Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 9 hours 15 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy marbled pumpkin cheesecake filling, making a perfect seasonal dessert for fall gatherings. The bars are infused with warm spices like pumpkin pie spice and cinnamon, creating a festive and flavorful treat that’s easy to prepare and delightful to serve chilled.

Ingredients

Crust

  • 15 whole rectangular graham crackers (just over 2 cups of crumbs)
  • ¼ cup granulated sugar
  • 8 tablespoons unsalted butter, melted

Pumpkin Filling

  • 1 ¼ cups pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour

Cheesecake Filling

  • Three 8-oz packages full-fat cream cheese, at room temperature
  • 1 ⅔ cups granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup full-fat sour cream
  • ⅛ teaspoon salt
  • 3 large eggs, at room temperature

Instructions

  1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it to prevent sticking.
  2. Make the Crust: Pulse graham crackers in a food processor until fine crumbs form. In a bowl, combine these crumbs with ¼ cup granulated sugar and melted butter, mixing until evenly combined. Firmly press this mixture into the bottom of the prepared pan to create an even crust layer.
  3. Bake the Crust: Bake the crust for 10-15 minutes until it’s lightly golden and fragrant. Remove from oven and let it cool slightly to set.
  4. Prepare Pumpkin Mixture: In a medium bowl, whisk together pumpkin puree, pumpkin pie spice, ground cinnamon, and all-purpose flour. Set this mixture aside for later incorporation.
  5. Make Cheesecake Filling: In a large bowl, beat the room temperature cream cheese and 1 ⅔ cups granulated sugar until the mixture is smooth and creamy. Add vanilla extract, sour cream, and salt, mixing thoroughly to combine all ingredients.
  6. Add Eggs: Add the eggs to the cheesecake mixture one at a time, mixing gently after each to avoid incorporating too much air. Stop mixing once combined to maintain a smooth texture.
  7. Combine Pumpkin and Cheesecake Mixtures: Remove 1 ½ cups of the plain cheesecake batter and stir it into the pumpkin mixture until well combined.
  8. Layer and Swirl: Over the baked crust, alternate spoonfuls of the plain cheesecake batter and the pumpkin-spiced batter. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect while avoiding disturbing the crust.
  9. Bake the Cheesecake Bars: Bake the assembled bars for 35-45 minutes until the edges are set and the center remains slightly jiggly to the touch, indicating it is not overbaked.
  10. Cool and Chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 8 hours or overnight to fully set.
  11. Serve: Slice the chilled cheesecake into 18 bars and serve cold for the best texture and flavor.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter and to prevent lumps.
  • Avoid overmixing the batter once eggs are added to maintain a creamy texture and prevent cracks.
  • Use foil to line the pan for easy removal of the cheesecake bars after baking.
  • Refrigerating overnight is crucial for the cheesecake to set properly and develop flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://slsrecipes.com/pumpkin-cheesecake-bars-recipe/