Description
Deliciously creamy Pumpkin Cheesecake Bars with a buttery graham cracker crust layered with classic cheesecake and spiced pumpkin filling, perfect for fall gatherings and dessert lovers. These bars are topped with optional whipped cream and a sprinkle of cinnamon and nutmeg for an extra festive touch.
Ingredients
Scale
Crust
- 15 graham crackers
- 2 Tablespoons light brown sugar (packed)
- 1/2 cup unsalted butter (melted)
Cheesecake Filling
- 3 packages cream cheese, softened (8 ounce each)
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1/4 cup sour cream
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
Pumpkin Layer
- 1 can pure pumpkin puree (15 ounce, not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Optional Garnishes
- Whipped cream
- Cinnamon
- Nutmeg
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish with shortening or line it with parchment paper for easy removal.
- Make the Crust: In a food processor, pulse the graham crackers and brown sugar until fine crumbs form. Gradually add melted butter, pulsing until combined. Press the crumb mixture firmly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust for 15 minutes, then remove from oven and allow it to cool. Reduce the oven temperature to 325°F (163°C) for baking the filling.
- Prepare Cheesecake Filling: Using an electric mixer, beat the softened cream cheese, granulated sugar, flour, and sour cream until smooth and creamy, scraping down the sides as needed. Add eggs one at a time, mixing just until incorporated after each. Stir in vanilla extract gently without overbeating.
- Layer the Filling: Spread half of the cheesecake filling evenly over the cooled crust in the baking dish.
- Make Pumpkin Layer: Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining cheesecake filling. Beat until fully combined, about 1 minute. Spread this pumpkin layer gently over the cheesecake layer in the pan.
- Bake the Bars: Bake the layered bars for approximately 35 minutes, or until the edges are set but the center is still slightly wobbly. Remove from oven and cool to room temperature.
- Chill the Bars: Cover the cooled bars with plastic wrap and refrigerate for at least 3 hours or overnight to set completely.
- Serve: Slice into bars and serve with optional whipped cream and a sprinkle of cinnamon and nutmeg for garnish, if desired.
Notes
- This recipe yields 24 pumpkin cheesecake bars, perfect for sharing at fall parties or holiday desserts.
- Be careful not to overbeat the eggs into the cheesecake filling to prevent cracks and to keep a smooth texture.
- Using parchment paper makes it easier to lift the bars out of the pan for slicing.
- Allow the bars to chill thoroughly to achieve the best texture and flavor.
- Whipped cream and a dusting of cinnamon or nutmeg enhance the pumpkin spice flavors.
Nutrition
- Serving Size: 1 bar
- Calories: 146 kcal
- Sugar: 12 g
- Sodium: 77 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg
