, firmly packed
- 7 Tablespoons (100 g) salted butter, melted
Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Pumpkin Cheesecake
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line a 9×9 inch (22×22 cm) baking pan with parchment paper if desired. In a mixing bowl, combine graham cracker crumbs and both sugars. Add melted butter and stir until the mixture resembles wet sand. Press this evenly into the bottom of your prepared baking pan. Set aside without baking.
- Make the cheesecake batter: In a large bowl, combine softened cream cheese with granulated and brown sugars. Using an electric mixer on medium speed, beat until smooth and creamy with no lumps. Add sour cream and vanilla extract, mixing until combined. Then, add eggs one at a time, mixing on low speed after each addition until just incorporated. Scrape the bowl sides to ensure an even batter.
- Prepare the pumpkin cheesecake layer: Spoon about 1 ½ cups of the cheesecake batter into a separate bowl. Stir in the canned pumpkin and pumpkin spice until well combined.
- Assemble and swirl: Alternate spoonfuls of plain cheesecake batter and pumpkin-spiced batter over the prepared crust in the pan. Use a knife to gently swirl the two batters together for a marbled effect.
- Bake: Place the pan in the oven preheated to 325°F (160°C) and bake for 40-45 minutes. The cheesecake should be mostly set with a slightly jiggly center. If using a glass or ceramic pan, baking time may be longer; start checking at 45 minutes.
- Cool and chill: Remove from oven and allow the cheesecake bars to cool to room temperature. Then, refrigerate for at least 6 hours, preferably overnight, to fully set before slicing and serving.
Notes
- Store covered in the refrigerator or in an airtight container for up to 5 days.
- Freeze tightly wrapped bars after chilling in the refrigerator for several months.
- This recipe was tested with a 9×9 inch metal baking pan. Using glass or ceramic pans may increase baking time.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
