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Pumpkin Cheesecake Bar Recipe

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3.8 from 1 review

  • Author: Lea
  • Total Time: 7 hours 5 minutes
  • Yield: 16 servings

Description

These Pumpkin Cheesecake Bars combine a creamy, spiced pumpkin layer swirled with classic cheesecake atop a buttery graham cracker crust. Perfect for fall gatherings, these bars are baked to a delicate set with a luscious texture and subtle pumpkin spice flavor.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon brown sugar (firmly packed)
  • 7 Tablespoons salted butter (melted)

Cheesecake Filling

  • 24 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar (firmly packed)
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs (lightly beaten)

Pumpkin Swirl

  • ⅔ cup canned pumpkin
  • 1 ½ teaspoons pumpkin spice

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C) and line a 9x9 inch (22x22 cm) baking pan with parchment paper to prevent sticking and cracking. In a bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Add the melted salted butter and stir until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan. Set aside without baking.
  2. Make the cheesecake mixture: In a large mixing bowl, beat the softened cream cheese with the granulated and brown sugar using an electric mixer at medium speed until smooth and creamy with no lumps. Add sour cream and vanilla extract, mixing until combined.
  3. Add eggs: Gradually add the lightly beaten eggs, one at a time, mixing on low speed just until each egg is incorporated before adding the next. Scrape down the bowl sides and bottom to ensure an even batter.
  4. Prepare the pumpkin cheesecake batter: Transfer about 1 ½ cups of the cheesecake batter into a separate bowl. Add the canned pumpkin and pumpkin spice to this portion and stir together until uniform.
  5. Assemble and swirl: Dollop the plain cheesecake batter and the pumpkin batter alternately over the prepared crust in the pan. Use a knife to gently swirl the two batters together, creating a marbled effect.
  6. Bake the bars: Place in the preheated oven and bake for 40-45 minutes, or until the cheesecake is mostly set but the center still jiggles slightly. If not using a metal pan, monitor closely as baking time may vary.
  7. Cool and chill: Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 6 hours or overnight to firm up completely before slicing and serving.

Notes

  • Using parchment paper helps prevent cracking and makes it easier to remove bars from the pan.
  • Do not overbake; the center should remain slightly jiggly to keep the bars creamy.
  • If using a glass or ceramic pan, baking time may be longer; check doneness accordingly.
  • For easiest slicing, chill overnight to allow firm setting of the cheesecake bars.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/pumpkin-cheesecake-bar-recipe/