Description
These Pumpkin Cheesecake Bars combine the creamy richness of classic cheesecake with the warm spices and smooth flavors of pumpkin puree. With a buttery graham cracker crust and a beautiful marbled pumpkin swirl, these bars are perfect for fall desserts or any festive occasion. The recipe yields a luscious, indulgent treat that is baked to perfection and chilled to set, offering a delightful balance of creamy texture and seasonal spices.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers (just over 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Pumpkin Mixture
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Cheesecake Batter
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 â…” cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- â…› teaspoon salt
- 3 large eggs, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it to prevent sticking.
- Make Graham Cracker Crumbs: Pulse the graham crackers in a food processor until they become fine crumbs, ensuring a smooth crust texture.
- Combine Crust Ingredients: In a bowl, mix the graham cracker crumbs with ¼ cup granulated sugar and the melted butter until the mixture is uniformly combined.
- Press Crust: Firmly press the crumb mixture into the prepared baking pan to create an even layer for your crust.
- Bake Crust: Bake the crust in the preheated oven for 10-15 minutes, until it turns lightly golden and fragrant, then set aside to cool slightly.
- Prepare Pumpkin Mixture: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set this mixture aside for later use.
- Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese and 1 â…” cups granulated sugar until the mixture is smooth and creamy.
- Add Flavorings: Mix in the vanilla extract, sour cream, and salt until the batter is fully combined.
- Add Eggs: Add the eggs one at a time, gently mixing after each addition to avoid overmixing and ensure a creamy texture.
- Combine Pumpkin With Cheesecake Batter: Remove about 1 ½ cups of the cheesecake batter and stir it into the pumpkin mixture until well blended.
- Layer Batters: Alternate spoonfuls of plain cheesecake batter and the pumpkin batter over the baked crust to create layered flavors.
- Create Marble Effect: Use a knife or skewer to gently swirl through the two batters, creating a marbled appearance without disturbing the crust.
- Bake Cheesecake Bars: Bake the assembled bars at 350°F (175°C) for 35-45 minutes, until the edges are set but the center remains slightly jiggly for perfect doneness.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 8 hours or overnight to fully set.
- Slice and Serve: Once chilled, slice the dessert into 18 bars and serve chilled for a creamy, spiced treat.
Notes
- Make sure all dairy ingredients are at room temperature to ensure a smooth batter and avoid lumps.
- Do not overmix after adding eggs to prevent cracking during baking.
- Swirling the batter creates an attractive marbled appearance but avoid mixing too much to maintain visual contrast.
- Chilling the bars overnight helps them set properly and enhances flavor.
- Use full-fat cream cheese and sour cream for best texture and richness.
- Try using a serrated knife to slice the bars cleanly without crumbling.
